Food & Dessert

How I Changed up My Sheet Pan Pancakes to Make Them More Exciting

Kyra

Sep 15, 2021 •20 minutes to read

I’ve learned that I burn anything that needs to be cooked in a frying pan with oil. This includes pancakes, grilled cheese sandwiches, breakfast sausages, and even pork hash cakes so I started worrying about how early I was making those items (neighbors and smoke detectors) or had Matt make them if the kids ever asked. Over time though I wanted to be able to make them myself so I was super excited when I came across how to make pancakes (and even grilled cheese look it up!) in the oven. It’s so simple. I love that I can whip up a batch (once I even pre-mixed it the night before), toss it in the oven, and go take a shower while it bakes. I also love that I can easily double it so I have leftovers in the fridge and freezer for future quick microwavable breakfasts. It’s amazing! But I also noticed that my kids started sopping the syrup up using their pancakes and quickly asked for more repeatedly. I decided to change up my pancakes so we wouldn’t need syrup as the sweetness was already included prepackaged inside each one.

Pinterest Image containing the blog post's title, my main URL, and between the two a grid of sixteen photos. There's text overlay saying prep, mix ins, add ons, toppings, and leftovers.

I first came across the concept of sheet pan pancakes through @MacaroniAndButter on Instagram although I can’t find that specific post anymore. I later reviewed a cookbook I received through NetGalley, titled Healthy One Pan Dinners, and have since only used her Sheet Pan Pancakes recipe and now double it for two complete sheet pans worth of pancakes at one time. Doing a simple search online for sheet pan pancakes brings up many results so I figured rather than sharing a recipe I’d instead share how I change up my pancakes in case you’re also looking for something different. I figured I’d make it easier by separating out the images based on: preparing the pancakes, ingredients I’ve mixed into the batter, ingredients I’ve added to the pre-baked pancakes, images with the two previous categories shown, ingredients added to the mostly baked pancakes, toppings added to the finished pancakes, and finally how I deal with the leftovers. So first one up is:

Preparing the Pancakes

A couple times when I know I want pancakes the next morning, but don’t have any leftover ones available in the fridge or freezer and I know I don’t have enough time to mix up a fresh batch AND bake them the next morning I’ve attempted to speed up the entire process by mixing up the pancake batter the night before. This way in the morning I can turn on the oven, grease the sheet pans, pour the already made batter into the sheet pans, and, by that time, the oven is preheated and I can toss them them in. I still have the same amount of dirty dishes that day but the pancakes themselves take much less time and we can get going sooner with whatever plans we might have that day.

Image shows two plastic cups with pantry stable foods covered with a saucer so they stay safe overnight. To the right you can spot a bunch of bananas ready to grab. — The night before after mixing up a batch of pancake batter and putting it sealed in the fridge I lay out any of the toppings I want to use with the pancakes. In this case I put the pantry stable items into plastic cups with a saucer as a lid so I can easily sprinkle it over the poured pancakes in the morning. Also these saucers then go on to the girls so the dishes are already laid out. This time around I also moved the bananas over so I’d remember to use them.

Image shows a plate laid on top of a metal bowl. Behind it you can see two cookie sheets sitting side by side on the stovetop. — To use less plastic I used a plate overtop of the bowl of pancake batter to seal it in the fridge overnight. It was simple to turn on the oven, pull it out of the fridge, and place it next to the sheet pans I laid out the night before.

Image shows a bowl half full of pancake batter with two greased cookie sheets sitting beside each other. — I greased the sheet pans, pulled the plate off the bowl, (took this photo,) mixed up the batter, and poured it equally into the two sheet pans .

After pouring the pre-made batter onto the sheet pans I was able to grab the prepped cups of ingredients, sprinkle them each over a pan of batter, and toss them into the preheated oven. I’ve only done this once or twice so far but both times allowed me to speed up the pancake process just enough to have enough time to make fresh pancakes for breakfast on days when I had less time.

