Best Sheet Pan Pancakes Recipes

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SHEET PAN PANCAKES



Sheet Pan Pancakes image

Pancakes in the oven? They're all done at the same time on a sheet pan!

Provided by Houstonchef

Time 30m

Yield 8

Number Of Ingredients 6

cooking spray
4 cups pancake mix (such as Bisquick®)
4 large eggs
2 cups whole milk
1 cup sliced strawberries
1 cup blueberries

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Generously spray a sheet pan with cooking spray.
  • Mix pancake mix, milk, and eggs together in a large bowl; let sit for 5 minutes. Pour into the prepared sheet pan. Top with strawberries and blueberries.
  • Bake in the preheated oven until the center of the pancake is springy to the touch and a toothpick inserted in the middle comes out clean, about 15 minutes.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 58.2 g, Cholesterol 99.1 mg, Fat 5.8 g, Fiber 0.8 g, Protein 11.2 g, SaturatedFat 1.9 g, Sodium 1027 mg, Sugar 5.7 g

STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY



Strawberry Shortcake Sheet Pan Pancakes Recipe by Tasty image

Here's what you need: pancake mix, eggs, milk, cream cheese, strawberry

Provided by Claire Nolan

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 5

4 cups pancake mix
4 eggs
2 cups milk
6 oz cream cheese, cubed
1 cup strawberry, sliced

Steps:

  • Preheat oven to 425˚F (220˚C).
  • Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
  • Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
  • Place cream cheese on top of the batter, followed by the strawberry slices.
  • Bake for 15 minutes, or until golden brown.
  • Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
  • Enjoy!

Nutrition Facts : Calories 917 calories, Carbohydrate 133 grams, Fat 27 grams, Fiber 5 grams, Protein 30 grams, Sugar 36 grams

SHEET-PAN CHOCOLATE CHIP PANCAKES



Sheet-Pan Chocolate Chip Pancakes image

Here's a clever trick for making a big batch of pancakes that will save you from spending all morning at the stove: Bake them all at once on a sheet pan. In this recipe, the batter comes together like biscuit dough by cutting the cold butter into the flour before adding the liquid. This cuts down on gluten production, which means fluffier pancakes. For wonderfully crisp edges, heat the sheet pan in advance, so the batter starts cooking as soon as it's poured into the pan. If you like, you can stir a teaspoon of vanilla extract into the batter, sprinkle it with finely chopped fruit, or mix and match toppings to please the crowd.

Provided by Jerrelle Guy

Categories     breakfast, brunch, easy, pancakes

Time 40m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter, softened, plus 8 tablespoons/115 grams unsalted butter (1 stick), cut into 1/2-inch cubes and chilled
1 1/2 cups/360 milliliters cold buttermilk
1 1/2 cups/360 milliliters cold whole milk
3 cups/385 grams all-purpose flour
1/4 cup/50 grams granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup/125 grams mini chocolate chips
Maple syrup, for serving (optional)

Steps:

  • Heat the oven to 450 degrees. Grease a 13-by-18-inch sheet pan using 1 tablespoon softened butter, then line it with parchment paper. Set aside.
  • In a large measuring cup, combine the buttermilk and milk; set aside.
  • In a food processor, add the flour, sugar, baking powder, baking soda and salt, and blend until combined, about 30 seconds. Sprinkle the chilled butter cubes on top and pulse the mixture until the butter is coarse and sandy, and some pieces are the size of peas. Transfer the mixture to a large bowl and pour the buttermilk mixture on top. Whisk to combine, then let stand for 5 minutes. Place the prepared sheet pan in the oven on the middle rack to heat while the batter sits.
  • Remove the hot pan from the oven, add the remaining 2 tablespoons softened butter to the pan and return to the oven until the butter is melted and bubbling, about 1 minute. Remove the pan and carefully tip to spread the melted butter around. Working quickly, stir the risen batter one final time and pour it into the center of the pan, tipping the pan again to spread the batter evenly. Sprinkle the chocolate chips evenly over the batter.
  • Return the pan to the oven and bake until cooked through, 13 to 15 minutes. Broil until the top turns golden brown, 1 to 2 minutes. Let cool slightly then cut into squares. Serve warm, with maple syrup, if desired.

SHEET PAN BLUEBERRY PANCAKES



Sheet Pan Blueberry Pancakes image

Sheet pan pancakes are the ultimate breakfast hack for busy mornings or breakfast meal prep. This recipe can be easily customized with your favorite fruit, butter, syrup, or other pancake toppings.

