Tiffany Haney
Pancakes are a breakfast staple, but making them can be time-consuming, especially if you're cooking for a large group. Sheet pan pancakes are a great solution to this problem, allowing you to make a large batch of pancakes all at once in the oven. This method is perfect for feeding a crowd and eliminates the need to stand at the stove, flipping individual pancakes. With sheet pan pancakes, you can easily customize your breakfast with various mix-ins and toppings, such as chocolate chips, blueberries, and strawberries. The recipe is versatile, simple, and results in fluffy and delicious pancakes that can be stored and frozen for later. So, if you're looking for a fun and easy way to make pancakes for your family or a group of friends, sheet pan pancakes are a fantastic option!
Characteristics and Values Table for Baking Pancakes in a Pan
| Characteristics | Values |
|---|---|
| Oven Temperature | 425°F |
| Baking Time | 15-24 minutes |
| Batter Consistency | Thin layer |
| Batter Distribution | Evenly spread |
| Batter Toppings | Fresh berries, chocolate chips, cinnamon, lemon zest, bacon, sausage, cheese, herbs, maple syrup, peanut butter, jam, etc. |
| Batter Type | All-purpose flour, whole wheat flour, white whole wheat flour, einkorn, kamut, buttermilk, egg, butter, sugar, baking powder, baking soda, salt, etc. |
| Pan Type | Metal, glass, or ceramic |
| Pan Size | 9x13-inch, 13x18-inch, or larger sheet pan |
| Pan Preparation | Lightly greased or lined with parchment paper |
| Serving Size | 8-12 portions |
| Serving Temperature | Warm or room temperature |
| Storage | Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months |
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What You'll Learn
Preparing the batter
Start by whisking together the dry ingredients in a separate bowl. Create a well in the middle of the flour mixture, and slowly add in the wet ingredients. The wet ingredients typically include milk, eggs, melted butter, and vanilla extract. You can also add a dash of lemon or orange zest for a bright, citrusy note. Whisk the wet and dry ingredients together until they are fully combined, but be careful not to overmix, as this can make your pancakes tough and chewy. A few lumps in the batter are perfectly fine and even desirable for that authentic, rustic texture.
If you want to get creative, this is the perfect time to add your desired mix-ins and toppings. Chocolate chips, blueberries, strawberries, and bananas are classic choices, but feel free to experiment with other fruits, cinnamon swirls, or even savoury options like bacon or cheese. Once you've customised your batter to perfection, you're ready to pour it onto your prepared pan.
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Choosing the right pan
Metal pans are the most commonly used for baking pancakes. They are durable, conduct heat evenly, and are typically non-stick, making it easier to flip your pancakes without breaking them. If you're using a metal pan, be sure to grease it lightly with butter or oil before pouring in your batter. This will prevent your pancakes from sticking to the pan and make them easier to flip.
You can also use a cast iron skillet, which is a type of metal pan that has excellent heat retention and distribution. Cast iron skillets can give your pancakes a nice, even cook and a beautiful golden crust. Just remember to season your skillet before use and to maintain it properly to prevent rusting.
While less common, glass or ceramic pans can also be used for baking pancakes. However, keep in mind that these materials may cause your pancakes to bake faster, so you'll need to keep a close eye on them to prevent overcooking. Glass and ceramic pans are less likely to be non-stick, so be sure to grease the pan well before adding your batter.
The size of the pan is also an important consideration. If you're making multiple pancakes, a larger pan will allow you to cook more at once, but be sure not to overcrowd the pan, as this can affect the cooking temperature and make it difficult to flip the pancakes. If you're making a sheet pan pancake, ensure you use a pan that's the right size for your batter to avoid overflow or thin, overcooked pancakes.
Lastly, consider the shape of the pan. Traditional round pans are great for individual pancakes, but if you're making a large batch, a rectangular sheet pan might be a better option. This will allow you to cut the pancakes into equal portions more easily.
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Baking the pancakes
First, preheat your oven to 425°F (220°C). Grease a 13x18 inch baking sheet with butter or cooking spray. Alternatively, you can use a 9x13 inch pan. If you're using a glass or ceramic pan, be aware that the pancakes may bake faster.
