Sheet Pan Pancakes

Rich delicious pancakes are a breakfast favorite. This recipe provides a method to create buttery sweet pancakes in what may be the easiest way I have found. An entire sheet of pancakes without standing over a butter steaming skillet or griddle. Simply cut them straight form the sheet and plate them up. 

Watch the video and follow the instructions below to have dump and go pancakes today. Make these at the beginning of the week and have them ready for easy grab and go breakfast snack or reheat and have yourself a no mess pancake any day of the week. Feel free to share this or any of my recipes from my growing catalogue.

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Fluffy, moist, tasty pancakes.

Ingredients

In a large bowl: add eggs, melted butter, buttermilk, vanilla extract and mix well.

Add flour, sugar, baking powder, baking soda & salt.

Mix well.

Place parchment paper on top of the sheet pan and coat with cooking spray. Transfer the batter to the pan and spread to create a smooth even layer.

Bake for 13-15 minutes or until a toothpick placed in the center of the pancake comes out clean.

Slice the pancakes into squares.

Pancakes may be stored in an airtight container for up to a week in the refrigerator.

Serve with maple syrup, fresh fruits, whip cream & cool whip.

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Sheet Pancake

0 from 0 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Brunch
Cuisine American
Servings 20
Calories

Equipment

  • Sheet Pan (17" x 11")

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups buttermilk
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs

Instructions
 

  • Preheat the oven to 425°F(218°C).
  • In a large bowl: add eggs, melted butter, buttermilk, vanilla extract and mix well.
  • Add flour, sugar, baking powder, baking soda, salt and mix well.
  • Place parchment paper on top of the sheet pan and coat with cooking spray. Transfer the batter to the pan and spread to create a smooth even layer.
  • Bake for 13-15 minutes or until a toothpick placed in the center of the pancake comes out clean.
  • Slice the pancakes into squares.
  • Pancakes may be stored in an airtight container for up to a week in the refrigerator.

Serve with maple syrup, fresh fruit & whip cream.

    Video

    Keyword best sheet pan pancake recipe, easy sheet pan pancakes recipe, kid friendly recipe, sheet pan pancakes
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    Pound Cake

    Traces of vanilla and sweet cake flavors are lightly packed in this fluffy pound cake recipe. This is the perfect cake for morning coffee or as a mid-day because you deserve it snack. When this loaf of precious pound cake comes out of the oven the edges should be slightly browned and the cake should be allowed to stand and cool a bit prior to eating. The sweetness is at its peak fresh out of the oven, so I recommend cutting yourself a small slice and giving it a taste test when cool enough to touch. The aromas of fresh baked goods truly are worth the time to prepare. This cake keeps well and is a delicious reward to have around the house that everyone will surely appreciate.

    This cake goes great with strawberries, ice cream or by itself. Be sure to watch the video and follow the instructions below to have this Pound Cake in your kitchen ready for consumption. Make sure you have predictable results by using a good pan, pyrex is not recommended for this recipe as cook times may vary. Feel free to browse my catalogue and share any recipes you find interesting or leave a comment if you would like to just have a food related discussion.

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    Buttery Pound Cake

    Ingredients

    In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.

    Add one egg and beat until smooth. Continue with the other eggs (at one at a time).

    Add vanilla extract, salt and beat until smooth. Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.

    Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour.

    Transfer the batter to the loaf pan.

    Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.

    Enjoy Homemade Pound Cake Bread!

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    Pound Cake

    0 from 0 votes
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Baked Goods, Dessert
    Cuisine American
    Servings 8
    Calories

    Equipment

    • Loaf Pan (9" x 5")

    Ingredients
      

    • 4 large eggs room temperature
    • 1 ½ cup all-purpose flour
    • 1 cup + 1 ½ tbsp divided unsalted butter softened
    • 1 cup granulated sugar
    • 1 tbsp vanilla extract
    • 1 tsp baking powder
    • ½ tsp salt

    Instructions
     

    • Preheat the oven to 350°F (176°C).
    • In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.
    • Add one egg and beat until smooth. Continue with the other eggs (at one at a time).
    • Add vanilla extract, salt and beat until smooth.
    • Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.
    • Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour (see video). Transfer the batter to the loaf pan.
    • Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.
    • Remove from the oven and rest the bread in the pan for 10 minutes.
    • Remove the bread from the loaf pan and transfer to a cake rack.
    • Leftovers may be stored in an airtight container up to 5 days in the refrigerator.

    Enjoy Homemade Pound Cake!

      Video

      Keyword best pound cake recipe, easy pound cake recipe, pound cake
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      More Baked Goods Recipes

      Baked Tacos

      Baked tacos are a quick and easy way to get a family favorite meal to the table. If you are a fan of nachos, cheese and southwestern food and simple recipes you should enjoy this recipe. A plate full of tacos lined up like soldiers filled with cheese and dripping with flavor will enhance any dinning experience. The juice will be dripping as you dine so be sure to have plenty of napkins on hand.

      Read through the instructions and watch the video to see how easy this meal is to prepare. Notice how crunchy and delicious these delicious crowd pleasers are and get these to the table for your next foodlicious experience. Beside to like and share if this is your kind of meal and let me know what else you would like to see added to the menu. Appreciate you taking the time to visit and look forward to a long lasting connections as we move through our food adventures together.

      Best served warm.

