You can stand there at the stove and flip pancake after pancake, or you can ditch your spatula entirely and spend more time at the breakfast table with family. Yes, spatula-less pancakes are possible. Simply pour pancake batter directly into a sheet pan and bake it. Voila!
We have found that the sheet pan method of making pancakes keeps these breakfast favorites fantastically fluffy. With that certainty we decided to take it a step further. Now that the spatula is gone, we wondered if we could eliminate the manual pour of maple over stacks by including it in the bake. The result? An Upside Down Sheet Pancake that is more akin to a pastry.
Upside down cakes spotlight seasonal produce under a glistening layer of maple or caramel. Because stacks of pancakes soak in puddles of maple syrup, we thought we’d bake the batter atop a sea of this wholesome sweetener.
The most time consuming step in this recipe is reducing the maple syrup. This takes about 20-22 minutes. But, it is a largely hands off step and your kitchen will be as aromatic as a sugarhouse during sugaring season. To fill your space with the scent of boiled maple syrup is worth making this recipe.
We use our Buttermilk Pancake Mix (which is made with maple sugar!) for an easy and consistently delicious batter. Simply add an egg and milk for pancakes that are pillow-y. Baking this batter in a sea of maple, this sheet pan pancake, which we’re calling the Sheet Pancake, becomes a maple sponge by the time it hits the plate. Soaked in this wholesome sweetener, one slice is enough to fill you.
Sub blueberries for your favorite fresh fruit of the season. Keep your spatula clean and bake your pancakes. Enjoy with your family!