Ingredients Mixed Into the Batter

I started out making plain pancakes for the girls but found they’d sop up all the syrup and repeatedly ask for more. I quickly realized that I wanted to find a way to change up the pancakes in a way that replaced the syrup. The first time around I simply added chocolate chips to the pancake batter, which added sweetness, and told them it was instead of syrup. This way they each got a set amount of chocolate chips, the ones in their pancakes, and getting more was dependent on having another whole pancake rather than simply getting more syrup to pour over the remaining pancake on the plate.

Adding ingredients to the pre-made pancake batter was so easy that I kept trying different combinations of ingredients that the kids, mostly, loved. The whole experiment was a success. Some of the ingredients I’ve tried were:

Coloring the batter
A bit of water-based food dye is, so far, the simplest way
I once bought some beet powder, from the Great American Spice Company, to add to the pancake batter before adding the wet ingredients. Adding only a little bit didn’t change the color of the batter that much and, when I added a larger amount, the kids didn’t like the taste so I started covering it up with cocoa powder before just stopping. That said if you want to try a more natural addition I’ve also heard of adding spirella, for green, but haven’t tried since the beet powder was a bust.
Cocoa powder darkens the pancakes a bit and adds the chocolatey taste.
Fruit like berries which can either be added fresh or frozen.
Dried fruit. So far I’ve tried raisins, craisins, and freeze dried pears and pineapple from Freshly Preserved.
Chocolate chips… keeping it simple
Sprinkles are great added at the beginning (melted dots) or at the end. I’ve done similar using nerds once too
And more!

There are so many ingredients you can add to the batter!

Zoey uses a fork to squish whole strawberries in a small bowl on the table. Behind it sits two large bowls one with wet ingredients and one with dry. — This time around Zoey was helping me make pancakes and I didn’t have any fresh fruit. I went into the freezer and found some whole strawberries. As they were so large I worried they’d stay cold during the pancakes’ bake time so I poured them into a bowl, warmed them up in the microwave, and had Zoey break them up a bit with her fork.

Zoey dumps a measuring cup full of blueberries into the wet ingredients of the pancake batter. In front of it sits a small bowl of crushed thawed strawberries. Off to the side in the back sits a bowl of dried ingredients. — I then grabbed some frozen blueberries, had Zoey add them and the strawberries to the wet ingredients, and then she mixed the wet and dry ingredients together.

Image shows two similar cookie sheets of pancakes side by side. The right one has blue tinged batter with pink strawberry chunks through it. The left one looks the same with more blue circles of blueberries in it. — The blueberries sunk to the bottom of the pancake batter regardless of how much it was mixed so one sheet pan ended up with more than the other turning them into similar but slightly different pancakes depending on which pan you had.

Image shows two cookie sheets side by side containing blue chunks and white batter with blue marbling. — Other times when I added berries, in this case only blueberries, to the batter I made sure to stir and pour the batter and ingredients more equally.

If you love the idea of berry pancakes but want to make them more exciting you could always add some chocolate chips to the mix!

Image is a closeup of a single cookie sheet containing beige batter with chunks of red and pink (strawberry) and the odd chunk of brown (chocolate chip). — In this case I added strawberries and milk chocolate chips to the pancake batter. Other times I added white chocolate chips or unicorn (blue and pink swirled) chocolate chips.

Image shows a closeup looking down into a bowl with dried ingredients (flour-like) with chunks of white in it. Beside the bowl are two bags labeled "Freshly Preserved" — The last time I made pancakes I had leftover freeze dried pears and pineapples that had been opened about a week ago and needed to be used. I wanted to make sure they had time to fully rehydrate so I added them to the dry ingredients, mixed them in, and then dumped the wet ingredients on top. I figured this way they’d have more time to hydrate than if I added them to the pre-mixed batter later on. It turned out great so I could see doing this again in the future if I have an opened bag on hand that needs to be used or no fruit in the fridge or freezer.