      Ingredients

      Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.

      Add chopped onions and cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a stranier and drain the grease. 

      Add garlic

      Add all the seasoning ingredients.

      Tomato sauce, and water.

      Mix well.

      Add cooked meat inside the taco shells.

      Add shredded cheese on top of the meat.

      Add more cheese (optional), lettuce, tomatoes, taco sauce or salsa on top of melted cheese.

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      Baked Tacos

      0 from 0 votes
      Prep Time 15 mins
      Cook Time 10 mins
      Total Time 25 mins
      Course Appetizer, Main Course, Snack
      Cuisine American, Hispanic
      Servings 12 tacos
      Calories

      Ingredients
        

      • 1 ½ lbs ground beef/chuck
      • ½ cup tomato sauce
      • ½ cup water
      • 1 sweet onion chopped
      • 3 garlic cloves minced
      • 12-15 hard taco shells

      Seasoning

      • 2 tsp chili powder
      • 1 tsp onion powder
      • 1 tsp garlic powder
      • 1 tsp oregano
      • 1 tsp ground cumin
      • 1 tsp paprika
      • 1 tsp salt
      • ½ tsp black pepper

      Toppings

      • 2-3 cups shredded cheese mozzarella or cheddar
      • chopped tomatoes
      • taco sauce
      • chopped lettuce

      Instructions
       

      • Using a skillet/pan: turn the heat to medium.
      • Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.
      • Add chopped onions and cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 
      • Add garlic and cook for 30 seconds or until fragrant.
      • Add all the seasoning ingredients, tomato sauce, and water then mix well.
      • Preheat the oven to 350°F (176°C).
      • Place the hard tacos shells (facing up) on a baking sheet.
      • Add cooked meat inside the taco shells.
      • Add shredded cheese on top of the meat.
      • Bake for 6-8 minutes or until the cheese is mealted and the shells are crispy. Remove from the oven.
      • Add more cheese (optional), lettuce, tomatoes, taco sauce or salsa on top of melted cheese.

      Serve immediately and Enjoy!

        Video

        Keyword appetizer, baked tacos, best baked tacos recipe, easy baked tacos recipe, kid friendly recipe, snack
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Chinese Hot Dog Flower Buns

        Chinese Hot Dog Flower Buns. Very similar to American Pigs in a Blanket; except these are covered in fresh Chinese chives, sesame seeds and a simple syrup glaze. Baked to perfection the bread is sweet and pulls freely from the cluster to make this a kid favorite finger food.  We enjoy these fresh out of the oven before they have time to cool.

        Chinese Hot Dog Flower Buns

        0 from 0 votes
        Prep Time 25 mins
        Cook Time 20 mins
        Resting Time 2 hrs
        Total Time 2 hrs 45 mins
        Course Baked Goods, Breakfast, Snack
        Cuisine Asian, Chinese
        Servings 8
        Calories

        Ingredients
          

        • 8 hot dogs
        • Chinese chives optional
        • sesame seeds

        Tangzhong

        • 3 tbsp water
        • 3 tbsp milk
        • 2 tbsp bread flour

        Dough

        • ½ cup milk
        • 3 tbsp granulated sugar
        • 1 tbsp active dry yeast
        • 2 ½ cups bread flour
        • ½ tsp salt
        • 1 egg
        • 4 tbsp butter melted

        Simple Syrup Glaze

        • ¼ cup granulated sugar
        • ¼ cup water

        Egg wash

        • 1 whole egg
        • 1 tbsp milk

        Instructions
         

        Make the Tangzhong

        • Cook on medium until it becomes thick. Then set it aside until ready for use.

        Making the Dough

        • Prepare the dough in a mixer: Mix yeast,lukewarm milk and sugar in a bowl; then let it sit for 5 minutes.
        • Add bread flour, salt, egg, and butter to the mixer. Mix and knead for about 1-2 minutes. Then add the tangzhong (from step 1) to the dough in the mixer. Knead for 5 minutes on low (speed 2).
        • Shape the flour into a ball and place it into a lightly greased bowl. Cover with a towel for 1 hour or until it doubles in size.*
        • Punch the dough and divide it into 8 equal parts. Shape each dough part into a rectangle shape 3”x 6”. Place 1 hot dog in the center of the dough. Fold the dough and closed the seam together. Roll it back and forth until the seam disappears.
        • Cut the hot dog dough into 6 equal pieces. Arrange the pieces into a flower. Place the flower on a parchment paper. Put 1 piece in the center and 5 pieces around the center as petals, space them out a little. Repeat with the other hot dogs. Cover the flower hot dogs with a kitchen towel.
        • Let them sit for another hour or until they double in size. *
        • Preheat the oven to 350° degrees.
        • Prepare the flower hot dogs for the oven:  Brush the egg wash over them. Then sprinklethe sesame seeds and chives on top.
        • Place flower hot dogs in the oven and cook for 20-25 minutes or until they are golden brown.
        • Pour the Simple Syrup Glaze over the fresh flower hot dogs when they are out of the oven.

        Making the Simple Syrup Glaze

        • Cook sugar and water on the cook top on medium until it thickens.

        Notes

        *Tip: I put the dough next to my window so the sunlight form outside can help it rise.
         
        Keyword chinese bakery, Chinese hot dog flower buns, hot dogs flower
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!