We are barely into January, and I am ready to see what the new year brings. I think it’s safe to say that my family is not the only ones who have been hit financially the last few years. With the increase in grocery prices, I have decided to take the time to learn how to be more economical when it comes to feeding my large family. One of those new endeavors is learning how to make meals from scratch. I tried my hand at making homemade white bread last week and this morning I made sheet pancakes from scratch, using the Good Housekeeping recipe with a few tweaks.
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Sheet Pancakes From Scratch
A few things to note before you get into the recipe. Is it easier just to buy the boxed pancake mix from the store? Yes, of course! After all, what is a couple bucks. But the whole point in being economical is learning to use what you have on hand. Sure, I could spend $2 extra dollars at the grocery store, but this year is all about cutting back on things that we don’t necessarily need. If we can make it from scratch, then we don’t need to buy it premade. That is going to be my motto.
Now, I am by no means an expert cook. I have learned from my mamaw and my mom, homemade meals. When it comes to baking, I have a long way to go. But I do love the kitchen. So, I look forward to sharing with you my journey as I explore how to cut back on groceries and make meals using pantry staples.
The second thing to note, these sheet pancakes are not sweet. So, if you absolutely love sweeter pancakes, then you can play around with the ingredients. Of course, pancakes aren’t really meant to be sweet. They are meant to be filling. (In my opinion.) Although they aren’t as sweet as the boxed version, they are still delicious. All four of my kids cleaned their plate and that doesn’t happen very often!
Now, let’s take a look at how to make these delicious sheet pancakes from scratch.
Ingredients Needed to Make Sheet Pancakes from Scratch
I used the recipe from Good Housekeeping and tweaked it a tiny bit. I doubled the recipe because my family is larger and I knew I’d be doing a sheet pancake, not a normal pancake. The amount was just right for a family of six. Here are the ingredients you will need:
- 2 cups of all-purpose flour
- 4 teaspoons of baking powder
- 4 teaspoons of sugar (of course, play around with this amount if you prefer sweeter pancakes.)
- 1 teaspoon of salt
- 2 1/2 cups of milk (we used regular milk, but I’m thinking buttermilk may add more flavor and fluffiness.)
- 6 tablespoons of butter, melted
- 2 large eggs
How to Make Sheet Pancakes from Scratch
Are you ready to make your very own sheet pancakes from scratch? Here is how to do it!
First, Preheat your oven to 350 degrees Fahrenheit. Next, you will want to combine all the dry ingredients together. This includes the all-purpose flour, baking powder, sugar, and salt. The original recipe calls for 2 1/2 teaspoons of baking powder. I read somewhere that adding too much baking powder can cause your recipe to collapse after it’s done baking. I stuck to around 4 to 4 1/4 teaspoons of baking powder for my doubled recipe, and I did not have any issues with texture, collapsing, or it being bitter.
After combining the dry ingredients, stir until it’s completely mixed.
Next, add the liquid ingredients, these include melted butter, eggs, and milk. We used regular milk, but I think buttermilk may add to the flavor a bit. I will be trying it next time I make these pancakes.
After the ingredients are all mixed together, stir until everything is well combined.
Then pour the batter into a greased baking dish.
Add any extra ingredients you would like to. We choose to go with blueberries.
Place the baking dish into the preheated oven and bake for 25 to 30 minutes. I first set my timer for 15 minutes and then checked. I added 10 more minutes to the timer, then an extra 5 minutes for good measure.
My kids loved this recipe. I personally feel like it could have been a little sweeter, but that’s just who I am! Overall, it’s a delicious dish that I will definitely be making again. I will be playing around with flavors and buttermilk to see how the next one turns out and will keep you posted.
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Sheet Pancakes from Scratch
I used the recipe from Good Housekeeping and tweaked it a tiny bit. I doubled the recipe because my family is larger and I knew I'd be doing a sheet pancake, not a normal pancake. The amount was just right for a family of six. Here are the ingredients you will need:
Ingredients
- 2 cups of all-purpose flour
- 4 teaspoons of baking powder
- 4 teaspoons of sugar (of course, play around with this amount if you prefer sweeter pancakes.)
- 1 teaspoon of salt
- 2 1/2 cups of milk (we used regular milk, but I'm thinking buttermilk may add more flavor and fluffiness.)
- 6 tablespoons of butter, melted
- 2 large eggs
Instructions
- First, Preheat your oven to 350 degrees Fahrenheit. Next, you will want to combine all the dry ingredients together. This includes the all-purpose flour, baking powder, sugar, and salt. The original recipe calls for 2 1/2 teaspoons of baking powder. I read somewhere that adding too much baking powder can cause your recipe to collapse after it's done baking. I stuck to around 4 to 4 1/4 teaspoons of baking powder for my doubled recipe, and I did not have any issues with texture, collapsing, or it being bitter.
- After combining the dry ingredients, stir until it's completely mixed.
- Next, add the liquid ingredients, these include melted butter, eggs, and milk. We used regular milk, but I think buttermilk may add to the flavor a bit. I will be trying it next time I make these pancakes.
- After the ingredients are all mixed together, stir until everything is well combined.
- Then pour the batter into a greased baking dish.
- Add any extra ingredients you would like to. We choose to go with blueberries
- Place the baking dish into the preheated oven and bake for 25 to 30 minutes. I first set my timer for 15 minutes and then checked. I added 10 more minutes to the timer, then an extra 5 minutes for good measure.
Notes
My kids loved this recipe. I personally feel like it could have been a little sweeter, but that's just who I am! Overall, it's a delicious dish that I will definitely be making again. I will be playing around with flavors and buttermilk to see how the next one turns out and will keep you posted.