Soft, light, fluffy and delicious pancakes in a fraction of the time and effort as regular pancakes? These really are the BEST Sheet Pan Pancakes ever, and they are easy and PERFECT for when you’re serving for a crowd, or you simply don’t want to stand around in your kitchen all morning making pancakes! 🙂
Make your weekend mornings even lazier with these Sheet Pan Pancakes!
Why Sheet Pan Pancakes?
A couple of weeks ago, I shared a recipe for homemade pancake mix that made deliciously light and fluffy pancakes from scratch. It goes without saying that having your own DIY pancake mix makes it so much easier to whip up some pancakes whenever you fancy. But I love pancakes so much, I wanted to make the process even easier. Enter, Sheet Pan Pancakes! 🙂
I made these oven baked pancakes using my own pancake mix from that previous post, BUT if you haven’t made (or don’t want to make) the homemade pancake mix, I have included the recipe for how to make one batch of these sheet pan pancakes here as well.
I tested out some pancake recipes that are available on the internet to “stack them up” against my own, and I found that most of them call for the pancakes to be baked at 350°F for about 15 minutes. The resulted in pancakes that did brown at the top and bottom, but also became a little dry and not as soft and fluffy as I wanted them to be.
What makes pancakes so awesome is that when you cook them on a hot griddle, you get that rapid rise from that batter making your pancakes really fluffy and light. The griddle is also responsible for caramelizing the surface, so that you get a nice, browned surface on your pancakes. But with oven-baked pancakes you have to pick an optimum of either super light and fluffy texture, or browned, caramelized surface. I decided to optimize the fluffy, soft texture, which in my opinion is more crucial to the overall flavor of pancakes. I have tested out this recipe several times, and as a result I confidently know these really are the BEST oven baked sheet pan pancakes ever!
So how are these sheet pan pancakes (oven baked pancakes) different from other recipes?
- The batter for these sheet pan pancakes uses extra cornstarch making it lighter in texture.
- The sheet pan is generously buttered to add more flavor as the pancakes are baked.
- The pancakes are baked in a hotter oven, so that the baking powder will react rapidly and rise faster. This results in fluffier pancakes. Plus the pancakes cook faster.
- As an additional step, I brush the surface of the pancakes with melted butter and broil for about 1 – 2 minutes to slightly brown the surface. I stop before the surface gets too brown, because that would create a crusty skin on top (bleh!)
- Picky family members? Can’t decide between chocolate chip pancakes and blueberry pancakes? Just sprinkle one half of the tray with chocolate chips and the other half with blueberries. DONE.
The result will be beautifully soft, fluffy, delicious sheet pan pancakes! I’d be lying if I said that these sheet pan pancakes are just as good as regular homemade pancakes, simply because the results you get with a griddle vs. oven baked are not the same. However, I can confidently say that these are the BEST oven baked sheet pan pancakes you could find on the internet!
Sheet pan pancakes are a better alternative to griddle cooked pancakes,
- When you want to make pancakes for a crowd. These sheet pan pancakes can be cut into squares and served for 4 – 6 people at once. Also, you can also make two trays at the same time, and then quickly broil each one just before serving.
- When you just don’t want to stand around in your kitchen making dozens of pancakes for everyone else, while you end up with the last few pancakes made from the last of the pancake batter.
- When you’d much rather eat warm pancakes together as a family! No more waiting for the whole batch to be cooked (while the older pancakes are drying out in the oven while being kept warm).
How to personalize this recipe with different recipes
I’m sure just like with my family, your family prefers their pancake with different flavors or toppings right? Well, these oven baked pancakes are PERFECT for that!
These additions can be added BEFORE baking the pancakes
- Chocolate Chip Pancakes – Sprinkle chocolate chips on top
- Blueberry Pancakes – Sprinkle blueberries on top
- Strawberry pancakes – Sprinkle some sliced strawberries on top
- Cheesecake pancakes – Dollop small amounts of spreadable cream cheese and fruits on top
- Pecan pancakes – Sprinkled chopped and toasted pecans on top.
- Bacon Pancakes – Sprinkle cooked & chopped bacon on top
Another way to make more flavors is to combine toppings,
- Chocolate Pecan pancakes
- Mixed berry pancakes
- Chocolate & strawberry (or raspberry) pancakes
- Bacon Banana pancakes
I love eating chocolate chip pancakes. However, K likes regular pancakes, but served with berries on top and a generous helping of maple syrup. These sheet pan pancakes are a fantastic way to get your fill of light and fluffy pancakes. BUT it’s made with a fraction of the effort and time as with regular pancakes!
