Revolutionize your morning routine with these incredibly easy homemade Sheet Pan Pancakes. With just a few staple ingredients, you can effortlessly feed your entire family a delicious and satisfying breakfast in under 30 minutes!
Effortless Family Breakfast: The Ultimate Sheet Pan Pancakes
Pancakes are a beloved classic in countless households, often bringing smiles to sleepy faces on weekend mornings. However, the traditional method of standing over a hot griddle, flipping individual pancakes one by one, can quickly turn a joyful breakfast into a time-consuming chore, especially when feeding a crowd. Imagine a world where you can enjoy fluffy, golden-brown pancakes without all the fuss, a breakfast solution that saves time and effort without compromising on taste or texture. That world is here with the ingenious concept of Sheet Pan Pancakes!
This recipe isn’t just about making pancakes; it’s about transforming your breakfast experience. By simply mixing a delicious pancake batter, spreading it evenly into a buttered sheet pan, and baking it in the oven, you eliminate the need for constant supervision and endless flipping. The result? A single, glorious, giant pancake that bakes up light, tender, and perfectly golden, ready to be sliced into squares and served with your favorite toppings. This is truly the perfect answer for a time-saving, stress-free, and incredibly tasty breakfast that will quickly become a family favorite. You’ll be amazed at how consistently light and fluffy these baked pancakes turn out, proving that convenience doesn’t have to mean sacrificing quality. If you’re seeking a scrumptious breakfast solution without the usual morning hassle, look no further than this fantastic Sheet Pan Pancake Recipe.
Why Sheet Pan Pancakes are a Game Changer
Beyond the obvious time-saving benefits, sheet pan pancakes offer several advantages over their traditional stovetop counterparts. Firstly, consistency is key. Baking ensures even heat distribution, leading to uniformly cooked pancakes with a consistent texture from edge to edge. No more burnt edges or undercooked centers! Secondly, they are incredibly scalable. Whether you’re making breakfast for a small family or a larger gathering, you can easily adjust the recipe and pan size to accommodate more servings without increasing your cooking time exponentially. Imagine hosting a brunch and serving a beautifully baked sheet of pancakes, perfectly sliced and presented. Lastly, they open up a world of customization. You can easily divide the batter in the pan and add different mix-ins to various sections, catering to diverse preferences without needing to make multiple batches.
Frequently Asked Questions About Sheet Pan Pancakes
For optimal results and to achieve the ideal pancake thickness, a standard half-sheet baking pan is recommended. This typically measures around 18 inches by 13 inches by 1 inch. This size allows the batter to spread adequately and bake evenly without becoming too thin or too thick.
Absolutely! If you prefer a thicker, more substantial pancake, you certainly can. However, to prevent overflow and ensure proper baking, you will need to use a sheet pan with higher sides, such as a jelly roll pan or a quarter-sheet pan if you halve the recipe. Alternatively, you could slightly reduce the amount of batter used in a half-sheet pan, concentrating it more in the center, but be mindful of baking time adjustments.
The beauty of pancakes lies in their versatility when it comes to toppings! You can elevate your Sheet Pan Pancakes with any of your favorite classic or creative additions. Maple syrup and a pat of butter are timeless choices. Other popular options include a dusting of powdered sugar, fresh fruits like berries or sliced bananas, whipped cream, chocolate syrup, fruit compotes, or even a dollop of yogurt.
Yes, absolutely! This is a fantastic base recipe that welcomes creativity. Feel free to incorporate your favorite mix-ins directly into the batter before spreading it into the pan. Some beloved additions include chocolate chips, chopped pecans or walnuts, fresh blueberries, raspberries, sliced strawberries, or even a sprinkle of cinnamon sugar. For best results, gently fold them into the batter just before pouring to ensure even distribution.
While real buttermilk provides the best flavor and fluffiness, you can easily create a substitute at home if you’re in a pinch. For every cup of buttermilk required, simply use one cup of whole milk and stir in one tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it slightly curdles. This “fake buttermilk” works wonderfully for most recipes. Please note that this recipe was developed using cow’s milk, so results with nut milks or oat milk may vary.
