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Sheet Pan Pancakes Recipe

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3.8 from 3 reviews

Sheet Pan Pancakes offer a quick and easy way to make a large batch of fluffy pancakes all at once. Baked in the oven on a sheet pan, these pancakes have a wonderfully light texture created by folding in whipped egg whites. Perfect for a breakfast gathering, they guarantee minimal fuss and maximum flavor with a hint of vanilla and cinnamon.

  • Total Time: 26 minutes
  • Yield: 8 servings

Ingredients

Eggs

  • 2 eggs (separated)

Sugar and Flavorings

  • ¼ cup sugar
  • 1½ teaspoon vanilla extract (divided: 1 tsp for batter, ½ tsp for dry mix)
  • ½ teaspoon cinnamon

Dairy and Fats

  • 4 Tablespoons salted butter
  • 2 cups buttermilk

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat the oven and prepare the pan. Preheat your oven to 425℉ (218℃). Line a half sheet pan with aluminum foil and spray it lightly with cooking spray to prevent sticking.
  2. Whip the egg whites. Using an electric mixer, beat the separated egg whites on high speed until stiff peaks form. Transfer these whipped egg whites to a clean bowl and set aside for folding in later.
  3. Mix the wet ingredients. In a separate large bowl, whisk together the egg yolks, sugar, 1 teaspoon vanilla extract, and softened salted butter until the mixture is smooth and well combined. Gradually add the buttermilk and continue whisking to incorporate.
  4. Add the dry ingredients. Sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and the remaining ½ teaspoon vanilla extract. Slowly incorporate these dry ingredients into the wet ingredient mixture, whisking gently to create a smooth batter without overmixing.
  5. Fold in the whipped egg whites. Gently fold the stiff egg whites into the batter using a spatula, carefully incorporating them to maintain the airiness that gives the pancakes their fluffy texture.
  6. Bake the batter. Pour the combined batter evenly into the prepared sheet pan, smoothing the top. Bake in the preheated oven for about 16 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
  7. Slice and serve. Remove the sheet pan from the oven and let it cool slightly. Slice the large pancake into squares and serve warm with butter and maple syrup or your favorite toppings.

Notes

  • Use room temperature eggs for better incorporation and fluffier pancakes.
  • Be sure not to overmix the batter after adding the dry ingredients to avoid tough pancakes.
  • Whipping egg whites separately and folding them in gently is key to achieving a light texture.
  • If you don’t have buttermilk, substitute with 2 cups milk mixed with 2 tablespoons lemon juice or vinegar, left to sit for 5-10 minutes.
  • This recipe is easily doubled or halved depending on your pan size and serving needs.
  • Leftovers can be reheated in the oven or toaster for a quick breakfast fix.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/sheet-pan-pancakes-recipe/