Sheet Pan Cakes

Making breakfast for a large household can be a large undertaking. But we’ve found ways to cut corners and maximize our morning social time that really produces lovely food every day. This morning we tried our favorite pancake batter baked in two sheet pans and the result was lovely sheet pan cakes that were less stand-up-at-the-stove-top-time which is a big plus for not loosing too many spoons at the start of the day.

Print Recipe

Sheet Pan Cakes

Servings: 10

Ingredients

Servings

• 4 cups Whole Grain flour
• 2 tablespoons Baking Powder
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 3 cups Milk
• 1 cup Water
• 4 Egg Whites
• 2 Whole Eggs
• 1 teaspoon Vanilla

Instructions

1. Combine all of the ingredients in a large bowl and mix until just combined. Do not over mix.
2. Line two baking sheets with parchment paper and lightly oil. Pour half the batter into each pan. Top with blueberries, chocolate chips (optional) Base at 350° for 15 minutes or until done.