These Sheet Pan Pancakes are a super convenient and efficient way to make pancakes for your family or for a crowd if you have guests over. And what’s really great is that you don’t have to stand over the stove or griddle flipping individual pancakes! Just make the pancake batter, pour onto the sheet pan, and bake until everything is puffed up and golden brown. Mmmm. I love breakfast and all things breakfast food. Some other fan favorite crowd pleasing breakfast recipes you can try include my Breakfast Sausage Casserole, my Sheet Pan Eggs, or my Orange Cinnamon Rolls if you’re looking for something sweet. These pancakes have quickly becomes a family favorite in our house and I know I’ll be serving these the next time we host brunch. They’re easily customizable with different toppings to suit everyones tastes and preferences. Or you can leave the toppings off and keep everything on the side so everyone can pick and choose their own pancakes toppings!
Why this recipe works
I opted for using softened butter in my recipe (as opposed to using melted butter or oil). The butter adds richness and a subtle savory note to the pancakes and butter contributes to the moistness and texture. I found that using softened butter, compared to melted, resulted in a tender and fluffy texture of pancakes and overall a light and airy pancake that melts in your mouth. My recipe uses whole milk, instead of buttermilk. Don’t get me wrong, I live for a good buttermilk pancake or buttermilk waffle. But in this recipe, the whole milk resulted in a better pancake. I like the fact that milk is a more readily available ingredient compared to buttermilk. But flavor wise, I discovered buttermilk creates a slightly thicker pancake with a tangy flavor but the pancakes made with milk were lighter, more tender and a softer pancake in general. I experimented with this recipe and tried to make the pancake batter in the blender, but this led to the ingredients being over mixed and the pancakes were dense, tough, and chewy, not tender and fluffy. So it is important when mixing, not to over mix the dry ingredients into the wet.
Flour: All-purpose flour is what I recipe tested with, I have not tested with any other flour varieties. Leavening Agent: Baking powder is essential for providing the pancakes with lift and a fluffy texture. Ensure it is fresh for optimal rise. Sugar: Granulated sugar adds sweetness to the pancakes. Adjust the amount according to your preference, or substitute with honey, maple syrup, or a sugar alternative. Salt: A pinch of salt enhances the flavor of the pancakes and balances the sweetness. Milk: I love this recipe best with whole milk. Eggs: Eggs provide structure and moisture to the pancakes. Use large eggs at room temperature for best results. Softened butter: I tested this recipe out using melted butter and oil too, but found the softened butter resulted in the best tasting pancake, in my opinion! Flavorings: Vanilla extract is what I prefer to add, but feel free to add in other flavorings like almond extract, cinnamon, or citrus zest!
Toppings: Customize your sheet pan pancakes with toppings like fresh berries, sliced bananas, chocolate chips, nuts, shredded coconut, or even cooked sausage for a savory spin! Add them directly to the batter before baking. Optional Add-Ins: For added nutrition and flavor, consider incorporating ingredients like ground flaxseed, chia seeds, mashed banana, grated apple, or shredded carrots into the batter. Blueberry Lemon: Add fresh blueberries to the pancake batter and a splash of lemon zest or lemon extract for a refreshing twist. Banana Nut: Fold chopped nuts, such as walnuts or pecans, and sliced bananas into the pancake batter for a hearty and satisfying option. Apple Cinnamon: Mix grated apples and ground cinnamon into the pancake batter for a cozy and comforting flavor combination. Pumpkin Spice: Incorporate pumpkin puree and pumpkin pie spice into the pancake batter for a seasonal favorite that’s perfect for fall. Red Velvet: Add cocoa powder and red food coloring to the pancake batter for a vibrant and indulgent breakfast option. Serve with cream cheese frosting for an extra special treat. Lemon Poppy Seed: Add poppy seeds and lemon zest to the pancake batter for a bright and citrusy flavor combination. Raspberry Almond: Fold fresh raspberries and almond extract into the pancake batter for a sweet and nutty option that’s bursting with flavor.
