Sheet Pan Pancakes*

By srumbel

The fastest way to make pancakes! Topped with bananas and chocolate and baked to fluffy squares, these pancakes are a must for a weekend breakfast!

www.crunchycreamysweet.com

Ingredients

• 1 cup all-purpose flour
• 3 Tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup + 2 Tablespoons half and half see note
• 1 Tablespoon apple cider vinegar
• 1 large egg
• 2 Tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 banana sliced
• 1/4 cup chocolate chips

Details

Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Preheat oven to 425 degrees F. Line a large 13" x 9" rimmed sheet pan with parchment paper. Set aside.
In a large mixing bowl, whisk together dry ingredients (flour, baking powder, baking soda and salt).
In a measuring cup, combine half and half and apple cider vinegar. Stir few times and let sit 2 to 3 minutes. It should thicken up and half and half should sour. You just made buttermilk.
Add egg, oil and vanilla to buttermilk mixture. Whisk until smooth.
Add the wet ingredients and chocolate chips to dry ingredients and stir to combine. Do not overmix.
Spread the batter onto prepared baking sheet. Top with slices of banana and chocolate chips.
bake for 13 to 15 minutes. The top should be golden and dry.
Remove from oven and let cool.
Cut into squares and serve with maple syrup or warmed up peanut butter.

Recipe Notes

You can freeze cooled squares in a ziploc bag for up to 1 month. Thaw out and reheat in microwave.

Servings: 5 people

Calories: 285 kcal