Tillie Doyle
Sheet pan pancakes are a convenient and tasty way to make a large batch of pancakes without having to stand over a hot stove. The process involves mixing the batter, pouring it into a sheet pan, adding toppings, and baking in the oven. This method allows for creativity with toppings and add-ins, making it perfect for feeding a crowd or preparing breakfast for the family. Sheet pan pancakes are easy to make, freezer-friendly, and can be served with various toppings, making them a versatile and time-saving option for any occasion.
| Characteristics | Values |
|---|---|
| Benefits | No flipping required, less time-consuming, perfect for feeding a crowd, easy to make, freezer-friendly, can be made ahead of time, customizable |
| Ingredients | Flour, sugar, baking powder, baking soda, salt, eggs, milk, vanilla extract, butter, toppings of choice (e.g., chocolate chips, fruit, peanut butter) |
| Equipment | Mixing bowl, measuring cups and spoons, half sheet pan (about 13x18 inches), oven |
| Recipe | Mix batter in a bowl, spread onto a greased sheet pan, add toppings, bake for 12-20 minutes at 400-425°F, cut and serve |
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What You'll Learn
Sheet pan pancakes are a time-saver
The process is simple: mix the batter, spread it onto a sheet pan, add your desired toppings, and bake. This method eliminates the need for constant monitoring and flipping, allowing you to prepare other dishes or spend time with your family while the pancakes cook. Sheet pan pancakes also reduce the risk of batter spilling over the edges of your skillet, making them a neater option.
Sheet pan pancakes are highly customizable, allowing you to get creative with toppings and add-ins. You can divide the pan into sections and use different toppings in each section to please everyone's tastes. Whether you prefer sweet options like chocolate chips, fruit, or peanut butter, or savoury choices like cheese, bacon, or sausage, sheet pan pancakes can accommodate a variety of preferences.
Additionally, sheet pan pancakes are freezer-friendly, making them ideal for meal prep. You can make a large batch ahead of time and freeze individual portions, then simply reheat them in the microwave whenever you need a quick breakfast. This feature is especially useful for busy mornings when you need a tasty and nutritious meal on the go.
Sheet pan pancakes are a convenient, efficient, and versatile way to feed a group, making them a popular choice for families and hosts. They reduce the time spent in the kitchen, allowing you to focus on other dishes or enjoy quality time with your guests.
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How to make the batter
Sheet pan pancakes are a great way to make a large batch of pancakes without having to stand at the stove flipping each one. The process is simple: make the batter, pour it onto a sheet pan, add toppings, and bake.
To make the batter, you can use a store-bought pancake mix or make your own from scratch. If you're making your own, grab a large bowl and whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the wet ingredients: eggs, milk, and vanilla extract. You can also add melted butter to the wet ingredients.
Next, slowly whisk the wet ingredients into the dry ingredients until they are well combined. Some lumps in the batter are fine—in fact, it's important not to overmix the batter, as this can make the pancakes tough and chewy. Once combined, let the batter rest for about 10 minutes while you prepare your sheet pan.
If you want to add any extra ingredients to your batter, now is the time to do so. You can add nuts, cocoa powder, cinnamon, lemon or orange zest, bacon, sausage, cheese, or any other ingredients you desire. Simply use a spatula or spoon to gently stir them into the batter.
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Adding toppings and customising
Sheet pan pancakes are completely customisable. You can add your favourite toppings or let everyone add their own toppings after baking. You can also add toppings before baking by dividing the batter into four equal sections and adding different toppings to each quadrant.
