Sheet-Pan Pancakes

Imagine making fluffy pancakes for your whole family without standing over the stove flipping them one by one! These amazing sheet-pan pancakes are perfect for busy parents and anyone hosting brunch, plus you get four different flavors all at once.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Additional Time: 15 minutes, Total Time: 35 minutes, Serves: 12 people.

Nutrition Profile: Nut-Free, Soy-Free, Vegetarian, Low-Calorie.

Nutrition Facts (per serving): 316 Calories, 11g Fat, 48g Carbs, 9g Protein.

Ingredients You’ll Need

White whole-wheat flour: You’ll need 1⅓ cups of this healthier flour option. It gives you all the nutrition of whole wheat but with a lighter taste that kids will love!

All-purpose flour: Another 1⅓ cups of regular flour helps make these pancakes extra fluffy. This combo of flours is my secret for the perfect texture.

Baking powder: 2¼ teaspoons will make your pancakes rise beautifully. Make sure it’s fresh for the best puff!

Baking soda: You’ll need 1¼ teaspoons to work with the buttermilk. This duo creates those lovely air bubbles we all love.

Kosher salt: Just 1 teaspoon brings out all the sweet flavors. Don’t skip this – it makes everything taste better!

Low-fat buttermilk: 3 cups of this tangy goodness makes the pancakes tender and gives them that classic pancake flavor.

Large eggs: You’ll need 3 eggs to bind everything together. Room temperature eggs mix better, so take them out early if you remember!

Pure maple syrup: 1 tablespoon goes in the batter, plus ½ cup for serving. Real maple syrup makes such a difference in taste!

Unsalted butter: ¼ cup melted butter adds richness. Let it cool slightly before mixing so it doesn’t cook the eggs.

How to Make Sheet-Pan Pancakes

Step 1: Preheat your oven to 500°F and coat an 18-by-13-inch rimmed baking sheet with cooking spray. Make sure you get all the corners covered!

Step 2: Whisk the white whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt together in a large bowl. In a separate medium bowl, whisk the buttermilk, eggs, and 1 tablespoon maple syrup until smooth.

Step 3: Pour the wet ingredients into the dry ingredients and whisk until just combined. Gently whisk in the melted butter – don’t worry if the batter looks lumpy, that’s perfect! Let it rest for 5 minutes while you prep the toppings.

Step 4: Put the peanut butter in a small microwave-safe bowl and heat for about 25 seconds until it’s nice and drippy. In another small bowl, whisk the cream cheese and sugar until smooth and creamy.

Step 5: Spread the batter evenly on your prepared baking sheet. Now comes the fun part – drizzle the warm peanut butter over the upper left quarter and swirl it with a toothpick, then top with banana slices.

Step 6: Sprinkle chocolate chips over the upper right section, raspberries over the lower left, and blueberries over the lower right. Drop small dollops of the cream cheese mixture over the blueberry section.

Step 7: Put the pan in the oven and immediately turn the temperature down to 425°F. Bake for 14-16 minutes until golden brown and a toothpick comes out clean from the center.

Step 8: Cut into 12 pieces and serve warm with the remaining maple syrup. Everyone gets to pick their favorite section!

Easy and Quick Sheet-Pan Pancakes Version

Want to make this even simpler? You can use 2⅔ cups of pancake mix instead of making the batter from scratch! Just add the buttermilk, eggs, and melted butter according to the package directions. The toppings stay exactly the same, and you’ll save about 10 minutes of prep time.

Serving Ideas

This makes a complete brunch meal that everyone will love! Serve with crispy bacon or breakfast sausage on the side. Fresh fruit salad and some good coffee make it feel like a special occasion.

Storage

Store leftover pancakes in the fridge for up to 3 days in an airtight container. To reheat, pop them in a 350°F oven for 5-7 minutes, or microwave individual pieces for 30-45 seconds until warm.

Substitutions

No buttermilk? Mix 3 cups regular milk with 3 tablespoons lemon juice and let it sit for 5 minutes. You can swap the peanut butter for almond butter or sunflower seed butter. Any fresh or frozen berries work great too!

Pro Tips

Don’t overmix: Lumpy batter makes fluffier pancakes, so stop mixing as soon as everything is combined.
Room temperature ingredients: They mix together much better and create a smoother batter.
Prep your toppings first: Have everything ready before you spread the batter so you can work quickly.
Use parchment paper: If you don’t have cooking spray, line your pan with parchment for easy cleanup.

FAQs

Can I make this ahead of time?

You bet! You can mix the dry ingredients the night before and store them covered. Mix the wet ingredients in the morning and combine everything when you’re ready to bake. The whole thing bakes so quickly that it’s really best served fresh from the oven.

What if I don’t have such a large baking sheet?

No worries! You can use two smaller 9×13 pans and divide the batter between them. Just adjust the baking time to about 12-14 minutes and keep an eye on them.

Can I freeze these pancakes?

Sure! Let them cool completely, then wrap individual pieces in plastic wrap and freeze for up to 2 months. Toast them straight from frozen in your toaster or toaster oven until heated through.

What if my family doesn’t like one of the toppings?

That’s the beauty of this recipe – you can customize each section! Try chopped strawberries, mini marshmallows, crushed graham crackers, or even a sprinkle of cinnamon sugar instead.

I hope your family loves these sheet-pan pancakes as much as mine does! They’ve made our weekend brunches so much easier and way more fun. Let me know which flavor section was the biggest hit at your table – I love hearing about your cooking adventures!