The sheet pan makes it easier for you to serve everyone their favorite breakfast. You can customize your pancakes with various toppings.
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When making breakfasts for my family, I avoided serving pancakes. It seemed unnecessarily difficult to pour, cook, flip and serve 18 pancakes in the early morning. When I saw this recipe for sheet pan pancakes, my morning breakfast woes were over.
The sheet pan pancakes are exactly what they promise: pancake batter is baked on a pan. You don’t have to pour individual pancakes and check constantly if they are done. The best part is that you don’t need to hold batches of pancakes in hot water just so they can be served all together. The sheet pan pancakes bake in just 20 minutes. Slice them up, and enjoy!
Sheet Pan Pancakes Ingredients
- All-purpose flour: All-purpose flour is the best ingredient to use in pancakes for that trademark pancake chew.
- Sugar: Sugar helps to brown the pancakes and adds sweetness. The pancakes aren’t very sweet so the recipe only uses a small amount of sugar.
- Baking powder: We know it’s a large amount of baking powder but this is to make the pancakes fluffy and tall.
- Milk: You can use any milk type, including whole, skim or buttermilk, even though we suggest 2%.
- Eggs: Take your eggs out of the refrigerator 30 minutes before you plan to serve them. You can also put them in warm water (not boiling!) for 10 minutes. water for 10 minutes.
- Butter: Let a 1/2 stick of butter cool down before adding it to the rest of the ingredients.
- Vanilla: These pancakes are infused with a floral flavor from vanilla.
- Toppings: The toppings on sheet pan pancakes can be customized to your liking, just like pizza. The sheet pan pancakes are divided into 4 sections using different toppings. We like to use chocolate chips, blueberries, strawberries and peanut butter, but any topping is welcome.
Driving Directions
First, make the batter
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Pre-heat the oven to 425degF. Whisk together all-purpose, baking powder, and sugar in a large mixing bowl.
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Mix the butter, milk, vanilla, and eggs until just combined. Allow the batter to sit between 5 and 10 minutes in order to activate the baking soda.
Editor’s Tip: Over-mixing pancake batter can lead to dense and tough pancakes. Some lumps are fine in the pancake batter.
The batter is then poured into the tray.
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Pour the batter in a 13×9 inch baking pan, or on a baking tray with an edge of 1 inch. The pancake batter should be spread in an even layer.
Step 3: Add toppings
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Sprinkle chocolate chips on one quarter; sliced strawberries on the other quarter; and blueberries on the fourth quarter. Keep the fourth quarter free for toppings.
Step 4: Add PB&J Swirl
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Put the peanut butter into a microwave-safe small bowl. The peanut butter should be microwaved for 15-30 seconds until the consistency is runny. Pour the peanut butter on the quarter and top it off with the jam. Swirl the jam and peanut butter together with a knife.
Step 5: Cook the pancake
The sheet pan pancake should be baked until golden brown, and it will puff up. This takes 18-22 minutes. Allow the pancake to cool slightly before cutting it into small squares. Slices can be served with classic toppings like butter and maple syrup.
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Pancake toppings for sheet pans
You don’t have to follow our recommendations. Choose toppings that are your favorite and those of your guests. These are some suggestions:
- Berries: The most popular version is blueberry pancakes, but you can also add raspberries, strawberries, and blackberries. Do not forget to thoroughly dry the berries after washing them.
- Bananas: Dot the bananas into batter by chopping them up into small coins. It’s possible to mix two toppings into the batter. For example, bananas with chocolate chips.
- Jam: Add some flavor by adding jam to the pancake batter instead of using fruit.
- Spreads: When lightly swirled in the batter, Nutella or other spreads, such as cookie butter, cookie spread and nut butters, are delicious.
What to do with Sheet Pan Pancakes?
Slice your pancakes after they have cooled to room temperature. Placing the stacks of pancakes in airtight containers with a sheet of waxed or parchment paper between them will help to prevent sticking. The pancakes can be kept in the refrigerator for four days.
Can you freeze sheet pan pancakes?
Yes, sheet pan pancakes freeze beautifully! Place the slices of pancakes in an airtight bag or container once they have reached room temperature. To make it easier to remove the stacks, I place waxed or parchment paper between them. You can freeze them for two months.
What is the best way to reheat pancakes made on a sheet pan?
Sheet pan pancakes can be reheated in the microwave for 30-60 seconds until heated through. If you are reheating several pan pancakes at once, you can also use a toaster with convection or a 350deg oven.
Pancakes Sheet Pan Tips
What can you serve alongside sheet pan pancakes
Serve your pancakes in a sheet pan with the toppings you prefer. Spread out butter, maple syrup, homemade whipped topping, macerated fruits, and other favorites so that everyone can pick their favorite.
You’ll need to choose savory sides. To balance the sweet pancakes, serve some savory sides like a variety of breakfast sausages and bacon, colorful frittatas with vegetables, or quiches made from mushrooms, asparagus, and cheese.
These pancakes can I make dairy-free using sheet pans?
You can definitely make these pancakes without dairy by substituting the butter for canola or vegan butter and replacing the butter with a nondairy alternative milk.
What is causing my pancakes to stick to the pan?
If you don’t oil the pan, your pancakes may stick to it. The sheet pan should be greased in every nook and corner. The next time you use the sheet pan, line it with parchment paper to add extra protection.
Test Kitchen Approved
Pancakes made from Sheet Pan
Preparation Time
15 Min
Cook Time
Twenty-Minute Timeframe
Yield
Eight servings
Ingredients
- PANCAKES:
- 2 cups all-purpose flour
- 14 cup of sugar
- Baking powder, 1 teaspoon
- Half a teaspoon of salt
- 1-1/2 cups 2% milk
- 2 large eggs, room temperature
- 14 cup melted butter
- Vanilla extract 2 teaspoons
- TOPPINGS:
- 14 cup mini semisweet chocolate chips
- Fresh strawberries sliced into 1/2 cup
- 1/2 cup fresh blueberries
- 14 cup of creamy peanut butter
- Three tablespoons of seedless strawberry preserve
- Maple syrup
Directions
- Pre-heat oven to 425deg. Mix together the flour, sugar and baking powder in a large mixing bowl. Add milk, eggs and vanilla essence. Whisk until combined. Allow to sit for 5-10 minutes.
- Grease a 13×9 in. baking pan or baking sheet. Pour the batter into a 13×9-in. Spread evenly. Sprinkle chocolate chips on the top of one quarter; spread sliced strawberries on another; and sprinkle blueberries on the fourth quarter.
- Put peanut butter into a microwave safe dish. Heat for 15-30 seconds, or until the peanut butter is runny. Sprinkle peanut butter on the last quarter and top with jam. Swirl peanut butter around with a knife.
- The pancakes should be golden and puffy, about 18-22 minutes. Cut into small squares after a slight cooling. Serve with maple sugar.
Nutrition Facts
One piece contains 334 calories and 14g of fat (6g of which is saturated), 448mg of sodium, 65mg of cholesterol, 45g carbohydrates (18g sugars), 2g fiber, 9g proteins.
The Community Loading popular
The days of making batches of pancakes and serving them plate by plate are over. Pour your batter on a baking sheet, separate the toppings and then let the oven handle the rest. –Julie Andrews, Rockford, Michigan
