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Marbled Sheet Pan Buttermilk Pancakes

Marbled Sheet Pan Buttermilk Pancakes are made with my secret technique for achieving an incredibly soft baked marble pancakes. Fabulous for meal prep or feeding overnight guests during this holiday season. Easy yet impressive!

slices of sheet pan buttermilk pancakes placed in glass meal prep containers along with fresh berries and a small container with maple syrup

What are Sheet Pan Pancakes?

Sheet pan pancakes are pancakes baked in the oven instead of being made in a skillet on the stove top. They are much easier, since it eliminates the time you spend flipping batches of pancakes. It is simple 3 step process of making the pancake batter, pouring into a sheet pan and baked until done (I usually use this time to clean up and rinse the dishes before loading them in the dishwasher). 

What are marble pancakes? 

A pancake version of marble cake, which has vanilla and chocolate cake batters swirled in the pan and then baked. It makes a pretty cake and you don’t have to choose between vanilla or a chocolate cake. 

THE SECRET

We adopt the pastry method of mixing butter into the flour when compared to the traditional method of mixing melted butter along with the wet ingredients. Why? When butter is rubbed into the flour, the fat forms a protective coating around the flour protein which helps in less gluten formation in the final baked product <— Tender baked buttermilk sheet pan pancakes,

Marble Sheet Pan Buttermilk Pancakes are:

  • Quick & Easy
  • Kid friendly 
  • Soft and fluffy
  • Oven Baked 
  • Great for meal prep
  • Perfect for entertaining
  • Impressive
a baking sheet with baked marble pancakes placed on a grey kitchen towel

Method: 

Whisk flour, sugar, salt, baking powder, baking soda and salt together in a medium bowl. Add room temperature butter and mix with your fingertips, until it resembles coarse sand. Stir in beaten eggs and buttermilk, to just combine. 

Remove 1/2 cup batter into a seperate bowl and stir in cocoa powder and water. 

Transfer vanilla batter to a greased sheet pan, dollop chocolate batter randomly over it and using a butter knife swirl the batter to make a pretty pattern. Bake at 425 degree oven for about 12 minutes or until just done.

Serving suggestions: 

For breakfast: Serve chocolate marble pancakes with slab of room temperature salted butter, warm maple syrup and fresh berries for breakfast.

For dessert: This pancake is also a fun dessert idea dolloped with sweetened whipped cream, Nutella, chocolate ganache or sweetened strawberry sauce.

More baked breakfast recipes: Oatmeal cups, Breakfast cookies, Baked oatmeal or Mango Clafoutis.

Expert Tips:

Do not over mix – The same rule applies as with all pancake batters. It is better to see tiny pockets of dry flour rather than mixing to make it smooth. 

Buttermilk – Buttermilk makes the most tender and flavorful blueberry pancakes. If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 1 cup milk and 3 tablespoons of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir before using. 

Do not over bake – It takes about 12 minutes for these oven baked pancakes. Since every oven is different, please insert a toothpick in the middle of the pancake to check for doneness after about 11 minutes. The toothpick should come out clean. If you see any wet batter, then check again after 1-2 more minutes. 

Double the recipe – The recipe can be easily doubled and made in a half sheet pan to feed a larger crowd. 

Variations:

Top the pancake batter with Chocolate chips / Sliced bananas / Sliced strawberries. But, I choose to skip any of the topping so that I could show case the beautiful marbled effect. 

slices of sheet pan buttermilk pancakes placed in glass meal prep containers along with fresh berries and a small container with maple syrup

Pancakes, PANCAKES and more pancakes:

Almond Pancakes

Blueberry Pancakes in a muffin pan

Baked Banana Nut Pancake Cups

Pumpkin Pancake Cups

Baked Fluffy Pancake Cups

Pizza Pancakes

Eggless Pancakes

Print Recipe
3 from 2 votes

Soft & Fluffy Marbled Sheet Pan Pancakes

Soft, light and fluffy marbled sheet pan pancakes!!! This baked buttermilk pancake recipe is made with my secret technique for achieving an incredible soft baked pancake. Fabulous for meal prep or feeding overnight guests during this holiday season. Easy yet impressive!
Prep Time9 mins
Cook Time12 mins
Total Time21 mins
Course: Breakfast
Cuisine: American
Keyword: buttermilk sheet pan pancakes, chocolate marble pancakes, marble pancakes, marbled pancakes, sheet pan buttermilk pancakes
Servings: 6 slices
Author: Maria Doss

Ingredients

Dry ingredients

Additional ingredients

  • 4 tablespoons unsalted butter, room temperature
  • 2 large eggs
  • 1 and 1/2 cups buttermilk
  • 2 tablespoons cocoa powder
  • 1 tablespoon water
  • maple syrup, for serving
  • fresh berries (optional), for serving

Instructions

  • Preheat oven to 425 degrees F. Grease a 9×13 sheet pan (quarter sheet pan) with non-stick cooking spray and set aside. 
  • Add all dry ingredients into a large bowl and whisk to combine. Add butter and mix with your fingertips, until it looks like coarse sand. 
  • Whisk eggs in a different bowl and stir in buttermilk.
    Add the egg-buttermilk mixture into the dry ingredients and fold with a rubber spatula, until almost combined ( DO NOT OVER MIX).
  • Remove 1/2 cup batter into a seperate small bowl and stir in cocoa powder and water, until thoroughly combined. 
  • Transfer plain pancake batter into the prepared pan and spread evenly. Dollop chocolate batter randomly over the plain batter and using a butter knife, gently swirl to spread batter. 
  • Bake for about 12 minutes or until test done. To check for doneness – the center of the pancake should be springy to the touch or a toothpick inserted into the middle comes out clean.
  • Place pan on a wire rack to cool slightly.  
    Cut into slices and serve with maple syrup and berries. 

Notes

Do not over mix – The same rule applies as with all pancake batters. It is better to see tiny pockets of dry flour rather than mixing to make it smooth. 
Buttermilk – Buttermilk makes the most tender and flavorful blueberry pancakes. If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 1 cup milk and 3 tablespoons of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir before using. 
Do not over bake – It takes about 12 minutes for these oven baked pancakes. Since every oven is different, please insert a toothpick in the middle of the pancake to check for doneness after about 11 minutes. The toothpick should come out clean. If you see any wet batter, then check again after 1-2 more minutes. 
Double the recipe – The recipe can be easily doubled and made in a half sheet pan to feed a larger crowd. 
Toppings – You could sprinkle chocolate chips / sliced bananas / sliced strawberries before baking. But, I choose to skip any of the topping so that I could show case the beautiful marbled effect. 

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