If you thought sheet pan meals were just for dinner, think again! Sheet Pan meals are super trendy, but this trend may stick around for good. I love a good one-pot wonder for any meal, so if you are interested in saving dishes, check out my recipes there.

Pancakes are a fan favorite! But, they are a lot of hands-on work for whoever is cooking them. Now, slaving over a hot stove and flipping pancakes is a thing of the past when this breakfast icon is baked in the oven. 

The thing I love most about this recipe is that you can use it to feed your family on Saturday mornings or feed a whole house full of visitors. Whatever size crowd, this recipe will solve all of your breakfast woes. You can even make the batter ahead of time and bake in the morning!

If you love make-ahead breakfasts, definitely check out this overnight breakfast casserole and old-fashioned ambrosia salad for the makings of a beautiful Christmas breakfast or brunch.

How to Make Sheet Pan Pancakes

Many recipes will tell you to bake at a lower oven temperature for longer, but the hot, quick cooking time yields light and fluffy pancakes. While the pancake batter is only semi-homemade, the flavor is still delicious!

Here are a few kitchen tools I recommend to make this recipe easier:

• Sheet Pan – This tool is key for the best results. You want to use a 1/2 size sheet pan, which measures about 17 x 13 inches and has a 1-inch rim around the edges.
• Whisk
• Wooden spoon
• Pizza Cutter – I like to use a pizza cutter to cut quickly and evenly. This tool will just whiz right down the pan for perfectly square pancakes.

Notes on pancake ingredients

• This recipe calls for Bisquick, but you can use any premade pancake mix in its place. Swap out the brand but keep the measurements and remaining ingredients the same.
• The instructions say to add fruit to the batter before baking, but you can opt to use the fruits (or whatever else) as a topping instead of mixing into the batter.

Step 1: Make the pancake batter.

Grab a large mixing bowl and add in the pancake mix, eggs, and milk. Then, stir until the batter is just combined. The batter should be lumpy but without “streaks” of white flour.

You want to be careful not to overmix the batter as it will turn into chewy pancakes. And nobody likes that!

Step 2: Add toppings.

After the batter rests for about 5 minutes, pour into a lightly greased sheet pan. Sprinkle in the toppings in whatever order you like.

This recipe is great for picky eaters or a group with different pallets. Try splitting the pan in half or quarters by adding different toppings to the different sections of the pancake batter.

Step 3: Bake!

Bake uncovered in a 425F degree oven for about 10-15 minutes, or until the center of the pancake is springy to the touch.

Allow the pancake to cool for a few minutes, then cut into 10-12 squares and serve. You can top with additional fruits, butter, or syrup!

Recipe Variations

• Use different fruits. I recommend sticking to berries, like blackberries, raspberries, strawberries, and blueberries. You could also try sliced bananas, chopped apples, or peaches, but I haven’t tested this recipe with those options.
• Stir nuts into the batter, like toasted walnuts or pecan halves for extra crunch and earthy flavor.
• Add chocolate chips for extra sweetness and top with whipped cream.
• Add in additional flavors like vanilla extract, cinnamon, nutmeg, etc.

What to serve with pancakes

• Crispy Bacon
• Ambrosia or fruit salad
• Mimosa

Tips for baking pancakes

Experiment with different toppings

Try different fruits, nuts, chocolate chips, and other toppings that you family enjoys. You can also add the toppings just before serving for a plain, old-fashioned pancake.

If you have picky eaters, you can divide up different sections of the pancake and only add certain toppings to certain areas.

Broil for additional color

Some people may want a little additional color to their pancake. This recipe was created to yield a light and fluffy texture just like you would get from a restaurant. Because of that, the color is very light. 

To add additional color, broil on low until the top is browned to your liking. Be aware that this may dry out the pancake.

Don’t overmix.

It’s tempting to whisk the batter until all the lumps are gone. However, overmixing activates the gluten in the batter which will result in a tougher, chewier pancake than you want. 

Just mix until the ingredients are well incorporated and there are no patches of flour left. Some lumps are ok and will smooth out when the batter rests. The batter should be thick and not runny, with a few lumps.

Let the batter rest.

Allowing the batter to rest will help the gluten to relax and the lumps to smooth out slightly. This only takes about 5 minutes.

FAQ: Baked Pancakes

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Sheet Pan Pancakes

The best way to make pancakes for a crowd! Made with a boxed mix, this sheet pan pancake recipe makes delicious, fluffy pancakes that are ready to serve a crowd in just 20 minutes. No more standing over a hot stove or eating pancakes in shifts. Top with fresh fruits, butter, and syrup, and enjoy!

