Pancakes baked in a sheet pan = mind blown! These sheet pan pancakes are made with whole wheat pastry flour and are thick and fluffy. Pancakes cut into squares are perfect for saving time and either feeding a crowd or freezing for later. Topping ideas are endless! // This post is sponsored by Almond Breeze.
These Sheet Pan Pancakes Will Change Your Life!
Sheet pan pancakes are something I have been thinking about for months, and I finally had the chance to develop a recipe.
I can’t begin to list all the reasons you should go make these right now: you’re feeding an army of kids all at the same time, you are looking for hands-off recipes, you need something you can cook once and eat all week or freeze for later, you love breakfast for dinner.
This recipe is easy enough that kids will have participating as a home-from-school activity, especially the topping creativity!
They are so easy to make
This recipe is as easy as it sounds: you make a pancake batter, pour it in a sheet pan lined with parchment paper, and slice it anyway you like.
Hopefully your kids won’t notice that their pancakes are not round. Mazen totally said: “This does not look like a pancake….” with suspicion, but then he saw the chocolate chunks and dug in!
I think I liked these more than round pancakes because the inside slices are so thick and fluffy. Whoever coined the term “flat as a pancake” would not say that about these!
I cut them into strips or cubes for Birch and his little fingers have no trouble picking them up.
Sheet Pan Pancakes: Mix-in Ideas
Speaking of chocolate chunks, I created two different sections: one for adults that had blueberries and sliced almonds and one for kids with chocolate chunks. Both were so delicious!
You can get crazy with topping ideas!
- Berries of all kinds
- Banana slices
- Pumpkin and chocolate chips
- Coconut flakes
- Bacon crumbles
- Walnuts, pecans
- Swirls of PB & J
- Savory (Mexican style?!) with jalapeños, diced peppers, and bacon!
- Apple cinnamon
- White and dark chocolate chips
- With eggs dropped through out (ok I might have to do this next….!)
Sheet Pan Pancakes Recipe
Batter Ingredients
You don’t have to make your batter from scratch. The sheet pan pancake concept works with mixes too! I made mine from scratch so I would have enough and to make this a full recipe.
- Whole wheat pastry flour – a fluffier version of whole wheat flour ideal for baked goods. You can also use regular flour if you don’t have this on hand. Or a mix of whole wheat and all purpose. You may need to adjust the liquids slightly if you change the flour so be mindful of consistency.
- Baking powder – for that fluffy rise!
- Baking soda
- Kosher salt – use less if you’re using a finer salt
- Milk – You can use cow’s milk or Almond Breeze almond milk. I haven’t tested buttermilk, but I bet it would be good!
- Eggs
- Maple syrup – for just a tablespoon of sweetness
- Vanilla extract
- Unsalted butter – this adds a richness. I bet subbing pumpkin would work too!
Directions
Make batter
Make pancake batter as you normally would by sifting dry ingredients together. Then whisking wet. Then adding wet to dry. Save the melted butter for the final mix, and do not overmix!
Line sheet pan with parchment and pour batter in
I greased the parchment with butter to add some buttery flavor to the underside. Optional step! Once you pour in the batter, use your whisk to spread it evenly to the corners.
Add toppings!
Note the toppings will sink to the bottom as the batter bakes around them.
Bake for 10 minutes
Or until the middle is set (and springs back) and the top is golden brown.
Dust with powdered sugar
An optional step that makes a pretty topping!
Cut into 12 large slices or 24 small slices and serve.
How to store and serve pancakes later
These reheat well just like round pancakes.
I like reheating in the toaster oven to get a bit of crisp on the outside, but the kids like them just find in the microwave. You can also wrap and freeze them in single serving packs.
Defrost in the microwave or bake in the oven to reheat.
Whole Wheat Sheet Pan Pancakes
Equipment
- 18" x 13" half sheet pan
- Parchment paper
Ingredients
- 3 cups whole wheat pastry flour can sub part or all all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 3 cups 2% milk or Almond Breeze almond milk
- 3 large eggs
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup unsalted butter melted
- 1 cup Toppings as desired Optional
- Powdered sugar for dusting Optional
Instructions
- Preheat oven to 450 degrees. Line sheet pan with parchment paper and lightly grease with butter (for more flavor).
- Whisk dry ingredients together in a bowl.
- Beat eggs. Mix with milk, vanilla, maple syrup in another bowl.
- Pour wet ingredients into dry and mix until just combined. Do not over mix.
- Add melted butter and allow batter to sit for 3-5 minutes.
- Pour batter into sheet pan lined with parchment. Spread batter to edges. Sprinkle on toppings.
- Bake for 10 minutes until middle is set (it will spring to the touch) and top is golden brown.
- Dust with powdered sugar, if desired, and cut into slices.
Waqar khan says
Thank you kath for providing us delicious and easy recepies thanks
Charmaine Ng | Architecture & Lifestyle Blog says
Thanks for the recipe! It looks really good! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Laura says
Oh wow! My littles are always asking for pancakes, but with 5 of them (including a 3 month old) I just don’t have the time to stand and flip them for so many people. I can’t wait to try this recipe! Thanks for sharing!
