Pam's Kitchen
Pam's Kitchen is a easy American recipe that serves 8. 260 calories per serving. Recipe by Cabarrus County (CabCoTV) on YouTube.
Prep: 15 min | Cook: 16 min | Total: 41 min
Cost: $3.92 total, $0.49 per serving
Ingredients
- 3 cups All-Purpose Flour (sifted)
- 3 tablespoons Granulated Sugar
- 2 tablespoons Baking Powder
- 0.5 teaspoon Salt
- 2.5 cups Whole Milk (use whole milk for richness)
- 2 Large Eggs (room temperature)
- 2 teaspoons Vanilla Extract (pure vanilla extract)
- 2 tablespoons Unsalted Butter (melted)
- 1 cup Strawberries (sliced, optional topping)
- 1 Banana (sliced, optional topping)
Instructions
Preheat Oven
Set the oven to 425°F and let it preheat while you prepare the batter.
Time: PT5M
Temperature: 425°F
Combine Dry Ingredients
In a large mixing bowl, whisk together 3 cups flour, 3 tbsp sugar, 2 tbsp baking powder, and ½ tsp salt until evenly distributed.
Time: PT3M
Whisk Liquid Ingredients
In a separate bowl, whisk 2½ cups whole milk, 2 large eggs, 2 tsp vanilla extract, and 2 tbsp melted unsalted butter until the eggs are fully blended.
Time: PT5M
Mix Batter
Pour the liquid mixture into the dry ingredients and stir with the spatula until just combined. Do not over‑mix; a few lumps are okay.
Time: PT4M
Prepare Sheet Pan
Line the sheet pan with parchment paper, making sure it covers the bottom and sides.
Time: PT2M
Transfer Batter
Pour the batter onto the prepared pan and use the spatula to spread it evenly to the edges, leaving it slightly thicker at the center.
Time: PT3M
Add Fruit Toppings
Scatter sliced strawberries, banana slices, or any other fresh fruit of your choice over the batter.
Time: PT2M
Bake Pancakes
Place the pan in the preheated oven and bake for 15–17 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Time: PT16M
Temperature: 425°F
Cool and Serve
Remove the pan, let the pancakes cool for a few minutes, then cut into squares. Serve warm with syrup or store for later.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 5 g
- Carbohydrates
- 38 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Vegetarian, Can be made gluten‑free with GF flour, Can be made dairy‑free with plant milk and oil
Allergens: Eggs, Dairy, Wheat
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free All‑Purpose Flour
- Instead of Granulated Sugar: Honey, Maple Syrup
- Instead of Baking Powder: Baking Soda + Cream of Tartar (1/2 tsp + 1 tsp)
- Instead of Salt: Sea Salt, Kosher Salt
- Instead of Whole Milk: 2% Milk, Almond Milk, Soy Milk
- Instead of Large Eggs: Egg Substitute (e.g., flax egg), Applesauce (for vegan)
- Instead of Vanilla Extract: Maple Extract, Almond Extract
- Instead of Unsalted Butter: Vegetable Oil, Melted Coconut Oil
- Instead of Strawberries: Blueberries, Banana slices, Apple slices
- Instead of Banana: Sliced peaches, Pineapple chunks
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Spatula
- Sheet Pan (13x18 inch)
- Parchment Paper
- Oven
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Preheat the oven to 425°F before mixing batter.
- Whisk the eggs thoroughly to avoid raw‑egg pockets.
- Line the sheet pan with parchment paper for even browning and easy cleanup.
- Bake until golden and a toothpick comes out clean; do not overbake.
Chef Tips from the Video
- Use melted butter rather than solid pieces for a smoother batter.
- Room‑temperature milk and eggs blend more easily and give a lighter texture.
- Do not overmix; a few lumps are fine and help keep the pancakes tender.
Troubleshooting
Batter is too thick.
Add a little extra milk (1‑2 tbsp) until the batter reaches a pourable consistency.
Pancakes are flat and not fluffy.
Check that the baking powder is fresh; replace if older than 6 months.
