Welcome to The BakerMama Monthly Recipe Challenge! Each month, we’ll all be making the same recipe from TheBakerMama.com. After you’ve made the recipe, leave a review on the recipe’s page for a chance to win a $100 Amazon gift card.
How The Challenge Works
- Make the Recipe: Each month, I will choose a specific recipe from TheBakerMama.com for us all to make! You can find the monthly recipe link and description below.
- Leave a Rating and Review (required entry): Leave a comment (with a valid email address) and rate the recipe with a star rating here on the blog. Include the hashtag #TheBakerMamaRecipeChallenge in your comment to be entered into the challenge. Be sure to leave your email address so we can reach out to you if you’re a winner. To leave a recipe review, scroll all the way to the bottom of the blog post itself where it says “Leave a Reply”.
- Bonus Entry: Share a photo of your recipe creation in my Facebook Group and add the hashtag #TheBakerMamaRecipeChallenge. You’ll get one extra entry for the monthly drawing.
- Win Prizes: One random winner* will be chosen at the end of each month to receive a $100 Amazon Gift Card. We will contact the winner via the email that they leave with their recipe review. *Only residents of the U.S. and Canada are eligible to enter.
Stay in the Loop
If you haven’t joined my newsletter, be sure to enter your name and email below. You’ll receive the Monthly Recipe Challenge updates each month, along with new recipes and other exciting news from The BakerMama.
September Recipe Challenge: Sheet Pan Pancakes
Happy September, friends! It’s time to announce this month’s recipe challenge! This month, we’re making Quick and Easy Sheet Pan Pancakes. They come together in minutes, bake up fluffy and taste just like a pancake should! Customize your toppings for an easy way to satisfy and serve a hungry crowd!. This is one of my absolute favorite time-saving, family-pleasing recipes that is so fun to make, serve and eat!
I love serving these to a crowd of kids on the morning after a sleepover, whenever we have a houseful of family staying with us, or when we’re craving breakfast for dinner. It makes serving pancakes to a crowd so easy and everyone loves them!
Tips & Substitutions
Quick Tips
- Savvy Serving: I like to slice and serve them right out of the sheet pan and pair them with fresh fruit, yogurt, and bacon or sausage on the side so it feels like a full breakfast spread.
- Don’t Overmix: When combining wet and dry ingredients, stir just until incorporated. Overmixing makes pancakes tough instead of fluffy.
- Spread Evenly: Use a spatula to smooth the batter into the pan so it bakes uniformly. You want to avoid thin spots that cook faster than others.
- Test with a Toothpick: Just like cake, poke the center and if it comes out clean, it’s ready.
- Cut Smart: Slice into squares or strips for easy dipping or for eating with your hands on the go.
- Make-Ahead Friendly: These reheat well in the microwave. I just let them cool completely and refrigerate or freeze. They’re a lifesaver for weekday mornings or busy weekend mornings when we’re rushing out the door to a ball game.
- For a Large Crowd: If making for a really big group, don’t be afraid to double and use two sheet pans. I usually do this if we have more than 10 people to feed. Also, most of the teenage boys at our house could easily eat a fourth of the sheet pan themselves. Haha!
- Small Batch: If making for just 2–3 people, you can easily half the recipe and bake them in a quarter sheet pan (9×13-inch). The baking time is about the same (20-25 minutes), but start checking it a little earlier since smaller pans can bake slightly faster.
- Kid Involvement: Let little ones “decorate” each section with toppings before baking. That makes it interactive and solves picky eater struggles.
Substitutions
- All-purpose flour: whole wheat flour, gluten free 1:1 flour, or oat flour
- Granulated sugar: maple syrup or brown sugar for a richer, more complex flavor
- Eggs: each egg could be substituted with a flax egg (1 tablespoon flax + 3 tablespoons water) or 1/4 cup of applesauce or 1/4 cup mashed banana
- Milk: dairy-free milk (almond, oat, soy, coconut) or you can even replace the milk with buttermilk to make them a little tangier and extra fluffy.
- Melted butter: a neutral oil (canola, vegetable, coconut)
- Vanilla extract: maple extract or almond extract
Previous Challenges
I hope you will join me in this fun and yummy Monthly Recipe Challenge! As always, If you make any of my recipes, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
