sheet pan pancakes

Lemon Blueberry Buttermilk Sheet Pan Pancakes – essentially a giant pancake baked in the oven – is the most genius way of making pancakes!

Lemon Blueberry Buttermilk Sheet Pan Pancakes

Cooking spray

all-purpose flour

white whole wheat flour

sugar

baking powder

baking soda

salt

unsalted butter (melted and cooled slightly)

low-fat (1% buttermilk)

eggs

lemon

vanilla extract

blueberries

water

Confectioners’ sugar, pure maple syrup, honey, cream

Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).

Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.

In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.

Add the wet ingredients to the dry ingredients and whisk until just combined.

Do not overmix (or worry if there are some lumps).Gently fold in the blueberries with a spatula.

Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.

Bake, rotating the pan halfway through, until golden and set, about 15 minutes.

Let cool for 5 minutes in the pan.

Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.

Cut into 16 squares. Add toppings as desired and serve.

Cool completely before transferring to an airtight container.

To reheat from the fridge, microwave for 40 seconds, flipping halfway through.

To reheat from frozen, microwave for 45 seconds. Flip and cook for an additional 45 seconds, or until heated through.

MEAL PREP:

Yogurt Sheet Pan Pancakes with Mixed Berries are an easy breakfast or brunch for the holiday season or any time of the year. Set out all the toppings and let your family serve themselves.

Yogurt Sheet Pan Pancakes with Berries

all-purpose unbleached flour

Stonyfield Organic 0% plain yogurt

milk

unsalted butter (melted then cooled slightly)

mixed berries (blueberry, raspberry, blackberry)

berries

Move the oven rack to the middle position and preheat oven to 425 degrees F.

Spray a rimmed 18” x 13” sheet pan with cooking spray, this will keep the parchment in place.

Cut a piece of parchment paper to cover the bottom completely, about 16 x 20 inches. Place on the sheet pan and spray more oil on the parchment, and around the sides of the sheet pan.

In a medium bowl, whisk together dry ingredients (from flour to salt).

In another medium bowl, whisk together wet ingredients (from yogurt to vanilla) until thoroughly combined.

Transfer wet ingredients into the bowl with the dry ingredients and whisk until just combined.  Do not over mix (or worry if there are some lumps).

Gently fold in berries.

Pour the batter into the prepared baking sheet. Spread the batter evenly with a spatula then tap the sheet pan on the counter a couple times to settle the batter.

Bake for 15 to 17 minutes, rotating the pan halfway through.

Allow to cool for 5 minutes in the pan then, place a large cutting board over the top of the pan and flip the pancakes onto cutting board.  Cut into 16 squares and serve immediately.

These easy homemade Sheet Pan Pancakes make breakfast a breeze. Just a few ingredients and you can feed the whole family in 15 minutes!

Sheet Pan Pancakes

butter

buttermilk

Preheat the oven to 425°F. Take 2 tablespoons of the butter and brush it all over a half sheet tray, set aside.

In a medium-sized bowl, whisk together the rest of the butter, buttermilk, eggs, and vanilla until smooth, set aside.

In a large bowl, stir together the flour, sugar and baking powder.

Pour the wet mixture into the dry mixture.

Stir together until just combined and there are no dry streaks.

Spread the mixture on the sheet tray in an even layer.

Bake for 12-15 minutes until golden brown on top.

Slice and serve immediately with your favorite toppings like powdered sugar, butter, and maple syrup.

Sheet pan pancakes are a quick and easy breakfast. Serve for a party or make a batch to meal prep for the week.

Sheet Pan Pancakes with Berries

Bisquick pancake mix

berry mix (I

Preheat an oven to 425 degrees

Spray a baking sheet with cooking spray or...

Spray a baking sheet with cooking spray or line with nonstick alluminum foil.

In a large bowl, mix together the pancake...

In a large bowl, mix together the pancake mix and water

Spray a baking sheet with cooking spray and...

Spray a baking sheet with cooking spray and pour the pancake batter evenly. Add the berry mix evenly on to the batter.

Bake for 15-18 minutes or until golden brown

Oven baked on a sheet pan and made with einkorn flour. The perfect pancake recipe for a busy weekday morning or when you want something quick and easy on the weekend. Customize to your liking with various toppings or mix ins.

Baked Einkorn Sheet Pan Pancakes

all-purpose einkorn flour ((284 grams))

tsp baking powder

tsp baking soda

cinnamon

tsp salt

whole milk (or buttermilk

TB unsalted butter (melted,

TB pure maple syrup (or honey)

tsp pure vanilla extract

pecans

chocolate chips (sprinkle on top of batter before baking)

bacon

banana (sprinkle on top of batter before baking)

banana slices

chopped nuts

maple syrup

berry syrup

nut butter

whipped cream

parchment paper

large bowl

Preheat oven to 425F.

Line sheet pan and brush with butter.

Line a half sheet pan with parchment paper. Add one tablespoon of butter to the sheet pan and place in oven to melt. Once melted, remove from the oven and spread the butter evenly on the parchment paper.

Add dry ingredients to bowl.

Add the dry ingredients to a large mixing bowl and whisk to combine: flour, baking powder, baking soda, cinnamon, and salt.

Add wet ingredients.

Add remaining wet ingredients (not toppings or mix in ideas) and stir to combine, making sure not to over mix. Some lumps are fine.

