Oven Baked Pancake Recipe
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5.0
18 reviews
Excellent
Oven Baked Pancake Recipe
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Sheet Pan Pancakes are fluffy and tender, no griddle needed! This easy sheet pan breakfast recipe is great to feed a crowd with barely any effort.
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Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 ¼ cups buttermilk or whole milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 8 tablespoons melted butter divided
Add-Ins As Shown:
- 1 cup blueberries, fresh or frozen OR
- 2 sliced bananas + ½ cup chocolate chips + ¼ sliced almonds
More Add-In Ideas:
- sliced strawberries
- Raspberries or blackberries
- shredded coconut
- toffee chips
- peanut butter chips
- Macadamia nuts + white chocolate chips
- Chopped pecans + brown sugar
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Instructions
- Preheat the oven to 425°F. Set out a large 13 x 18-inch “half sheet pan”. (Or you can use two 9 x 13-inch baking dishes.)
- Melt the butter. Brush 2 tablespoons of melted butter over the sheet pan, making sure to coat the edges and corners well.
- Set out or large mixing bowl. Combine the flour, sugar, baking powder, and salt. Mix well. Then add in the buttermilk, eggs, and vanilla, then beat until smooth. Finally, mix in the remaining 6 tablespoons of melted butter.
- Pour the batter into the sheet pan. Use a spatula to spread the batter evenly across the entire sheet pan. Sprinkle the blueberries, or your preferred toppings, evenly over the top of the pancake batter.
- Bake for 12 to 17 minutes, until lightly golden on top. Cut and served warm, with butter and maple syrup.
Notes
- In a hurry, you can use this method with pancake mix. Simply use 3 cups of mix with the appropriately measured add-ins.
- In a hurry, you can use this method with pancake mix. Simply use 3 cups of mix with the appropriately measured add-ins.
- Top this oven-baked pancake recipe with any toppings you like! You can split the batter into two baking dishes to make two flavors at once, or even top each side of the same sheet pan with different toppings.
- Top this oven-baked pancake recipe with any toppings you like! You can split the batter into two baking dishes to make two flavors at once, or even top each side of the same sheet pan with different toppings.
- Leftovers: Store cooled pancakes in an airtight container in the fridge for up to 3 days. To freeze, wrap in plastic wrap and store in an airtight zipper bag for up to 3 months.
- Reheat sheet pan pancakes in short bursts in the microwave at 50% power. To keep them from drying out, I suggest you wrap each piece in a layer of slightly damp paper towel when microwaving.
Nutrition Information
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Serving
1pc
Calories
247kcal
(12%)
Carbohydrates
33g
(11%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
52mg
(17%)
Sodium
314mg
(13%)
Potassium
320mg
(9%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
354IU
(7%)
Vitamin C
1mg
(1%)
Calcium
150mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 247kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 314mg | 13% |
| Potassium | 320mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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