Provided by fabeveryday

Categories     Breakfast and Brunch     Pancake Recipes     Baked Pancake Recipes

Time 25m

Yield 6

Number Of Ingredients 7

1 serving cooking spray
3 cups baking mix
2 cups milk
3 eggs
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 cup blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
  • Mix the baking mix, milk, eggs, vanilla extract, and cinnamon together in a large mixing bowl. Pour onto the parchment paper-lined pan. Sprinkle blueberries evenly on top of the batter.
  • Bake in the preheated oven until golden brown, 15 to 18 minutes.
  • Remove the pan from the oven, then lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake into squares using a pizza cutter or into your desired shapes with a cookie cutter.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 51 g, Cholesterol 99.5 mg, Fat 5 g, Fiber 0.6 g, Protein 11.1 g, SaturatedFat 1.9 g, Sodium 1223 mg, Sugar 8.8 g

BLUEBERRY PEACH SHEET PAN PANCAKES RECIPE BY TASTY



Blueberry Peach Sheet Pan Pancakes Recipe by Tasty image

Here's what you need: pancake mix, eggs, milk, peach, blueberry

Provided by Claire Nolan

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 5

4 cups pancake mix
4 eggs
2 cups milk
1 peach, sliced
1 cup blueberry

Steps:

  • Preheat oven to 425˚F (220˚C).
  • Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
  • Pour batter onto a parchment-lined baking sheet and spread to the edges.
  • Place peach slices on top of the batter, followed by the blueberries.
  • Bake for 15 minutes, or until golden brown.
  • Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
  • Enjoy!

Nutrition Facts : Calories 802 calories, Carbohydrate 139 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, Sugar 41 grams

MIXED BERRY SHEET PAN PANCAKES RECIPE BY TASTY



Mixed Berry Sheet Pan Pancakes Recipe by Tasty image

Here's what you need: pancake mix, eggs, milk, strawberry, blueberry, raspberry

Provided by Claire Nolan

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 6

4 cups pancake mix
4 eggs
2 cups milk
1 cup strawberry, sliced
½ cup blueberry
1 cup raspberry

Steps:

  • Preheat oven to 425˚F (220˚C).
  • Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
  • Pour batter onto a parchment-lined baking sheet and spread to the edges.
  • Place strawberry slices on top of the batter, followed by the blueberries and raspberries.
  • Bake for 15 minutes, or until golden brown.
  • Cut into squares and serve immediately, or freeze up to 1 month.
  • To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
  • Enjoy!

Nutrition Facts : Calories 797 calories, Carbohydrate 137 grams, Fat 13 grams, Fiber 8 grams, Protein 28 grams, Sugar 37 grams

COCONUT-MACADAMIA SHEET PAN PANCAKES



Coconut-Macadamia Sheet Pan Pancakes image

These sheet-pan pancakes are great for brunch when you want to serve a group without standing over the stove. The fun flavors give this dish a tropical flair, and pineapple-flavored ice cream topping is a great swap for the usual maple syrup. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 10 servings

Number Of Ingredients 7

3-1/2 cups complete buttermilk pancake mix
1/2 cup sweetened shredded coconut
2 cups 2% milk
1 tablespoon coconut oil or butter, softened
1/2 cup macadamia nuts, coarsely chopped
2 medium bananas, sliced
Butter and maple syrup

Steps:

  • Preheat oven to 425°. In a large bowl, combine pancake mix and coconut. Stir in milk just until dry ingredients are moistened; let stand 10 minutes. Meanwhile, line a 15x10x1-in. baking pan with parchment; grease parchment with coconut oil., Spread batter into prepared pan; sprinkle with macadamia nuts. Bake until puffy and golden brown, 15-20 minutes. Cool in pan on a wire rack 5 minutes. Lifting with parchment, remove from pan. Top with bananas; serve with butter and syrup.

Nutrition Facts : Calories 288 calories, Fat 11g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 642mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 2g fiber), Protein 7g protein.

SHEET-PAN RICOTTA PANCAKES RECIPE



Sheet-Pan Ricotta Pancakes Recipe image

A swirl of cinnamon-spiced pear compote runs through these protein-rich pancakes. Make a batch, then slice and keep chilled, ready to quickly reheat for a grab-and-go breakfast.

Provided by Joe Sevier

Time 2h

Yield Makes 16

Number Of Ingredients 18

4 Bartlett pears (about 2 lb.), coarsely chopped
1/4 cup unsweetened apple cider
3 Tbsp. fresh lemon juice
3 Tbsp. honey
3/4 tsp. ground cinnamon
1/4 tsp. kosher salt
Butter or nonstick vegetable oil spray (for pan)
1 cup old-fashioned oats
1 1/2 cups unsweetened apple cider
2 1/2 cups all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
4 large eggs
2 1/2 cups whole-milk ricotta
1/4 cup honey
1 Tbsp. finely grated lemon zest
Powdered sugar (optional, for serving)

Steps:

