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Pancakes baked in a sheet pan = mind blown! These sheet pan pancakes are made with whole wheat pastry flour and are thick and fluffy. Pancakes cut into squares are perfect for saving time and either feeding a crowd or freezing for later. Topping ideas are endless! // Jump to Recipe
Friends!! I am SO excited to share this recipe with you all today. Sheet pan pancakes are something I have been thinking about for months, and I finally had the chance to develop a recipe. I can’t begin to list all the reasons you should go make these right now: you’re feeding an army of kids all at the same time, you are looking for hands-off recipes, you need something you can cook once and eat all week or freeze for later, you love breakfast for dinner. This recipe is easy enough that kids will have participating as a home-from-school activity, especially the topping creativity!
This recipe is as easy as it sounds: you make a pancake batter, pour it in a sheet pan lined with parchment paper, and slice it anyway you like. Hopefully your kids won’t notice that their pancakes are not round. Mazen totally said: “This does not look like a pancake….” with suspicion, but then he saw the chocolate chunks and dug in!
I think I liked these more than round pancakes because the inside slices are so thick and fluffy. Whoever coined the term “flat as a pancake” would not say that about these! I cut them into strips or cubes for Birch and his little fingers have no trouble picking them up.
Speaking of chocolate chunks, I created two different sections: one for adults that had blueberries and sliced almonds and one for kids with chocolate chunks. Both were so delicious! You can get crazy with topping ideas!
You don’t have to make your batter from scratch. The sheet pan pancake concept works with mixes too! I made mine from scratch so I would have enough and to make this a full recipe.
Make pancake batter as you normally would by sifting dry ingredients together. Then whisking wet. Then adding wet to dry. Save the melted butter for the final mix, and do not overmix!
I greased the parchment with butter to add some buttery flavor to the underside. Optional step! Once you pour in the batter, use your whisk to spread it evenly to the corners.
Note the toppings will sink to the bottom as the batter bakes around them.
Or until the middle is set (and springs back) and the top is golden brown.
An optional step that makes a pretty topping!
These reheat well just like round pancakes. I like reheating in the toaster oven to get a bit of crisp on the outside, but the kids like them just find in the microwave. You can also wrap and freeze them in single serving packs. Defrost in the microwave or bake in the oven to reheat.
The post Whole Wheat Sheet Pan Pancakes appeared first on Kath Eats Real Food.
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