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!
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.
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
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.
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.
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.
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.
Pancakes, PANCAKES and more pancakes:
Soft & Fluffy Marbled Sheet Pan Pancakes
- 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.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.com
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.