  • Combine pears, cider, lemon juice, honey, cinnamon, and salt in a medium saucepan. Cover and heat over medium-high. When mixture starts to boil (about 5 minutes), stir and reduce heat to medium-low. Cover again and simmer, uncovering and stirring occasionally, until pears are softened, about 15 minutes.
  • Using a potato masher, mash until pears are a chunky purée. Continue to cook, uncovered, stirring occasionally, until liquid is mostly evaporated and compote is the consistency of chunky applesauce, 25-30 minutes. Let cool.
  • Do Ahead: Compote can be made 5 days ahead. Transfer to an airtight container and chill.
  • Preheat oven to 350°F. Butter an 18x13" rimmed sheet pan. Line with parchment, then butter parchment.
  • Mix oats and cider in a medium bowl.
  • Whisk flour, baking powder, baking soda, and salt in another medium bowl to combine.
  • Whisk eggs, ricotta, honey, and lemon zest in a large bowl to combine, making sure eggs are fully incorporated. Add one-third of dry ingredients to egg mixture and whisk to combine. Add half of cider mixture to egg mixture and whisk again. Add half of remaining dry ingredients and whisk to combine. Add remaining cider mixture and whisk to combine yet again. Using a rubber scraper, fold remaining dry ingredients into batter just until combined.
  • Pour batter into prepared pan and spread evenly into corners with a spatula.
  • Dollop tablespoonfuls of pear compote across top of batter. Stick a butter knife or skewer straight down into batter and drag through compote in a figure-eight motion to create a swirling pattern.
  • Bake pancake until top is golden brown and center springs back when pressed with a finger, 35-40 minutes.
  • Let pancake cool at least 10 minutes. Dust with powdered sugar, if using, then cut into 16 pieces.
  • Do Ahead: Pancakes can be made 5 days ahead. Transfer to an airtight container and chill, or freeze up to 3 months. To reheat, heat sliced pancake in a toaster oven until warmed through, about 8 minutes (10 minutes if frozen); or wrap in a damp paper towel and microwave about 30 seconds (60 seconds if frozen).

SHEET-PAN PANCAKES



Sheet-Pan Pancakes image

Last year, when it seemed like the whole world was cooking from scratch and tending to sourdough starters, Ree Drummond had other ideas: She gave herself permission to chill out and take some shortcuts. Her seventh cookbook, The Pioneer Woman Cooks: Super Easy!, reflects her current zero-stress attitude in the kitchen. "It was really fun developing the recipes," Ree says. "I'd made many of them on my show during quarantine, and to me it was a creative challenge to strike a balance between home cooking and convenience cooking." These sheet-pan pancakes, for example, save her from having to babysit individual pancakes on a griddle. They also include a triple whammy of toppings - strawberries, blueberries and chocolate chips - so everyone in the family is happy. What's the Pioneer Woman's favorite of the three? "Yes to all!" she says.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 12

2 1/2 cups whole milk
2 large eggs
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) salted butter, melted
1 cup thick-sliced strawberries
1 cup chocolate chips
1 heaping cup blueberries
Butter and warm pancake syrup, for serving

Steps:

  • Preheat the oven to 425˚ F.
  • In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
  • Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
  • Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
  • Cut into squares and serve with butter and warm syrup!

PUMPKIN SPICE SHEET PAN PANCAKES



Pumpkin Spice Sheet Pan Pancakes image

Pumpkin spice, meet your new friends -- apple, cranberries, carrots and cream cheese. Together, these flavors play nice in this hands-off oven-baked pancake that's perfect for a brunch party or holiday crowd.

Provided by Food Network Kitchen

Time 1h20m

Yield 6 servings

Number Of Ingredients 20

4 large eggs, beaten
5 cups buttermilk
1 tablespoon vanilla extract
2 teaspoons kosher salt
1/2 cup plus 2 tablespoon granulated sugar
10 tablespoons unsalted butter (1 1/4 sticks), melted
2 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 tablespoon baking soda
2 tablespoons plus 2 teaspoons pumpkin pie spice
1 small apple, cored and thinly sliced
2 tablespoons caramel sauce
1 tablespoon light brown sugar
1 large carrot, peeled and grated (about 1 cup)
2 tablespoons raisins
1 cup frozen cranberries, thawed
1 teaspoon orange zest plus 1 tablespoon orange juice
2 tablespoons cream cheese, at room temperature
1/4 cup confectioners' sugar
Whipped cream and maple syrup, for serving

Steps:

