Anna has been begging to make things in the kitchen lately. First it was all things spa-related. Then it turned into all things chocolate related. Her most recent obsessions? Sheet pan pancakes.
I’m not sure why she was so into these since I’ve only made them once (a full year ago, no less), but she’s been asking about them for almost a week. She even requested that we have blueberries and bananas with them.
I had originally planned to make them for dinner on Friday since they are so easy, but the husband had randomly ordered himself pancakes that morning for breakfast. (Go figure.) So we had to table them for another day.
Anna was devastated and basically refused to eat anything else for dinner. That is, until we promised her we’d make them in the morning.
That was today and OH. EM. GEE was Anna in heaven. She proclaimed her undying love for them, even though she picked around the blueberries she had requested go into the batter.
I served them (by request) with sliced bananas and maple syrup.
You could serve them with whatever fruit and toppings your heart desires.
Suffice it to say, if you’re looking for an easy breakfast for the family or are having guests over and want to impress them, MAKE THIS. And if you’re looking for an easy weeknight meal and/or are craving a little brinner… MAKE THIS.
How To Make Sheet Pan Pancakes
- Rimmed baking sheet* (9×13 for thick cake-like pancakes or 12×17 for thinner ones)
- Parchment Paper*
- Spray oil
- Mixing bowls*
- Wooden spoon or spatula
- Measuring cups and spoons
*This is an affiliate link. I make a small commission at no cost to you if you purchase it through the link.