Pioneer Woman’s Secret to Fluffy Pancakes: Just Use 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. (For another tasty pancake topping, click through for how to make brown sugar 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.
Overall, making a sheet pan pancake is a mouthwatering and mess-free way to whip up this breakfast staple — whether from scratch or using a boxed mix.
How to make sheet pan pancakes from scratch
Just like regular pancakes, sheet pan pancakes can be made using flour, sugar and other pantry staples. Ree Drummond’s simple from-scratch Sheet Pan Pancake 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 tablespoons unsalted butter
- 2 large eggs
- 2 ½ cups milk
- 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 2 tablespoons baking powder
- ¼ cup granulated sugar
- ½ teaspoon 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.
How to make sheet pan pancakes from a mix
For a speedier version of sheet pan pancakes that are still super yummy, reach for a boxed mix like Bisquick’s Original Pancake Mix (Buy from Walmart, $4.57). Then, follow this easy method shared on Tasty’s YouTube Channel before indulging in those tender and airy flapjack slices.
Bisquick Sheet Pan Pancakes
Ingredients:
- 4 cups pancake mix
- 4 eggs
- 2 cups milk
- Your favorite toppings like fruit, chocolate chips and/or cream cheese
Directions:
- Active: 10 mins
- Total time: 25 mins
- Yield: 4 to 6 servings
- Preheat oven to 425°F.
- Mix pancake mix, milk and eggs into bowl and until just combined. Pour batter onto a parchment-lined baking sheet and spread to the edges. Place toppings onto batter.
- Bake 15 minutes, or until golden brown. Cut into squares and serve immediately, or freeze slices in individual plastic bags up to 1 month.
To reheat: Place on microwave-safe plate and heat for 20 seconds per pancake on plate. Enjoy!
Our 5 favorite sheet pan pancake flavors
Out of the dozens of flavor combinations, our test kitchen shares five that work well when baked into a yummy sheet pan pancake. Adjust the measurements based on your taste preferences and then serve up this scrumptious and stress-free brunch dish!
1. Maple-Walnut Sheet Pan Pancake
Swap the full amount of sugar in from-scratch batter with maple syrup, and sprinkle the nuts onto the mixture before baking or add them once cooked. Drizzle each portion of the baked sheet pan pancake with extra syrup, if desired.
2. Berry-Citrus Sheet Pan Pancake
The bright, tart flavors of berries pair nicely with the zing and subtle sweetness of citrus zest. Simply add ½ to 1 tsp. of lemon or orange zest to the batter before pouring it into the baking sheet, then top with the fresh berries of your choice.
3. Banana-Chocolate Chip Sheet Pan Pancake
To whip a sheet pan pancake that’s fruity and decadent, top the batter with 1 or 2 sliced ripe bananas and 1 cup chocolate chips (any variety). While baking, the banana slices and chocolate chips will soften, creating the ultimate gooey texture that complements the fluffy pancake.
4. Bacon-Corn Sheet Pan Pancakes
Hungry for a sheet pan pancake with a savory twist? If so, try crumbling 6 slices of cooked bacon into the batter before stirring. Then, combine with ¾ cup thawed frozen corn kernels to create a salty, buttery and slightly sweet sheet pan pancake.
5. Autumn Spice Sheet Pan Pancakes
For a seasonal twist, sprinkle in 1½ tsp. of apple pie or pumpkin spice blend into the batter. This small addition delivers on big flavor as it gives the pancake an aromatic and earthy taste.
Craving more easy breakfast ideas? Test out these appetizing recipes:
Chef Reveals the Surprise Secret to Fluffy Scrambled Eggs — And It’s So Easy
Muffin Mix Pancakes Are the 3-Ingredient Secret to a Deliciously Easy Breakfast
Love Bacon That Has All the Crunch Without the Crumble? Us Too! Here’s the Secret