I love how easy it is to add custom ingredients to the bowl of pancake batter when I mix it up. That said since I’ve been doubling the recipe, as I have the oven on anyway, adding any ingredients to my pancake batter means that both sets of sheet pans have exactly the same set of pancakes in it. To get around this I’ve started changing up how I do it.

Ingredients Added to the Pre-Baked Pancakes

I’ve been doubling the pancakes so I’m left with a lot of leftovers meaning simple breakfasts that only need to be quickly microwaved in the morning without too many dishes. As such I prefer it when both sheet pans have drastically different pancakes in them so the girls don’t get too tired of the flavors. Rather than mixing the custom ingredients into the batter I now wait until after I split the batter between the two sheet pans and then add the additional ingredients on top. These ingredients are basically the same ones that you can add to the batter although, since there are two options now I’ve become more creative with the individual sheet pans as it matters less if the kids don’t like them since it’s in only one of the two batches. Plus since the batter is already mixed together these additional ingredients don’t get broken down as much like the berries in the above photos. Just a quick heads up… anything you add to the uncooked batter will probably sink into the batter before it’s fully cooked. Additionally, as the ingredients may melt, they may combine within the oven in unexpected ways.

Image shows two cookie sheets with pancake batter in the background. In the front sits a marbled cutting board with bits of banana and beside that sits a bag of unsweetened coconut flakes from The Great American Spice Company. — This time around I cut up a banana, so it was more bite sized, and sprinkled that along with desiccated coconut on one of the sheet pans making a sheet of pina colada inspired pancakes.

Image shows an plain batch of pancakes in a cookie sheet with the previous pina colada one off to the side. On the other side are two packages of chocolate chips ready to be sprinkled on. — On the other sheet of pancakes I added a sprinkle of both mini chocolate chips and regular-sized pink and blue swirled unicorn chocolate chips.

Image shows both of the two previous cookie sheets side by side. The left one is sprinkled with brown, pink, and blue while the right one is more bland with matching bananas and white coconut flakes. — I snapped a quick photo before putting them into the oven.

Image shows a close up of the finished pancake and coconut dappled sheet pancake. — The baked pina colada inspired pancakes came out of the oven as expected with the pancake batter rising up around each banana bit.

Image shows a closeup of a sheet of pancakes with brown slots of varying sizes (chocolate_ and the odd spot of purple where the unicorn chips show through from the bottom of the pan. — The other sheet of pancakes were more surprising. Many of the mini chocolate chips and leftover crumbs were light enough to stay near the top. The larger swirled chocolate chips sunk and surprisingly turned dark purple as the pink and blue swirls melted together in the oven. Additionally, as the larger chocolate chips sunk they got stuck to the pan and were harder to scrap off when cleaning the sheet pan.

Normally I sprinkle these ingredients onto the liquid batter in the sheet pans before tossing it into the pre-heated oven but sometimes instead I add the ingredients to the greased pan before the batter is poured over top.

Image shows a closeup of a sheet pan covered in red strawberries and white-ish banana chunks. — Here I started out by adding the sliced strawberries and bananas to the greased sheet pan.

Image shows uncooked pancake batter in a sheet pan with pink strawberries showing through the dough and white chunks of sinking chocolate chips. — After I poured the pancake batter in I sprinkled white chocolate chips around the pan.

Image shows the baked strawberry and white chocolate sheet pancakes once they're removed from the oven. — Either way the final pancakes look and taste great.

There are so many different things you can do! For instance here I sprinkled the pancakes with raisins, craisins (dried cranberries), and white chocolate chips.

Image shows uncooked batter with red, black, and white dots in it.

The final pancakes are a bit browner with some of the stuff sinking in yet the raisins, craisins, and chocolate chips still visible.

Once I had extra Heath (like Canadian Skor) bits that were expiring soon so I made a more dessert-y pan of pancakes by sprinkling the top with Heath bits and colored sprinkles. Since they get baked for the entire pancake-required duration the sprinkles melt and loose their definition. These were originally heart shaped.

Image shows the pan horizontally with brown caramel lumps and dots of red and pink all over.