Kath Younger says
This recipe was made for you! 🙂
Louise RD says
Your great recipes are allowing me to use up nearly- expired pantry items. Today it’s whole wheat pastry flour and yesterday it was coconut oil (for muffins). Thanks a heap! 🙂
Kath Younger says
Haha yay!!
Matt says
Hmmm, you could probably make some kinda crazy breakfast-rollup thing if you use half the batter and make a thin sheet. Then make some decadent banana-creme filling and roll it up!
Kath Younger says
a la pumpkin ohs!? Sounds good!
Kathryn says
I never thought to line my casserole dish with parchment paper, what a great idea !
Thanks for the tip Kath. Be safe.
Kath
Anna says
Great idea! Do you think this will work using pancake mix?
Kath Younger says
Yes definitely. Just try to get your volume similar (flour and egg to liquids total) so the thickness and cooking time is similar.
Anna says
Thank you!
Mari says
OH my goodness! These sheet pan pancakes look absolutely amazing! I will make for my Sunday brunch! My family will love it!
Beth says
Got this in my email from Sweet and Savoey Meals, and when I saw it I just saw my favorite dessert! Glad I got a refresh on it, wll try this weekend. It looks super delicious!
Kath Younger says
Thanks for stopping by Beth!
Margaret says
I made this recipe on Sunday and couldn’t believe how fluffy and delicious they were with 100% whole wheat flour (not even pastry flour). I forgot to add toppings, but we ate them with canned peaches and maple syrup. It made just enough for two breakfasts for me and my four kids. I will make these again and share the link!
Kath Younger says
YAY!
Sarah says
Kath, this recipe is AMAZING. I have 4 kids (including 1 infant), and these pancakes are a total game-changer. So quick to make, and the pancakes themselves are so fluffy and substantial (filling!!!) that we didn’t make it through the whole pan (and my husband and I are big eaters, so this was really surprising). I worried that the pan would not feed my pancake-loving family, but it did, and then some. Next time, I will plan to make two pans so that I can freeze a ton. Thank you!
Kath Younger says
Yay so glad they were a hit!!
Lindsay says
I’ve made this probably four times since you posted it. My five year old is obsessed! I did a zucchini bread version yesterday by doubling this recipe and it was really good.
https://bluebowlrecipes.com/zucchini-bread-pancakes/
Kath Younger says
Yay!!! Love your zucchini idea!
Louise Caldicott says
Thanks for this Kath. As a new mum, this is the perfect recipe to prepare in advance and then quickly pop in the toaster to eat! I make it with honey instead of maple syrup and it works wonderfully.
Kori says
Perfect recipe!! I used three cups each Kodiak Cakes Oats & Honey pancake mix and water. Baked up beautifully.
Kath Younger says
Yay thanks!
Toni says
Wondered about that mix, too. Really like it …. now it will be a sheetpan version !
Stephanie Meyer says
Excited to hear this! I currently have a Costco size box of Kodiak Pancake mix and was wondering what ratio I might use. I generally find a 1:1 ratio a bit too runny, but I will give it a try for the sheet cakes.
Blender says
Oh wow. This is a cool idea. Why did I never think of this. My kids love pancakes and I am the official pancake flipper of the family. But sometimes it gets tiring even with 2 hobs of pancakes cooking when the whole family comes home for breakfast – I am talking a lot of people – all the kids and their kids and spouses. I will still flip them but it will nice to have a couple of trays of these ready for the little ones
Will says
Are people actually making this recipe as written? These sheet-pan pancakes came out a little bitter, and no wonder – there’s a whole teaspoon of baking SODA in addition to the baking powder (I know the difference between baking soda and baking powder) and not a single acidic ingredient to react with the baking soda to create rise (1 tbsp of maple syrup won’t do it). Unreacted baking soda does not lend a pleasant taste to recipes. I give this recipe 5-stars if you substitute buttermilk for the milk, 1-to-1. I beg everyone to use buttermilk instead, as 3 cups of buttermilk has enough acid to react with a teaspoon of baking soda. You’ll notice the batter getting very fluffy and airy during the 5-minute rest and the pancakes will come out even fluffier and more delicious than what all of the comments are already saying.
Jennifer says
I agree, as these did not work out for me at all. I know you aren’t supposed to over mix pancake batter but the clumps of dry mix in the finished product were really off putting. I added some white sugar to the dry mix because I like my pancake better to be a bit sweeter but they were very bland, even after I added cinnamon, chocolate chips and blueberries. Maybe buttermilk will solve the issues I had with the batter and the finished product? Maybe I will have to try them again with buttermilk instead of 2% milk. Other than that I like the idea of sheet pan pancakes. They are more convenient than traditional pancakes, that’s for sure.
Julie says
Will almond flour work in this?
Kath Younger says
I think it should but I haven’t tested it.
Kaitlin O'Shaughnessy says
I’m super confused by this. I followed the recipe exactly and after ten minutes it was still a pan of liquid. What did I do wrong?
Kath Younger says
Is it possible your oven wasn’t all the way to 450 degrees when you put them in? Are you using a metal sheet pan? I would just bake longer until the middle is set.