Gingerbread sheet pan pancakes

 

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! 

I love eating pancakes, especially on special occasions. But what I don't love is standing over the stove making pancakes. The pancake maker is stuck standing over the skillet watching everyone else eat fresh, hot pancakes. And do you know who the pancake maker in my house is? ME! And I do NOT like eating last. 

My solution: sheet pan pancakes! Instead of cooking pancakes one at a time on a skillet, I pour all the batter into a well-greased sheet pan and bake it. Due to the size of the sheet pan, the pancake comes out at about the same thickness as pancakes made on the stove. Bonus: You can use a cookie cutter to make different shapes out of the sheet pan pancake, like what I did here with the gingerbread men.

The key ingredients that make these pancakes taste like gingerbread are ground ginger, ground cinnamon, ground allspice, and molasses. But my "secret" ingredient is Greek yogurt. Greek yogurt provides a lot of benefits. The yogurt reacts with the leavening agents to make the pancake extremely thick and fluffy. It also adds moisture and protein.

When mixing the liquid ingredients, I recommend starting with the Greek yogurt, since it's the thickest ingredient, and then slowly adding and mixing the other liquid ingredients into the yogurt.

One final note: You'll notice the ingredient list shows "butter, melted and cooled." All that means is to not mix boiling butter with the rest of your ingredients because it may cause them to curdle. It's also important to use a good quality butter. That's why I recommend using Challenge unsalted butter for the best results. Challenge butter is made with 100% real pasteurized sweet cream and no artificial ingredients.

Gingerbread sheet pan pancakes

Yield: Makes about 8 servings

Time: About 25 minutes

Ingredients

• 3 cups (360 grams) all-purpose flour
• 1 Tablespoon ground ginger 
• 1 Tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon allspice
• 1 1/2 cups (340 grams) whole fat Greek yogurt
• 1 1/4 cup (300 milliliters) milk
• 3/4 cup (180 grams) molasses
• 8 Tablespoons (1 stick) Challenge unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 425 degrees Fahrenheit. Prepare 13x18-inch baking sheet with nonstick spray. Set aside.
2. Combine dry ingredients in large bowl. Mix wet ingredients in separate large bowl.
3. Add wet ingredients to dry ingredients and mix until fully combined. A few lumps are okay.
4. Pour batter onto sheet pan and spread evenly. 
5. Bake for 10-12 minutes or until center springs back when touched.
6. Remove from oven and serve.