My number one meal prep breakfast

Sheet Pan Pancakes

Longtime readers KNOW I love making pancakes and freezing them for breakfast, but I honestly got so tired of standing at the stove while my kids ate them before I could make more. When I was pregnant I started stocking my freezer with as much food as I possibly could, but I was running out of steam. I saw a postpartum prep about making sheet pan pancakes for a postpartum breakfast and was reminded that I used to do this. One problem I’ve run into with sheet pan recipes is they don’t fill a full sheet pan (and they aren’t gluten free)

I really wish I tallied how many sticks of butter I used trial and erroring this recipe because it was a LOT. I’ve found that over the last six months that these sheet pan pancakes are my go to breakfast for the kids because they are SO FAST.

I love these pancakes because they are so buttery you don’t need to add any when you serve it. The great thing is they can be eaten on the go too. We’ve eaten these for months, and they’ve passed the test with my family!

The trick to getting these pancakes just right is to use an immersion blender on your liquids before you add the dry ingredients. The butter will tend to solidify (I’ve also tried coconut oil and it’s worse) really quickly when the cold milk hits. The immersion blender helps distribute the fat evenly. You could probably use a blender for a short time if you don’t have one. The other trick is to let the batter rest for about 5 minutes before baking so that the gluten free flours can soak up the liquid easier.