Pioneer Woman’s Secret to Golden and Fluffy Pancakes: Bake Them in a Sheet Pan—No Flipping Needed
Bonus: You can bake up multiple flavors at once—and cleanup is a breeze
When your hungry crowd is craving a stack of fluffy pancakes doused with maple syrup, nothing else will do. Only trouble is, most pancake recipes call for spooning out messy batter and flipping flapjacks all morning long. That’s why we’re in favor of ditching the skillet and hot stove for an all-in-one tool: a sheet pan. Making one giant pancake in a baking sheet allows you to cook multiple servings at once, no constant flipping or pouring necessary. This kitchen tool also works wonders for creating pancakes that are evenly browned, crispy and fluffy. Plus, cleanup is a breeze since the tray is either greased or lined with parchment to prevent stuck-on pancake bits. Keep reading to learn how to make delicious sheet pan pancakes the next time you’re making breakfast for a crowd!
Why a sheet pan works better than a skillet for pancakes
Cooking pancakes in a baking sheet rather than a skillet may not sound ideal at first. The browned, crisp exterior of pancakes is what makes them so delicious—wouldn’t a sheet pan completely change the texture? The short answer is yes, but it might be a welcome change. That’s because the wide surface area of a sheet pan allows the pancake batter to rise more. This produces a single pancake with a fluffier interior and browner exterior compared to traditional pancakes. (Click through for another delicious sheet pan recipe, better known as “grandma pizza”.)
When serving the sheet pan pancakes, another perk you’ll notice is each slice absorbing more maple syrup compared to a single flapjack. This is thanks to the large pancake having a light and spongy texture that sops up thick syrup.
Even better, you can arrange toppings in different areas of the baking sheet to create multiple flavors in one. For instance, pour chocolate chips onto the left side, sprinkle blueberries or strawberries in the middle and layer banana slices on the right. Before you know it, you’ll have three different sets of pancakes in record time. Watch Food Network’s video below to see how to divide the pancake based on toppings.
How to make sheet pan pancakes
Just like regular pancakes, sheet pan pancakes can be made using flour, sugar and other pantry staples. Ree Drummond’s simple from-scratch recipe is a perfect choice for mornings when you want to take your time and prepare a tasty treat using various flavors.
Sheet Pan Pancake
Ingredients:
- 8 Tbs. unsalted butter
- 2 large eggs
- 2½ cups milk
- 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 2 Tbs. baking powder
- ¼ cup granulated sugar
- ½ tsp. kosher salt
- 6 Tbs. unsalted butter, divided
Optional toppings:
- 1 cup fresh blueberries (frozen will stain the batter and make it more watery)
- 1 cup sliced strawberries (sliced frozen strawberries are okay)
- 1 cup chocolate chips
- Maple syrup, for serving
Directions:
- Active: 15 mins
- Total time: 35 mins
- Yield: 6 servings
- Preheat oven to 400°F.
- Grease sheet pan with 2 Tbs. butter. (Ideal sheet pan dimensions: 18 by 13 inch half sheet pan)
- Mix eggs, milk, vanilla in bowl or blender. Gradually add in flour, baking powder, sugar, and salt. Melt 4 Tbs. butter and blend everything until just combined.
- Pour mix into sheet pan. Sprinkle on toppings, if desired.
- Bake 20 minutes or until golden brown. Brush top with remaining butter. Serve in slices with a drizzle of maple syrup.
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