Description
These Sheet Pan Pancakes are a convenient and delicious twist on traditional pancakes, baked in the oven for a fluffy, soft texture and easy serving. Perfect for busy mornings or feeding a crowd, this recipe yields light, airy pancakes that can be customized with a variety of toppings. The batter is simple to prepare with common pantry ingredients and the baking method ensures an even cook without fussing over individual pancakes.
Ingredients
Scale
Dry Ingredients
- 250 g all-purpose flour (2 cups, spooned and leveled)
- 40 g confectioner’s sugar (⅓ cup, spooned and leveled)
- 75 g cornstarch (⅔ cup, spooned and leveled)
- 23 g baking powder (4½ tsp)
- ¾ tsp sea salt (use less if using table salt)
- OR 410 g homemade pancake mix
Wet Ingredients
- 2 large eggs (or 3 small eggs)
- 500 ml buttermilk (2 cups)
- 1.5 tsp vanilla extract
- 75 g butter (5 tbsp, melted for the batter)
- 45 g melted butter (3 tbsp, to brush on pancakes)
Instructions
- Prepare Pan: Line a sheet pan (about 18″ x 13″) with parchment paper and brush the bottom with 1 tablespoon of butter or more to prevent sticking.
- Preheat Oven: Set your conventional oven to 425°F (218°C) to get it ready for baking.
- Mix Dry Ingredients: Sift all dry ingredients into a large bowl, or if using pancake mix, place it directly into the bowl.
- Combine Wet Ingredients: In a separate jug, whisk together the eggs, buttermilk, vanilla extract, and 75 g melted butter until evenly mixed.
- Make Batter: Pour the wet ingredients into the dry mixture and stir gently until just combined. Leave some small lumps to keep the batter light and fluffy; avoid over-mixing.
- Spread Batter: Pour the batter into the prepared sheet pan and use an offset spatula to spread it evenly. Gently shake the pan to level the batter but do not knock it against your work surface to avoid deflating.
- Add Toppings: Add any desired toppings at this stage such as berries, nuts, or chocolate chips (optional).
- Bake Pancakes: Place the sheet pan on the oven rack just above the center and bake for 5-7 minutes. Start checking at 5 minutes for a springy center and a clean or lightly crumb-covered toothpick inserted in the middle. Total time may go up to 10 minutes depending on oven and toppings moisture.
- Broil for Golden Top: Remove the pan from the oven and switch the oven to broil. Brush the pancake surface liberally with the remaining 45 g melted butter.
- Broil Pancakes: Place the sheet pan under the broiler for 1-2 minutes with the oven door slightly ajar. Rotate the pan as needed to achieve an even golden brown color. Monitor closely to prevent burning.
- Serve: Remove from oven once golden brown. While hot, cut the sheet pancakes into 8 large, 12 medium, or 16 small portions.
- Enjoy: Serve warm with maple syrup, pancake syrup, or your favorite toppings.
Notes
- These sheet pan pancakes are exceptionally soft, fluffy, and versatile for different toppings and flavors, making them perfect for family breakfasts or serving groups.
- Use weight measurements for the best and most consistent results, especially for dry ingredients.
- The recipe is very beginner-friendly but keep a close eye during the broiling step to avoid burning.
- Adjust the salt if substituting table salt for sea salt to suit your taste.
- You can easily customize the recipe by adding berries, chocolate chips, or nuts before baking.
- This recipe yields about 12 medium slices but can be cut smaller or larger depending on preference.
- Common US cup, teaspoon, tablespoon measurements are used for volume ingredients.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of sheet pan)
- Calories: 199 kcal
- Sugar: 5 g
- Sodium: 97 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 48 mg
