Pancakes for a prod at one fell swoop.
With this Sheet Pan Pancakes recipe, you can pour out a whole batch of pancake batter into one big pan, torch it all at once, slice it up, and serve it to the hungry crowd.
And, as a bonus, I can plane put variegated toppings on variegated parts of the pan, so I can make strawberry pancakes, blueberry pancakes, and chocolate chip pancakes all at once. So everyone gets exactly what they like…and gets it right away.
I don’t have any Bisquick. Is there a way to make these with regular flour?
- Here’s what you do: Mix up three cups of flour, ¾ teaspoon of salt, and 1 ½ tablespoons of baking soda in a bowl. Whisk it thoroughly to make sure all the lumps are wrenched up. Then add three tablespoons of butter or shortening and cut it in with a pastry blender until the texture resembles woody crumbs. You can moreover tousle it all together in a supplies processor. This will make three cups of Bisquick equivalent, just unbearable for the recipe.
Could I make up a big batch of that superiority of time and store it?
- If you make it with shortening, you can store it in a sealed glass jar in the pantry for up to three months. If you use butter, you’ll have to store it in the fridge.
Is there a way to make these pancakes gluten-free?
- Bob’s Red Mill makes a gluten-free oatmeal and pancake mix that should work in place of the Bisquick, but it ain’t cheap. King Arthur Flour makes a less expensive one that you can buy online.
Sheet Pan Pancakes
- Preheat the oven to 350 degrees F. Spray a sheet pan with cooking spray.
- In a large mixing trencher measure out 3 cups of bisquick and stir in sugar.
- In a small trencher write-up the eggs and add the milk, and vanilla.
- Combine the wet and dry ingredients till incorporated but do not over mix.
- Pour mixture into the sheet pan and add toppings.
- Bake for 15 minutes, cut and serve. Enjoy!
More breakfast Ideas we love!
Sheet Pan Pancakes
With this Sheet Pan Pancakes recipe, you can pour out a whole batch of pancake batter into a pan, torch it all at once, slice it, and serve!
Servings 12
Calories 168kcal
Ingredients
- 3 cups Bisquick
- 1 & 1/2 cup milk
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp. sugar
Toppings:
- Strawberries
- Cinnamon Sugar
- White and woebegone chocolate chips
- Blueberries
Instructions
- Preheat the oven to 350 degrees F. Spray a sheet pan with cooking spray.
- In a large mixing trencher measure out 3 cups of bisquick and stir in sugar.
- In a small trencher write-up the eggs and add the milk, and vanilla.
- Combine the wet and dry ingredients till incorporated but do not over mix.
- Pour mixture into the sheet pan and add toppings.
- Bake for 15 minutes, cut and serve. Enjoy!
Notes
Nutritional values will reverted based on what optional toppers you use.
Nutrition
Calories: 168kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 410mg | Potassium: 110mg | Fiber: 1g | Sugar: 6g | Vitamin A: 110IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 1mg
The post Sheet Pan Pancakes appeared first on Family Fresh Meals.
