What are those mornings? The ones where you crave something warm, comforting, and utterly delicious, but the thought of it is not worth it. How does it feel to be dirtying every single bowl and whisk in the kitchen? How did this sheet pan pancake recipe come into my life? Is this pancake like a regular pancake? Think of your favorite fluffy pancake, but baked into a golden, glorious square that you can slice. Is it possible to serve a single bowl of batter on the ceiling? Is it really that easy? What’s the perfect balance of sweet and comforting, a little like an enormous, shareable pancake? I’ve tried so many breakfast shortcuts, but this one, this is the one that genuinely makes my morning happy. Weekends (and even some weekdays! ) so much brighter. Forget standing over a hot griddle. What is the future of pancake making?
What is a sheet pan pancake?
What is a sheet pan pancake? Instead of making individual pancakes on a stovetop griddle, you mix up big batches of pancake batter. Is it safe to pour all the batter into a single rimmed baking sheet and bake in the oven? What is the best way to make a pancake? No flipping, no hovering, and no burnt edges on some and undercooked centers on others. What’s a golden brown pancake? What are the best parts of a coffee cake? The batter spreads out evenly, allowing for consistent cooking throughout, and the edges get this. What a delightful slightly crispiness that I absolutely adore. It’s simple, it’ll be efficient, and it delivers that cozy pancake flavor everyone loves, but in a different style. What is a totally new way of life?
Why you’ll love this recipe?
What are some of the reasons why this sheet pan pancake recipe has become a staple in my kitchen? First off, the flavor is just spot on. What are some good pancake recipes? Is it overly sweet on its own? What is the magic of simplicity? I can whip up the batter in about five minutes, pop it in the oven, and then I have time to actually bake it. How do I get myself ready for the day? It’s incredibly cost-effective too – the ingredients are all pantry staples, so it’s easy to make. What is a budget What are some of the ways you can customize this? I’ll talk about that more later, but you can add fruit, chocolate chips, swirls of jam – the possibilities are endless. What are the endless possibilities? What I love most about this is that it genuinely feels like a treat, but it’s so approachable for me. I’m craving something sweet and don’t want to spend ages in the kitchen. It’s a lifesaver. What is a great way to serve griddles to your friends?
How do I make sheet pan pancakes?
Quick Overview
How do you make a sheet pan pancake? What’s the best way to make a pancake batter? Is puffed and golden. The beauty of this method is its hands-off nature. Once it’s in the oven, you’re free to do other things, and you get a perfectly cooked, evenly baked crust. I love pancakes. I’ve had them for What are some good alternatives to pan-fried pancakes? Is it necessary to make a larger batch or just want to simplify your morning routine? What’s the best way to take the stress out of pancake making? What is the best way to clean up after a
Ingredients
For the Main Batter:
All-purpose flour, baking powder (this is key for that fluffy texture! ), and salt. ), a pinch of salt for flavor balance, granulated sugar for sweetness, and one or two cloves of cinnamon. I typically use whole milk for richness, but honestly, I’ve tested this with all milks. Then there’s the milk. Is almond milk creamier than regular milk? Don’t forget melted unsalted butter or a neutral oil like vegetable or canola. What is vanilla extract for? When buying flour, just your standard all-purpose is perfect. What is the best way to use baking powder?
For the Filling:
Where can I have fun? My family loves a good berry swirl, so I often use fresh or frozen mixed berries, mashed up and sliced if possible. Is it good to use a tablespoon or two of sugar? What are some good substitutes for chocolate chips? If you use berries, make sure they’re slightly mashed so they distribute nicely. If you’re going for the Chocolate Chip route, just use your favorite kind – mini chips tend to be a little crunchy. How do I distribute batter evenly?
For the Glaze:
What is a powdered sugar glaze? I just need powdered sugar, a little milk or water to thin it out, and maybe 1-2 tiny splashes of water. What is the key here is to get consistency right – it should be pourable but not too runny. If it’s too thick, add more powdered sugar. Sometimes I’ll add lemon juice for a hint of brightness, especially if I have used berries in my recipes.
