Sheet pan pancakes are an easy way to skip flipping pancakes for 20 minutes. If you like do that, go ahead and try our Buttermilk Pancake Recipe. They are exactly the same recipe, just with different cooking methods.
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Why I Love This Recipe?
I love this recipe because it recaptures about 20 minutes of your morning. You could sit there flipping pancakes, but if you’re busy or feeding a whole bunch of people, flipping pancakes is not awesome. That, and you could be spending time with the hungry people as opposed to hunching over a hot griddle, flipping pancakes!
This recipe uses the same ingredients as our Saturday Morning Pancakes, which produces delicious buttermilk pancakes. The twist is that you bake them in a pan and go about your morning while they finish. The final result is not quite the same, but here’s a secret… Children don’t care one bit what shape they are, as long as they are covered in butter & syrup!
Ingredients & Equipment
Ingredients
- Flour, Sugar, Salt, Baking Soda, Milk, Eggs: Standard additions to almost any pancake recipe.
- Vegetable Oil: I use vegetable oil to save time, instead of melting butter. Either way, they end up delicious, so use what you have on hand.
- Buttermilk: The acid in the buttermilk reacts with the baking soda and makes the bubbles, allowing the batter to rise. It is essential, although there are many different substitutes which can be made. My favorite buttermilk substitute is milk and plain greek yogurt, Mix 1:4 and stir well. The acid is there but so is the thickness.
- Vanilla Extract: Do yourself a favor and use real vanilla extract. It is better than imitation with no off-flavors, and it gives a heavenly aroma.
- Orange or Lemon Zest: I read this addition in the Harry Potter Cookbook and it was delicious. The citrus gives a sharp flavor to combat the syrup and butter, putting these pancakes on another level.
Equipment
- Mixing Bowl: You’ll need a big bowl for the finished batter and a small bowl to combine the wet ingredients.
- Cookie Sheet: Something with raised sides. I have also made this recipe in a 9×11 brownie pan, and it comes out pretty good, but it can take a bit longer to cook.
- Spatula: The burger flipper type. You can use this to cut and serve good-sized pieces, so it works great.
Preparation
Preparing the Pancakes
- Just like making pancakes up until the cooking, you first combine the dry ingredients and give them a brief stir to mix. This makes sure the baking soda and salt are spread evenly through the flour.
- Then, combine the liquid ingredients in a separate bowl. You could just toss them on top of the flour, but this results in a rather lumpy batter. Once all the wet ingredients are in the bowl, stir until combined.
- Combine the ingredients in the big bowl and stir everything together. You want a nearly smooth batter, but over-stirring it will reduce the fluff of the pancakes. This is the point I zest the citrus into the batter if I have one on hand.
Cooking the Pancakes on a Sheet
- Grease a cookie sheet or cake pan, I prefer butter for this. Preheat the oven to 425*F.
- Pour the batter into the middle of the pan, and tilt it to spread it evenly. Be careful here, you don’t want to spill your batter on the floor, it happens…
- Once preheated, place the sheet in the oven for 12-15 minutes. At 12 minutes take a peak, mine is usually a bit pale. Bake it until it is golden brown on top and a fork poked into the middle comes out clean.
- Once golden, remove the pan and let it cool for a couple of minutes. Then slice and serve slathered with butter and drizzled with honey. Enjoy!
Easy Sheet Pan Pancakes
Delicious pancakes made in a cookie sheet, because sometimes you can't sit there flipping them.
Equipment
- Mixing Bowl
- Mixer
- Spatula
- Cookie Sheet with raised edges
Ingredients
- 2 Cups Flour All-Purpose
- ¼ Cup Sugar
- 2 Tsp Baking Soda
- ½ Tsp Salt
- 1¼ Cups Milk 2% or Whole
- ½ Cup Buttermilk or substitute, see notes
- ¼ Cup Vegetable Oil
- 2 Tsp Vanilla Extract
- 2 Eggs Large
- 1 Tbsp Citrus Zest Orange or Lemon
Instructions
- Preheat the oven to 425°F. Grease a cake pan or cookie sheet.
- In a big mixing bowl, combine flour (2c), sugar (¼c), baking soda (2t), and salt (½t). Stir to combine.
- In a seperate bowl, combine milk (1¼c), buttermilk (½c), vegetable oil (¼c), vanilla extract (1t), 2 eggs, and the citrus zest. Whisk to combine.
- Combine the wet and dry ingreidnets in the big mixing bowl, and whisk vigorously to combine. Some small lumps are okay, but big dry patches are not.
- Pour the batter into the middle of the pan and tilt it to spread it evenly if needed. Bake the pancake batter in the preheated oven for 12-15 minutes, until it is golden on top.
- Remove from the oven and allow to cool 5 minutes. Cut into squares and serve warm with your choice of toppings! Enjoy!
Notes
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