Best 5 Sheet Pan Pancakes Recipes
Indulge in the delightful simplicity of sheet pan pancakes, a culinary symphony that combines convenience and flavor. This innovative approach to pancake making transforms the traditional griddle method into a hassle-free, one-pan experience. The result? Perfectly golden, fluffy pancakes with evenly browned edges, all prepared simultaneously in the oven.
No more standing over the stove, flipping pancakes one by one. With sheet pan pancakes, you can whip up a batch of fluffy goodness in just a few simple steps. The secret lies in the evenly distributed heat of the oven, which ensures consistent cooking throughout. No more undercooked centers or burnt edges, just perfectly cooked pancakes every time.
This versatile recipe collection offers a variety of sheet pan pancake recipes to suit every taste and dietary preference. From classic buttermilk pancakes to decadent chocolate chip pancakes, there's something for everyone.
For those seeking a healthy start to their day, the gluten-free and vegan sheet pan pancakes offer a nutritious and delicious option. Made with wholesome ingredients like almond flour, coconut flour, and plant-based milk, these pancakes are not only tasty but also packed with essential nutrients.
For those with a sweet tooth, the cinnamon swirl sheet pan pancakes are a must-try. The combination of fluffy pancakes, gooey cinnamon filling, and sweet glaze creates a delightful treat that will satisfy even the most discerning palate.
And for those who love a savory twist, the sheet pan pancake breakfast bake is a hearty and satisfying dish. Layers of pancakes, eggs, cheese, and your favorite breakfast meats come together in a savory casserole that's perfect for brunch or dinner.
So gather your ingredients, preheat your oven, and embark on a culinary journey that will change the way you make pancakes forever. Sheet pan pancakes await, ready to revolutionize your breakfast routine with their ease, flavor, and versatility.
SHEET-PAN CHOCOLATE CHIP PANCAKES
Here's a clever trick for making a big batch of pancakes that will save you from spending all morning at the stove: Bake them all at once on a sheet pan. In this recipe, the batter comes together like biscuit dough by cutting the cold butter into the flour before adding the liquid. This cuts down on gluten production, which means fluffier pancakes. For wonderfully crisp edges, heat the sheet pan in advance, so the batter starts cooking as soon as it's poured into the pan. If you like, you can stir a teaspoon of vanilla extract into the batter, sprinkle it with finely chopped fruit, or mix and match toppings to please the crowd.
Provided by Jerrelle Guy
Categories breakfast, brunch, easy, pancakes
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees. Grease a 13-by-18-inch sheet pan using 1 tablespoon softened butter, then line it with parchment paper. Set aside.
- In a large measuring cup, combine the buttermilk and milk; set aside.
- In a food processor, add the flour, sugar, baking powder, baking soda and salt, and blend until combined, about 30 seconds. Sprinkle the chilled butter cubes on top and pulse the mixture until the butter is coarse and sandy, and some pieces are the size of peas. Transfer the mixture to a large bowl and pour the buttermilk mixture on top. Whisk to combine, then let stand for 5 minutes. Place the prepared sheet pan in the oven on the middle rack to heat while the batter sits.
- Remove the hot pan from the oven, add the remaining 2 tablespoons softened butter to the pan and return to the oven until the butter is melted and bubbling, about 1 minute. Remove the pan and carefully tip to spread the melted butter around. Working quickly, stir the risen batter one final time and pour it into the center of the pan, tipping the pan again to spread the batter evenly. Sprinkle the chocolate chips evenly over the batter.
- Return the pan to the oven and bake until cooked through, 13 to 15 minutes. Broil until the top turns golden brown, 1 to 2 minutes. Let cool slightly then cut into squares. Serve warm, with maple syrup, if desired.
STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, cream cheese, strawberry
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425˚F (220˚C).
- Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
- Place cream cheese on top of the batter, followed by the strawberry slices.
- Bake for 15 minutes, or until golden brown.
- Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 133 grams, Fat 27 grams, Fiber 5 grams, Protein 30 grams, Sugar 36 grams
MIXED BERRY SHEET PAN PANCAKES RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, strawberry, blueberry, raspberry
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425˚F (220˚C).
- Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- Pour batter onto a parchment-lined baking sheet and spread to the edges.
- Place strawberry slices on top of the batter, followed by the blueberries and raspberries.
- Bake for 15 minutes, or until golden brown.
- Cut into squares and serve immediately, or freeze up to 1 month.
- To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- Enjoy!
Nutrition Facts : Calories 797 calories, Carbohydrate 137 grams, Fat 13 grams, Fiber 8 grams, Protein 28 grams, Sugar 37 grams
BLUEBERRY PEACH SHEET PAN PANCAKES RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, peach, blueberry
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425˚F (220˚C).
- Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- Pour batter onto a parchment-lined baking sheet and spread to the edges.
- Place peach slices on top of the batter, followed by the blueberries.
- Bake for 15 minutes, or until golden brown.
- Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- Enjoy!
Nutrition Facts : Calories 802 calories, Carbohydrate 139 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, Sugar 41 grams
PUMPKIN SPICE SHEET PAN PANCAKES
Pumpkin spice, meet your new friends -- apple, cranberries, carrots and cream cheese. Together, these flavors play nice in this hands-off oven-baked pancake that's perfect for a brunch party or holiday crowd.
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Position an oven rack in the center of the oven and preheat to 500 degrees F.
- Whisk the eggs, buttermilk, vanilla, salt and 1/2 cup of the granulated sugar in a large bowl until well combined. Drizzle in 6 tablespoons of the butter and stir to combine.
- Whisk the flour, baking powder, baking soda and 4 teaspoons of the pumpkin pie spice in a second large bowl until well combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of the batter in small bowl and set aside.
- Brush a 13 1/2-by-18 1/2-inch rimmed baking sheet with 2 tablespoons of the butter. Pour in the batter, using the spatula to smooth out the top. Tap the tray on the counter a few times to settle the batter.
- Heat the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the apples and cook until slightly softened, about 2 minutes. Remove from the heat. Add the caramel, stir until well coated and set aside.
- Add the brown sugar and 1 tablespoon of the pumpkin pie spice to the reserved batter and stir to combine. Set aside.
- In separate small bowl, mix together the carrots, raisins, 1 tablespoon of the granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside.
- In another small bowl, stir together the cranberries, orange zest and juice and remaining 1 tablespoon granulated sugar. Set aside.
- Arrange the baking sheet with a long side facing you. Visualize the pan divided into 4 equal quadrants. Each quadrant will hold a different pancake topping. Arrange the apples over the surface of the upper left quadrant. Next to it on the right, dollop the brown sugar-pumpkin pie mixture, about 1 teaspoon at a time. (You want to see a lot of brown dots sitting on top of the batter.) Using a toothpick or small skewer, swirl the mixture into the batter, making a marbled pattern.
- Sprinkle the carrot mixture over the lower left quadrant under the apples. Use a butter knife or offset spatula to gently mix the carrots into the batter. Sprinkle the cranberry mixture in the lower right quadrant, discarding any extra liquid.
- Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating halfway through, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 20 to 25 minutes.
- Spread the cream cheese over the carrot section using a butter knife or offset spatula. Sprinkle with 1 tablespoon of the confectioners' sugar, followed by the remaining 1/2 teaspoon pumpkin pie spice.
- Stir together the remaining 3 tablespoons confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the swirled pumpkin spice section.
- Serve the pancakes with maple syrup and whipped cream.
Tips:
- Use a large sheet pan to ensure that the pancakes have enough space to spread out and cook evenly.
- Preheat the oven to the desired temperature before starting to make the pancake batter.
- Use a whisk to mix the batter until it is smooth and free of lumps.
- Pour the batter onto the prepared sheet pan and spread it out evenly.
- Bake the pancakes for the recommended time, or until they are golden brown.
- Serve the pancakes immediately with your favorite toppings.
Conclusion:
Sheet pan pancakes are a quick and easy way to make a delicious breakfast or brunch. They are perfect for feeding a crowd or for meal prepping for the week. With a few simple ingredients and a little bit of time, you can enjoy a stack of fluffy pancakes without all the hassle. So next time you're in the mood for pancakes, give sheet pan pancakes a try. You won't be disappointed!
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