Sheet Pan Pancakes: The Easiest Breakfast for a Crowd
Sheet pan pancakes are a total game-changer for breakfast, brunch, or even a fun weeknight dinner. They’re incredibly easy to make, perfect for feeding a crowd, and completely customizable. Forget standing over a hot griddle flipping individual pancakes – this method lets you bake a giant pancake in the oven, slice it into squares, and serve! This recipe offers a basic foundation, and we’ll explore tons of variations and toppings to make it your own. Let’s dive into the world of sheet pan pancakes!
Why Sheet Pan Pancakes?
Before we jump into the recipe, let’s talk about why sheet pan pancakes are superior to traditional pancakes, especially when feeding more than just yourself:
* **Effortless & Efficient:** No more standing at the stove for ages, flipping pancakes one by one. Just pour the batter onto a sheet pan and bake. This frees you up to do other things while breakfast is cooking.
* **Perfect for a Crowd:** Whether you’re hosting a brunch, feeding a hungry family, or having a pancake party, sheet pan pancakes are the ultimate solution. You can easily adjust the recipe to feed any number of people.
* **Customizable:** Add your favorite mix-ins directly to the batter or create different sections with various toppings. The possibilities are endless!
* **Less Mess:** Compared to flipping pancakes on a griddle, there’s significantly less splatter and mess to clean up.
* **Even Cooking:** The oven ensures even cooking throughout the pancake, preventing burnt edges and raw centers. It also results in a slightly denser and moister pancake than stove-top counterparts.
The Basic Sheet Pan Pancake Recipe
This recipe is a great starting point. Feel free to experiment with different flours, milk, and toppings.
**Yields:** About 12-16 servings
**Prep time:** 10 minutes
**Cook time:** 15-20 minutes
**Ingredients:**
* 3 cups all-purpose flour (or a gluten-free blend)
* 3 tablespoons granulated sugar
* 3 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 3 cups milk (dairy or non-dairy)
* 2 large eggs
* 4 tablespoons (½ stick) melted butter, plus more for greasing the pan
* 1 teaspoon vanilla extract
**Equipment:**
* 13×18 inch baking sheet (half sheet pan)
* Mixing bowls
* Whisk
* Measuring cups and spoons
* Spatula
**Instructions:**
1. **Preheat and Prep:** Preheat your oven to 425°F (220°C). Grease a 13×18 inch baking sheet generously with butter or cooking spray. Lining the pan with parchment paper and *then* greasing it makes clean-up a breeze. Make sure the paper goes up the sides slightly as the pancake will rise during baking.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure there are no lumps of baking powder or soda for an even rise.
3. **Combine Wet Ingredients:** In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Ensure the butter isn’t too hot when adding it, or it could cook the eggs.
4. **Combine Wet and Dry:** Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Be careful not to overmix. A few lumps are okay; overmixing can result in tough pancakes. The batter should be smooth enough to pour, but not watery.
5. **Pour and Bake:** Pour the pancake batter evenly onto the prepared baking sheet. Spread it out to the edges. If you’re adding toppings to only part of the pancake (like blueberries on one side), do so now. If you are adding the toppings later, just spread the batter. If you are adding chocolate chips that may burn, add them during the last 5 minutes of baking.
6. **Bake:** Bake for 15-20 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean. The exact baking time may vary depending on your oven, so keep an eye on it.
7. **Cool and Slice:** Let the pancake cool slightly on the baking sheet before slicing it into squares or rectangles. If you used parchment paper, simply lift the whole pancake out using the paper edges.
8. **Serve and Enjoy:** Serve warm with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, chocolate sauce, or sprinkles.
Tips for Perfect Sheet Pan Pancakes
* **Don’t Overmix:** Overmixing the batter develops the gluten in the flour, resulting in tough pancakes. Mix until just combined. A few lumps are okay.
* **Hot Oven:** A hot oven is key to getting a nicely browned and fluffy pancake. Make sure your oven is fully preheated before baking.
* **Grease the Pan Well:** Generously greasing the baking sheet prevents the pancake from sticking. Using parchment paper underneath is an added insurance policy. Don’t forget to grease the parchment too.
* **Adjust Baking Time:** Keep an eye on the pancake while it’s baking. The exact baking time will vary depending on your oven and the thickness of the batter. It’s ready when it’s golden brown and a toothpick inserted into the center comes out clean.
* **Let it Cool Slightly:** Letting the pancake cool slightly before slicing makes it easier to handle and prevents it from falling apart.
* **Use a Good Quality Baking Pan:** Thicker pans are better for even cooking and to prevent burning.
Sheet Pan Pancake Variations
The beauty of sheet pan pancakes is their versatility. Here are some delicious variations to try:
* **Chocolate Chip:** Add chocolate chips to the batter before baking. Semi-sweet, milk chocolate, or even white chocolate chips work well. To prevent burning, you can also add them during the last 5 minutes of baking.
* **Blueberry:** Sprinkle fresh or frozen blueberries over the batter before baking. Gently press them into the batter to prevent them from rolling off.
