Breakfast just got a whole lot easier and faster with these Sheet Pan Pancakes! Enjoy the same great flavor and texture without the hassle of waiting, flipping, and staggered eating. It’s the best thing since sliced bread.
Pair these pancakes with a side of fruit salad and a Mocha Frappuccino for an awesome start to your morning!
Sheet Pan Pancakes Recipe
Ingredients
- All-purpose flour: Spoon and level to avoid excess flour, which can make the pancakes dry.
- Brown sugar and granulated sugar: For sweetness.
- Baking powder: For lift.
- Kosher salt: To enhance flavor.
- Large eggs: To bind the batter together.
- Whole milk: Adds moisture for fluffy pancakes.
- Unsalted butter: For richness and moisture.
- Vanilla: For added flavor.
- Toppings: We divide our batter into four sections, including jam, berries, chocolate chips, and a mix of brown sugar/cinnamon and butter.
Pancake Recipe Variations
- Try different fruits: Mix in 1 cup of berries like blueberries, raspberries, strawberries, or blackberries, or a combination.
- Fresh or frozen berries? Fresh berries are preferred due to the short cooking time, but small frozen berries can also be used.
- Add nuts: Mix in walnuts or pecans.
- Using pancake mix: Although this recipe uses a from-scratch batter that is incredibly easy, pancake mix should work as well.
How To Make Sheet Pan Pancakes
1. Prepare the batter: Preheat the oven to 425°F. Coat a 9×13 rimmed sheet pan with nonstick spray, ensuring the sides and corners are covered. In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt. Whisk in the eggs, milk, butter, and vanilla until smooth.
2. Pour the batter: Pour the batter onto the prepared pan and tap it on the counter to even out and flatten the batter.
3. Add toppings: Imagine the batter divided into four equal sections.
-
- In one section, dollop teaspoons of the strawberry jam and swirl into the batter with a toothpick. Top with sliced strawberries.
- In another section, sprinkle with blueberries.
- In another section, sprinkle with chocolate chips.
- For the last section, whisk together melted butter, brown sugar, and cinnamon. Dollop teaspoons of the mixture and swirl into the batter with a toothpick.
4. Bake: Bake for 15-18 minutes until a toothpick inserted into the center comes out clean and the pancake springs back to the touch.
5. Serve: Allow to cool for a minute, then slice into portions. Serve with syrup, butter, powdered sugar, or all three!
How To Store Sheet Pan Pancakes
Refrigerator: Cool completely and place in a tightly sealed container for up to 3 days.
Freezer: Cool completely, wrap in plastic wrap, then place in a large freezer bag or freezer-safe container for up to 2 months. Thaw completely before reheating.
DON’T LOSE THE DELICIOUS RECIPE! GO FOLLOW US OVER ON INSTAGRAM, FACEBOOK ANDPINTERESTFOR MORE RECIPES!
Don’t lose this delicious recipes:
Sheet Pan Pancakes
Breakfast just got a whole lot easier and faster with these Sheet Pan Pancakes! Enjoy the same great flavor and texture without the hassle of waiting, flipping, and staggered eating. It’s the best thing since sliced bread.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 1/4 cups whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla
For the Toppings
- 1 1/2 tablespoons seedless strawberry jam, slightly warmed
- 1/4 cup sliced strawberries
- 1/4 cup chocolate chips
- 1/4 cup blueberries
- 1 1/2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- Maple syrup, butter, or powdered sugar for serving
Instructions
- Preheat the oven to 425°F. Coat a 9×13 rimmed sheet pan with nonstick spray, including the sides and corners. Set aside.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt. Whisk in the eggs, milk, butter, and vanilla until combined and smooth.
- Pour the batter onto the prepared pan and tap the pan on the counter to even out and flatten the batter.
- Imagine the batter divided into four equal sections:
- In one section, dollop teaspoons of strawberry jam and swirl into the batter with a toothpick. Top with sliced strawberries.
- In another section, sprinkle with blueberries.
- In another section, sprinkle with chocolate chips.
- In the last section, whisk together melted butter, brown sugar, and cinnamon. Dollop teaspoons of the mixture and swirl into the batter with a toothpick.
- Bake for 15-18 minutes until a toothpick inserted into the center comes out clean and the pancake springs back to the touch.
- Allow to cool for a minute, then slice into portions. Serve with syrup, butter, powdered sugar, or all three!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 513Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 100mgSodium: 365mgCarbohydrates: 80gFiber: 2gSugar: 45gProtein: 9g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.