Next, make your pancake batter. In a bowl, whisk together your dry ingredients: flour, sugar, baking powder, and salt. You can also add extra cornstarch to make the batter lighter. Then, make a well in the centre and slowly add your wet ingredients: milk, eggs, melted butter, and vanilla extract. Whisk until well combined—it's okay if there are still some lumps. If you want to add fresh berries or chocolate chips, now is the time!
Pour the batter onto your prepared pan and spread it evenly. You can divide the batter into sections and add different toppings to each section, such as sliced strawberries, blueberries, chocolate chips, or peanut butter and raspberry jam swirls.
Place the pan in the oven and bake for 15-20 minutes, or until the pancakes are golden brown and cooked through. You can check if they're done by inserting a toothpick into the centre—if it comes out clean, they're ready. Remove the pan from the oven and allow it to cool slightly before slicing and serving.
Serve your sheet pan pancakes warm with maple syrup, butter, whipped cream, or any other desired toppings. Enjoy!
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Adding toppings
There are endless options for pancake toppings, ranging from sweet to savoury. If you're looking for a sweet treat, you can't go wrong with the classic combination of blueberries and syrup, which beautifully complements the light and fluffy texture of American pancakes. For a more indulgent option, try a stack of fluffy pancakes with a sweet, chocolatey centre, topped with caramelised banana, maple syrup and chopped hazelnuts.
If you're feeling creative, you can experiment with different combinations of spreads, nuts, fruits and sweet treats. Why not try cookie butter, sliced bananas, pecans and maple syrup for a Christmas morning treat? Or, for a unique twist, melt butter in a pan, add thinly sliced apples and a sprinkle of brown sugar, then top your pancakes with this buttery apple sauce.
For a savoury option, try gruyère and smoked ham pancakes with a grind of black pepper and a scattering of chives. You could also add a twist to the traditional with a colourful tower of rainbow pancakes or experiment with flavour combinations like squash, goat's cheese and rosemary.
If you're serving a crowd, a sheet pan pancake is a great option and can be topped with your choice of toppings, such as chocolate chips, blueberries, sprinkles or maple syrup.
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Storing leftovers
Storing leftover pancakes is easy, and it means you can enjoy your delicious breakfast all week long. The best way to store pancakes depends on how long you want to keep them for and how many you have leftover.
If you only have a few pancakes leftover and plan to eat them the next day, you can simply stack them on a plate, cover them with waxed paper, and then plastic wrap, before putting them in the fridge. They will keep well in the refrigerator for up to 2-3 days.
If you have a lot of leftover pancakes, or you want to keep them for longer, it's best to freeze them. Let the pancakes cool to room temperature, then layer them with parchment or wax paper in between each one. Stack them in a Ziploc bag, suck out as much air as possible, seal the bag, and pop them in the freezer. Frozen pancakes will keep for up to three months and can be reheated straight from the freezer in a toaster or oven.
There are a few different methods for reheating your leftover pancakes. You can use a toaster, which works best for reheating one or two pancakes and gives a crispy outside and fluffy inside. You can also reheat pancakes in the oven, which takes a little longer but is great if you're reheating a whole stack. Finally, you can microwave your leftover pancakes, especially if you like them a little softer.
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Frequently asked questions
To make pancakes in a pan, first, whisk together the dry ingredients in a bowl. Make a well in the middle and add in the wet ingredients. Whisk the wet and dry ingredients together until fully combined. Pour the pancake batter onto the prepared pan and spread it evenly. Bake for 15-20 minutes until puffy and lightly golden.
To get fluffy pancakes, use extra cornstarch to make the batter lighter in texture. Also, use a hotter oven so that the baking powder reacts rapidly and rises faster.
Preheat the oven to 425°F (220°C) for baking pancakes.
You can use a variety of toppings for pancakes such as chocolate chips, maple syrup, blueberries, strawberries, bananas, whipped cream, and powdered sugar.