Or you can dabble with dehydrated fruit. For instance here I sprinkled dehydrate pears and pineapples, one to each pan, with the last of my mini chocolate chips. Even though they were added at the last minute, rather than to the batter early on like in the previous section, they still turned out tasting great.

Two sheets with pre-cooked batter, chunks of white (dehydrated fruit), and chocolate chips pieces.

The fruit had browned more than the pancakes during the baking process.

Here I revisited the pina colada inspired idea of sliced bananas and coconut. I went a step further by adding some chocolate to the final product.

Image shows a sheet pan of pre-cooked pancake dough with sliced bananas lined up in it. To the side is an empty saucer and a pink plastic cup with coconut and chocolate chips inside.

The pink cup is now emptied and the pan shows the bananas and dough coated in mini chocolate chips and white flecks of coconut.

The baked pan of pancakes is now show but the first third has been dished showing the inner side of the sheet pan pancakes and the remnants left behind when you dish.

Combine the Previous Two Ideas!

Of course you could always combine the previous two methods by adding some of the ingredients to the bowl of batter and then saving other ingredients until the last minute when you can sprinkle them over the pan before putting it in the pre-heated oven.

In this case I poured half of the batter onto the first sheet pan to the left before adding some fruit to the batter, mixing it up, and pouring the rest onto the right sheet pan. I then sprinkled both pans equally with mini chocolate chips. The only downside to this method is that it’s hard to equally divide the pancake batter so one pan may end up being taller than the other pan and they may need slightly adjusted bake times.

Image on the left is plain unbaked pancake batter with chocolate chips on top. To the right there's also chocolate chips but the batter is tinted pink with lumps of pink strawberries inside.

Or you can add the ingredients to the bowl before mixing together your wet and dry ingredients, pour it equally between the two sheet pans, and then change the two pans up by sprinkling different ingredients on top.

Image shows a closeup shot of a metal bowl with white greasy mixture topped with dried out strawberries, blueberries, the odd blackberry, and the handle of a whisk. — Here I dumped the wet ingredients into the dry ones, dumped a mixture of dehydrated fruit in, and then, after this photo, mixed it all in.

I then made the sheet pans drastically different from one another by adding sprinkles to the left one and some chocolate covered acai to the right one.

Two sheet pans side by side. The left one is covered in multicolored sprinkles while the right one has large dark circular lumps mixed in with the red strawberries.

Same image as before but the pancakes are baked so the sprinkles have sunk in a bit and melted into colored blobs (left) while the chocolate covered acai have sunken and stayed visible.

Image is taken of the same view but further away making the blueberry in the pancakes more visible. The bottom bit of both pans have been dished with a metal flipper placed to the side.

Pull Them Out at the Last Minute to Add a Final Ingredient to Heat Up

I’ve also changed up the pancakes by adding toppings at the last minute to them. I kept these separate from the previous sections as these additions shouldn’t be heated as long as the pancakes need to bake (which are normally baked for twenty five minutes at 350°F).

The first time I used the pink and blue swirled unicorn chocolate chips in a pancake, as seen far above, I tossed them into the pancake batter and during the bake time they melted together to form a purple lump at the bottom of the pancakes thereby wasting the adorably cute and probably only bought once chocolate chips. As such, for the next time, I decided to pull the pancakes out of the oven in the last five minutes of baking, sprinkle the chocolate chips on top, and throw them back in so they have just have time to get hot and soften but not enough to melt. As the pancakes have already firmed up in the first twenty minutes the chocolate chips also weren’t be able to sink and get stuck to the pan. This turned out amazingly and the rest of the unicorn swirled chips were used, bit by bit, in pancakes like these until we ran out.

Plus if you’re only baking them for a few minutes why not take advantage of this. I added mini marshmallows to the top of the pancakes too and made sure to keep an eye on them so I can pull them back out once the marshmallows get larger and potentially browned yet before they get too big. Hello s’more pancakes!