  • Position an oven rack in the center of the oven and preheat to 500 degrees F.
  • Whisk the eggs, buttermilk, vanilla, salt and 1/2 cup of the granulated sugar in a large bowl until well combined. Drizzle in 6 tablespoons of the butter and stir to combine.
  • Whisk the flour, baking powder, baking soda and 4 teaspoons of the pumpkin pie spice in a second large bowl until well combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of the batter in small bowl and set aside.
  • Brush a 13 1/2-by-18 1/2-inch rimmed baking sheet with 2 tablespoons of the butter. Pour in the batter, using the spatula to smooth out the top. Tap the tray on the counter a few times to settle the batter.
  • Heat the remaining 2 tablespoons butter in a medium nonstick skillet over medium-high heat. Add the apples and cook until slightly softened, about 2 minutes. Remove from the heat. Add the caramel, stir until well coated and set aside.
  • Add the brown sugar and 1 tablespoon of the pumpkin pie spice to the reserved batter and stir to combine. Set aside.
  • In separate small bowl, mix together the carrots, raisins, 1 tablespoon of the granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside.
  • In another small bowl, stir together the cranberries, orange zest and juice and remaining 1 tablespoon granulated sugar. Set aside.
  • Arrange the baking sheet with a long side facing you. Visualize the pan divided into 4 equal quadrants. Each quadrant will hold a different pancake topping. Arrange the apples over the surface of the upper left quadrant. Next to it on the right, dollop the brown sugar-pumpkin pie mixture, about 1 teaspoon at a time. (You want to see a lot of brown dots sitting on top of the batter.) Using a toothpick or small skewer, swirl the mixture into the batter, making a marbled pattern.
  • Sprinkle the carrot mixture over the lower left quadrant under the apples. Use a butter knife or offset spatula to gently mix the carrots into the batter. Sprinkle the cranberry mixture in the lower right quadrant, discarding any extra liquid.
  • Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating halfway through, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 20 to 25 minutes.
  • Spread the cream cheese over the carrot section using a butter knife or offset spatula. Sprinkle with 1 tablespoon of the confectioners' sugar, followed by the remaining 1/2 teaspoon pumpkin pie spice.
  • Stir together the remaining 3 tablespoons confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the swirled pumpkin spice section.
  • Serve the pancakes with maple syrup and whipped cream.

FOUR-FLAVOR SHEET PAN PANCAKES



Four-Flavor Sheet Pan Pancakes image

Bake four kinds of pancakes on one sheet pan -- no flipping required! Preheating the oven to 500 degrees F may seem scary, but it mimics the heat of a hot cast-iron griddle, giving you an instant rise and golden brown color.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 17

2 3/4 cups buttermilk
2 large eggs, beaten to blend
1 1/2 teaspoons kosher salt
1 1/2 teaspoons vanilla extract
1/3 cup plus 1 to 2 teaspoons granulated sugar
2 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 1/2 teaspoons baking soda
4 tablespoons unsalted butter, melted
2 tablespoons strawberry jam, preferably seedless, warmed
1/2 cup sliced strawberries
1/2 cup chocolate chips
1 banana, halved crosswise and thinly sliced lengthwise
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
3 tablespoons confectioners' sugar
Maple syrup and whipped cream, for serving

Steps:

  • Position the oven rack in the center of the oven and preheat to 500 degrees F. Whisk the buttermilk, eggs, salt, vanilla and 1/3 cup granulated sugar together in a large bowl until completely combined. Whisk the flour, baking powder and baking soda together in another large bowl until completely combined. Fold the buttermilk mixture into the flour mixture with a silicone spatula until just combined (it's OK if there are a few lumps). Reserve 2 tablespoons of batter in small bowl and set aside.
  • Brush 2 tablespoons butter on a 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the tray on the counter a few times to even out and flatten the batter.
  • Stir the warmed jam in a small bowl until pourable. Imagine the batter in the pan divided into four sections (2 across and 2 down). Dollop the jam, about 1 teaspoon at a time, over the surface of one section. (You want to see red dots of jam sitting on top of the batter.) Using a toothpick or small skewer, swirl the jam into the batter, making a marbled pattern. Top with sliced strawberries.
  • Sprinkle chocolate chips over a second section of the batter. Arrange banana slices in a herringbone pattern over a third section of the batter and sprinkle the fruit with the remaining 1 to 2 teaspoons granulated sugar.
  • Mix the brown sugar, cinnamon and reserved batter together in a small bowl, and dollop, about 1 teaspoon at a time, over the last section of the batter. (You want to see a lot of brown dots sitting on top of the batter.) Using another toothpick or small skewer, swirl the cinnamon mixture into the batter, making a marbled pattern.
  • Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating the sheet pan halfway through baking, until golden brown and a cake tester inserted into the center of the pancake comes out clean, 18 to 23 minutes.
  • Brush the pancake with the remaining 2 tablespoons butter and let cool 15 minutes before cutting. Stir together the confectioners' sugar and 1 teaspoon water in a small bowl and drizzle over the cinnamon swirl quadrant.
  • Serve the pancakes with maple syrup and whipped cream.

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