Gingerbread Sheet Pan Pancakes Recipe: Easy To Bake
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You don’t have to worry about perfectly round pancakes when you make this gingerbread sheet pan pancakes recipe. Sheet pan pancakes are so easy and hands-off, you’ll be thrilled not to worry about even sizes and roundness. To make the bite-sized gingerbread men pancakes in the photo, use a cookie cutter on the baked, slightly cooled pancakes to cut them out or create other fun shapes. We make them often from Thanksgiving through the New Year. You can also turn leftovers into dessert, with a scoop of ice cream and fresh fruit and/or a dessert sauce. > National Pancake Day is September 26th. > National Gingerbread Day is June 5th. > The different types of pancakes: a photo glossary. > More yummy pancake recipes. Prep time is 3 minutes, cook time is 20 minutes. Thanks to Bob’s Red Mill for the recipe 1. PREHEAT the oven to 425F°. Line an 18 x 13-inch rimmed sheet pan with parchment paper or grease with baking spray. 2. STIR the pancake mix, brown sugar, and spices together in a large bowl, until well combined. Add the water and stir just until the batter comes together. 3. POUR the pancake batter into the sheet pan and gently tilt in all directions so the batter spreads into an even layer. 4. BAKE for 20 minutes. Slice and serve warm. Spice purveyor Silk Road Spices advises that allspice loses its flavor very quickly when ground. They highly recommend buying whole berries and grinding them yourself just before using. |
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[4] Allspice is the seed (photo #3) of the berries you see here on the Jamaican pimento bush. You can grow it as a houseplant (photo © California Tropical Fruit Tree Nursery).
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