Easy Sheet Pan Pancakes: The Ultimate No-Flip Breakfast for Crowds
Say goodbye to standing over the griddle! These fluffy and delicious homemade sheet pan pancakes are a game-changer, allowing you to whip up a large batch in a fraction of the time. Perfect for feeding a crowd, they’re incredibly versatile – simply mix in your favorite toppings and bake!
Pancakes have long been a beloved weekend breakfast tradition in countless households. There’s something undeniably comforting about a stack of warm, golden pancakes drizzled with syrup. Whether you’re making Banana Pancakes to use up overripe fruit or indulging in decadent Chocolate Pancakes for a special treat, they always bring a smile to everyone’s face.
However, the traditional method of making pancakes can often feel like a juggling act. You stand over a hot griddle, flipping one or two pancakes at a time, trying to keep the first batch warm while the rest cook. This usually means someone is eating cold pancakes, or everyone eats in shifts, which isn’t ideal for a relaxed family breakfast or a lively brunch gathering. That’s where the magic of sheet pan pancakes comes in!
These innovative sheet pan pancakes revolutionize your breakfast routine. Instead of endless flipping, you simply pour the batter onto a baking sheet, add your desired toppings, and bake. The result? A single, giant pancake “cake” that’s ready to slice and serve all at once. This method saves you a significant amount of time and effort, transforming pancake making from a chore into a breeze.
Why Sheet Pan Pancakes Are a Game-Changer
Sheet pan pancakes have quickly become a popular trend, and for good reason. They are genuinely amazing, especially when you need to feed a crowd. Even for a small family, cooking traditional pancakes can mean multiple batches, leading to people eating at different times or the first pancakes getting cold. This innovative baking method eliminates all that hassle, allowing everyone to enjoy warm, fresh pancakes together.
Imagine hosting a brunch without the stress of being stuck at the stove. With sheet pan pancakes, you simply prepare your batter, spread it evenly on a baking sheet, sprinkle on your favorite mix-ins, and let the oven do the rest. This frees you up to enjoy your morning, set the table, or simply relax with your loved ones. It’s the ultimate solution for efficient and delicious breakfast preparation.
Essential Ingredients for Perfect Sheet Pan Pancakes
Making light, fluffy, and utterly delicious sheet pan pancakes starts with a few basic pantry staples. The beauty of this recipe lies in its simplicity and the quality of its components. Here’s a breakdown of what you’ll need to create your pancake masterpiece:
Core Batter Ingredients:
- All-Purpose Flour: The foundation of our pancakes, providing structure.
- Baking Powder: This is key to achieving that signature fluffy texture, giving the pancakes a beautiful rise.
- Sugar: Adds a touch of sweetness, balancing the flavors.
- Salt: A pinch enhances all the other ingredients, bringing out their best.
- Buttermilk: Essential for tender, moist pancakes with a slight tangy flavor. Its acidity reacts with the baking powder to create extra lift. If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and filling the rest with regular milk, letting it sit for 5-10 minutes.
- Melted Butter: Adds richness and flavor. Make sure it’s melted and slightly cooled to avoid cooking the eggs prematurely.
- Eggs: Provide structure, richness, and help bind the ingredients together.
- Vanilla Extract: A splash of vanilla elevates the overall flavor profile, adding a warm, aromatic note.
Get Creative with Toppings!
Once you have your basic pancake batter, the real fun begins with customizing your toppings! The possibilities are virtually endless, allowing you to cater to everyone’s preferences in one go. Here are some fantastic ideas:
- Berries: Fresh or frozen work equally well. Think vibrant strawberries, sweet raspberries, juicy blueberries, or tart blackberries. Scatter them over the batter for bursts of fruity flavor. There’s no need to thaw frozen fruit; they might release a little color as they bake, but the taste will be incredible.
- Banana: Sliced bananas add natural sweetness and a creamy texture. Pair them with chocolate chips for a classic combination!
- Chocolate Chips: A perennial favorite! Milk chocolate, semi-sweet, dark chocolate, or even white chocolate chips will melt beautifully into the warm pancakes.
- Nuts: Chopped pecans, walnuts, or almonds add a delightful crunch and nutty flavor.
- Spices: A sprinkle of cinnamon or nutmeg can add warmth and depth, especially when combined with fruit toppings.
- Coconut Flakes: Toasted or untoasted, coconut flakes bring a tropical twist.
- Dried Fruits: Raisins, cranberries, or chopped apricots can add chewiness and concentrated sweetness.
- Lemon Zest: A hint of fresh lemon zest can brighten up the flavors, especially with berry toppings.
