Recipes

Sheetpan Pancakes

Everyone loves pancakes - this recipe let's you make a variety, all in one pan!
By Chef Laura Briscoe
Easy Sheetpan Pancakes for Brunch or Dinner

Let's make breakfast and brunch even easier! Pancakes mixed and spread on a sheet tray, then baked to perfection in the oven. Heck, make them for dinner - we would never judge!

Sheetpan Pancakes

By Chef Laura Briscoe
Prep time:10 minutes
Cook Time:15-17 minutes
Servings:4-8 servings - one half sheet tray

Ingredients

  • 2 1/2 cups all purpose flour (can sub gluten free)
  • 2 T Sugar
  • 2 T Baking Powder
  • 1/2 teaspoon Kosher salt
  • 2 cups whole milk or plant based (we used almond milk)
  • 2 T butter, melted (plant based ok)
  • 2 large eggs, whisked
  • 1 1/2 cups Laura's Gourmet Granola

Instructions

  • Preheat oven to 425 degres (400 convection). Spray, butter or grease a half sheet pan thoroughly.
  • In a medium mixing bowl, combine the dry ingredients.
  • In a separate bowl, whisk the eggs, then add the melted butter, milk and vanilla. Whisk well to combine then add to the dry ingredients. Mix well until there are no lumps and the batter is smooth.
  • Spread the batter evenly in the prepared pan. Sprinkle granola flavors of choice in separate quadrants of the pan. Place in preheated oven and bake for 15-17 minutes.
  • 6. To serve, use either a spatula with a sharp edge, a knife or pizza wheel to cut the pancakes into portions, or use a ring cutter to cut circles.
Notes
Add other inclusions like chocolate chips, nuts or dried fruit.

Referenced products

Dark Chocolate Crunch
Classic Granola

Dark Chocolate Crunch

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