Sheet Pan Pancakes Recipe
Sheet pan pancakes are a delightful twist on the traditional griddle method, offering a convenient way to serve breakfast or brunch to a crowd with minimal effort. Imagine the fluffiness of classic pancakes but baked to golden perfection in one go, eliminating the need to stand by the stove flipping each one. This method not only saves time but also opens up a world of possibilities when it comes to toppings. Whether you’re hosting a weekend brunch or simply want an easy breakfast option, sheet pan pancakes are your go-to recipe. The versatility in toppings allows you to cater to different tastes all in one pan, making it a fun and customizable meal that everyone will enjoy.
Ingredients Breakdown
This recipe requires basic pantry staples, making it an accessible option for any home cook. The combination of melted butter, milk, eggs, and vanilla extract creates a rich and flavorful base, while the flour, sugar, baking powder, and salt work together to give the pancakes their structure and slight sweetness.
The optional toppings provide room for creativity. Fresh strawberries and blueberries add a burst of fruity freshness, while chocolate chips bring in a touch of indulgence. For those who prefer a more decadent experience, a swirl of peanut butter and jam adds a delightful contrast of flavors and textures. Feel free to experiment with other toppings like nuts, dried fruits, or even savory options such as crumbled bacon or cheese. The key is to choose toppings that complement the tender, fluffy pancakes without overpowering them.
Step-by-Step Instructions
Preheating the oven to 425°F is a crucial first step in ensuring your pancakes bake evenly and achieve a golden-brown finish. While the oven heats up, take the time to prepare your 11×17-inch rimmed baking sheet by generously coating it with cooking spray. This will prevent the pancakes from sticking and make cleanup a breeze.
When mixing the batter, it’s essential to combine the dry ingredients—flour, sugar, baking powder, and salt—first. This ensures that the leavening agent is evenly distributed, leading to uniform rise throughout the pancake. Once the dry ingredients are well mixed, it’s time to add the wet ingredients: milk, eggs, melted butter, and vanilla extract. Gently whisk them together just until combined, being careful not to overmix. Overmixing can lead to tough, dense pancakes, whereas a light hand will result in a tender, airy texture.
Spreading the batter evenly across the baking sheet is key to consistent cooking. Use a rubber spatula to smooth the surface, ensuring the batter reaches all corners of the pan. For a perfectly even layer, you can also tap the pan gently on the counter a few times. This will help the batter settle and remove any air bubbles.
Once the batter is evenly spread, it’s time to add your toppings. Mentally divide the batter into four sections and add your chosen toppings to each, creating a variety of flavors in one pan. The combination of strawberries, blueberries, chocolate chips, and a peanut butter and jam swirl offers a delightful mix of flavors that cater to different preferences.
Baking and Serving
Baking the pancakes at 425°F for 18 to 20 minutes ensures they develop a beautiful golden crust while remaining soft and fluffy inside. To check for doneness, look for a golden-brown color on the edges and a firm but springy texture when lightly pressed. Once baked, allow the pancake to cool slightly before slicing.
When it comes to slicing and serving, cut the sheet pan pancake into eight equal portions. If you’re serving a larger group or prefer smaller portions, you can easily cut the slices smaller. These pancakes are best served warm, drizzled with syrup and accompanied by extra toppings of your choice. Whether you prefer a classic maple syrup or something more adventurous like honey or a fruit compote, the toppings will elevate the flavor and make your breakfast truly special.
Recipe Tips
Even Cooking:
Ensure even cooking by spreading the batter uniformly and preheating the oven properly.
Ingredient Substitutions:
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. For dairy-free pancakes, use almond milk or another plant-based milk and replace the butter with a dairy-free alternative.
Make-Ahead and Freezing:
These pancakes can be made ahead and stored in the refrigerator for up to three days. They also freeze well—simply wrap individual slices in plastic wrap and store in a freezer bag for up to a month. Reheat in the oven or toaster for a quick breakfast on busy mornings.
What to Serve With This Recipe
Sheet pan pancakes are a versatile dish that pairs well with a variety of sides and beverages. For a complete breakfast or brunch, consider serving them with scrambled eggs, crispy bacon, or a fresh fruit salad. A side of yogurt with granola can add a healthy and satisfying element to the meal.
