sheet pan pancakes bring breakfast magic to the oven, turning familiar pancake batter into a glorious, golden sheet of fluffy goodness. Imagine swirling warm strawberry jam, strewn fresh berries, gooey chocolate chips, and a cinnamon-brown-sugar ribbon all sharing space in one pan—no griddle flipping required! This playful recipe is perfect for weekend brunches or weekday mornings that deserve a special twist, inviting everyone to customize their corner of the pan. With minimal effort and maximum smiles, you’ll slice and serve crowd-pleasing portions bathed in maple syrup or a dusting of powdered sugar. Dive fork-first into morning bliss with this spectacular, shareable treat.
Table of Contents
Why You’ll Love This sheet pan pancakes
- Effortless cooking for the whole family in one go.
- Customizable toppings to satisfy every craving.
- Perfectly fluffy and golden every time.
- Quick cleanup with just one pan to wash.
- Ideal for brunch gatherings or busy mornings.
sheet pan pancakes
Ingredients
Equipment
Method
- Preheat oven to 425°F. Coat a 9×13 rimmed sheet pan with nonstick spray. Set aside.
- In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, and salt.
- Whisk in eggs, milk, melted butter, and vanilla until smooth.
- Pour batter into prepared pan and tap to flatten and even out.
- Divide batter visually into four sections. Section 1: dollop strawberry jam, swirl, top with sliced strawberries.Section 2: sprinkle blueberries.Section 3: sprinkle chocolate chips.Section 4: whisk melted butter, brown sugar, and cinnamon; dollop and swirl.
- Bake 15–18 minutes until a toothpick comes out clean and pancake springs back.
- Cool for 1–2 minutes, slice into portions, and serve with maple syrup, butter, or powdered sugar.
Notes
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 200 |
| Fat | 8g |
| Protein | 4g |
| Carbs | 30g |
Ingredients
Gather these delightful ingredients to whip up your delicious sheet pan pancakes!
- 2 cups all-purpose flour – the base for your pancakes
- 1/4 cup brown sugar – adds a rich sweetness
- 2 tablespoons granulated sugar – for extra sweetness
- 1 tablespoon baking powder – to help them rise
- 1/4 teaspoon kosher salt – balances sweetness
- 2 large eggs – binds the mixture
- 1 1/4 cups whole milk – keeps the batter moist
- 1/4 cup unsalted butter – melted, adds richness
- 1 teaspoon vanilla – for delightful flavor
- 1 1/2 tablespoons seedless strawberry jam – slightly warmed, for marbling
- 1/4 cup sliced strawberries – fresh fruit topping
- 1/4 cup chocolate chips – for a sweet twist
- 1/4 cup blueberries – another fruity option
- 1 1/2 tablespoons unsalted butter – melted, for topping mixture
- 1 tablespoon brown sugar – for sweet topping mix
- 1/4 teaspoon cinnamon – adds warmth and flavor
- Maple syrup, butter, or powdered sugar – for serving
How to Make Sheet Pan Pancakes
Get ready for a delightful breakfast experience! With a preparation time of about 10 minutes, cooking time of 15-18 minutes, and a little cooling time, these sheet pan pancakes are perfect for a fun family meal.
Step 1:
Preheat oven to 425°F. Coat a 9×13 rimmed sheet pan with nonstick spray. Set aside.
Step 2:
In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, and salt.
Step 3:
Whisk in eggs, milk, melted butter, and vanilla until smooth.
Step 4:
Pour batter into prepared pan and tap to flatten and even out.
Step 5:
Divide batter visually into four sections:
Section 1: dollop strawberry jam, swirl, top with sliced strawberries.
Section 2: sprinkle blueberries. Section
Section 3: sprinkle chocolate chips. Section
Section 4: whisk melted butter, brown sugar, and cinnamon; dollop and swirl.
Step 6:
Bake 15–18 minutes until a toothpick comes out clean and pancake springs back.
Step 7:
Cool for 1–2 minutes, slice into portions, and serve with maple syrup, butter, or powdered sugar.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Breakfast |
| Cuisine | American |
| Prep Time | 10 minutes |
| Cook Time | 18 minutes |
| Extra Time | 2 minutes for cooling |
| Total Time | 30 minutes |
| Dietary | Vegetarian |
| Serves | 12 |
| Best Served | With maple syrup, butter, or powdered sugar |
Pro Tips for Making Sheet Pan Pancakes
- Use a nonstick spray generously for easy removal.
- Let the batter rest for a few minutes for fluffier pancakes.
- Experiment with different toppings like nuts or coconut.
- Check for doneness a minute early to avoid overbaking.
- Slice and serve immediately for the best texture.
How to Serve this sheet pan pancakes
- Drizzle with warm maple syrup for a classic touch.
- Top with a dollop of whipped cream for extra indulgence.
- Sprinkle with powdered sugar for a sweet finish.
- Pair with fresh fruit like banana slices or raspberries for a refreshing contrast.
- Serve alongside yogurt for a creamy complement.
- Add a scoop of nut butter for a protein boost.
- Enjoy with a side of crispy bacon or turkey sausage for a savory balance.
Make Ahead and Storage
You can make this dish ahead and store it easily:
Storing Leftovers
- Allow pancakes to cool completely.
- Store in an airtight container in the fridge.
- Use within 3-4 days for best quality.
Freezing
- Cool pancakes completely before freezing.
- Layer with parchment paper in a freezer-safe bag.
- Seal tightly and freeze for up to 2 months.
Reheating
- Reheat in the microwave for 20-30 seconds.
- For a crispy texture, use a toaster oven.
- Heat until warmed through, adding butter or syrup if desired.
Explore more easy breakfast recipes, quick lunch ideas, cozy dinner meals, and delightful desserts
FAQs
Here’s a helpful FAQ about this recipe:
1. Can I make these pancakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check that the blend contains xanthan gum or add it separately to ensure the pancakes hold together well.
2. How can I store leftover sheet pan pancakes?
Leftover sheet pan pancakes can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them by placing parchment paper between layers and storing them in a freezer-safe bag for up to 2 months. Just reheat in the microwave or toaster when you’re ready to enjoy!
3. Can I customize the toppings?
Definitely! Feel free to get creative with your toppings. You can use other fruits like bananas or raspberries, nuts, or even a drizzle of nut butter. The possibilities are endless!
4. What can I use instead of whole milk?
If you don’t have whole milk on hand, you can substitute it with any milk of your choice, such as almond milk, oat milk, or even a dairy-free yogurt mixed with water for a creamier texture. Just keep in mind that the flavor and texture may vary slightly!
Final Thoughts
Get ready to delight in the joy of sheet pan pancakes! This easy, fun recipe brings back the warmth of family breakfasts, making it a perfect way to start your day. With delicious toppings and a simple preparation, you’ll be savoring every bite in no time. Enjoy the sweet moments and share the love!