This recipe came about because I needed to use up milk. I thought about making traditional pancakes, but did not want to stand over the stove pouring, watching, flipping, etc. Over the last few months, I have been seeing sheet pan pancakes pop up as this newer pancake concept, so I decided now was the perfect time to give it a try.
This way of making pancakes is revolutionary! Super quick to whip up and only 15 minutes in the oven. Seriously, 15 minutes in the oven for 15 pancakes! After letting them cool, I cut them into equal squares and placed them into a freezer bag for future breakfasts. When I was ready to eat the pancakes, I placed the desired amount on a microwave safe plate and heated them up for 1-2 minutes or until warmed through.
This recipe is a great base for a traditional pancake, but other ingredients can easily be mixed into the batter. Consider adding blueberries, strawberries, pecans, chocolate chips, or anything else that sounds fun!
I topped these with pecans, strawberries, and whipped cream. Butter and syrup are great too!