Rest for 5 minutes.

Spread batter in pan.

Carefully spread the batter into the prepared pan.

Add mix ins desired.

Optional: Sprinkle any mix ins desired EVENLY on top (you don&#039;t have to add any mix ins for plain pancakes): chocolate chips, fruit (like banana or blueberries), nuts, etc. You can even make 4 separate “flavors” in the pan. Make sure the mix-ins are evenly spaced out. You don&#039;t want clumps of blueberries together as the batter may not fully bake in those spots. Don&#039;t overdue the mix ins, a little goes a long way. Also, avoid any mushy or super juicy fruit--this type of fruit is best used on top of the pancakes after baking.

Bake 12-15 minutes.

Bake for 12-15 minutes, until lightly golden brown in color and may show a few cracks.

Rest pancake.

Let the pancake rest in the sheet pan for 5 minutes before cutting and serving.

Store extras.

Store extra pancake pieces in the fridge or freezer in an air-tight container. Reheat in toaster oven or microwave or pack cold for lunches.

Here's what you need: pancake mix, eggs, milk, strawberry, blueberry, raspberry

Mixed Berry Sheet Pan Pancakes Recipe by Tasty

pancake mix

strawberry, sliced

blueberry

raspberry

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Pour pancake mix, milk, and eggs into a bowl and mix just until combined.

Pour batter onto a parchment-lined baking sheet and spread to the edges.

Place strawberry slices on top of the batter, followed by the blueberries and raspberries.

Bake for 15 minutes, or until golden brown.

Cut into squares and serve immediately, or freeze up to 1 month.

To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.

These sheet pan pancakes make breakfast on weekends a breeze! They’re easy to whip up and they’re freezer-friendly. Perfect for breakfast meal prep!

all-purpose flour (0.40)

Tbsp baking powder (0.18)

salt (0.08)

milk (0.30)

eggs (0.33)

Tbsp butter, melted (0.53)

tsp vanilla extract (0.30)

cooking spray

fresh strawberries, sliced

chocolate chips

peanut butter and fruit jam

Preheat the oven to 425°F. In a large bowl whisk together the flour, sugar, baking powder, and salt.

In the same bowl, add in the milk, eggs, melted butter, and vanilla extract. Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix.

Generously coat a 11x17-inch rimmed baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.

Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&amp;j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.

Place the sheet pan in the oven and bake for 18-20 minutes or until golden brown.

Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like. Enjoy!

Thin and chewy, I would not recommend this recipe. Mine turned out nothing like the beautiful photos.

A new fave and giving it a rave! It’s teaching the basics of cooking for my teen and reinforcing fractions!

I've made many stovetop pancakes over the years, so I was intrigued by this oven-baked version.  Unfortunately my family voted hard NO on this recipe.  I followed the directions exactly, was careful not to overmix, and baked it on the shorter side (18 minutes).  The results were...not exactly leathery, but chewy and tough.  Perhaps substituting buttermilk might have tenderized the batter somewhat?  I really wouldn't recommend this recipe to anyone.

What a great idea! Made the recipe as written with a plain section, a blueberry section, a chocolate chip section, and the best one which was bananas with pecans. Used my 1/2 sheet pan which is 12"x17" and it was so easy. Tasted good but a little boring and a little too thin, so next time will add buttermilk and make the recipe x1.25 so the result is a little thicker. Always tricky to figure out how to do more egg, so maybe an added egg yolk?

Nadia made a similar recipe on her Netflix show Time to Eat. I like your toppings ideas and I appreciate US measurements.

Got this in my email inbox with today's newsletter and instantly knew it'd be lunch! Made this with a banana section, pear section and Nutella section and it was so bomb! I especially loved the pear! At 18 minutes it was still a bit blonde so I turned on the top grill for a few minutes. So much easier than sitting at a frying pan for an hour!

No one presently in my house eats pancakes, but I sure wish I had this recipe/idea when I had a house full of hungry kids who loved them!!!!! This recipe plus oven baked bacon would have made weekend breakfast way  more fun.

Your next breakfast will be a breeze with these Sheet Pan Pancakes! Whip up the batter, pour it into a sheet pan, then be rewarded with piping hot fluffy pancakes for everyone! Set the table with your favorite toppings and enjoy the easy, relaxed morning you deserve.

all-purpose flour (all-purpose)

sugar (granulated)

salt (or

butter (melted, divided)

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Prep: Preheat the oven to 425℉. Brush a 17x11-inch baking sheet with 2 tbsp of the melted butter.

Make the batter: Whisk the flour, baking powder, sugar, and salt in a large bowl. In a separate bowl, whisk the milk, eggs, and the remaining melted butter together. Pour the wet ingredients into the dry ingredients and stir just until you see no more flour. It&#039;s okay to have some lumps.

Bake: Pour the batter into the prepared baking sheet and even out the top with a spatula. Top with your favorite toppings, such as berries, chocolate chips or any of the other toppings mentioned in this post. Transfer the sheet pan to the oven and bake for 12-15 minutes, or until the pancake is set and cooked through and golden brown on top.

Finish: Take the pancake out of the oven and let is rest for 1-2 minutes before slicing and serving. Serve with additional fruits and maple syrup.

https://content.jwplatform.com/videos/KExo59y1.mp4

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