To round out the experience, offer a selection of beverages like freshly squeezed orange juice, a rich cup of coffee, or a soothing herbal tea. If you’re hosting a brunch, a mimosa or a light, sparkling wine can add a festive touch.
Frequently Asked Questions
Can I use a different pan size?
Yes, you can use a different pan size, but you’ll need to adjust the cooking time accordingly. A smaller pan will result in thicker pancakes, requiring a longer bake time, while a larger pan will yield thinner pancakes that may cook faster.
How do I prevent the pancake from sticking?
To prevent sticking, generously spray the baking sheet with cooking spray or line it with parchment paper. You can also add a bit of melted butter to the pan before pouring in the batter.
Can I double the recipe?
Absolutely! To double the recipe, simply double the ingredients and use two baking sheets. You may need to rotate the pans halfway through baking to ensure even cooking.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the oven or toaster to bring back their crisp edges and fluffy interior.
Sheet pan pancakes are a game-changer for breakfast lovers, offering a quick and easy way to serve a crowd without the hassle of flipping individual pancakes. With endless topping possibilities, they’re as customizable as they are convenient. Whether you’re enjoying a quiet morning at home or hosting a lively brunch, these pancakes are sure to be a hit. So grab your favorite toppings, fire up the oven, and savor the simplicity and deliciousness of sheet pan pancakes.
Ingredients
4 Tbsp butter, melted
1 1/2 cup milk
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1/4 cup granulated sugar
1 Tbsp baking powder
3/4 tsp salt
Cooking spray
Optional Toppings
Fresh strawberries, sliced
Blueberries
Chocolate chips
Peanut butter and fruit jam
Instructions
Start by preheating your oven to 425°F. In a spacious mixing bowl, combine the flour, sugar, baking powder, and salt.
Next, incorporate the milk, eggs, melted butter, and vanilla extract into the same bowl. Gently whisk the wet and dry ingredients together until they just come together. Take care not to overwork the batter.
Prepare a 11×17-inch rimmed baking sheet by generously spraying it with cooking spray. Pour the pancake batter onto the sheet, using a rubber spatula to spread it out evenly or tapping the pan on the counter to level the batter.
Mentally section the batter into four equal parts and place your chosen toppings onto each section. For this recipe, I used sliced strawberries, blueberries, chocolate chips, and a swirl of peanut butter with raspberry jam. To create the swirl, drop small amounts of peanut butter and jam, then gently swirl them together with a toothpick.
Place the sheet pan in the preheated oven and bake for 18 to 20 minutes, or until the pancake is golden brown.
Once baked, allow the pancake to cool slightly in the pan before slicing it into 8 equal portions. If you prefer more servings, you can cut the slices smaller. Serve the pancakes warm, paired with syrup and additional toppings as desired. Enjoy your delightful breakfast!
Sheet Pan Pancakes Recipe
Ingredients
- 4 Tbsp butter melted
- 1 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 3/4 tsp salt
- Cooking spray
- Optional Toppings
- Fresh strawberries sliced
- Blueberries
- Chocolate chips
- Peanut butter and fruit jam
Instructions
- Start by preheating your oven to 425°F. In a spacious mixing bowl, combine the flour, sugar, baking powder, and salt.
- Next, incorporate the milk, eggs, melted butter, and vanilla extract into the same bowl. Gently whisk the wet and dry ingredients together until they just come together. Take care not to overwork the batter.
- Prepare a 11×17-inch rimmed baking sheet by generously spraying it with cooking spray. Pour the pancake batter onto the sheet, using a rubber spatula to spread it out evenly or tapping the pan on the counter to level the batter.
- Mentally section the batter into four equal parts and place your chosen toppings onto each section. For this recipe, I used sliced strawberries, blueberries, chocolate chips, and a swirl of peanut butter with raspberry jam. To create the swirl, drop small amounts of peanut butter and jam, then gently swirl them together with a toothpick.
- Place the sheet pan in the preheated oven and bake for 18 to 20 minutes, or until the pancake is golden brown.
- Once baked, allow the pancake to cool slightly in the pan before slicing it into 8 equal portions. If you prefer more servings, you can cut the slices smaller. Serve the pancakes warm, paired with syrup and additional toppings as desired. Enjoy your delightful breakfast!