My Sheet Pan Pancakes make holiday breakfast easy—prep wet and dry ahead, add toppings, and bake until just set for soft, fluffy pancakes.
- 3 cups (15 oz/426 g) all-purpose flour
- ¼ cup (2 oz/57 g) granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 3 large eggs , at room temperature
- 3 cups (24 fl oz/720 ml) buttermilk
- 6 tablespoons (3 oz/85 g) butter , melted
- 2 teaspoons vanilla extract
- ¼ cup (2 oz/58 g) cream cheese , softened
- 2 tablespoons raspberry jam , warmed
- ¼ cup (1 ½ oz/43 g) chocolate chips
- ½ cup (2 ½ oz/71 g) blueberries (fresh or frozen)
- 1 tablespoon lemon zest
- ½ cups (2 ½ oz/71 g) sliced strawberries (about 4 - 5)
-
Preheat the oven to 425°F (220°C) and butter and line a 13x18 inch sheet pan. Set aside.
-
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
-
In a separate jug, whisk the eggs, buttermilk, butter and vanilla extract.
-
Pour the wet ingredients into the dry ingredients and combine just until the large lumps are gone. (The batter should still be a little lumpy.)
-
Pour the batter into your prepared pan. Level the batter with a palette knife and roughly divide into 4 sections.
-
In the first section, dollop the cream cheese and raspberry jam, then use the knife to swirl this into the batter.
-
Scatter chocolate chips, blueberries and lemon, and strawberries in each of the remaining sections.
-
Bake for 15 - 16 minutes until the top is golden and a knife inserted in the center comes out clean.
-
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Butter the pan and parchment paper to be sure the sheet pancakes won't stick. If they do stick a bit in the corners, use an offset spatula to loosen.
- Cook until just baked and golden (about 15-16 minutes) to keep the pancake soft and fluffy. Overbaking will make the pancake dry and hard.
- More topping ideas: A great thing about this recipe is its versatility! Try different toppings like bananas or other fresh fruits, a Nutella swirl, cinnamon-sugar, apple butter, walnuts, pecans, or other nuts, sprinkles, toasted and chopped nuts, or peanut butter and jelly.
- Serve sheet pancakes with maple syrup, butter, lemon curd, berry sauce or compote, Greek yogurt, whipped cream, or salted caramel sauce.
- Make a pancake board by serving pancake squares with bowls of berries, an assortment of toppings, flavored butters like Maple Pecan or Orange Honey compound butter, and warm syrup and sauces in a small pitcher.
- Cool completely before storing leftover sheet pan pancakes if you're making sheet pancakes ahead of time, or they could get soggy. Reheat in the oven, toaster, or microwave.