Breakfast & Brunchbiggerbolderbaking5.0
Sheet Pan Pancakes
My Sheet Pan Pancakes make holiday breakfast easy—prep wet and dry ahead, add toppings, and bake until just set for soft, fluffy pancakes.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- knife
📝 Preparation Steps
1
To Make the Pancake Batter
2
Preheat the oven to 425°F (220°C) and butter and line a 13x18 inch sheet pan. Set aside.
3
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
(15 oz/426 g) all-purpose flour3 cupsbaking powder1 tablespoon(24 fl oz/720 ml) buttermilk3 cups(3 oz/85 g) butter (, melted)6 tablespoons
4
In a separate jug, whisk the eggs, buttermilk, butter and vanilla extract.
(15 oz/426 g) all-purpose flour3 cupslarge eggs (, at room temperature)3(24 fl oz/720 ml) buttermilk3 cups(3 oz/85 g) butter (, melted)6 tablespoonsvanilla extract2 teaspoons
5
Pour the wet ingredients into the dry ingredients and combine just until the large lumps are gone. (The batter should still be a little lumpy.)
6
To Top the Sheet Pan Pancakes
7
Pour the batter into your prepared pan. Level the batter with a palette knife and roughly divide into 4 sections.
8
In the first section, dollop the cream cheese and raspberry jam, then use the knife to swirl this into the batter.
(15 oz/426 g) all-purpose flour3 cups(24 fl oz/720 ml) buttermilk3 cups(3 oz/85 g) butter (, melted)6 tablespoonsraspberry jam (, warmed )2 tablespoons
9
Scatter chocolate chips, blueberries and lemon, and strawberries in each of the remaining sections.
10
To Bake the Sheet Pan Pancakes
11
Bake for ⏱️ 15 - 16 minutes until the top is golden and a knife inserted in the center comes out clean.
12
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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