Sheet Pan Pancakes

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

Standard Batter if cooking from scratch:

Complete Pancake Mix store bought:

Possible Enhancements:

Topping Ideas:

Peanut butter & jelly pancakes: creamy, chunky, preserves or jam
Peanut butter cup: any nut butter and choclate chips
Almond JoyL coconut, chocolate chips, and nuts of your choice
Blueberry ricotta: Fresh or frozenberries, lemon, lenon zest, ricotta or cottage cheese
Fall pancakes: pureed pumpkin, cinnamon, vanilla, pecans
Apple Cinnamon: applesauce and cinnamon
Cinnamon Roll: brown sugar, cinnamon, vanilla
Chocoalte Chocoate Chip: cocoa powder, chocolate chips
Berry & white chocolate: white chocolate chips & raspberries or any berries
Carrot Cake pancakes: Shredded carrots, cinnamon, ginger, nutmeg, vanilla, sugar
Banana split: mashed bananas, mini semisweet chocolate chips
Veggie pancakes: spinach and cheddar cheese
Zucchini pancakes; shredded zucchini
Nutella Pancakes: nuttella or chocolate almond spread
Lemon poppyseed pancakes: lemon, lemon zezt, poppy seeds
Maple cinnamon pancakes: maple syrup, cinnamon, vanilla
Dole whip pancakes: crushed pancakes, coconut, whole milk
Pancake breakfast: chopped bacon, more eggs, spinach, tomato, peppers, cheese
Oatmeal raisin with nuts of chocolagte chips: oats, raisins, nuts, chocolate chips
Mint chocolate chip: mint extract and chocolate chips
Berry Cheese Cake pancakes: fresh or frozen berries, cream cheese, cottage cheese or ricotta cheese, vanilla, sugar

Preheat oven to 425 degrees.
Coat sheet pan with cooking spray, butter, parchment paper or use a silpat baking mat.
Follow instructions to mix the dry ingredients of your favorite premade baking mix or pancake dough recipe.
Combine fruit, lemon juice, sugar in a separate bowl and set aside.
In a large bowl combine eggs, ricotta, sugar, butter, lemon zest, and milk and blend well.
Combine lemon juice mixture with the ricotta and lemon zest mixture.
Add dry ingredients into wet ingredients & spread onto sheet pan.
Top mixture with more fruit or extra toppings, more lemon zest, jelly or fruit topping.
Bake until center is completely cooked (10 minutes) remove from oven and brush lightly with butter and place back into over for 1 minute on broil.
Cut pancake into 12 squares and dust with powdered sugar. Serve with the remaining 1 cup blueberries and maple syrup.
Serve with a yogurt of your choice or add the following to plain Greek or vanilla yogurt: lemon juice, lemon curd, more fresh or frozen berries