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
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!
- Maple syrup – for just a tablespoon of sweetness
- Vanilla extract
- Unsalted butter – this adds a richness. I bet subbing pumpkin would work too!
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.
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
- 18" x 13" half sheet pan
- Parchment paper
- 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
- 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.