Edges are burning before the center is done.
Lower oven temperature to 400°F and add an extra 2‑3 minutes to the bake time.
Storage
Refrigerator: Store cooled pancakes in an airtight container for up to 3 days.
Freezer: Wrap individual squares in freezer‑safe wrap, label, and freeze for up to 2 months.
Room temperature: Can sit at room temperature for up to 2 hours after baking.
Make-Ahead Tips
- After baking, let the pancakes cool completely, cut into squares, and wrap each piece before freezing.
- Reheat frozen portions in a toaster oven or microwave until warmed through.
Frequently Asked Questions
What is the cultural significance and history of sheet pan pancakes in American breakfast cuisine?
Sheet pan pancakes are a modern twist on traditional American pancakes, offering a quick, family‑style breakfast that can be made in a single pan. The method became popular with home‑cooking programs like Texas A&M Extension’s "Dinner Tonight" series, which promote easy, nutritious meals for busy households.
How does the sheet pan pancake recipe from the YouTube channel Cabarrus County (CabCoTV) differ from classic stovetop pancakes?
Unlike stovetop pancakes that are cooked individually, this recipe bakes the batter all at once on a sheet pan, producing uniform thickness, less mess, and the ability to add fruit toppings that roast together. It also reduces active cooking time, making it ideal for larger families.
What traditional regional variations of baked pancakes exist in the United States?
In the Midwest, baked pancakes are often called "Dutch babies" and are puffed up with a custard‑like batter. In the South, similar baked pancakes may include cornmeal or buttermilk for a richer flavor. The sheet pan version adds a convenient, flat‑top style that can be sliced and served like a breakfast casserole.
What occasions or celebrations are sheet pan pancakes traditionally served at in American culture?
Sheet pan pancakes are popular for weekend brunches, holiday breakfasts, and family gatherings because they can be prepared ahead, served to a crowd, and customized with seasonal fruit. They’re also a go‑to for make‑ahead meals in busy households.
What authentic ingredients are used in the sheet pan pancake recipe from Cabarrus County (CabCoTV) and what are acceptable substitutes?
The authentic recipe calls for all‑purpose flour, whole milk, eggs, vanilla extract, unsalted butter, baking powder, sugar, and a pinch of salt. Substitutes include whole‑wheat or gluten‑free flour, 2% or plant‑based milk, melted oil instead of butter, and honey or maple syrup for sugar.
What other American breakfast dishes pair well with sheet pan pancakes from Cabarrus County (CabCoTV)?
Serve the pancakes alongside crispy bacon, sausage links, fresh fruit salad, or a dollop of Greek yogurt. A side of maple‑glazed ham or a simple scrambled‑egg dish also complements the sweet‑savory balance.
What makes sheet pan pancakes special or unique in American breakfast cuisine?
Their uniqueness lies in the one‑pan, oven‑baked approach that yields a large, uniform pancake that can be portioned, topped with roasted fruit, and frozen for later use. This method saves time, reduces stovetop cleanup, and allows for creative toppings that caramelize during baking.
What are the most common mistakes to avoid when making sheet pan pancakes from Cabarrus County (CabCoTV)?
Common mistakes include over‑mixing the batter (which creates tough pancakes), using stale baking powder (resulting in flat pancakes), and skipping the parchment paper (causing uneven browning and sticking). Also, be sure the oven is fully preheated before baking.
Why does this sheet pan pancake recipe use baking powder instead of baking soda?
Baking powder provides both an acid and a base, creating a reliable rise without needing additional acidic ingredients. This ensures consistent fluffiness in the oven‑baked batter, whereas baking soda would require an acid like buttermilk to activate.
What does the YouTube channel Cabarrus County (CabCoTV) specialize in?
Cabarrus County (CabCoTV) focuses on family‑friendly, nutrition‑focused cooking demonstrations from the NC State Cooperative Extension. The channel offers practical, budget‑conscious recipes that emphasize healthy ingredients and easy techniques for home cooks.
Last updated: September 2, 2026
