In the realm of breakfast delights, pancakes hold a special place in our hearts. Fluffy, golden, and adorned with syrup, they are a comforting classic. Now, imagine taking the joy of pancake indulgence and making it even more convenient. Enter Sheet-Pan Pancakes – a game-changing approach to breakfast that eliminates the need for flipping individual pancakes and allows for a stress-free morning feast. In this article, we’ll explore the appeal and simplicity of Sheet-Pan Pancakes, offering a delightful twist to your breakfast routine.
The Concept of Sheet-Pan Pancakes:
Traditionally, making pancakes involves carefully flipping each one on a griddle, demanding time and attention. However, Sheet-Pan Pancakes transform this process entirely. By spreading the pancake batter on a single sheet pan, you can create a large, uniform pancake that bakes to perfection in the oven. This innovative technique not only saves time but also ensures a consistent texture and flavor throughout.
Variety of Flavors and Toppings:
Sheet-Pan Pancakes provide a canvas for creativity when it comes to flavors and toppings. From classic buttermilk to blueberry, chocolate chip, or even pumpkin spice, you can customize your pancake sheet to suit your taste buds. This versatility allows for a delightful breakfast experience tailored to individual preferences.
Effortless Cleanup:
One of the significant advantages of Sheet-Pan Pancakes is the minimal cleanup involved. Forget about scrubbing sticky griddles or flipping pans. With just a single sheet pan and parchment paper, cleanup becomes a breeze. This makes Sheet-Pan Pancakes an ideal choice for busy mornings or when entertaining guests.
Perfect for Feeding a Crowd:
Whether you’re hosting a brunch or feeding a large family, Sheet-Pan Pancakes are a practical solution. The large surface area of the sheet pan allows you to make enough pancakes to serve everyone simultaneously. No more waiting around for individual batches – everyone can enjoy a warm and fresh pancake together.
Adaptable for Dietary Preferences:
Sheet-Pan Pancakes are easily adaptable to various dietary preferences and restrictions. Gluten-free, dairy-free, or vegan options can be seamlessly incorporated into the batter, ensuring that everyone at the table can indulge in a delightful pancake breakfast.
Sheet-Pan Pancakes redefine the breakfast game by combining the beloved flavors of pancakes with unmatched convenience. From the ease of preparation to the versatile flavor options and effortless cleanup, this innovative approach to pancake-making is a win-win for busy mornings and enjoyable gatherings. Consider adding Sheet-Pan Pancakes to your breakfast repertoire for a delightful and stress-free start to the day.
Ingredients
- 1 ⅓ cups white whole-wheat flour
- 1 ⅓ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon kosher salt
- 3 cups low-fat buttermilk
- 3 large eggs
- 1 tablespoon pure maple syrup, plus 1/2 cup for serving
- ¼ cup unsalted butter, melted
- 2 tablespoons creamy peanut butter
- 2 tablespoons cream cheese, softened
- 1 tablespoon sugar
- ½ cup banana slices
- 3 tablespoons semisweet chocolate chips
- ½ cup fresh raspberries
- ⅓ cup fresh blueberries
Directions
- Preheat oven to 500 degrees F. Coat an 18-by-13-inch rimmed baking sheet with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.
- Meanwhile, place peanut butter in a small microwavable bowl. Microwave on High until melted, about 25 seconds; set aside. Whisk cream cheese and sugar in a small bowl until creamy; set aside.
- Spread the batter in an even layer on the prepared baking sheet. Drizzle the warm peanut butter over the upper left quadrant; swirl with a toothpick and top with banana slices. Sprinkle chocolate chips over the upper right quadrant, raspberries over the lower left quadrant, and blueberries over the lower right quadrant. Dollop small mounds of the cream cheese mixture over the blueberries.
- Transfer to the oven and immediately reduce temperature to 425 degrees F. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces and serve with the remaining 1/2 cup maple syrup.
Nutrition Facts (per serving)
| 316 | Calories |
| 11g | Fat |
| 48g | Carbs |
| 9g | Protein |
