Sheet Pan Pancake
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. ______________________________________________________________________________
This month’s recipe has pretty much changed my life. The kids LOVE pancakes and waffles for breakfast or even dinner — but I’ve always avoided making them. WHY?? Well, for starters, they’re so time consuming, only making one or two at a time. And then — they make such a mess! I can’t seem to keep from getting pancake batter drips everywhere!
Those two reasons are the sole reason I cant remember the last time I actually made homemade pancakes. Isn’t that awful?
But now with this Sheet Pan Pancake recipe, I can officially say all that’s changed. I love this easy, tidy and tasty recipe SO MUCH!
Here’s how this recipe goes :
Measure + combine dry ingredients in one bowl. Measure + combine wet ingredients in another bowl. Pour the wet into the dry. Stir and pour in the pan. Bake 9-10 minutes, slice and serve!
See :: GAME CHANGER.
I like to serve these Sheet Pan Pancakes with a charcuterie of garnishes like fresh fruits and nuts, syrups, sweetened whipped cream, sprinkles — the list is limitless!
And as if it needed to be any easier – you can pre-measure several batches of the dry ingredients, place them in freezer-safe storage bags (in the freezer) and have them on the ready for busy mornings or a last minute dinnertime solution!
If it’s healthy eating habits you have in mind, this recipe can be altered to meet almost any dietary needs. Milks, fats, sugars and grains can be switched to your liking. I’m planning on adding a few scoops of ground flax seed and protein powder to my next batch.
Oh and the taste — just exactly the very best pancake I’ve ever eaten! Fluffy, tender, just a hint of buttery sweetness. Pancake perfection. Like I said — it’s a game changer!
Sheet Pan Pancakes
- 2 c AP flour
- 2 t baking powder
- 1 t baking soda
- 1 t sea salt
- 2 T powdered sugar
- 2 T brown sugar (optional)
- 2 c buttermilk
- 2 eggs, room temperature
- 3 T melted butter
- sliced fruit, granola, toasted coconut, sweetened whipped cream, sprinkles, chocolate chips, maple syrup + butter
Preheat oven to 425°. Grease and line a 15″ x 10″ x 1″ rimmed baking sheet with parchment paper.
In a large mixing bowl, combine dry ingredients. In a second large mixing bowl, combine wet ingredients.
Pour wet ingredients over the dry ingredients, mixing to combine. Do not over mix, 25 vigorous strokes should be sufficient. (It’s okay if lumps remain)
Pour pancake batter into the prepared sheet pan and spread evenly.
Bake 9-10 minutes or until the center is set. Cool 1-2 minutes, cut into 8 pieces. Garnish as desired.
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