Sheet Pan Pancakes

No flipping necessary!

By Leah PerezPublished: Jul 14, 2023

4.3

3 Ratings

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the pioneer woman's sheet pan pancakes recipe

Caitlin Bensel

Skip the endless fussing over a griddle and get a tall stack of perfectly golden flapjacks with these easy sheet pan pancakes. Even an avid home cook like Ree Drummond gives herself permission to chill and take some shortcuts, “to strike a balance between home cooking and convenience cooking.” Just whisk up the batter and pour it into a pan! Plus, they are super easy to customize entire sections of toppings with picky eaters in mind. Bake up some breakfast sausage or bacon, take a sip of perfect iced coffee, and enjoy a fabulous hot pancake breakfast without having to turn on the stove.

What do you serve with sheet pan pancakes?

Any toppings that could go on regular pancakes are fair game here. From classic maple syrup to rich nutella, there is really no wrong way to eat a pancake. Set out fresh fruit, butter, sweetened whipped cream, powdered sugar, jam, peanut butter, or anything else that sounds scrumptious.

Can you make sheet pan pancakes a day before?

Much like regular pancakes, these sheet pan beauties are best when they’re hot and fresh. To speed up the morning prep, combine the dry and wet ingredients separately the night before and measure and slice any desired toppings. In the morning, simply heat the oven, whisk up the batter and relax. To reheat any leftover pancakes, place them in a 350 degree oven, covered in foil, until warmed through, 5 to 10 minutes. Brush the warm cakes with extra butter because you deserve it.

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Yields:: 10 - 12 serving(s)
Prep Time:: 15 mins
Total Time:: 35 mins

Ingredients

2 1/4 c.
all-purpose flour
1/4 c.
granulated sugar
1 tbsp.
baking powder
1 tsp.
baking soda
3/4 tsp.
kosher salt
2 1/4 c.
whole buttermilk, room temperature
2
large eggs, room temperature
1/2 c.
unsalted butter, melted and divided, plus more for serving
1 tsp.
vanilla extract
1/2 c.
blueberries
1/2 c.
sliced strawberries
1/2 c.
semisweet chocolate chips
1/2 c.
chopped pecans
Maple syrup, to serve

Nutrition Information

Per Serving (Serves 12)

Calories283 Fat16 gSaturated fat8 gTrans fat0 gCholesterol56 mgSodium275 mgCarbohydrates30 gFiber2 gSugar12 gProtein6 gVitamin D1 mcgCalcium155 mgIron2 mgPotassium162 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Preheat the oven to 425°F.
2. Step 2In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk and eggs. Add the buttermilk mixture to the flour mixture, along with 4 tablespoons of the melted butter and the vanilla. Stir the batter together until just combined.
3. Step 3Brush an 18-by-13-inch sheet pan with 2 tablespoons of the melted butter, then pour in the pancake batter. Sprinkle the batter with the blueberries, strawberries, chocolate chips, and pecans, as desired.
4. Step 4Bake until golden, 15 to 18 minutes. Brush the remaining 2 tablespoons of melted butter over the surface of the pancake.
5. Step 5Cut into squares and serve with more butter and maple syrup.