Pancakes are a beloved breakfast staple—a warm, fluffy, and comforting treat that never fails to bring smiles to our faces. While making pancakes in a skillet is traditional, have you ever thought about simplifying the process even more? This Sheet Pan Pancakes Recipe Belly Full is a game-changer! Imagine creating a large batch of perfectly baked, golden-brown pancakes all at once, without the need for constant flipping or monitoring. This innovative method is ideal for serving a crowd, making busy mornings more manageable, or simply treating yourself to a cozy homemade breakfast without the fuss.
Sheet Pan Pancakes Recipe Belly Full
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 cups buttermilk
– 2 large eggs
– 2 teaspoons vanilla extract
– 4 tablespoons unsalted butter, melted
– Non-stick cooking spray
– Optional toppings: fresh berries, maple syrup, whipped cream
Instructions:
1. Preheat your oven to 425°F (220°C) and prepare a large sheet pan by spraying it generously with non-stick cooking spray. Make sure the pan has raised edges to prevent any batter from spilling.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, whisk the buttermilk, eggs, vanilla extract, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; a few lumps are perfectly fine and will ensure your pancakes stay tender.
5. Once the batter is just combined, pour it onto the prepared sheet pan. Use the spatula to spread the batter evenly, ensuring it reaches all corners of the pan.
6. If desired, sprinkle your favorite toppings like fresh berries evenly over the batter for a burst of flavor and color.
7. Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the pancakes are golden brown and a toothpick inserted in the center comes out clean.
8. Remove the sheet pan from the oven and let the pancakes cool slightly before slicing them into squares or rectangles.
9. Serve the sheet pan pancakes warm, drizzled with maple syrup and a dollop of whipped cream if desired. The beauty of this recipe is that everyone can enjoy their perfect piece without the stress of timing individual batches!
This Sheet Pan Pancakes Recipe Belly Full is a wonderful way to simplify a breakfast classic while still achieving delicious results. Whether you’re hosting a brunch, feeding a hungry family, or simply craving a cozy morning treat, these baked pancakes will surely become a household favorite. Embrace the ease and deliciousness of this recipe, and watch your mornings start off on a warm and delightful note. Enjoy every bite of these golden, fluffy delights!
