Sheet Pan Pancakes
Sheet pan pancakes make for an easy breakfast, brunch, or dinner. They are easy to adapt to your dietary needs (gluten free, dairy free, etc) and are naturally egg free. The best part is that everyone gets to eat warm fluffy pancakes at the same time.
When The Big Kid was turning 4, she requested a pajama party birthday party. Mostly because she wanted to serve breakfast foods (they were her favorite), but also because she wanted to read stories and hang out with friends while showing off her favorite pajamas.
The best part about that birthday party (okay, ONE of the best parts) was the discovery of sheet pan pancakes. I didn’t want to be a slave to the stove throughout the entire party and I wanted something that both kids AND parents would enjoy. THANK YOU, Pinterest is all I have to say.
The first time I tried it, I followed someone else’s pancake recipe. They were totally fine and everyone was thrilled to have food to enjoy at the party. BUT. They contained eggs and weren’t as fluffy as our favorite pancake recipe was. So I tried it again with that recipe and DANG. Those babies were a delight.
Some of my favorite parts about the pancake recipe:
For starters, the batter is nice and thick, making it easy to pour into the pan and control the size and shape. Helpful when you have little fingers and big mouths to accommodate. Also, the pancakes come out light and fluffy regardless of the flour you use. Which brings me to the third reason these are the best: they are SUPER flexible. You can use any flour or milk you want and they will still be great.
About the flour: When I say that ANY flour will work, I mean ANY flour will work so use whatever your favorite is. I’ve made the pancakes with regular old all-purpose flour, store bought gluten free flour blends, buckwheat flour, and even a low histamine blend. My favorite gluten-free flour to use is the gluten-free all-purpose flour blend from Silvana’s Kitchen.
And if you’re feeling like fancying up the pancakes, feel free to add slices of pear, a healthy dose of carob chips, or even some banana (if you can tolerate moderate sals).
Recipe Card
Sheet Pan Pancakes
Description
Sheet pan pancakes make for an easy breakfast, brunch, or dinner. They are easy to adapt to your dietary needs (gluten free, dairy free, etc) and are naturally egg free. The best part is that everyone gets to eat warm fluffy pancakes at the same time.
Ingredients
OPTIONAL ADD-IN’S:
Instructions
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Preheat oven to 425°F/220°C. Line a 12×7 rimmed baking sheet with parchment paper and spray or brush with oil. Set aside.
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Combine all ingredients in a large mixing bowl and whisk to combine. Let rest for 5 minutes before pouring onto your prepared sheet pan. If you’re adding any toppings, add them now.
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Bake for 15 minutes or until edges begin to turn a golden brown. Let cool for 5 minutes before slicing.
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Serve with maple syrup, pear jam, powdered sugar, or enjoy as is.
Serving Size 1 slice
Servings 12
- Amount Per Serving
- Calories 192kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 0.9g5%
- Cholesterol 3mg1%
- Sodium 216mg9%
- Potassium 310mg9%
- Total Carbohydrate 31.2g11%
- Dietary Fiber 0.9g4%
- Sugars 6.1g
- Protein 4.6g10%
- Calcium 12 mg
- Iron 9 mg
- Vitamin D 1 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free (depending on flour), dairy free (depending on milk), egg free, soy free, and low salicylate.
