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Sheet pan pancakes - Soft light and fluffy oven baked pancakes for breakfast or brunch. Perfect for a crowd, and easy to make. 

Sheet Pan Pancakes (Oven baked Pancakes)

Course: Breakfast, Brunch
Cuisine: American
Keyword: Pancakes, Sheet Pan Recipes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12 slices
Calories: 199kcal
Author: Dini
Make your weekend mornings easier with these Sheet Pan Pancakes!
EASY - Great for novice bakers. Pancakes need to be kept an eye on while being broiled/grilled.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Print Recipe
US Customary - Metric

Equipment

  • Half Sheet pan
  • Parchment paper
  • Pastry brush

Ingredients

  • 3 tbsp butter melted

Dry Ingredients

  • 2 cups AP flour
  • 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.

Notes

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

Serving: 1slice | Calories: 199kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 97mg | Potassium: 255mg | Fiber: 1g | Sugar: 5g | Vitamin A: 257IU | Calcium: 127mg | Iron: 1mg