Cuisine American

Keyword Breakfast, Christmas, christmas breakfast, crowd pleasing recipes, easy recipes, pancakes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Resting Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Author Anna Kate

Equipment

• Sheet Pan
• Mixing Bowls
• Pizza Cutter Wheel

Ingredients

• 4 cups Bisquick or other pancake mix
• 2 cups milk
• 4 large eggs
• 1 cup strawberries washed and sliced
• ½ cup blueberries washed

Instructions

• Preheat the oven to 425°F. Lightly grease a ½ size sheet pan. Set aside.
• To a large mixing bowl, combine pancake mix, eggs, and milk and stir just until the batter is combined. Do not over mix! The batter should be thick and not runny, with a few lumps.
• Allow the pancake batter to rest for 5 minutes.*
• Then, pour the pancake batter into the baking sheet. Smooth with the back of a wooden spoon so that the batter is distributed evenly.
• Top the batter with fruit or other desired add-ins.
• Bake uncovered for 10-15 minutes or until the center is set and springy when touched.
• When done, use a pizza cutter to slice the pancake into 10-12 pieces. Serve warm with additional fruit, butter, and syrup if desired.

Notes

• Allowing the batter to rest will help the gluten to relax and the lumps to smooth out slightly.
• To add additional color, broil on low until the top is browned to your liking. Be aware that this may dry out the pancake.
• Try different fruits, nuts, chocolate chips, and other toppings that you family enjoys. You can also add the toppings just before serving for a plain, old-fashioned pancake.

Nutrition

Serving: 2grams

The post Fluffy Sheet Pan Pancakes Recipe appeared first on Southern Cravings.

You may be familiar with a Low Country Boil. It is a delicious combination of shrimp (or crawfish or seafood), sausage, potatoes, and corn. It’s usually served outdoors on a giant table covered in tarps and newspaper. It’s a super-easy way to feed a crowd, but the hassle is not ideal for weeknights.

Why I Love this Recipe

Bringing the seafood boil inside, you can have those delicious summertime flavors any day of the week and any time of the year. This recipe is SO easy because all you need is one large baking pan. Simply layer, season, repeat for a seafood feast ready in about 45 minutes!

You can even switch up the ingredients and add crab legs, lobster tails, and other seafood.

Plus, I love that the clean up is super easy. Since it’s on one sheet pan, just store the leftovers in the refrigerator and stick the sheet pan in the dishwasher. Easy Peasy!

Ingredients

This recipe is delicious and made with the most basic ingredients.

• Sausage: A spicy sausage is definitely recommended for this recipe. Andouille sausage or Conecuh sausage is my personal favorite. It’s spicy and zingy without overpowering your taste buds. You can also use kielbasa for a milder flavor.
• Vegetables: The corn and potatoes make up the hearty side dishes for this one-pan meal. These are cooked at a longer interval than the shrimp.
• Shrimp: Look for fresh (not frozen or farm-raised) shrimp. Living near the Gulf Coast makes this easy; however, your local seafood market or grocery store should be able to help you. Purchase with the shells on!

How to Make an Oven Baked Shrimp Boil

This sheet pan shrimp boil requires very little prep work and is baked in intervals so each layer is cooked to perfection.

Preparation

Get all of your ingredients ready! Wash your potatoes, and halve them if they are extra large. New potatoes should be no larger than 2 inches in diameter.

Next, halve your lemons, corn cobs, and quarter an onion.

Cooking Steps

Step 1: Bake the Potatoes and Corn

Layer potatoes, corn, lemon, and onion on a large sheet pan that’s lightly greased. Drizzle ingredients with olive oil and toss to coat.

For easier clean up, line the pan with heavy duty aluminum foil.

Then, bake until the potatoes are easily pierced with a fork. This usually takes about 20-30 minutes depending on the size of the potatoes.

Step 2: Cook the Sausage and Shrimp.

Remove the pan from the oven, and layer the sausage and shrimp on top of the corn and potatoes. Add a few pats of butter and sprinkle with Old Bay seasoning. No need to toss or stir.

Return to the sheet pan to the oven until the shrimp are bright pink and opaque – about 8-10 minutes.

Don’t forget, the shrimp will continue cooking after you remove them from the oven. Allowing the meal to rest for a few minutes before serving is recommended.

Serve this hot with garlic butter for dipping!

Cooking Tips

Use Fresh Shrimp

When buying shrimp, always purchase fresh, never frozen or farm-raised. Yes, this will be more expensive, but the quality and flavor will be well worth it!

Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.

Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.

Variations

Adding different types of seafood is a popular choice! Here are some ideas to add in place of shrimp:

• Crab legs
• Lobster tails
• Crawfish
• Mussels
• Scallops
• Salmon

Please note, this recipe’s time and temperature has not been tested with those mentioned above.

Serving Suggestions

We like to serve this with some crusty, French bread or cornbread. Don’t forget the garlic butter dipping sauce.

You can plop the sheet pan right in the middle of the table or serve buffet style. If you need a few side dishes to fill out the meal, serve a pasta salad or green salad.

FAQ: Sheet Pan Shrimp Boil

How do you know when shrimp are done?

Shrimp are done when the tails are bright pink and the white slightly opaque.

Remember, the shrimp will continue cooking even after removing them from the oven. The shell creates insulation around the flesh.