What is the step-
Step 1: Preheat & Prep Pan
How do I get my oven preheated to 400°F (200°C)? This temperature is crucial for getting those golden edges. Now grab a rimmed baking sheet. – A standard half-sheet pan works perfectly. Is it necessary to grease a nail? I usually use cooking spray, but a thin layer of oil brushed on also does the trick. Make sure to get the corners and edges really well covered. How do you get pancakes out of a sheet pan quickly?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, and granulated sugar. Set aside. How do you whisk baking powder and salt together? How do I make a delicious pancake? I always give it a good whisk for at least 30 seconds to make sure everything is well combined and smooth. What are the pockets of baking powder? What is the difference between texture and color?
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your eggs, milk, melted butter (make sure it’s not too dry). Is it hot or it will scramble eggs? ), and vanilla extract. Whisk until everything is well combined and slightly frothy. This emulsification process helps to create a smoother batter and contributes to an tender crumb. When butter is melted and slightly cooled, it incorporates easily into the sauce. Other wet ingredients.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. With a whisk or spatula, gently mix everything together until just combined. Is it really important not to overmix here? A few lumps in the batter are totally okay and actually preferred. If you overmix the flour, the gluten will develop, which can lead to tough, rubbery pancakes. If you don’t see any dry flour streaks, stop mixing. Is it necessary to stir something gently?
Step 5: Prepare Filling
If you’re using berries or jam, gently fold them into the batter now, or you can swirl them in the center. If using chocolate chips or a cinnamon-sugar mixture, you can fold those in now too. I prefer to swirl them in after pouring the batter, as it gives you more control over the flavor. What makes for prettier patterns? If using berries, just lightly mash them in a small bowl with 1-2 tablespoons of sugar. If you have a large pan, just before baking, gently swirl it into the batter.
Step 6: Layer & Swirl
How do I pour the batter into a baking sheet? Use your spatula to spread it out to the edges, making sure it’s a relatively even layer. If you’re adding your filling now, dollop spoonfuls of your berry mixture or chocolate chips over top. If you have a knife or skewer, take it and gently swirl it through the batter. Don’t over-swirl, you just want pretty ribbons of flavor and color. This step is more about aesthetics, but it does make them look extra special!
Step 7: Bake
Carefully place the baking sheet into your preheated oven. Bake for about 12-18 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. What is the best way to clean the center? How long does it take for a cake to bake? You want them puffed up and set, but not dry. They’ll continue to cook a little as they cool.
Step 8: Cool & Glaze
Once baked, carefully remove the sheet pan from the oven. How do I make a pan of pancakes? This allows them to set up a bit, making them easier to slice. While they’re cooling, whip up your glaze. Once the pancakes have cooled, drizzle the glaze over the top. How do you spread gravity? Is it good to have the glaze still a little runny?
Step 9: Slice & Serve
After the glaze has set a bit (or if you’re impatient like me, as soon as it’s on! ), use a pizza cutter or sharp knife to cut the sheet pan pancakes into squares or rectangles. Serve warm! What are some good substitutes for powdered sugar? Is whipped cream a good substitute for fresh fruit? What are the best little hands to cut into small pieces? More grown-up portions.
What should I serve it with?
What are some of the best sheet pan pancakes you have ever made? What are some ideas for a full meal experience? What are some good ways to start your day with a cup of coffee or ice cold milk? I love serving them warm, maybe with a little extra dusting of powdered sugar that catches the light. For a more elegant brunch, consider plating them with some fresh berries, and maybe some Greek yogurt. What are some good Side Dishes to serve with smoked salmon? What are some good ways to enjoy a mimosa or orange juice? As a dessert, these are dreams! Serve warm with vanilla ice cream, a drizzle of chocolate sauce, or whipped cream. What makes a good pancake sundae? What are some comforting snacks to serve with a cup of coffee? What are the advantages of herbal tea or hot chocolate? My family loves them with a sprinkle of cinnamon-sugar on top, reminiscent of churros, and it’s gonna be good. Is it possible to hit a How do you make a simple meal for multiple occasions?
