Pancakes made in a sheet pan is a good idea if you need to feed a crowd. It saves you from having to stand over a griddle flipping pancakes. Mix up the batter, pour into a sheet pan, add toppings and bake, super easy.
Now, as for taste, there was some debate in the family. Half of us thought it was just as good as griddle pancakes and the other half thought they were not as good. But we all agreed that the strawberries and cream tasted delicious in the pancakes.
Sheet Pan Strawberry Shortcake Pancakes
Ingredients:
- 4 cups all purpose flour
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- 3 tablespoons granulated sugar
- 4 eggs
- 4 cups milk
- 4 tablespoon unsalted butter, melted and slightly cooled
- 6 ounces cream cheese, cubed
- 1 cup strawberries, sliced
Directions:
- Preheat the oven to 425º F.
- Line a 18x13 inch baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda and granulated sugar.
- Add in the eggs, milk and butter.
- Whisk until mixed.
- Pour the batter into the prepared baking sheet and spread to cover the entire baking sheet.
- Place the cream cheese and sliced strawberries on top of the batter.
- Bake for 15 minutes or until golden brown. Be careful not to over bake.
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Nutrition Facts |
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Servings: 6 |
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Amount Per Serving |
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Calories: 953 |
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Total Fat |
46.6g |
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Saturated Fat |
18.5g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
0g |
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Trans Fat |
0g |
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Cholesterol |
160g |
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Sodium |
1335.2mg |
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Potassium |
436.2mg |
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Total Carbohydrates |
82.8g |
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Dietary Fiber |
5.4g |
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Sugars |
26.7g |
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Protein |
50.1g |
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Vitamin A 16% Vitamin C 12% |
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Calcium 58.76% Iron 10.76% |
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*Nutritional information will vary depending on the brands you use. |
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