If you think the shrimp are almost done – but not quite – remove from the oven and wrap the sheet pan with foil for about 5 minutes. It’s much easier to return the pan to the oven, than turn back cooking time.

When the shrimp are done, remove from the oven and serve!

How do you bake a Low Country Boil?

Baking in layers is the way to go! First, layer your corn, potatoes, and lemon on the sheet pan. Bake until the potatoes are tender.

Then, add the shrimp on top of the potatoes and corn, and bake for about 8-10 minutes.

Can you reheat a seafood boil in the oven?

Yes! Slowly warm the leftovers in a 350 degree oven on a sheet pan, wrapped in foil, for about 15-20 minutes.

Can you eat leftover seafood boil?

Yes, a seafood boil can be stored in the fridge for up to 4 days and eaten as leftovers, reheated in the oven.

Can you cook shrimp with shell on?

Yes! Cooking shrimp with the shell on will prolong the cooking time but yield tender results. Otherwise, the shrimp may come out rubbery in texture and overcooked.

Is it better to buy fresh or frozen shrimp?

Always opt for fresh, wild-caught shrimp. If necessary, frozen shrimp can be used as well but should be wild-caught.

How long do you cook shrimp?

Because they are so small, shrimp only need about 2-3 minutes in boiling water, or about 8-10 minutes in the oven – with the shell on.

Storing and Reheating Shrimp Boil

Store leftovers in an air tight container for no longer than 4 days.

When reheating, I recommend covering a serving on a sheet pan and warming in a 350F degree oven for about 15-20 minutes, or until warmed through.

The shrimp might be a tad over cooked, but it will still have great flavor – even for leftovers! I wouldn’t recommend reheating this in the microwave.

More Seafood Recipes

• 
  Cajun Seafood Mac and Cheese Recipe
• 
  How to Reheat Ahi Tuna Steaks
• 
  How To Cook Snow Crab Legs
• 
  Crab Rangoon
• 
  Crab Salad
• 
  Cajun Seafood Lasagna Recipe

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Sheet Pan Shrimp Boil

The easiest way to make a shrimp boil in the oven! This sheet pan shrimp boil recipe is a great alternative to a low country boil. Made on one sheet pan, this version of the summertime classic still has all of your favorite flavors but without all of the hassle! Skip the newspaper, propane tanks, and boiler pots for this weeknight-friendly version of a delicious seafood boil.

Course Main Course

Cuisine Cajun

Keyword low country boil, Seafood, Shrimp

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 480kcal

Author Anna Kate

Ingredients

• 2 pounds jumbo shrimp raw, shells on
• 1 pound new potatoes whole
• 3 ears corn halved (or 6 mini ears)
• 1 yellow onion quartered
• 4 tablespoons butter sliced into 1/4 inch pats
• 1 pound smoked Andouille sausage sliced into 1/2 -inch slices
• 2 lemons halved and seeds removed
• 1 tablespoon Old Bay Seasoning

Instructions

• Preheat your oven to 400F degrees.
• Spray a large baking sheet (9×13 or larger) with cooking spray.
• Place potatoes, onion quarters, corn cobs, and 2 lemon halves on the sheet pan.
• Drizzle sheet pan ingredients with olive oil and toss to coat.
• Place in preheated oven and bake for 30 minutes or until potatoes are fork-tender.
• Remove the sheet pan from the oven. Toss ingredients, and add shrimp in a single layer on top.
• Add butter pats and sprinkle Old Bay seasoning on top of sheet pan ingredients.
• Return the pan to the oven for 8-10 minutes, or until shrimp are done.
• Remove from the oven, squeeze remaining lemon halves over the ingredients, and serve.
• Serve with melted butter for dipping and french bread.

Notes

*Please read the article above for complete information, cooking tips, and more.*

Ingredient Substitutions

• Fresh or defrosted corn cobs will work for this recipe. Buy them already halved for added convenience.
• Andouille sausage is preferred, but any Cajun, smoked, or spicy sausage will also work for this recipe. Choose flavor according to taste.

Storing & Reheating Leftovers

• Store leftovers in an air-tight container for no longer than 4 days.
• To reheat, spread on a sheet pan and cover with foil. Warm in a 350F degree oven for about 15-20 minutes, or until warmed through. I wouldn’t recommend reheating this in the microwave.

Choosing Shrimp for this Recipe

• Avoid any shrimp that have been farm-raised or have an ammonia-like odor or slimy shells. Those are big red flags to shrimp that may not have been properly handled and could be dangerous to your health, or simply, not the best flavor.

• Specifically for this recipe, shell-on, jumbo shrimp is 100% necessary! This recipe cooks the shrimp inside the shell to avoid overcooking.

Nutrition

Serving: 1 | Calories: 480kcal | Carbohydrates: 22g | Protein: 32g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 264mg | Sodium: 1563mg | Potassium: 716mg | Fiber: 3g | Sugar: 2g | Calcium: 118mg | Iron: 2mg

The post Sheet Pan Shrimp Boil appeared first on Southern Cravings.