By Meredith Brustlin, CMNH Educator
Foodworks is such a fun program that we host at The Children’s Museum of New Hampshire. It promotes healthy eating, families cooking together, and delicious food that you can find at your neighborhood Hannaford!
I have to say, the recipe I’m sharing today is now a favorite of mine. It’s so awesome that I actually kept myself awake a little bit last night thinking about how excited I was to make it again in the morning...it’s true! There’s nothing NOT to like about it!
I am sharing sheet pan pancakes today. This recipe is a huge time saver, it’s an easy one for adults and children to create together, has lots of opportunities for food creativity, and is ready in about 20 minutes--no standing over the griddle for hours flipping flapjacks!
Here’s how to make your own!
First - gather your ingredients
- 2 cups pancake mix (I used Hannaford brand, obviously!)
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- These are up to you! I used blueberries on one portion of my pancake and raspberries with chocolate chips on another--and left some plain!
- Also, I used frozen fruit for my toppings and it cooks up just fine, but feel free to use fresh or whatever you have on hand.
- Preheat your oven to 425 degrees
- Prep your pan/pans by putting down a sheet of parchment paper and a quick spray of cooking oil.
- I used a 10 X 14 “jelly roll” pan. Just make sure it has edges and isn’t one of those flat cookie sheets. My pan made my pancake quite fluffy--which I loved! If you’d like your pancake a little flatter, use a slightly bigger pan.
- In a mixing bowl, add pancake mix, milk, eggs, and vanilla extract. Whisk together until smooth.
- Pour the batter onto your pan and spread it out evenly
- Add your toppings!
- Cooking time will vary depending on your oven and the thickness of your pancake. I set my timer for 7 minutes, checked it, and then set it for an additional 3 minutes. It can take anywhere between 5-15 minutes so stay close and keep checking!
More thoughts (I told you, I really like this recipe):
- I love that this recipe bakes the pancake instead of frying it. Not only does this cut down on the amount of oil used to create the recipe, it also cuts down on mess and clean-up! (And, I don’t know if it’s just me and my old house--but whenever we make pancakes on the stove, our house smells like burning pancake oil for ~48 hours---not the case with this recipe!)
- Instead of a normal pancake mixture that might only use water, this recipe adds in milk and eggs to give it a bit more protein.
- The toppings are so fun! You can really add whatever you want to this. I like that it can all be done in a single pan--so if the grown-ups are craving some blueberries and kids just want plain pancakes, it’s still all finished, warm, and ready to eat at the same time.
Thank you to Hannaford for sponsoring this great program! I hope you enjoy sheet pan pancakes!