Go Back
–+ servings
Sheet-Pancakes-for-breakfast

Sheet Pan Pancakes Recipe

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!
5 from 1 vote
Print Pin
Course: Breakfast
Cuisine: American
Keyword: easy breakfast, oven baked pancakes, sheetpan recipe
Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 6 servings
Calories: 328kcal
Author: Evelyn Savinon ( A Simple Tweak)

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

Blueberry-Pancakes
 

Nutrition

Calories: 328kcal | Carbohydrates: 48g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 146mg | Potassium: 361mg | Fiber: 1g | Sugar: 16g | Vitamin A: 409IU | Calcium: 175mg | Iron: 2mg