meal — kid-approved

Sheet Pan Pancakes

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prep time 10 minutes
cook time 20-25 minutes
yield 24-32 servings

Overview

Finally, a solution to busy weekday mornings when the kids are clamoring for pancakes but the clock says otherwise! These are made in a sheet pan right in the oven, which means very little hands-on time and the opportunity to try as many as four different pancake flavors in one batch! Whether blueberry or cinnamon swirl is the order of the day, these sheet pan pancakes are sure to please everyone.

BY:Five Marigolds

Ingredients

For the batter:

  • 2 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 Nellie's Free Range Eggs, whisked
  • 2 3/4 cups buttermilk (or 2 3/4 cups whole milk plus 2 2/3 tablespoons lemon juice)
  • 2 tablespoons Nellie's Free Range Unsalted Butter, melted
  • 1 teaspoon vanilla extract

For the mix-ins:

  • 1/2 cup blueberries
  • 1/2 cup strawberries
  • 1/2 cup mini chocolate chips
  • 2 teaspoons light brown sugar
  • 1 teaspoon cinnamon
  • Confectioners sugar for topping

Directions

To make the batter:

  • Preheat oven to 425F. Line a large bar pan (approximately 10.5" x 15.5") with parchment paper extending over the edges.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • To the dry ingredients, whisk in eggs, buttermilk, melted butter, and vanilla until just combined. Batter will be slightly lumpy.

To add the mix-ins:

  • If making one type of pancake with all mix-ins, simply fold berries, chocolate chips, brown sugar, and cinnamon into batter and pour into lined pan.
  • If making separate flavors, pour batter into lined pan and visually divide pan into four quarters. Sprinkle toppings of choice onto each quarter (see photo).
  • Place pan in oven and bake 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Cut into squares or rectangles with a knife or pizza cutter and serve with confectioners sugar and your favorite toppings!

Notes:

Because you're baking these pancakes in a sheet pan, the batter and final product is on the dense side, which means it's the perfect grab-and-go breakfast for school mornings. It's also great for packing in lunchboxes!

Pressed for time? Prepare the pancake batter using 4 cups of any pancake mix of your choice combined with 2 cups milk and 4 eggs.

Freeze leftovers in a plastic bag, using parchment paper between layers. Microwave individual pancakes for a few seconds each for quick a hot breakfast or add to a lunchbox: the pancakes will thaw by lunchtime!

Need more ideas for your mix-ins? Try blackberries, raspberries, peaches, thinly sliced apples and cinnamon, sliced bananas with peanut butter swirled into the batter, lemon juice and poppyseeds, nutella, or jam. Here are some of our favorite combinations:

  • Pumpkin swirl: combine 2 tablespoons pumpkin puree with 2 tablespoons softened cream cheese and 1 tablespoon confectioners sugar. After you pour batter into pan, drop pumpkin mixture in by the spoonful and swirl throughout batter using a chopstick or skewer. Top with cinnamon and and nutmeg before baking.
  • Double chocolate: add 2 teaspoons cacao powder and 1/2 cup mini chocolate chips to batter before pouring into pan.
  • Cinnamon swirl: reserve 2 tablespoons batter and combine with 2 tablespoons light brown sugar and 1 teaspoon cinnamon. Pour remaining batter into pan, then drop cinnamon mixture in by the spoonful and swirl throughout batter using a chopstick or skewer.
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Comments Reviews

KorieAugust 04, 2020

425 is waaay too hot. They burned to a crisp so quickly. What a joke. Thanks for wasting my morning, Nellie's

Nellie's

We are so sorry this recipe gave you trouble, Korie and would love to help you troubleshoot. Some reasons this may have happened could be due to the size of the pan used, the reading of your oven thermometer, oven rack positioning, or how long the pancakes baked for. We're happy to further assist if you would like to send us an email at [email protected] If not this recipe, we hope you will give some of our other recipes a try!

KellyMay 30, 2020

Misread the size of pan and baked it in a 9x13” Pyrex using almond milk. For anyone who wants to use that size bakeware, cut the recipe in half. We were literally cutting the bars in half they were so thick and dense. 😂 They tasted fine but were very heavy.

Nellie's

Glad you still enjoyed them, Kelly! Sometimes you just have to improvise.

KateMay 30, 2020

24-32 servings? Seems like a typo

Nellie's

Hi Kate--you should be able to get 24-32 squares/servings out of this recipe depending on the size pan used and how big you want to cut the squares. We hope you enjoy!

Katie May 28, 2020

Could I do this with 1 or 2% milk and lemon juice instead of whole milk? I don’t have buttermilk.

Nellie's

Great question, Katie. We haven't tried with anything less than whole milk but imagine anything lighter could result in a batter that's just a bit too thin. We welcome you to give something different a try and let us know how it comes out. (Tip: if you have any cream you might be able to fatten the milk up with to get it to mock whole milk, that could work too)

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