Image shows two white saucers one with white marshmallows, to the right, and one with pink and blue swirled chocolate chips, to the left. In the background you can see the bags of the leftover ones. — After making the pancakes and tossing them into the oven for twenty minutes I laid out pink and blue swirled chocolate chips and mini marshmallows to make s’more inspired pancakes.

Once the pancakes had baked for twenty minutes I pulled one of them out so I could decorate it with the chocolate chips and mini marshmallows. I then put it back into the oven for a few minutes and took out the other sheet pan to dish. Once the marshmallows had browned I pulled that sheet out too.

Image shows two sheets of blue tinted pancakes. The ones on the right are plain while the ones on the left show browned ballooned marshmallows and unicorn swirled chocolate chips. — I made blueberry tinted pancakes and after twenty minutes of baking added mini marshmallows and unicorn chocolate chips to the one. The kids got to pick between the two types of pancakes.

Image shows a single sheet pan containing a baked pancake covered in pink and blue swirled chocolate chips and browned inflated mini chocolate chips. — This time around I made a plain batch of pancakes but still kept the same idea and added the unicorn chocolate chips and marshmallows within the last five minutes so they could get hot.

A couple times this summer we’ve set up our tent in the backyard so the kids could camp outside within reach of our bathroom and other amenities. Of course with camping came the idea of s’mores made in the microwave and, once, patiently over a burner. Quick aside the kids preferred the microwaved one so that’s how we made them afterwards. Anyways, because of these s’mores we ended up with leftover opened graham cookies, half a chocolate bar, and some marshmallows with chocolate inside of them. I decided to use up the leftovers by making pancakes with chocolate chips and then, in the last five minutes, adding the large marshmallows on one end of the pan and, on the other, break up the chocolate bar and crumble up the cookies into crumbs. Although I had to be careful while dishing as the cookie crumbs didn’t stay stuck I counted these as a resounding success as the girls adored these surprise s’mores!

Image shows a sheet pan of baked pancake with the odd chocolate chip showing through from the bottom. The left side has rectangles of chocolate on it surrounded by graham crumbs. The right side has four evenly spaced large marshmallows with a hint of brown on one.

After baking them the chocolate sort of melted and the marshmallows flattened and browned.

Change the Pancakes on the Way to the Plate

I’ve also changed up the pancakes after they were fully baked. The odd time I did this to the entire sheet pan but most of the time this was to individual pancakes after they were plated so the kids could decide exactly what they wanted on the fly.

This particular time around I had strained some of my homemade yogurt to make labneh, sort of like cream cheese, and I had extra leftover. I was trying to think of how to make my pancakes healthier for the girls so I spread a dollop or two over the entire sheet pan and then added a couple of the unicorn chocolate chips to make it look more fun. They didn’t love it but they still ate them. As a quick aside I just looked up how to strain yogurt and found this post by Tori Avey if you’re interested in learning more. I had trouble using it all as I was only thinking of it as a cream cheese replacement but that site I just linked to shows a picture of a dollop of labneh with oil and olives on top and now I’m intrigued so I just looked up how to eat it and at the top of the result listings I see a reader question on The Kitchn and a list of interesting ways to eat it on Rouba’s website. …So maybe I should try it once again after I come up with a better game plan.

Image shows a sheet pan with white labneh spread all over it and the odd pink and blue swirled chocolate chip on top. To the left is a container of more labneh. — I added several dollops of the labneh to the sheet pan pancakes and spread it all out. I dropped a couple of the colorful chocolate chips to make it seem more treat-like for the girls.

Image shows two square saucers side by side with two squares of pancakes overlapping on each. — I had two different types of oven pancakes made so I dished one of each onto the girls’ plates so they could try both with no pressure.

Other times I added toppings to the pancake after plating them for the girls. Just a heads up some of these ideas show waffles rather than pancakes. I decided to include them so you can see the diverse range of ingredients you can use to extend the pancakes.

