Gingerbread Sheet Pan Pancakes

Sheet Pan Pancakes are new to me, and these are GINGERBREAD!!

I’m all about the special Christmas breakfast, and this will be our first Christmas at home, just as a family of now five. I am sad, because it’s not what I wanted and is totally COVID-specific. That said, Cassidy has always wanted at least one Christmas in our house. Also, I’ve never had a Christmas with presents under the tree since my parents have never had a Christmas tree. So I guess as far as the Coronaverse goes, it’s really not bad. I will miss my family terribly, though, and have already cried tears over this – tears that landed right on Rider’s face. Oops. It was a weird year, for sure, but not one without magic and perseverance. So let’s all pat ourselves on the back for how far we’ve come now, and also knowing there’s still a lot of ground to cover.

Not in 2020, though! And NOT without pancakes.

Gingerbread Sheet Pan Pancakes:

What You Need:

2 cups flour
2 tsp baking powder
3 Tbsp brown sugar
2 tsp cinnamon
1 ½ tsp ground ginger
½ tsp allspice
½ tsp nutmeg
1 ½ cups milk
¼ cup molasses
2 eggs
2 Tbsp oil

What You Do:

1 – Preheat the oven to 350 degrees.

2 – Then, grease and flour a baking pan or sheet pan and set aside.

3 – In a bowl, whisk together the flour, baking powder, brown sugar, cinnamon, ginger, allspice, and nutmeg.

4 – Add the milk, molasses, eggs and oil and whisk until everything is just incorporated. There may be a few lumps left.

5 – Pour the batter into the prepared pan and take to the oven.

6 – And then, bake for 18 to 20 minutes or until done.

7 – Remove from the oven and slice.

Notes:

You can use a sheet pan or a pyrex dish, because both options work just fine! Don’t overmix the batter or the end result will be rubbery. You want to mix until the ingredients are barely incorporated. You can make the batter ahead of time and refrigerate it overnight.

So, have you ever made sheet pan pancakes?