SHEET PANCAKE RECIPES

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SHEET-PAN PANCAKES RECIPE | EATINGWELL



Sheet-Pan Pancakes Recipe | EatingWell image

Pancakes are a weekend brunch necessity (mimosas, too), but making them for a crowd is time-consuming. Instead, bake four kinds of pancakes--peanut butter, chocolate chip, raspberry and blueberry--at once with this easy sheet-pan pancake recipe. Making several different pancakes in one batch means you can easily please your whole brunch party, including yourself!

Provided by Paige Grandjean

Categories     Healthy Pancakes Recipes

Total Time 35 minutes

Number Of Ingredients 16

1?? cups white whole-wheat flour
1?? 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
? cup fresh blueberries

Steps:

  • 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 : Calories 316.4 calories, CarbohydrateContent 47.6 g, CholesterolContent 73.9 mg, FatContent 10.5 g, FiberContent 3.1 g, ProteinContent 9.4 g, SaturatedFatContent 5.2 g, SodiumContent 643.3 mg, SugarContent 19.4 g

SHEET PAN BUTTERMILK PANCAKES RECIPE | REAL SIMPLE



Sheet Pan Buttermilk Pancakes Recipe | Real Simple image

Pancakes are a brunch favorite, but making them for a crowd is no easy feat. Even with a large skillet or griddle, it's almost impossible to serve everyone a warm short stack at once. Our solution? These easy sheet pan pancakes—essentially a giant, fluffy, buttery pancake that you'll cut into squares and serve warm to friends and family. To achieve the signature golden brown color, we brushed the pancake with melted butter after baking and popped it under the broiler for the finishing touch. Keep it classic with the basic recipe, or try one of our variations below. No matter your add-ins, be sure to serve with butter and maple syrup.

Provided by Lindsay Maitland Hunt

Total Time 30 minutes

Yield Serves 4 to 6

Number Of Ingredients 10

Nonstick cooking spray
2 cups buttermilk
2 large eggs, beaten
1 teaspoon pure vanilla extract
4 tablespoons (½ stick) melted unsalted butter, divided
2?¼ cups all-purpose flour, spooned and leveled
¼ cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt

Steps:

  • Preheat oven to 425ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper. Coat the parchment and sides of the pan with nonstick cooking spray. Set aside.
  • Whisk the buttermilk, eggs, vanilla, and 2 tablespoons melted butter in a medium bowl until combined. In a separate large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Add the milk-egg mixture and stir until just combined (do not overmix).
  • Scrape the batter into the prepared baking sheet, smoothing into an even layer with a spatula.
  • Bake until the pancake is lightly golden and springs back in the center when poked, 11 to 13 minutes. Remove from oven and heat the broiler to high. Brush the remaining 2 tablespoons melted butter onto the pancake. Broil until golden brown, 1 to 2 minutes, rotating halfway.
  • Cut into 12 slices and serve warm.

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Pancakes are a weekend brunch necessity (mimosas, too), but making them for a crowd is time-consuming. Instead, bake four kinds of pancakes--peanut butter, chocolate chip, raspberry and blueberry--at once with this easy sheet-pan pancake recipe. Making several different pancakes in one batch means you can easily please your whole brunch party, including yourself!
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