Description
Deliciously soft and fluffy sheet pan pancakes that are oven-baked to perfection, making breakfast easier and ideal for serving a crowd. This recipe offers versatile options for toppings and flavors, perfect for busy mornings or family gatherings.
Ingredients
Scale
Dry Ingredients
- 250 g all-purpose flour (2 cups, spooned and leveled)
- 40 g confectioner’s sugar (⅓ cup, spooned and leveled)
- 75 g cornstarch (⅔ cup, spooned and leveled)
- 23 g baking powder (4½ tsp)
- ¾ tsp sea salt (use less if using table salt)
- OR 410 g homemade pancake mix
Wet Ingredients
- 2 large eggs (or 3 small eggs)
- 500 ml buttermilk (2 cups)
- 1.5 tsp vanilla extract
- 75 g (5 tbsp) melted butter for batter
- 45 g (3 tbsp) melted butter for brushing
Instructions
- Prepare the pan: Line an 18″ x 13″ sheet pan with parchment paper and brush the bottom with 1 tbsp butter or more to prevent sticking.
- Preheat oven: Set your conventional oven to 425°F (218°C) to get ready for baking.
- Mix dry ingredients: Sift all dry ingredients into a large bowl, or add homemade pancake mix if using.
- Combine wet ingredients: In a jug, whisk together the eggs, buttermilk, vanilla extract, and 75 g melted butter until well combined.
- Mix batter: Pour wet ingredients into the dry mix and stir until just combined. Some small lumps should remain; avoid over-mixing.
- Spread batter: Pour the batter into the prepared sheet pan and spread evenly with an offset spatula. Gently shake the pan to level the batter without deflating it.
- Add toppings: Add any desired pancake toppings before baking.
- Bake: Place the pan on the rack just above the oven center and bake for 5–7 minutes. Check at 5 minutes; the pancakes are done when the center is springy and a toothpick comes out clean or with dry crumbs.
- Prepare for broiling: Remove pancakes from oven and switch to broil setting. Brush the surface liberally with the remaining 3 tbsp melted butter.
- Broil: Broil the pancakes for 1–2 minutes with the oven door slightly ajar. Rotate the pan as needed for even browning. Watch carefully to avoid burning.
- Slice: Remove from oven once golden brown and cut the hot pancakes into 8 large, 12 medium, or 16 small portions.
- Serve: Serve warm with maple syrup, pancake syrup, or toppings of your choice.
Notes
- These sheet pan pancakes are incredibly soft, light, and fluffy, perfect for large groups or busy mornings.
- Use weight measurements for consistent and accurate results.
- Keep an eye on the pancakes during broiling, as they can burn quickly.
- Makes 8 large, 12 medium, or 16 small slices.
- Great for novice bakers—simple and versatile with customizable toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 199 kcal
- Sugar: 5 g
- Sodium: 97 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 48 mg
