Sheet pan pancakes are all the fun and flavor of pancakes without all the work!
Ours are laced with sweetpotatoes, of course, adding tons of vitamins, minerals, and fiber. If you like, you can top them with bananas, blueberries, chocolate chips, or another favorite add-in. But they’re also deliciously good as-is.
Sweetpotato Sheet Pan Pancakes
Serves 6 to 8
Ingredients:
6 tablespoons (3/4 stick) unsalted butter, melted, divided, plus more for serving
2 cups milk
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon salt
2 cups shredded orange- or yellow/white-fleshed sweetpotatoes, or a combination (about
6 ounces)
1 1/2 cups sliced bananas, blueberries, chocolate chips, or other favorite add-in (optional)
Maple syrup, for serving
Instructions:
Preheat the oven to 425°F. Arrange one rack in the middle of the oven and another about 6 inches from the broiler heating element. Brush the bottom and sides of a 13-by-18-inch rimmed baking sheet with 1 tablespoon of the butter and set aside.
In a medium bowl, whisk together the milk, eggs, vanilla, and remaining 5 tablespoons of butter. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Add the milk mixture to the flour mixture, whisking until only small lumps remain. Stir in the sweetpotatoes.
Pour the batter into the prepared baking sheet, spreading it into an even layer. Top with the bananas or other add-in, if using. Bake on the middle rack until the pancake is pulling away from the sides of the pan and the center is set, 8 to 10 minutes. Transfer to the top rack and broil until browned, 3 to 4 minutes.
Cut into pieces and serve with maple syrup and more butter.
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