Fat Tuesday is coming up in just a few days! If you aren’t familiar, Fat Tuesday is the day before Ash Wednesday, and is a big part of Mardi Gras (French for Fat Tuesday) and Carnival celebrations.
Fat Tuesday is also known as Shrove Tuesday, or, Pancake Tuesday, I’m sure you can already see where I’m going with this! Fat Tuesday is known as an indulgent day when people traditionally eat rich, fatty foods before the sacrifices and fasting made during the six weeks of Lent before Easter. Because milk, butter, and eggs were among the sacrifices during Lent, it makes sense that eating pancakes became a staple of Fat Tuesday, and now Fat Tuesday is also National Pancake Day – definitely a holiday to be celebrated in my book (I think my little cousins would agree, and while this is an old picture, I just love their smiles!).
It's been a while since I posted about my love of pancakes, but if you’ve follow my blogs, over the years I’ve written about all sorts of pancakes including a Dutch baked apple pancake,
the social media viral Japanese souffle pancakes,
lemon ricotta pancakes, gingerbread pancakes, cinnamon roll pancakes, pineapple upside down pancakes,
and savory scallion pancakes). While I do love standing over a griddle on the weekend flipping pancakes to order, like many of you, I definitely do not have time for that during the week.
I love that pancakes freeze well, and I try to make sure I’m stocked with some options that I can heat up for a quick weekday breakfast, but I recently saw the trend of making a sheet pan pancake. I thought it was genius because this seemed like the perfect way to please everyone in my house with their pancake order quickly without all the flipping as you can have different flavors/toppings in different sections on one sheet pan. You can put it in the oven and use your stove to take care of the eggs, and whatever else you’re making for breakfast, or use the free time to jump in the shower before work so that breakfast is ready when you’re done.
I was thrilled with the results, and I think you will be, too. This is perfect for those of you that have multiple pancake flavor preferences in your house, or if you’re living solo, this is a great way to prep breakfast for the week while not having to eat the same flavor profile day after day. This couldn’t be easier to execute, and would be perfect for the littlest chefs in your home to help create!
Sheet Pan Pancake
Scroll down for a printable version of this recipe
Servings: 8-12
Active Time: 15 min
Cook Time: 20 min
Total Time: 35 min
3 cups all-purpose flour
2 Tablespoons baking powder
2 Tablespoons granulated sugar
1/2 teaspoon salt
2.5 cups milk
3 eggs
4 Tablespoons butter, melted
1 Tablespoon vanilla bean paste
Toppings of your choice. Get creative! I used:
- 1 cup fresh strawberries, sliced
- 1 banana, sliced
- 1/4 cup chocolate chips
- 1/4 cup peanut butter chips
- 1/4 cup apricot jam
1. Preheat oven to 425.
2. In a medium bowl, whisk together the flour, baking powder, sugar and salt.
4. Add the wet ingredients to the dry ingredients and whisk to combine.
5. Spray a sheet tray (12x16-ish) with non-stick spray.
6. Pour the pancake batter on the pan evenly.
7. Top with your preferred toppings. This is where you can get creative. You can do different sections with different toppings, or do one variety for the entire sheet pan. Our Executive Chef Lisa Counts thinks dividing the sections with cooked bacon would be a great idea, and I don’t think she’s wrong!
8. Bake for 20-25 minutes until golden brown.
9. Slice into squares and service with maple syrup, This would also be a nice addition to a brunch board!
If you haven’t made plans for Fat Tuesday yet, you’re in luck, we have a few seats left in our Paczki Party class on Tuesday, February 21 at 6pm at Lincoln Square. We’ll be making jam and custard filled versions of these special doughnuts, so you won’t have to worry about waiting in line or ordering in advance, because the ones you make will be even better!
And if you’re craving the flavors of New Orleans, join us tonight, Friday, February 17 at 6pm CST from your own kitchen for our Virtual Trip to New Orleans. We’re making Crab Cakes with Remoulade and Shrimp and Andouille Sausage Gumbo, and I can’t think of a better way to start the weekend!
Be sure and check out our complete class calendar. We have just a few seats left for February and March, but April’s calendar will be released next week! If you’re ready to try your hand at a sheet pan pancake, we’ve got sheet pans, whisks, chocolate chips, mixing bowls, maple syrup, vanilla bean paste and more in our retail store.
Sheet Pan Pancake
Ingredients
- 3 cups all-purpose flour
- 2 Tablespoons baking powder
- 2 Tablespoons granulated sugar
- 1/2 teaspoon salt
- 2.5 cups milk
- 3 eggs
- 4 Tablespoons butter, melted
- 1 Tablespoon vanilla bean paste
- Toppings of your choice
Instructions
- Preheat oven to 425.
- In a medium bowl, whisk together the flour, baking powder, sugar and salt.
- In a small bowl, whisk together the milk, eggs, butter, and vanilla bean paste.
- Add the wet ingredients to the dry ingredients and whisk to combine.
- Spray a sheet tray (12x16-ish) with non-stick spray.
- Pour the pancake batter on the pan evenly.
- Top with your preferred toppings.
- Bake for 20-25 minutes until golden brown.
- Slice into squares and service with maple syrup!
