Sheet Pan Pancakes
Sheet pan pancakes bake as one slab in a 9 by 13 dish, so nobody stands at the stove flipping rounds. Warm berry jam and fresh fruit go on after the bake, which keeps the fruit bright and stops the base sticking. Eight squares from one bowl of batter.
Ingredients
Sheet Pan Pancakes
- 2 cups (240 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) salt
- 2 cups (480 ml) milk whole milk preferred, but any milk works
- 2 large eggs
- 4 tbsp (56 g) unsalted butter melted and slightly cooled
- 1 tsp (5 ml) vanilla extract optional
Topping Options
- raspberry jam for swirling on top
- fresh berries like blueberries, sliced strawberries, or banana
- chocolate chips optional
- warmed peanut butter or spreads Nutella, Biscoff, or additional jam; for drizzling
Equipment
- sheet pan (13x18-inch)
- Parchment Paper or Silicone Mat
- Mixing bowls
- Whisk
- Spatula
Instructions
Mix the Batter
- Whisk the dry ingredients: Heat the oven to 425 degrees. In a large bowl, whisk the flour, granulated sugar, baking powder and salt until the leavening is evenly distributed.
- Whisk the wet ingredients: In a second bowl, whisk the milk, eggs, melted butter and vanilla until smooth. Let the butter cool a little first so it does not scramble the eggs.
- Fold them together: Pour the wet mixture into the dry and fold with a spatula only until the flour disappears. A few small lumps are correct. Let the batter rest while the oven finishes heating.
Fill and Bake
- Pour into the dish: Line a 9 by 13 sheet pan with parchment, or butter a ceramic baking dish of the same size if you plan to serve from it. Scrape the batter in.
- Spread it level: Push the batter into an even layer with the back of the spatula, right into the corners, then tap the dish once on the counter to settle it.
- Bake: Bake for 18 to 22 minutes, until the top is pale gold, the edges pull away slightly and the center springs back when pressed. Let it sit 5 minutes.
Top and Cut
- Spoon over the warm jam: Warm the jam with a splash of water until it is loose enough to spoon, then lay it over the hot slab in ribbons rather than spreading it flat.
- Add fresh fruit and cut: Scatter sliced strawberries and blueberries over the top, cut into 8 squares, and serve with syrup on the side.
Notes
Dish: a 9 by 13 metal quarter sheet or a ceramic baking dish of the same footprint both work. Aim for about three quarters of an inch of batter; a larger pan bakes it into a cracker and a smaller one leaves the middle raw.
Make-ahead: mix the batter the night before, refrigerate it, then whisk in an extra 1/2 teaspoon of baking powder and let it stand 15 minutes before baking. The whole slab can also be baked a day early, cooled, refrigerated bare and reheated covered at 325 degrees for about 12 minutes.
Storage: keep plain squares airtight in the fridge for 3 days or freeze up to 2 months, wrapped individually. Reheat from frozen at 325 degrees for about 8 minutes.
Substitutions: buttermilk works in place of the milk if you drop the baking powder to 2 teaspoons and add 1/2 teaspoon baking soda. Oat milk and melted coconut oil make it dairy-free.
Doneness: the middle springs back when pressed and a toothpick comes out with a crumb or two but no wet batter.
Nutrition values are an estimate.
Nutrition
Calories: 235kcal | Carbohydrates: 31g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 180mg | Fiber: 1g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1.6mg