Image shows a waffle on an orange plastic plate. IT's topped with a red bumpy sauce with some red liquid along the bottom right edge. Overtop of most of it is a white sauce. — This time around I boiled some berries with some additional sugar, making a sauce, and then topped it with a mixture containing yogurt, vanilla, and some icing sugar. The girls loved this topping and it changed it up from the normal syrup we’d been using.

Image shows two waffles side by side on a green plastic plate covered in brown lumps with brown sauce around it. A hand holding a fork is pressed on the top. — If we have too many bananas going brown in the house I sometimes turn them into Banana Foster to top pancakes and waffles. This is an incredibly simple recipe, found on Food.com, that boils bananas, butter, brown sugar, vanilla, and a bit of salt together.

Image shows a cookie sheet with a strip of pancakes missing and a metal flipper on the right. On the left is a jar of Nutella, an oven mitt, and a play with a Nutella decorated square pancake on it. — Whenever you don’t know what to do with a plain pancake spreading Nutella overtop is always welcomed by my kids. I find it way simpler to spread the Nutella on a frozen leftover waffle rather than a fresh one right out of the oven so it’s more frequently a quick morning breakfast, once microwaved, rather than a slow weekend one.

Image shows two pancakes side by side on a square saucer and a fork poised above about to cut a piece. — The kids absolutely love it!

Image shows two plates with the girls about or currently eating it. The one half devoured on the left is coated in Nutella while the one on the right is whole and holds a bowl of syrup in the center. — And if one child get’s tired of the Nutella or misses syrup they can easily have different options as one girl’s choice doesn’t affect the other girl’s choice.

Image shows three plates laid out. The two closes to the bottom each have a banana sliced up, a dollop of peanut butter, and a dollop of Nutella. They have a knife, napkin, glass, and nametag nearby. Above and in the center sits another plate with four waffles on it waiting to be eaten. — Or you could lay out some fixings on the plates and have the girls choose their waffles or pancakes and decorate it themselves.

Image shows more waffles on the center plate and this time the girls are sitting at their plates eating or decorating their waffles. — The kids loved spreading their own toppings and choosing whether they’d eat it separate or all together.

Image shows two saucers with two waffles each and a plastic dipper with syrup. One waffle on either plate holds pumpkin sprinkles while the other one looks like a person with banana ears, nose, mouth, and eyes. — A couple times I surprised the kids by decorating their pancakes/waffles myself. This time they encountered a pumpkin sprinkled waffle beside a face waffle using sliced banana and two eye sprinkles. I added a dipper half filled with syrup too.

This post-baking step can range from simple to more complicated like the face above. Just last week Ada randomly asked me for the leftover pancakes in the fridge but wanted them to be heart shaped. The last of the pancakes weren’t too large so I hunted down a small metal heart-shaped cookie cutter and used it on each of the pancakes. I split the newly formed heart pancakes onto two saucers, heated them up, and then heated the bowl of pancake bits I had leftover from using the cookie cutter so they could share the leftover bits if they were still hungry. This time there was no special topping as the use of the cookie cutter was the special addition to these fruity pancakes. Plus it was kind of cool that Ada was able to make what felt like an outlandish request and I was able to make it happen in the time it took them to get dressed that morning.

Image shows two saucers, one going off the left of the image, filled with heart dappled fruity pancakes. Off to the side sits a bowl with the remnants of all the pancakes for the next helping. — I love that with a simple cookie cutter I was able to turn leftover pancakes into heart shaped amazing-ness!

Leftovers… Now What?

With the discovery of oven pancakes and the realization that making a double batch, two sheet pans full, is just as simple as one I started generating lots of leftovers. This was awesome! I loved having leftover pancakes so the girls could be excited for breakfast and I wouldn’t need to take extra time baking them or, later on, cleaning the sheet pans. I started out by putting all of the leftover pancakes into the fridge but over time the girls started eating less for breakfast and got tired of them sooner. I adjusted my method and started laying out the pancakes on a Silpat lined baking sheet, freezing them, and moving them to a Stasher bag for long term freezer storage. This was perfect! I could make two types of pancakes for breakfast, save a third to a half of them for weeks later, and keep the remaining in the fridge for the next couple days. Sometimes I leave the frozen ones in the freezer for longer, make another batch, and the freezer then contains four types of pancakes rather than just the first two.

