Mmmm Breakfast is a breeze with these delicious hot, light, and fluffy pancakes topped with berries and chocolate all made in a sheet pan! These Sheet Pan Pancakes are perfect for a crowd, brunch, or breakfast meal prep!
Where are my sheet pan recipe lovers? *raises her hands* I LOVE making sheet pan meals whether it’s for breakfast, lunch or dinner.
Let’s face it – we’re busy. Our lives are often chaotic whether we’re working or retired. It’s like there is always something that is pressing and needs our attention right away.
That’s my life and has been that way for decades. But for me, that’s how I function. I like being busy.
But that doesn’t mean I slack on food. Oh no, never! Obviously, food is a huge part of my life but even I get so busy that I need a meal that is easy and can either:
- feed a crowd
- have for meal prep
- require as little clean up as possible
Sheet Pan Pancakes To The Rescue!
No longer do you have to stand at the stove slaving over multiple pans trying to make a million different varieties.You can simply make it all in 1-2 sheet pans and create individual sections/rows of flavors!
Grab Your Ingredients
- Dairy – Milk, sour cream, melted butter
- Eggs
- Flour
- Leavening agents
- Salt
- Vanilla
- Toppings – in this case, I went with blueberries, chocolate chips, and strawberries
Pancake Prep Work
- Preheat the oven to 350F
- Brush your rimmed baking sheet(s) with melted butter.
*If your pans are not non-stick, also add parchment paper and brush the parchment with melted butter
For my pans, I used 2 LloydPans 12x4x1.5″ Long Pans as they make a bit thicker pancake AND they are PERFECT for pizza!!!
Make The Pancake Batter
- To a large bowl, combine the sour cream, sugar, and vanilla.
- Next, add in the milk and whisk.
- Add in the eggs and whisk until blended.
- To the milk mixture, add in the flour and gently whisk/mix until combined.
Do not overmix or whisk! You do not want to form gluten strands otherwise your pancakes will be tough and chewy!
- Add in the melted butter and stir until combined.
Your batter is OK to have a few small lumps or streaks of flour. You do not want to overmix it.
- To the prepared pan(s), fill the batter up halfway. If you go any further you risk the pancake overflowing in the oven.
- Next, add your toppings and, if desired, sprinkle with coarse sanding sugar.
- Bake for 8-18 minutes or until golden and a cake tester comes out with little to no crumbs
The Coarse sanding sugar adds a bit of a crunch to the top as well as a light sweetness. Plus it makes a beautiful presentation when served!
Chef’s Tip about Baking Times
The time on this recipe varies due to the size of the pan. My Long Pans are deeper so they took close to 18 minutes to cook entirely through. Whereas a smaller depth but larger size pan (12×16″) would take less time as it’s more shallow.
The best advice is to test the pancake around the 8-minute mark and adjust your time accordingly.
Let it cool for a few
I know it’s hard to resist but trust me, you’re going to want to let the pancake rest in the pan for a few minutes.
Think of it like when you bake a cake. You don’t dump it out of the pan right away, right? If you did it would break and or crumble. The same principle applies here.
Obviously the deeper the pancake, the longer you’ll have to let it rest in the pan. For mine I let it rest about 12 minutes before I dove into it!
Just let it rest in the pan for a few and then, slice and serve using a large flat spatula.
Serving Suggestions
What’s a pancake without pure maple syrup, right?
But don’t forget about whipped cream, confectioners’ sugar, cocoa powder, or a specialty sauce!
The Blueberry reduction in this recipe would be AMAZING!
And this Strawberry Reduction is EPIC!!!
How to Store Leftover Pancakes
- Slice up into portions, place a piece of parchment or wax paper between each slice, and place it in an airtight container in the fridge.
- You can also do the same as above but freeze in a freezer-safe container
How to Reheat Leftover Pancakes
- Preheat the oven/toaster oven to 350F and line a baking sheet with parchment.
- Heat for 8-10 minutes or until warmed through.
NEVER, EVER MICROWAVE – you’ll get mush!
Recipe Substitutions and Additions
- Milk – buttermilk, almond milk, soy
- Sour Cream – Greek yogurt
- Fruit – any berry or bananas
- Chocolate Chips – butterscotch or peanut butter chips
Additions
- Toasted nuts
- Peanut butter swirls
- Nutella
- Coconut
- Marshmallows
- …be creative!
Looking for other Sheet Pan & Crowd Favorite Recipes?
-
Sheet Pan brown sugar pork tenderloin with Hasselback potatoes and stuffed mushrooms
-
6 Gourmet Toasts
-
Sheet Pan Lemon Dijon Salmon & Veggies
-
Smashed Avocado & Microgreens Crostini
-
Sheet Pan Teriyaki Chicken & Vegetables
-
Sheet Pan Smoked Kielbasa with Herbed Potatoes and Green Beans
-
Pizza Stuffed Potato Skins
-
Ultimate Charcuterie Board!
Sheet Pan Pancakes
Breakfast is a breeze with these delicious hot, light, and fluffy pancakes topped with berries and chocolate all made in a sheet pan! These Sheet Pan Pancakes are perfect for a crowd, brunch, or breakfast meal prep!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Category: Breakfast, pancakes, Sheet Pan
- Method: oven
- Cuisine: breakfast, meal prep
Ingredients
Batter
- 1 cup of milk
- 1/2 cup sour cream
- 2 Xl egg, room temp
- 1 1/2 teaspoon Rodelle vanilla
- 1/3 cup white sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoon melted unsalted butter, cooled
Toppings
- 3/4–1 cup fresh blueberries dusted with a sprinkle of flour
- 3/4–1 cup chocolate chips dusted with a sprinkle of flour
- 3/4–1 cup sliced strawberries dusted with a sprinkle of flour
Additional
- 1–2 tablespoon melted unsalted butter for pan(s)
- Coarse Sanding Sugar
Instructions
- Preheat the oven to 350F and brush 2-12x4x1.5” Lloydpans Long Pans with butter or a 12×16” rimmed baking pan. If not using a non-stick pan also line with parchment and brush the parchment with butter as well.
- In a bowl, whisk together the flour, soda, powder, and salt; set aside. In a larger bowl, add the sour cream, vanilla, and sugar; whisk until combined. Next, add in the milk and whisk. Lastly, add in the eggs and whisk until incorporated.
- To the milk mixture, add in the flour mixture and mix together until just combined. Do not overmix. A few streaks is ok but no clumps. Add in the melted butter and stir just until blended in.
- To your prepared pans add the batter until it reaches halfway up the side of the pan. In 3 rows or columns, add the coated blueberries (minus the flour) overtop one row/column. Next, add the coated chocolate chips (minus the flour) overtop the second row/column. Last, add the coated strawberries (minus the flour) overtop the third row/column. If using, sprinkle the fruit and batter with coarse sanding sugar.
- Place the pan(s) in the oven and bake for 8-18 minutes (this will depend on how high your pan and batter is in your pan) or until cooked through and slightly golden brown. Test with a cake tester. It should be moist but no crumbs on the tester.
- Remove from the oven and allow to cool for a couple of minutes before slicing and serving. Store leftovers in the fridge, covered.
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