Leftover Sheet Pan Pancakes store beautifully, making them excellent for meal prep. Simply cut them into individual squares and store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them. Wrap individual squares in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 1-2 months. To reheat, you can either let them defrost in the refrigerator or on the countertop, then warm them in the microwave until heated through, or toast them lightly in a toaster oven for a slightly crisper exterior.
Essential Ingredients for Perfect Sheet Pan Pancakes
Creating these delightful pancakes requires a straightforward list of common pantry staples. The quality of your ingredients can subtly impact the final outcome, so choosing fresh components will always yield the best results. Here’s a detailed look at what you’ll need:
Ingredients Needed:
- Salted Butter: Used both for greasing the pan to prevent sticking and for enriching the pancake batter with a delicious, savory note.
- Buttermilk: The star ingredient for incredibly tender and fluffy pancakes. Its acidity reacts with the baking powder to create air pockets, contributing to a light texture.
- Large Eggs: Act as a binder, adding structure and richness to the batter, while also helping with the overall lift.
- Vanilla Extract: A crucial flavor enhancer that adds warmth and depth, complementing the sweetness of the sugar and buttermilk.
- All-Purpose Flour: The primary dry ingredient, providing the structural foundation for the pancakes. Ensure it’s fresh for optimal texture.
- Granulated Sugar: Adds a touch of sweetness to the pancakes, balancing the slight tang from the buttermilk and enhancing the overall flavor profile.
- Baking Powder: The main leavening agent responsible for giving these pancakes their signature rise and airy texture. Ensure it’s not expired for maximum effectiveness.
Step-by-Step: How to Make Sheet Pan Pancakes
Follow these clear and concise steps to create your perfect batch of oven-baked pancakes. Precision in measurements and gentle mixing are key to achieving that desirable light and fluffy texture.
- Prepare Your Oven and Pan: Begin by preheating your oven to 425°F (220°C). This high temperature ensures a quick bake and a beautifully golden exterior. Next, take 2 tablespoons of melted salted butter and generously brush it all over the surface and edges of your half-sheet tray. This step is crucial for preventing the pancakes from sticking and contributes to a lovely crispy bottom. Set the prepared pan aside.
- Combine Wet Ingredients: In a medium-sized mixing bowl, whisk together the 6 tablespoons of melted and slightly cooled salted butter, 2 cups of buttermilk, 2 large eggs, and 1 ½ tablespoons of vanilla extract. Whisk vigorously until the mixture is completely smooth and well combined. Set this wet mixture aside.
- Mix Dry Ingredients: In a separate, larger bowl, stir together the 2 ½ cups of all-purpose flour, ¼ cup of granulated sugar, and 2 tablespoons of baking powder. Whisk them together briefly to ensure all dry ingredients are evenly distributed, which helps with consistent leavening.
- Combine Wet and Dry: Pour the wet mixture from the medium bowl directly into the large bowl containing the dry ingredients.
- Form the Batter: Stir the wet and dry ingredients together gently until they are just combined. It’s perfectly fine if there are a few small lumps; overmixing can lead to tough pancakes. Stop stirring as soon as no dry streaks of flour are visible. The batter should be thick but pourable.
- Spread on Sheet Tray: Pour the pancake batter onto the prepared sheet tray. Using a spatula or the back of a spoon, gently spread the mixture into an even layer, ensuring it covers the entire bottom of the pan right to the edges.
- Bake to Perfection: Place the sheet pan on the middle rack of your preheated oven. Bake for 12-15 minutes, or until the top is beautifully golden brown and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven.
- Slice and Serve: Once baked, remove the pan from the oven. Using a knife or a pizza cutter, slice the large pancake into squares or rectangles of your desired size. Serve immediately while warm, topping with your favorite additions like powdered sugar, fresh fruit, a generous pat of butter, and plenty of maple syrup.
