Sheet Pan Pancakes – the fastest way to make pancakes! Topped with bananas and chocolate and baked to fluffy squares, these pancakes are a must for a weekend breakfast.
I have a new kitchen hack, a shortcut that makes breakfast a breeze. No more standing by the stove and flipping pancakes. You can bake your pancake batter in a large sheet pan in just 14 minutes! Top with fruit, chocolate or whatever you like and bake into fluffy squares. Stack up on a plate and drizzle with maple syrup and watch them disappear.
I make pancakes each Sunday. My kids always get excited the night before. I have a fail-proof recipe for thick and fluffy pancakes that my whole family loves. Now I have a new way to cook them! Enter Sheet Pan Pancakes.
- all-purpose flour
- baking powder
- baking soda
- buttermilk (see my homemade substitution)
- vanilla extract
How to make Sheet Pan Pancakes?
- Prepare batter as usual, but instead of cooking it on a griddle pan, pour it onto a parchment paper-lined baking sheet.
- Add topping is desired and bake in the oven for about 15 minutes.
- Once done, cut the giant pancake into squares, stack them up on plates and serve with maple syrup or warmed up peanut butter. So delicious!! Or cool completely, place in a Ziploc bag and freeze for later.
- any fresh fruit
- chopped nuts
- shredded coconut
- fruit syrups
How to make them for a crowd?
If you have a crowd to feed, make two sheets with doubled batter. Let everyone choose toppings and make it a fun breakfast or brunch event. One sheet pan makes enough pancakes for 4 to 5 people (depending on if you are feeding adults or children).
More easy breakfast ideas:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Sheet Pan Pancakes are the fastest way to make pancakes! Topped with bananas and chocolate and baked to fluffy squares, these pancakes are a must for a weekend breakfast.
- 1 cup all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup + 2 Tablespoons half and half see note
- 1 Tablespoon apple cider vinegar
- 1 large egg
- 2 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 banana sliced
- 1/4 cup chocolate chips
- Preheat oven to 425 degrees F. Line a large 13" x 9" rimmed sheet pan with parchment paper. Set aside.
In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda and salt).
- In a measuring cup, combine half and half and apple cider vinegar. Stir few times and let sit 2 to 3 minutes. It should thicken up and half and half should sour. You just made buttermilk.
- Add egg, oil and vanilla to buttermilk mixture. Whisk until smooth.
- Add the wet ingredients and chocolate chips to dry ingredients and stir to combine. Do not overmix.
- Spread the batter onto prepared baking sheet. Top with slices of banana and chocolate chips.
- bake for 13 to 15 minutes. The top should be golden and dry.
- Remove from oven and let cool.
- Cut into squares and serve with maple syrup or warmed up peanut butter.
- You can freeze cooled squares in a ziploc bag for up to 1 month. Thaw out and reheat in microwave.
- Half and half is a mixture of equal parts of whole milk and light cream. It is in my opinion the best for making homemade buttermilk, that makes pancakes thick and fluffy. You can use whole milk in it's place but the pancakes won't rise as much.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.