This recipe for sheet pan pancakes is perfect for feeding a crowd, yielding 10 servings. You can serve the pancakes warm out of the oven in about 40 minutes. They’re great served with a dollop of Greek yogurt and a drizzle of maple syrup. Alternatively, brush them with melted butter and sprinkle with powdered sugar.
Ingredients for Sheet Pan Pancakes
The ingredients you’ll need for these fluffy sheet pan pancakes are:
- 4 cups all-purpose flour
- ½ cup sugar
- 2 tablespoons baking powder
- 1 tablespoon baking soda
- 2 teaspoons salt
- 4 cups milk
- 2 tablespoons apple cider vinegar
- 2 sticks melted butter
- 4 eggs
- 2 cups blueberries (fresh or frozen)
- Maple syrup (for serving)
- Greek yogurt or whipped cream (for serving)
Directions to Make Sheet Pan Pancakes
It takes about 15 minutes of active preparation plus about 25 minutes to bake these fluffy sheet pan pancakes. Before you begin, you’ll need to preheat your oven to 475°F. You’ll also need to have one or two 18-by-13-inch sheet pans at the ready, depending on the pancake thickness you desire. If you use one sheet pan, the thickness is more akin to coffee cake. This recipe yields 10 servings.
The eight steps to make these sheet pan pancakes are:
1. Preheat the Oven to 475°F
Before you begin mixing the pancake batter, preheat your oven to 475°F.
2. Mix the Dry Ingredients
Add all the dry ingredients to a large mixing bowl. Stir to combine and create a shallow well in the center. This will allow for easier mixing when you add the wet ingredients.
3. Whisk the Wet Ingredients
In another mixing bowl, combine the wet ingredients. Whisk briskly until a light foam appears on the top. Make sure the melted butter isn’t too warm so as to not scramble the eggs.
4. Combine the Wet and Dry Ingredients
Pour the wet ingredients into the shallow well you created in the dry ingredients. Mix the pancake batter until it’s just combined. Once this is complete, set the bowl aside.
5. Prepare the Sheet Pan and Pour in the Batter
Lightly spray an 18-by-13 inch sheet pan with cooking spray and pour in the pancake batter. The batter should be just a little below the edge of the pan. Make sure it’s not too close to the top so it doesn’t overflow when you add the berries in the next step.
Note: If you don’t want your sheet pan pancakes to be as thick, you can split the batter evenly between two 18-by-13 inch sheet pans. If you do this, you may need to add more blueberries to make sure there is enough to split between the two sheet pans. You may also need to adjust the cooking time.
6. Evenly Distribute the Blueberries on the Batter
Once you’ve added the batter to the pan, the next step is to evenly distribute the blueberries on top of the batter. You can add as few or as many blueberries as you prefer. Keep in mind, the more blueberries you add to the batter the longer it will take to bake and vice versa.
7. Bake the Sheet Pan Pancakes
Carefully place the sheet pan in the preheated oven and immediately reduce the temperature to 400°F. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the sheet pan comes out clean. Make sure to rotate the sheet pan halfway through baking. Keep in mind, you might need more or less baking time, depending on your elevation and the amount of blueberries you add. Watch the pancakes closely to avoid burning.
8. Slice and Serve the Pancakes
After the pancakes are finished baking, slice them and serve while still warm. I enjoy serving them with a dollop of Greek yogurt or whipped cream and a drizzle of maple syrup. Alternatively, you could brush them with melted butter and sprinkle powdered sugar on top.
Wrap Up
When you need to feed a crowd, this sheet pan pancake recipe is a great choice since it yields 10 servings. It’s also a great make ahead recipe, as the pancakes store and freeze well for enjoyment in the future. While this recipe uses blueberries, other berries also work well. Plus, you can use fresh or frozen berries. I choose fresh berries when they’re in season and frozen berries the rest of the year.
If you have thoughts or suggestions about this recipe, please leave a comment. We always enjoy engaging in conversation. Bon appétit!