Soft & Fluffy Marbled Sheet Pan Pancakes

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 incredibly soft baked pancake. Fabulous for meal prep or feeding overnight guests during this holiday season. Easy yet impressive!

SHEET PAN PANCAKES

 

What are Sheet Pan Pancakes?

Sheet pan pancakes are pancakes baked in the oven instead made in a skillet on the stove top. They are much easier, since it eliminates the time you spend flipping batches of pancakes. Make the pancake batter, pour into a pan and bake (I usually use this time to clean up and rinse the dishes before loading them in the dishwasher). 

I have been always a huge fan of baking pancakes. Some of my favorites include – Blueberry Pancakes in a muffin panBaked Banana Nut Pancake CupsCream Cheese Stuffed Pumpkin Spice Pancake Cups or Baked Fluffy Pancake Cups + Meal Prep

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. 

BAKED BUTTERMILK PANCAKES

What makes these marble sheet pan pancakes one of our favorite baked pancake recipe? 

  • Easy recipe
  • Kid friendly 
  • Soft and fluffy
  • Baked 
  • Great for meal prep
  • Feeding a crowd
  • Looks impressive

How to bake pancakes in the oven? 

Step-1: Whisk flour, sugar, salt, baking powder, baking soda and salt together. 

Step-2: Add butter and mix with your fingertips, until it resembles coarse sand. 

Step-3: Stir in beaten eggs and buttermilk, to just combine. 

Step-4: Remove 1/2 cup batter into a seperate bowl and stir in cocoa powder and water. 

Step-5: Transfer batter to a sheet pan, swirling with a butter knife to make a pretty pattern 

Step-6: Bake. Slice. EAT.

Or cool and pack in meal prep containers and store  in refrigerator or freezer. 

How to serve sheet pan pancakes? 

  • Eat them with maple syrup and fresh berries
  • Top with whipped cream and berries 

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. 

The secret in making these best sheet pan pancakes :

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 in the final baked product <— Tender baked buttermilk pancake

Tips and tricks in making a soft and fluffy sheet pan pancake:

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. 

Super Soft Glazed Doughnuts  <—- One of the popular doughnut recipes in the inter web! 

SHEET PAN PANCAKES WITH MAPLE SYRUP

More breakfast recipes like this baked buttermilk pancake: 

Breakfast Croissant Sandwiches in a waffle iron – How to make breakfast croissant sandwiches in a waffle iron? Buttery croissants filled with soft cooked eggs, deli ham and cheddar cheese are pressed in a waffle iron for the ultimate crispy, toasty, cheesy perfection!!! This Breakfast croissant sandwich just takes a homemade breakfast croissant sandwich recipe and makes it 10 times better. 

Easy Healthy Gluten Free Oat WafflesCrisp, soft, easy healthy gluten free oat waffles that are incredibly easy to make with just a blender. Serve hot with maple syrup or pack into lunch boxes or freeze leftovers! 

Orange Walnut Cake This amazingly soft orange walnut cake is loaded with ground walnuts, orange juice, zest and has a crisp orange sugar topping. Perfect plain or with coffee.

Pumpkin Spice CroissantsButtery, flaky croissants, brushed with honey syrup, filled and topped with a creamy pumpkin almond cream and then showered with sliced almonds. So much yum!

SHEET PAN PANCAKES MEAL PREP

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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: Baked buttermilk pancakes, Baked pancakes, Sheet pan 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 9x13 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 is 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. 
  • Make ahead - Cool, slice pack into meal prep containers, with maple syrup and fresh berries. Re heat before eating. 

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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