SHEET PAN PANCAKES
Pancakes in the oven? They're all done at the same time on a sheet pan!
Provided by Houstonchef
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Generously spray a sheet pan with cooking spray.
- Mix pancake mix, milk, and eggs together in a large bowl; let sit for 5 minutes. Pour into the prepared sheet pan. Top with strawberries and blueberries.
- Bake in the preheated oven until the center of the pancake is springy to the touch and a toothpick inserted in the middle comes out clean, about 15 minutes.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 58.2 g, Cholesterol 99.1 mg, Fat 5.8 g, Fiber 0.8 g, Protein 11.2 g, SaturatedFat 1.9 g, Sodium 1027 mg, Sugar 5.7 g
FLUFFY SHEET PAN PANCAKES FROM A MIX
A pancake mix is mixed with extra delicious ingredients and baked in a sheet pan for a quick breakfast that will feed a crowd.
Provided by June
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees and spray a sheet pan generously with non-stick spray. Set aside.
- In a medium bowl combine the pancake mix and sugar, whisk until the ingredients are incorporated with only a few small lumps. In another bowl combine the eggs, vegetable oil, vanilla extract, milk and buttermilk. Whisk the wet ingredients until everything is nicely combined. Pour the wet ingredients into the dry ingredients. Mix until all of the dry ingredients are wet but do not over mix. If a few flecks of dry ingredients remain that is alright.
- Pour batter into prepared sheet pan and spread out into an even layer.
- Bake for 14-16 minutes or until the pancake is golden brown and a toothpick inserted in the center comes out clean.
- Cut your sheet pan pancakes into squares and serve with toppings, like butter and maple syrup.
- Sheet pan pancakes leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition Facts : ServingSize 2 squares, Calories 240 kcal, Carbohydrate 23 g, Protein 8 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 107 mg, Sodium 323 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 8 g
SHEET-PAN PANCAKES
Last year, when it seemed like the whole world was cooking from scratch and tending to sourdough starters, Ree Drummond had other ideas: She gave herself permission to chill out and take some shortcuts. Her seventh cookbook, The Pioneer Woman Cooks: Super Easy!, reflects her current zero-stress attitude in the kitchen. "It was really fun developing the recipes," Ree says. "I'd made many of them on my show during quarantine, and to me it was a creative challenge to strike a balance between home cooking and convenience cooking." These sheet-pan pancakes, for example, save her from having to babysit individual pancakes on a griddle. They also include a triple whammy of toppings - strawberries, blueberries and chocolate chips - so everyone in the family is happy. What's the Pioneer Woman's favorite of the three? "Yes to all!" she says.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚ F.
- In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
- Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
- Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
- Cut into squares and serve with butter and warm syrup!
SHEET PAN PANCAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan.
- Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds.
- Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter.
- To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup.
LIGHT AND FLUFFY PANCAKE MIX
This is a mix that truly makes light and fluffy pancakes. It makes quite a bit, but it keeps. Now you will be able to have a homemade mix ready at all times. It is so much easier.
Provided by Mimi in Maine
Categories Breakfast
Time 30m
Yield 6-8 large pancakes
Number Of Ingredients 9
Steps:
- MIX:.
- Combine and mix thoroughly all ingredients in a large bowl; place in an airtight container.
- Use within 6 months; store in a cool, dry place.
- PANCAKES:.
- Blend all ingredients well in a bowl (add more water for thinner pancakes OR less water for thicker pancakes).
- Let stand for 5-10 minutes.
- Pour batter onto griddle and when bubbles appear on the top and begin to break, flip the pancake.
Nutrition Facts : Calories 1336.5, Fat 26.5, SaturatedFat 11.3, Cholesterol 97.3, Sodium 3674.2, Carbohydrate 231.3, Fiber 6.5, Sugar 47.5, Protein 40.8
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