Basic Sheet Pan Pancakes | Eggless Recipe

This is the basic recipe to make Sheet pan pancakes. Add any of your family favorite toppings to customize to make your own creation. Great to feed a crowd.

My kids love pancakes and waffles. I make them every other weekend and I am always looking for new recipes to try. So when I saw this idea to make pancakes in a sheet pan in NYTimes, I was literally bowled over.

This recipe saves so much time making breakfast on the weekends. No more standing at the stove, just mix the batter and bake in the oven until golden and delicious. This has become our latest go-to recipe for weekend breakfast.

What do you need?

Ingredients for these pancakes is very similar to regular ones. But this is an eggless pancake recipe, so except for eggs you have all the other ingredients. Here's the list of things you would need:

• Flour - all purpose flour is traditionally used, but I add whole wheat pastry flour in 50:50 ratio - this adds some fiber and protein to the pancakes.
• Leavener: baking Powder & baking soda - helps in making the pancakes fluffy.
• Dairy:
  • Buttermilk - gives a nice tangy flavor and also reacts with the leavener to make soft and fluffy pancakes.
  • Milk - adds richness and makes them moist and delicious.
  • Butter - adds flavor and personally I think butter makes everything better.
• Toppings & Add-ins: This is your chance to impress. Add chocolate chips, sliced banana, berries, chopped nuts etc etc. Sky is the limit here. Also you can choose to top only half of the sheet pan and leave the other half bare. Or top in sections, mix and match toppings to please everyone in the family.

How to Make?

Dry ingredients are processed with cold, chopped butter to form a lumpy, biscuit-like mixture. Wet ingredients are added to think and mixed until just combined. This process cuts down on gluten formation and results in fluffy soft pancakes. Here are the steps to make these sheet pan pancakes:

1. Preheat the oven to 450°F. Lightly spray a large baking sheet (13"x8") with cooking spray, line with parchment paper and spray again. Set aside.
2. In a large measuring cup or a medium size mixing bowl, combine milk, buttermilk. Whisk well and set aside.
3. In a food processor, combine flour, baking powder, baking soda, salt and sugar - pulse until combined.
4. Add the cubed, chilled butter and pulse until a coarse, sand like mixture forms.
5. Remove the flour mixture into a large mixing bowl; add the wet ingredients and mix until just combined. Set aside for 5 minutes.
6. After 5 minutes, stir the batter once and pour onto the prepared baking sheet and smooth the top with a spatula
7. Bake in the preheated oven for 12~15 minutes or until a cake tester inserted into the center comes out clean.

Taste Test:

The pancake fluffed up beautifully and it was soft and delicious. My kids loved it a LOT. I added mini chocolate chips on half of the sheet pan and left the other half bare for the adults.

Top Tips

Here are my top tips:

• Recipe can easily be made vegan:
  • substitute milk and buttermilk with any non dairy milk (unsweetened oat and almond are my favorite) mixed with apple vinegar. So in the recipe use 4 cups of non dairy milk + 1tbsp apple cider vinegar. Whisk and set aside to curdle.
  • Butter can be easily subbed with vegan butter or ½ cup of vegetable oil.
  • Everything else remains the same.
• If you want to make this recipe even easier, then make the sheet pan pancake with store bought pancake mix like bisquick or kodiak (my favorite brand). Store bought mixes only need milk and/ or egg. So follow the instructions on the package and bake on the sheet pan instead of cooking on stove.
• Leftovers: Let the leftovers cool completely, then place them in a ziplock bag and freeze for up to 2 months. Warm in the microwave before serving.

You might also like

Here are a few more pancake recipes that you might like:

Sheet Pan Pancakes

This is the basic recipe to make Sheet pan pancakes. Add any of your family favorite toppings to customize and make your own. Great to feed a crowd.

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Resting Time:: 5 minutes mins

Total Time: 40 minutes mins

Course: Breakfast, brunch

Cuisine: American

Servings: 6 Servings

Ingredients

1x2x3x

• 1½ cups Buttermilk, straight from the fridge
• 1½ cups Whole or 2% Milk, straight from the fridge
• 3 cups All purpose Flour*
• 3 tbsp Sugar
• 2 tsp Baking Powder
• ¾ tsp Baking Soda
• ¾ tsp Salt
• ½ stick Cold Unsalted butter, cut into ½" cubes
• ½ cup Mini Chocolate Chips*

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Instructions

• Preheat the oven to 450°F. Lightly spray a large baking sheet (13" x 8") with cooking spray, line with parchment paper and spray again. Set aside.
• In a large measuring cup or a medium size mixing bowl, combine milk, buttermilk. Whisk well and set aside.
• In a food processor, combine flour, baking powder, baking soda, salt and sugar - pulse until combined.
• Add the cubed, chilled butter and pulse until a coarse, sand like mixture forms.
• Remove the flour mixture into a large mixing bowl; add the wet ingredients and mix until just combined. Set aside for 5 minutes.
• After 5 minutes, stir the batter once and pour onto the prepared baking sheet and smooth the top with a spatula. Sprinkle with your choice of toppings.
• Bake in the preheated oven for 12~15 minutes or until a cake tester inserted into the center comes out clean.
• (Optional Step) To get a golden brown top, turn on the oven to broil for 1~2 minutes.
• Let cool slightly before cutting into squares and serving. Serve warm with maple syrup.

Notes

• I use 2 cups all purpose flour combined with 1 cup whole wheat or whole wheat pastry flour.
• Substitute chocolate chips with chopped nuts, sliced banana, strawberries or blueberries.
• Optional Step: To get a golden brown top, turn on the oven to broil for 1~2 minutes.
• Recipe can easily be made vegan:
  • substitute milk and buttermilk with any nondairy milk (unsweetened oat and almond are my favorite) mixed with apple vinegar. So in the recipe use 4 cups of nondairy milk + 1tbsp apple cider vinegar. Whisk and set aside to curdle.
  • Butter can be easily subbed with vegan butter or ½ cup of vegetable oil.
  • Everything else remains the same.
• If you want to make this recipe even easier, then make the sheet pan pancake with store bought pancake mix like bisquick or kodiack (my favorite brand). Store bought mixes only need milk and/ or egg. So follow the instructions on the package and bake on the sheet pan instead of cooking on stove.
• Leftovers: Let the leftovers cool completely, then place them in a ziplock bag and freeze for up to 2 months. Warm in the microwave before serving.

Nutrition

Calories: 350kcal

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