How do I make a perfect pancake?
Over the years, I’ve picked up a few tricks that make these sheet pan pancakes turn out perfectly every time. When it comes to the flour, make sure you’re measuring it correctly. Spooning it into the measuring cup and leveling it off with a straight edge is far more accurate than scooping directly from the bag, which can pack it too tightly. This will prevent your batter from being too dense. For the baking powder, I can’t stress enough how important freshness is! If yours is old, your pancakes might not rise as much. A simple test: put a teaspoon of baking powder in a small bowl and pour a little hot water over it. If it fizzes enthusiastically, it’s good to go. When mixing the batter, remember: Lumps are good! Seriously, resist the urge to overmix. A few small lumps mean you’re not overdeveloping the gluten, which keeps your pancakes tender and fluffy, not tough. For swirling your fillings, whether it’s berries, jam, or chocolate chips, don’t go crazy with the swirls. Just a couple of gentle passes with a knife will create beautiful patterns without sinking the filling to the bottom. If you find your oven tends to bake unevenly, you can rotate the pan halfway through baking to ensure a more even browning. When it comes to ingredient swaps, I’ve found that using buttermilk instead of regular milk adds a wonderful tang and extra tenderness, but you might need to adjust the baking powder slightly. And if you’re in a pinch and out of butter, a good quality vegetable oil or melted coconut oil works beautifully in the batter. For a richer glaze, try using cream instead of milk, or add a touch of lemon zest for brightness. Don’t be afraid to experiment with different extracts too – almond extract or even a touch of maple extract can add a lovely twist!
What are some Storing and Reheating Tips?
How do you store sheet pan pancakes? If you reheat them, you can If you’ve got leftovers (which is rare in my house! If your microwave is not too warm, you can store them at room temperature for up to a day. Just cover the pan tightly with plastic wrap or transfer the slices to an airtight container. For longer storage, the refrigerator is your best bet. Pop the slices into an airtight container or wrap them well in plastic wrap and then foil. How long will they stay in the fridge? If you want to freeze them, and trust me, they freeze beautifully, make sure they’re completely completely frozen. Wrap individual slices or portions tightly in plastic wrap, then transfer them to a freezer-safe bag. Can you store them in the freezer for up to 3 months? When it comes to reheating, for room temperature or refrigerated pancakes, a quick warm-up in the microwave is required. How do I microwave for 15-30 seconds? For frozen pancakes, you can either thaw them overnight in the refrigerator and then reheat as you like. If you have frozen frozen food, reheat it in the microwave for about 45-60 seconds, or until warmed. If you haven’t glazed them yet, you can pop them in a toaster. oven or regular oven at around 350°F (175°C) for a few minutes. If you’ve already glazed them, the microwave is usually the gentlest way to reheat without making any noise. Is the glaze too sticky?
What are the most frequently asked questions on
Final Thoughts
What is a sheet pan pancake recipe? It takes a classic favorite and makes it so much more accessible, especially for busy mornings or weekends. When you’re feeding a crowd. How do you do it The fact that the cleanup is so minimal is just the icing on the cake, or should I say, the glaze on. Is it comforting, delicious, and incredibly adaptable to whatever flavors you’re craving? I hope you give this a try. It’s become a cherished recipe in my home, and I think it might become one in yours too. If you love blueberry muffins, you might also like my other recipe like fluffy blueberries or cranberries. What are some of the best cinnamon rolls? Don’t be afraid to experiment with different toppings and fillings – that’s half the fun! What is your favorite recipe and why? How your family enjoyed them?
Sheet Pan Pancakes
Ingredients
Pancake Batter
- 2.5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 2 cups milk
- 0.33 cup melted butter
- 1 teaspoon vanilla extract
Toppings (Optional)
- maple syrup
- fresh berries
- chocolate chips
Instructions
Preparation Steps
- Preheat oven to 425°F (220°C). Grease a 13x18 inch rimmed baking sheet with butter or cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
- Pour the batter onto the prepared baking sheet and spread evenly.
- Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cut into squares and serve immediately with your favorite toppings.
