Sheet Pan Pancakes (Oven baked Pancakes)
User Reviews
5.0
258 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
12 slices
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Calories
199 kcal
-
Cuisine
North American, American, Canadian
Sheet Pan Pancakes (Oven baked Pancakes)
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These easy sheet pan pancakes are incredibly soft, light, and fluffy, and are so versatile with different toppings and flavors. Perfect for busy mornings, or to enjoy pancakes with your whole family, or to serve a crowd. This step by step recipe shows you how to customize these pancakes every possible way! EASY - Great for novice bakers. But keep an eye on the pancakes as you broil/grill them. Makes 8 large, or 12 medium, or 16 small portions.Please use weight measurements for accurate, consistent results. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
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Ingredients
Dry ingredients
- 250 g AP flour 2 cups, measured by spoon and level method
- 40 g confectioner's sugar ⅓ cup, spooned and leveled
- 75 g cornstarch ⅔ cup, spooned and leveled
- 23 g baking powder 4½ tsp
- ¾ tsp sea salt Use less if you're using table salt
- OR 410 g of HOMEMADE PANCAKE MIX
Wet ingredients
- 2 large eggs or 3 small eggs
- 500 ml buttermilk 2 cups
- 1.5 tsp vanilla extract
- 75 g butter 5 tbsp, melted for the batter
- 45 g melted butter 3 tbsp, to brush the pancakes on top
Instructions
- Line a sheet pan (about 18" x 13") with parchment paper and brush the bottom with 1 tbsp of butter (or more).
- Preheat your conventional oven to 425°F / 218 ℃.
- Sift all the dry ingredients together into a large bowl.
- If you're using pancake mix (homemade or bisquick mix), place the mixture in the large bowl instead.
- Combine the eggs, buttermilk, vanilla, and the 5 tbsp / 75 g melted butter in a jug, and whisk to mix well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do NOT over-mix. Stop mixing while you can still see some small lumps in the batter.
- Scrape the batter into the prepared sheet pan. Then evenly spread the batter using an offset spatula. Gently shake the sheet pan to make sure the batter is evenly spread, but do not shake too hard or knock the pan on your work surface (as this may deflate the batter).
- At this stage, add any pancake toppings you like. See recipe notes below.
- Place the sheet pan in the rack just above the center of your oven, and bake for 5 - 7 minutes. Check at 5 minutes, initially. The pancakes are done if the center is springy to the touch, and a toothpick inserted into the middle comes out clean, or with just a few dry crumbs attached.
- Depending on your oven, this can take up to 10 minutes, so check on your pancakes. If you have any wet toppings on the pancakes, the bake time can also increase.
- Remove the pan from the oven and switch the oven to broil. Liberally brush the surface of the sheet pancake with the 3 tbsp / 45 g remaining melted butter.
- Place the sheet pan back under the broiler for 1 - 2 minutes, and keep the oven door slightly ajar. Rotate the sheet pan if needed to get a golden brown color on the surface more evenly (it may not be completely even though). DO NOT WALK AWAY FROM THE PANCAKES while they are under the broiler, as they can burn quickly if unattended.
- Remove the sheet pan pancakes from the oven as soon as they turn golden brown in color.
- Cut the pancakes (while they are hot) into 8 (large), or 12 (medium), or 16 (small) portions.
- Serve while warm with maple syrup, or pancake syrup, and other toppings of your choosing.
Notes
- Please note that if you use volume measurements, measure using the recommended method (spoon and level). Otherwise, you may end up with dry or crumbly pancakes.
- Please note that if you use volume measurements, measure using the recommended method (spoon and level). Otherwise, you may end up with dry or crumbly pancakes.
- To substitute the dry ingredients with pancake mix - use 410 g of the pancake mix. I've tested this recipe with bisquick, and got great results. Instead of buttermilk, you can also use regular milk.
- If using frozen fruits, I like to toss the frozen fruits in a little cornstarch. This is to prevent the excess juices from making the pancakes soggy.
- For every 1 cup of frozen fruits, toss them in ½ - ¾ tbsp cornstarch.
- ½ - ¾ tbsp cornstarch.
- Chocolate chip sheet pan pancakes - Sprinkle chocolate chips on top
- Blueberry sheet pan pancakes - Sprinkle blueberries on top
- Strawberry pancakes - Sprinkle some sliced strawberries on top
- Banana sheet pan pancakes - Sprinkle sliced banana on top
- Cheesecake pancakes - Dollop small amounts of spreadable cream cheese and fruits on top
- Pecan pancakes - Sprinkle chopped and toasted pecans on top
- Bacon pancakes - Sprinkle cooked & chopped bacon on top
- Chocolate pecan sheet pan pancakes
- Mixed berry sheet pan pancakes
- Chocolate & strawberry (or raspberry) sheet pan pancakes
- Bacon & banana sheet pan pancakes
Nutrition Information
Show Details
Serving
1slice
Calories
199kcal
(10%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
48mg
(16%)
Sodium
97mg
(4%)
Potassium
255mg
(7%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
257IU
(5%)
Calcium
127mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 199kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 97mg | 4% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 257IU | 5% |
| Calcium | 127mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
258 reviews
Excellent
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