- Garnish and Enjoy: The final step is to personalize your pancakes! Drizzle with more maple syrup, sprinkle with powdered sugar, or add a colorful array of fresh berries.
Tips for Success & Variations
To ensure your sheet pan pancakes are always a hit, consider these additional tips:
- Do Not Overmix: This is the golden rule for light and fluffy pancakes. Overmixing develops the gluten in the flour, leading to a tough texture. Stir just until the dry ingredients are moistened.
- Check Baking Powder Freshness: Baking powder loses its potency over time. To check if yours is still active, add a teaspoon to half a cup of hot water. If it fizzes vigorously, it’s good to go.
- Even Spreading: Take a moment to spread the batter evenly in the pan. This ensures uniform baking and consistent thickness in every square.
- Add Flavors: Beyond fruit and chocolate chips, consider adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a spiced pancake. A little lemon zest can also brighten the flavor.
- Savory Options: While traditionally sweet, you can experiment with savory sheet pan pancakes by omitting the sugar and adding herbs, cheese, or even cooked bacon bits to the batter.
- Gluten-Free Alternative: For those with dietary restrictions, a 1:1 gluten-free flour blend can often be substituted successfully. However, the texture might be slightly denser.
Want More Delicious Breakfast Recipes?
If you loved the convenience and deliciousness of these Sheet Pan Pancakes, you’ll be thrilled to explore other breakfast inspirations that promise ease and flavor. Dive into these delightful recipes for more morning meal creativity:
- Sheet Pan Eggs
- Cinnamon Roll Pancakes
- Buttermilk Pancakes
- Pancake in a Mug
- Blueberry Pancakes
- Chocolate Chip Pancakes
- Buttermilk Waffles
- Dutch Baby Pancake
- Breakfast Pizza
- Pancake Puppies
- Microwave Scrambled Eggs Cup
Sheet Pan Pancakes
These easy homemade Sheet Pan Pancakes make breakfast a breeze. Just a few ingredients and you can feed the whole family in 15 minutes!
Rated 5 stars by 7 users.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Brandie Skibinski
Ingredients
To prepare the sheet pan:
- 2 Tablespoons salted butter, melted
For the pancakes:
- 6 tablespoons salted butter, melted and cooled slightly
- 2 cups buttermilk
- 2 large eggs
- 1 ½ Tablespoons vanilla extract
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 Tablespoons baking powder
Instructions
- Preheat the oven to 425°F (220°C). Take 2 Tablespoons of melted salted butter and brush it all over a half sheet tray, then set aside.
- In a medium-sized bowl, whisk together 6 tablespoons of melted and slightly cooled salted butter, 2 cups of buttermilk, 2 large eggs, and 1 ½ Tablespoons vanilla extract until smooth. Set aside.
- In a large bowl, stir together 2 ½ cups all-purpose flour, ¼ cup granulated sugar, and 2 Tablespoons baking powder.
- Pour the wet mixture into the dry mixture.
- Stir together until just combined and there are no dry streaks. It’s okay if it is a little lumpy.
- Spread the mixture on the sheet tray in an even layer.
- Bake for 12-15 minutes, on the middle rack, until golden brown on top.
- Slice and serve immediately with your favorite toppings like powdered sugar, butter, and maple syrup.
Notes
- Toppings are not included in the nutritional value.
- These pancakes can be frozen for later enjoyment. Refer to the storage tips above for best practices.
- You can customize these pancakes with any of your preferred toppings such as syrup, whipped cream, powdered sugar, butter, various fruits, and more.
- Feel free to add any mix-ins you like, including nuts, fresh or frozen fruit, or chocolate chips, to enhance the flavor and texture.
- This recipe is designed to generously feed four people, with each serving consisting of approximately three pancake squares.
Nutrition
Calories: 658kcal | Carbohydrates: 81g | Protein: 15g | Fat: 30g | Sodium: 166mg | Fiber: 2g | Sugar: 19g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Did you make this recipe? Share it on Instagram @thecountrycook and mention us #thecountrycook!