Some popular topping ideas include:
- Fresh fruit, such as sliced strawberries, blueberries, bananas, and raspberries
- Chocolate chips
- Peanut butter and jelly/jam/fruit jam
- Nuts, such as walnuts and pecans
- Whipped cream or powdered sugar
- Maple syrup and butter
- Cinnamon swirl: combine melted butter, brown sugar, and cinnamon, then swirl into the batter with a knife or toothpick
- Zest of lemon or orange
- Savory toppings like cooked bacon or sausage, shredded cheese, and fresh herbs
You can also add mix-ins to the batter before baking, such as:
- Cocoa powder for a chocolate twist
- Vanilla for a delicate floral sweetness
- Cinnamon for enhanced flavour
- Olive oil for moisture
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Baking the pancakes
Sheet pan pancakes are a great way to make a large batch of pancakes without the hassle of flipping them individually on a stovetop. The process is simple: prepare your batter, pour it onto a sheet pan, add your desired toppings, and bake. Here is a detailed guide to baking the perfect sheet pan pancakes:
First, preheat your oven to 400°F (200°C). The recommended size for the sheet pan is 13x18 inches, but a slightly bigger or smaller pan will also work. Grease the pan with butter or a nonstick spray, ensuring all sides and corners are coated to prevent sticking.
Next, prepare your pancake batter. In a large bowl, whisk together dry ingredients such as flour, sugar, baking powder, baking soda, and a pinch of salt. In a separate bowl, whisk together wet ingredients such as eggs, milk, and vanilla extract. You can also add cinnamon and lemon or orange zest for extra flavour. Slowly whisk the wet ingredients into the dry ingredients until they are fully combined. It's okay if the batter has some lumps. Let the batter rest for about 10 minutes.
Now, pour the batter onto the prepared sheet pan and spread it evenly. You can use a rubber spatula to smooth it out or tap the pan on the counter a few times. If you're using pancake mix, simply follow the package instructions and add any desired mix-ins.
Before baking, add your chosen toppings. You can visually divide the batter into sections and add different toppings to each section. Popular choices include chocolate chips, blueberries, strawberries, bananas, and peanut butter. You can also make a swirl pattern by adding dollops of peanut butter or fruit sauce and using a toothpick or knife to mix it into the batter. If you're adding fresh herbs, bacon, sausage, or shredded cheese, sprinkle them on top of the batter.
Finally, place the sheet pan in the preheated oven and bake for 15 to 20 minutes. The baking time may vary depending on your oven and the size of your pan, so keep an eye on it. The pancakes are done when they are golden brown and a toothpick inserted into the centre comes out clean. Allow the pan to cool slightly before slicing into desired portions. Serve warm with syrup and extra toppings, and enjoy!
Sheet pan pancakes are a convenient and tasty way to feed a crowd, and they can be easily customized to suit everyone's preferences. They are also freezer-friendly, making them perfect for meal prep.
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Serving and storing
Sheet pan pancakes are perfect for serving a crowd or for a big family breakfast. They can be served just like regular pancakes. Some like to serve them with butter and maple syrup, while others prefer chocolate sauce, caramel sauce, or strawberry sauce on top. You can also serve them with eggs and bacon.
Sheet pan pancakes can be cut into 8 large, 12 medium, or 16 small portions. Use a sharp knife to get nice clean edges or a serrated knife. It is best to serve them warm, just like regular pancakes.
Sheet pan pancakes can be stored in the fridge for up to 2-3 days when tightly wrapped in plastic wrap or stored in refrigerator bags. To reheat, place them on a sheet pan, cover them with foil, and reheat in a 350°F oven. You can also put them in the microwave with a damp paper towel or a microwave-safe cover on top and heat at 30-second intervals until hot.
Sheet pan pancakes can also be frozen for up to 3 months. To serve frozen pancakes, let them thaw in the fridge, then place them on a baking sheet and cover them with foil to reheat.
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Frequently asked questions
Sheet pan pancakes should be baked at 425°F for 15-17 minutes.
You can add any toppings you like to sheet pan pancakes. Some popular options include chocolate chips, blueberries, strawberries, bananas, and peanut butter. You can also add savoury toppings like cooked sausage or shredded cheese.
Allow the pancakes to cool completely, then transfer them to an airtight container or wrap them tightly in plastic wrap. They will last in the fridge for up to 2-3 days. To reheat, place them on a sheet pan, cover with foil, and bake at 350°F for 5 minutes or until warm.