Image shows a container of two stacks of squared pancakes, on the left, and a cookie sheet with two rows of pancakes on an orange lined Silpat sheet. — I loved being able to split the leftovers by saving some in a container in the fridge for the next couple days and the other half in the freezer for a much later date.

Image shows a Silpat lined cookie sheet with two types of pancakes lined up on it. In the background are two other half emptied sheets holding the fresh pancakes from the oven. — I started putting the leftovers on a Silpat lined sheet pan right away (I own three so I had an extra unused one) and putting it in the freezer while the kids were still eating.

Image shows A cookie sheets with a Silpat filled with blue tinged pancakes. On top, at an angle, sits another Silpat with seven waffles lined up on it. — Once, when I made pancakes and waffles at the same time, I balanced two Silpat sheets on top of each other so I could freeze two sheets of leftovers rather than one. I did this as I only had room for one sheet pan in my freezer regardless of the number of cooled or clean sheet pans. The Silpat between the two layers meant that they didn’t stick together at all.

Image shows the cookie sheet with one full layers of pancakes on the bottom and a partly filled layer at the top. I'm lifting a corner to better see below. Off to the side you can see a cookie sheet with only six pieces left. — I loved how perfectly it worked and I kept repeating it whenever I knew they’d be a lot of leftovers.

Image shows two Stasher bags side by side. The one on the left is sealed while the one on the right is mostly sealed with a straw sticking out of it. — Once the pancakes on the Silpat sheet froze I’d pop them off, put them in a stasher bag, either remove the air with a straw or squish the bag, and seal it tight. This way the pancakes are good for longer in the freezer and I can grab one or more on demand whenever the kids want pancakes without them sticking together and being troublesome.

Image shows a container of two kinds of pancakes being held above the sink with a sheet pan of water sitting in it. — If there are any leftover pancakes, after freezing some, I stick them in a container for the fridge. With the leftovers packed away I add water to my sheet pan so it can soak to make for easier cleaning later.

Image shows two Stasher bags popped open. The one on the left is upright and the one on the right is on it's side with some spilling out. In front of them are two white square saucers. — When the kids want pancakes and we either don’t have time or I don’t want a mess I can easily grab the Stasher bags from the freezer, plate a couple for each kid, and microwave them until they’re heated through. This way we only heat what they want to eat and the rest can go back into the freezer for another day.

Image shows two square saucers, side by side, with two Nutella spread pancakes on top. A container of Nutella sits behind it along with a dirty knife and a full upright Stasher bag of more pancakes. — I also learned if you want Nutella pancakes it’s SO much easier to spread on frozen pancakes, before microwaving them, than fresh or heated one. Looking back I think I only offer Nutella on frozen pancakes since this discovery.

Image shows two heated pancakes with Nutella on both and two marshmallows on the left. — And, if you’re going for a treat, you can easily add a marshmallow and microwave it for a simpler and quicker s’more inspired meal.

Image shows a glass container with pancakes inside. To the right and back are two other round saucers with pancakes on top. — I love being able to surprise my kids with heated pancakes from the fridge or freezer.

Coming across pancakes made in the oven completely changed up my breakfast game. I absolutely LOVE it. There are so many different oven pancake recipes out there that I didn’t need to come up with my own. That said I love how I’ve changed them up over the last year or so and wanted to share these variations with you in case you’re looking for something similar too. I haven’t tried these variations out on a frying pan so I can’t tell you if that would work as easily or not so if you do or did I’d love to hear about it in the comments below. Also I’d love to hear whether you’ve made oven pancakes before or not? If so how did you change them up? If not will you? I’d love to have some new options in the future so feel free to share any new ideas in the comments below. I hope you’re having an amazing day!

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