Sheet-Pan Pancakes
In short: Pancake batter poured onto a pan and baked, then cut into squares. One batch feeds a crowd with no standing at the stove. It takes about 28 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 18 min
- Resting
- 5 min
- Total
- 28 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 345 kcal
Sheet-pan pancakes skip the flipping. The batter is spread in a rimmed pan, dotted with fruit and baked until puffed and golden, then cut into squares. The texture sits between a pancake and a soft cake, with a crisp, buttery base where the batter meets the hot pan. It is the easiest way to feed a table of people at once, and the squares reheat well, so leftovers become the week's breakfast.
Instructions
- Heat the oven to 200°C (400°F). Line a 33 x 23 cm (13 x 9 inch) rimmed baking pan with baking paper and brush the paper with 15 g (1 tbsp) of the melted butter.
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- In a jug, whisk the milk, eggs, vanilla and the remaining 60 g (4 tbsp) melted butter. Pour into the dry ingredients and stir until just combined. A few lumps are fine.
- Pour the batter into the pan and spread it into the corners. Scatter the blueberries over the top.
- Bake for 16 to 18 minutes, until puffed, golden at the edges, and a toothpick in the center comes out clean.
- Let the pan rest for 5 minutes, then cut into 12 squares. Serve warm with maple syrup.
Tips
- Press sliced banana, chocolate chips or raspberries into the batter instead of blueberries, using about the same amount.
- To feed 10 to 12 people, double the recipe and bake it on a full 46 x 33 cm (18 x 13 inch) sheet pan for 18 to 20 minutes.
Questions and answers
Can I make sheet-pan pancakes ahead of time?
Yes. Bake, cool and cut the squares, then refrigerate for 4 days or freeze for 2 months. Reheat in a toaster or in a 180°C (350°F) oven until warm.
Do sheet-pan pancakes taste like regular pancakes?
They are very close, though a bit softer and more cake-like inside. You will not get the crisp, lacy edge of a pan-fried pancake.
How do I stop them sticking to the pan?
Line the pan with baking paper and brush it with melted butter. Let the pancakes rest for 5 minutes before cutting, so the center is fully set.
How long does it take to make Sheet-Pan Pancakes?
About 28 min in total: 10 min of preparation and 18 min of cooking.
How many calories are in Sheet-Pan Pancakes?
About 345 kcal per serving, with 9 g of protein, 45 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 45 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 420 mg |
Estimated values, calculated from the ingredients.
