My kids’ current favorite meal? Breakfast. And one of their most requested items – of course – is pancakes. I love that this version is easy enough for them to help with!
These pancakes mix up in the blender and then are baked in a sheet pan – which makes them super quick, and super easy – and, as a bonus, the whole family can sit down to warm pancakes at the same time!
Continue readingSheet pan pancakes are my new favorite thing.
My three year old is completely obsessed with pancakes and requests them nearly every other day. We’ve been obliging him – but the thing that drives me mad is the timing of them.
He is, of course, starving so he’ll get the first pancakes out of the pan. By the time I’m done cooking up the batter, he’s polished off his plate and is itching to go play. The genius of sheet pan pancakes is that everyone’s pancakes are done at the same time so we can all actually sit down and eat together. It’s kind of awesome.
And since it’s National Peanut Butter Day, I thought I’d share this peanut butter-y version (with compliments to PB’s bff, chocolate). Need some more peanut butter inspiration to help you celebrate today? I’m linking up with some other bloggers to bring you lots of fun options!
Peanut Butter Chocolate Chip Sheet Pan Pancakes
(adapted from Recipe Girl)
Serves 10-12
2 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups buttermilk
2/3 cup creamy peanut butter
2 large eggs
2 tsp. vanilla extract
3/4 cup mini chocolate chips
Preheat the oven to 425 degrees. Line a half-sheet baking sheet with baking parchment, using enough that it hangs over the edges slightly.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a larger bowl, whisk together the buttermilk, peanut butter, eggs, and vanilla until it is well combined and the peanut butter is all incorporated. Stir in dry ingredients until just moistened.
Pour the batter into the prepared pan, spreading it out to fill the pan. Sprinkle with chocolate chips.
Bake 12-15 minutes, until puffy and cooked through.
Remove from the pan using the sides of the parchment to lift. Cut into squares and serve with syrup, if desired.