Other recipes you may like,
EQUIPMENT & TOOLS I USED FOR THIS RECIPE
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Sheet Pan Pancakes (Oven baked Pancakes)
What You Need:
- Half Sheet pan
- Parchment paper
- Pastry brush
Ingredients:
- 3 tbsp butter melted
Dry Ingredients
- 2 cups AP flour spoon and leveled
- 1/3 cup confectioner's sugar spoon and leveled
- 2/3 cup cornstarch spoon and leveled
- 4 tsp baking powder
- ½ tsp kosher salt (heaped tsp) Use less if you're using regular salt
- OR 410 g of HOMEMADE PANCAKE MIX
Wet Ingredients
- 2 large eggs or 3 small eggs
- 2 cups buttermilk
- 1.5 tsp vanilla
- 5 tbsp butter 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 oven to 425°F.
- Sift all the dry ingredients together into a large bowl.
- Combine and eggs, buttermilk, vanilla and 5 tbsp 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.
- Scrape the batter into the prepared sheet pan, and then using an offset spatula, evenly spread the batter. Gently shake the sheet pan to make sure that the batter is evenly spread, but do not shake or knock the pan too hard (as this may deflate the batter).
- Place the sheet pan in the center of your oven and bake for 5 - 7 minutes. Check at 5 minutes - the pancakes are done, if the center of the pancake is springy to the touch, and a toothpick inserted into the middle comes out clean.
- Remove the pan from the oven and switch the oven to broil. Brush the surface of the pancake liberally with the remaining melted butter and place it back under the broiler for 1 - 2 minutes, rotating the sheet pan half way through, until the surface starts to turn a golden brown in color. DO NOT WALK AWAY FROM THE PANCAKES while they are under the broiler, as they can burn quickly!
- Remove the sheet pan pancakes from the oven as soon as they turn golden brown.
- 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.
Tips & Tricks
These additions can be added BEFORE baking the pancakes
- Chocolate chip pancakes - Sprinkle chocolate chips on top
- Blueberry pancakes - Sprinkle blueberries on top
- Strawberry pancakes - Sprinkle some sliced strawberries 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
Another way to create more flavors is to combine toppings,
- Chocolate pecan sheet pan pancakes
- Mixed berry sheet pan pancakes
- Chocolate & strawberry (or raspberry) sheet pan pancakes
- Bacon banana sheet pan pancakes
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Sandra Keefer says
Can I halve this recipe?
Dini says
Hi Sandra
You can halve it. But I recommend being careful about how you measure your dry ingredients. If you use weight, then you should be fine. If you use cups, please follow the spoon and leveled method to measure the flour. Or you will end up with dry pancakes.
Halving the recipe also means that you have to use a pan that is half the size to get the correct results. The baking time can also change, so keep an eye on the pancakes in the oven.
Hope that helps
Noelle says
The smoke point of butter is 350 in the oven. I should have remembered that before following the recipe. 425F and then broiling caused my smoke detectors to go off. All that is not worth the time saved.
Dini says
Hi Noelle
This recipe has been made by so many people without setting off smoke detectors. Myself included!
The only way butter will “smoke” in the oven is if the butter separates and is heated on its own, or drips on to the element. Butter does NOT smoke when it’s mixed in a batter like this, because the ratio of other ingredients to butter is high.
However, if the pancake was left in the oven for too long, or on the broiler setting without supervision, it could certainly burn and set off the alarm. This is because the pancake was burnt, and not because of the butter.
Melissa Kelley says
Are these freezer safe? I like the idea of minis for grab and go.
Dini says
Hi Melissa
I have had readers who have told me that they have frozen these pancakes after baking.
They can be reheated in a toaster or in the oven and they should still be great! But the taste and texture might change slightly if it’s overheated or frozen for too long.
I hope that helps!
Ella says
So I’m a little confused… if I’m using boxed pancake mix, do I not need to add any of the other dry ingredients listed?
Dini says
Hi Ella
I can’t guarantee results for boxed mixes unfortunately. This recipe work as written and has been designed as such. A box mix may work, but I cannot guarantee it.
Hope that helps
Kendra says
What can I subs buttermilk with?
Dini says
Hi Kendra
There isn’t a true substitute for buttermilk unfortunately. However you can use any 1 cup of milk (regular or plant based) and add 1 tbsp of vinegar for a close substitute.
I hope that helps!
Mary Card says
I am like Sarie, who commented earlier. I cringe at the thought of making pancakes as they never come out as they should. This recipe is the answer. I had no problem with the bake time despite using a smaller cookie sheet. The only complaint from hubby & I is that they were way too big and too filling to have seconds! Next time I will cut it into smaller portions. Thanks for sharing this recipe.