What do you make for an unexpected crowd for breakfast? Pancakes on a sheet pan! No more making the pancakes in batches, which causes the first pancakes to get cold while everyone else is waiting for theirs. Wake up the whole family to these easy sheet pan pancakes!
When it comes to cooking breakfast for a crowd, simplicity is key. Don’t underestimate the versatility of a sheet pan. This simple crowd-pleaser recipe is the way to go. It’s incredible how many different types of dishes you can make on a single baking sheet, including breakfast. This year, I’d like to share some of my favorite sheet pan recipes that have helped me save time in the kitchen, and Sheet Pan Pancakes are my first.
One of the many advantages of making pancakes on a sheet pan is that you can divide and customize them at the same time. For example, you can make one with chocolate chips and another with blueberries. There’s no reason to limit yourself to just one flavor topping. Another advantage is that everyone will get their pancakes at the same time.
Sheet pan Pancakes can be made ahead of time and frozen for up to three months. Allow the frozen pancakes to thaw in the refrigerator before serving. Then, place them on a baking sheet and cover them with foil.
HOW TO MAKE SHEET PAN PANCAKES
Preheat the oven to 425 degrees Fahrenheit. Greased a 9×13 rimmed sheet pan with butter or nonstick spray, making sure to cover the entire pan.
Next, make a simple batter. To do this, combine flour, brown sugar, granulated sugar, baking powder, and salt in a large mixing bowl.
Then, add eggs, milk, unsalted butter, and vanilla extract. Whisk until all ingredients are combined.
Pour the pancake batter onto the baking sheet. Tap the pan a few times until the batter is evenly distributed. And now for the fun part!
Make a mental visual division in the batter and arrange your desired toppings on top. I divided the space into six sections. I swirled some raspberry jam into the batter for the first one. To make this, combine one tablespoon of jam with a teaspoon of water and stir. This will make the jam slightly more liquid. Then, using a toothpick, create marble-like patterns. Have some fun with it.
For the second section, I added blueberries, which are my favorites. For the third section, I used mini chocolate chips and crushed some of those chips for the fifth section. Lastly, I melted unsalted butter, cinnamon, and brown sugar for my last two sections. I did enjoy the last two with a cup of hot coffee the next day.
Place the sheet pan in the oven and bake for 15-20 minutes. Using a cookie cutter, trace those squares and serve with your choice of syrup.
Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do!
Below you will find a convenient printable recipe card.
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Sheet Pan Pancakes Recipe
Ingredients
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 ¼ cups whole milk
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla
Topping:
- ⅓ cup blueberries
- ⅓ cup chocolate chips
- 1 tablespoon brown sugar, 1 tablespoon unsalted butter (melted), ¼ teaspoon cinnamon combine with 1 tablespoon of water
- 1 tablespoon raspberry jam combine with 1 teaspoon of water
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Greased a 9×13 rimmed sheet pan with butter or nonstick spray, making sure to cover the entire pan.
- Next, make a simple batter. To do this, combine flour, brown sugar, granulated sugar, baking powder, and salt in a large mixing bowl.
- Then, add eggs, milk, unsalted butter, and vanilla extract. Whisk until all ingredients are combined.
- Pour the pancake batter onto the baking sheet. Tap the pan a few times until the batter is evenly distributed. And now for the fun part!
- Make a mental visual division in the batter and arrange your desired toppings on top. I divided the space into six sections. I swirled some raspberry jam into the batter for the first one. To make this, combine one tablespoon of jam with a teaspoon of water and stir. This will make the jam slightly more liquid. Then, using a toothpick, create marble-like patterns. Have some fun with it.
- For the second section, I added blueberries, which are my favorites. For the third section, I used mini chocolate chips and crushed some of those chips for the fifth section. Lastly, I combined unsalted butter,(melted) cinnamon, and brown sugar for my last two sections. I did enjoy the last two with a cup of hot coffee the next day.
- Place the sheet pan in the oven and bake for 15-20 minutes. Using a cookie cutter, trace those squares and serve with your choice of syrup.
Notes
Nutrition
Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!
Until the next one…
