Back to school is next week and we are making these easy Sheet Pan Pancakes for a delicious and quick breakfast. My kids all like different toppings, and this method makes it easy for everyone to decorate their own section. We usually have a mix of berries and chocolate chips!
We love this spin on classic pancakes! No more throwing out your first couple pancakes when they don’t turn out. Or, the entire family eating at different times waiting for a hot pancake! Simply slice and serve!
Tip: Use a pizza cutter to easily slice the pancake!
Ingredients
All purpose flour
Baking powder
Salt
Sugar
Cinnamon
Donia Farms Yogurt, we like to do vanilla!
Vanilla extract
Eggs
Instructions
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Preheat your oven to 400 degrees. In a large bowl, whisk together all dry ingredients: flour, sugar, baking powder, salt and cinnamon
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In a medium bowl, whisk the eggs. Add the milk, yogurt and vanilla extract and whisk until smooth.
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Add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula until fully combined. Next, add in the melted butter and mix until just combined.
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Grease a standard cookie sheet with butter – we use a 17.25 by 11.5 inch. Pour the batter into the cookie sheet and spread evenly.
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Top with desired toppings. We enjoy berries and chocolate chips!
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Bake at 400 degrees for 17 minutes. Allow to cool for a couple minutes before slicing. To easily cut the pancakes try cutting them with a pizza cutter. Enjoy!