Feel free to mix and match! You can even divide your sheet pan into sections before adding toppings to create a “pancake bar” effect, giving everyone their personalized slice.
How To Make Sheet Pan Pancakes: A Simple Guide
Creating these delightful sheet pan pancakes is incredibly straightforward. Follow these easy steps for a stress-free breakfast that everyone will love:
- Prepare Your Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. Whisking ensures these dry ingredients are evenly distributed, which is crucial for a consistent rise.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter (ensure it’s cooled slightly), eggs, and vanilla extract until well combined.
- Gently Mix Batter: Pour the wet ingredients into the dry ingredients. Mix them together until they are just blended. It’s important not to overmix the batter; a few lumps are perfectly fine and will result in more tender pancakes. Overmixing develops the gluten in the flour, leading to tougher pancakes.
- Prepare the Pan: Preheat your oven to 425º F (220º C). Lightly grease a half sheet baking pan with butter or non-stick spray. This step is vital to prevent sticking and ensure easy removal.
- Pour and Top: Pour the prepared batter evenly onto the greased half sheet baking pan. You’ll need approximately 2 cups of batter to cover the entire pan adequately. Once the batter is spread, liberally sprinkle your chosen toppings over the surface.
- Bake to Perfection: Bake for about 15 minutes, or until the pancakes are golden brown around the edges and cooked through in the center. You can insert a toothpick into the middle to test for doneness; if it comes out clean, your pancakes are ready.
- Cool and Serve: Once baked, remove the pan from the oven and let it cool for 5 minutes before slicing. This short cooling period helps the pancakes set, making them easier to cut and serve.
Expert Tips for the Best Sheet Pan Pancakes
- Don’t Overmix: As mentioned, this is crucial. A light hand will yield tender, airy pancakes.
- Proper Pan Size: A standard half-sheet pan (approximately 18×13 inches) is ideal for this recipe, ensuring the pancakes are not too thick or too thin.
- Even Topping Distribution: Spread your toppings evenly across the batter so every slice gets a bit of everything. Avoid clumping them in one area.
- Adjust Baking Time: Ovens can vary. Keep an eye on your pancakes; they should be golden and spring back lightly when touched in the center.
- Warm Before Serving: While delicious at any temperature, these pancakes are best served warm, just like their traditional counterparts.
Frequently Asked Questions About Sheet Pan Pancakes
Absolutely! If you have a favorite pancake mix that you regularly use, it will work wonderfully for this sheet pan recipe. You will need approximately 4 cups of dry pancake mix. Follow the instructions on your box mix for the amount of eggs and liquid required, typically milk or water. The key is to achieve a batter consistency that is pourable but not too thin, similar to traditional pancake batter. This makes the sheet pan method even quicker!
These sheet pan pancakes are excellent for leftovers, making them perfect for meal prep throughout the week. Once cooled, slice the remaining pancakes into individual portions or larger squares and store them in an airtight container in the refrigerator for up to 5 days. For longer storage, you can even freeze them. Wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. They are a fantastic grab-and-go breakfast option!
Just like traditional pancakes, sheet pan pancakes are incredibly versatile when it comes to serving. The classic combination of a pat of butter and warm maple syrup is always a winner. Beyond that, get creative! Fresh berries, a dollop of whipped cream, and a dusting of powdered sugar elevate them to a decadent dessert-like breakfast. This delicious Strawberry Syrup is another tasty option if you’re looking to mix things up and add a homemade touch. You can also serve them with a side of crispy bacon or sausage for a complete breakfast spread.
More Delicious Breakfast Recipes
If you loved the ease and deliciousness of these sheet pan pancakes, you’re in for a treat! Here are more fantastic breakfast ideas to explore and enjoy:
- Lemon Pancakes
- Chocolate Chip Scones
- Cinnamon Rolls
- Crockpot Breakfast Casserole
- Homemade Donuts
- Sausage Quiche
- Chocolate Chip Coffee Cake
- Nutella Crepes
Sheet Pan Pancakes
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Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 Tablespoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups buttermilk
- 1/2 cup butter, melted and cooled slightly
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 2 cups chopped fruit/chocolate chips for topping
Instructions
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Preheat oven to 425º F. Grease a half sheet pan, set aside.
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Whisk together the flour, baking powder, sugar, and salt in a bowl.
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In a separate bowl whisk together all of the wet ingredients.
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Mix together wet and dry ingredients until just blended.
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Pour prepared batter onto a half sheet baking pan.
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Top with whatever toppings you like.
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Bake for about 15 minutes, until golden brown and cooked through.
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Remove from the oven and let cool for 5 minutes before slicing to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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