Sheet Pan Pancake Breakfast Hack!



It's 2021, sure we've all learned to endure patience at another level, but even with practicing loads of patience throughout this pandemic, I still very much do not enjoy making pancakes one by one, then having the entire stack cold by the time I'm done cooking. So here's my new favorite breakfast hack that I have been using each weekend for months now. The added plus is while this jumbo pancake is baking, you're free to make eggs and other stove-top fixings at the same time!


Ingredients

  • 4 cups buttermilk pancake mix (any brand)

  • 3 1/4 cups of water

  • Your choice of toppings:

  • Sliced fruit

  • Berries

  • Chocolate chips

  • Nuts

  • Granola

  • Chopped cooked bacon

  • 4 Tablespoons butter


Preheat the oven to 425 degrees.

In a large bowl, mix the water and pancake mix together until combined. It should be a bit thick and lumpy. Let the batter sit for 10-12 minutes for maximum crown (maximum crown means maximum fluffiness).

In the meantime, grease and line a cookie sheet pan (11x17) with parchment paper; or alternatively, line with foil and grease the bottom and sides with butter.


Once 10-12 minutes have elapsed, give the batter a stir. Then pour and spread batter evenly over the sheet pan. Top with your choice of toppings, like sliced fruit and berries.

Bake at 425 degrees for 12 minutes on the center rack. After 12 minutes, the top should look pale and dry, maybe just starting to golden around the corners. Switch your oven setting to a High Broil and broil for about 4-6 minutes until the top is completely golden and berries are sizzling.



Remove from the oven and spread butter all over the surface of the pancake. Slice and serve immediately. My favorite is topping it with whipped cream, more fruit and a drizzle of maple syrup! Tell me in the comments- what’s your favorite thing to add to your pancakes?

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