Sheet Pan Pancakes (Oven baked Pancakes)
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
30 mins
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Servings
12 slices
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Calories
199 kcal
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Cuisine
North American, American, Canadian
Sheet Pan Pancakes (Oven baked Pancakes)
Description
Sheet Pan Pancakes (Oven baked Pancakes) combine a dry mix of flour, cornstarch, baking powder, and sugar with wet ingredients like eggs, buttermilk, vanilla, and melted butter. The batter is mixed gently to keep some lumps, then spread evenly on a buttered, parchment-lined sheet pan. Baking at 425°F allows the pancakes to cook evenly with a soft, tender crumb and golden top. This method is less hands-on than traditional pan-frying pancake batches and suits feeding more people at once or breakfast gatherings.
The recipe can be customized by sprinkling toppings like berries, chocolate chips, bananas, or nuts on the batter before baking. These additions infuse the pancakes with individual flavor notes and added texture. Butter is also brushed on top before baking to promote browning.
Serve warm straight from the oven, optionally sliced into squares for easy servings. This style of pancakes is convenient for larger groups or meal prep, providing a fluffy tray of pancakes without flipping.
When using volume measurements for the dry ingredients, spoon and level for accuracy to avoid dryness. Frozen fruit should be tossed in cornstarch to prevent sogginess. Pancake mix can be used as a substitute for the dry ingredients. Buttermilk may be replaced with regular milk for a lighter variation.
Ingredients
Dry ingredients
- 250 g all-purpose flour 2 cups, measured by spoon and level method
- 40 g confectioners sugar ⅓ cup, spooned and leveled
- 75 g cornstarch ⅔ cup, spooned and leveled
- 23 g baking powder 4½ tsp
- ¾ tsp salt Use less if you're using table salt, sea salt
- homemade pancake mix 410 g
Wet ingredients
- 2 egg or 3 small eggs, large
- 500 ml buttermilk 2 cups
- 1.5 tsp vanilla extract
- 75 g butter 5 tbsp, melted for the batter
- 45 g butter 3 tbsp, to brush the pancakes on top, melted
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
- Measure dry ingredients using spoon and level for best texture; improper measuring can cause dry pancakes.
- Frozen fruit toppings should be tossed lightly in cornstarch to absorb excess moisture and prevent soggy pancakes.
- Homemade or store-bought pancake mix can replace dry ingredients; adjust wet ingredients accordingly.
- Butter brushed on top before baking enhances browning and flavor.
- Customize by adding toppings like chocolate chips, berries, bananas, nuts, cream cheese, or cooked bacon before baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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