* **Banana Nut:** Mash a ripe banana into the batter and add chopped walnuts or pecans.
* **Cinnamon Roll:** Swirl cinnamon sugar into the batter before baking. To make the swirl, mix melted butter with cinnamon and sugar, then drizzle it over the batter and swirl it in with a knife or toothpick.
* **Apple Cinnamon:** Dice an apple and mix it into the batter along with a teaspoon of cinnamon.
* **Pumpkin Spice:** Add pumpkin puree and pumpkin pie spice to the batter for a fall-inspired treat. Use about 1/2 to 1 cup of pumpkin puree and 1-2 teaspoons of pumpkin pie spice.
* **Lemon Poppy Seed:** Add lemon zest and poppy seeds to the batter for a bright and flavorful pancake.
* **Savory Sheet Pan Pancakes:** Mix shredded cheese, chopped ham, and chives into the batter for a savory twist. Serve with sour cream or salsa.
* **Gluten-Free:** Substitute the all-purpose flour with a gluten-free blend. Make sure the blend contains xanthan gum or another binding agent.
* **Vegan:** Substitute the milk with a plant-based milk (almond, soy, oat, etc.) and use a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water) in place of the eggs.
Topping Ideas
No pancake is complete without toppings! Here are some delicious topping ideas to take your sheet pan pancakes to the next level:
* **Maple Syrup:** The classic choice!
* **Fresh Fruit:** Berries, bananas, peaches, and kiwi are all great options.
* **Whipped Cream:** Homemade or store-bought, whipped cream adds a touch of indulgence.
* **Chocolate Sauce:** Drizzle with chocolate sauce for a decadent treat.
* **Caramel Sauce:** Another delicious sauce option.
* **Nutella:** Spread Nutella over the pancake for a chocolate-hazelnut flavor.
* **Peanut Butter:** Add a dollop of peanut butter for a protein boost.
* **Sprinkles:** Fun and festive for kids (and adults!).
* **Powdered Sugar:** A simple and elegant topping.
* **Jam or Jelly:** Your favorite flavor.
* **Chopped Nuts:** Walnuts, pecans, almonds, or peanuts.
* **Coconut Flakes:** Toasted or unsweetened.
* **Lemon Curd:** A tangy and sweet topping.
* **Yogurt:** Greek yogurt or regular yogurt are healthy and delicious options.
* **Compote:** Homemade fruit compote adds a burst of flavor.
Make-Ahead Instructions
Sheet pan pancakes are also great for making ahead of time. Here are a few options:
* **Batter:** The pancake batter can be made up to 24 hours in advance and stored in the refrigerator. Whisk it well before using.
* **Baked Pancake:** The baked pancake can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. You can also freeze the baked pancake for longer storage. Wrap it tightly in plastic wrap and then foil, or place in a freezer bag. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
Sheet pan pancakes can be served as part of a complete breakfast or brunch spread. Here are some serving suggestions:
* **Breakfast Buffet:** Set out a variety of toppings and let everyone customize their own pancakes.
* **Brunch Menu:** Serve with other brunch favorites like eggs, bacon, sausage, and fruit salad.
* **Weeknight Dinner:** Sheet pan pancakes make a fun and easy weeknight dinner. Serve with a side of fruit or a simple salad.
* **Party Food:** Cut the pancakes into small squares and serve as appetizers at a party.
Troubleshooting
* **Pancakes are sticking to the pan:** Make sure you grease the pan very well. Consider using parchment paper as well.
* **Pancakes are burning on the bottom:** Lower the oven temperature slightly and bake for a longer time. Also ensure your baking sheet is not too thin.
* **Pancakes are not cooking evenly:** Make sure the batter is spread evenly on the baking sheet. Check your oven temperature to ensure it’s accurate. Use an oven thermometer.
* **Pancakes are tough:** Avoid overmixing the batter.
* **Pancakes are not rising:** Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the batter.
Sheet Pan Pancakes vs. Regular Pancakes: A Comparison
Let’s break down the key differences between sheet pan pancakes and traditional griddle pancakes:
| Feature | Sheet Pan Pancakes | Traditional Pancakes |
| —————- | ————————————– | ———————————– |
| Cooking Method | Baked in the oven | Cooked on a griddle or frying pan |
| Ease of Cooking | Very easy, hands-off | Requires constant attention |
| Crowd-Friendly | Excellent, easily feeds a large group | More challenging for large groups |
| Customization | Easy to add different toppings to sections | More difficult to customize individually |
| Texture | Slightly denser and moister | Lighter and airier |
| Mess Level | Less messy | More messy |
| Time | Usually quicker overall due to hands off baking | Can be time consuming to cook in batches |
Final Thoughts
Sheet pan pancakes are a fantastic and convenient way to enjoy a delicious breakfast or brunch. Their ease of preparation, customization options, and crowd-pleasing appeal make them a winner for any occasion. So, ditch the griddle and embrace the simplicity of sheet pan pancakes – you won’t regret it!