Sheet Pan Pancakes

Why you'll love this recipe?

• Light and fluffy texture - My tried and true secret method makes this sheet pan pancakes ultra soft and tender just like this pancake recipe without eggs.
• Effortless recipe -You don't have to make two different batters! I have made it simple with an easy made from scratch buttermilk pancake batter, poured into a sheet pan and baked in the oven. There's no standing near a hot stove flipping batches of pancakes.
• Unique - Other sheet pan pancake recipes call for sprinkling you favorite fresh berries, fruits or nuts on top of the batter before baking. Made with contrasting marbled chocolate swirls, these recipe is fun, pretty and impressive.
• Kid friendly breakfast - Chocolate for breakfast? A winner! This is an excellent pancake recipe for picky eaters like the pancake muffins. Plus, it's a great one for kids who love getting involved in the kitchen.

Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

• All-purpose flour: Make sure it’s spooned, leveled and not scooped to prevent excess flour, which will result in dry pancakes.
• Leavening: Both baking powder and baking soda works together in giving them a good lift.
• Eggs: The two large eggs help bind the batter together.
• Unsalted butter: For richness and moisture. Make sure to leave the butter at room temperature preferably overnight to ensure that it has enough time to soften.
• Buttermilk: Apart from giving a great flavor, it creates a nice lift when combined with the baking soda, making them thick and fluffy. Check recipe notes for making your own buttermilk.
• Sugar – I used granulated. You can use brown sugar if you’d like.
• Cocoa powder - Unlike most cocoa powder recipes, any variety of cocoa powder will work here, since it is not the main ingredient. Use regular, dutch processed or unsweetened cocoa powder.

Variations

Making sheet pan pancakes is fun, and you can really get creative with all the flavor possibilities. I opted to keep it simple and show case the marble effect. Mix in any add-ins to the batter or sprinkle on top for a burst of flavor in every slice!

• Make it double chocolate and sprinkle chocolate chips on top of the batter.
• Top with sliced bananas and chopped walnuts for a tasty combo.
• Sprinkle any nuts such as chopped walnuts, sliced almonds or pecans on top.
• Add vanilla extract for added flavor.
• Love chocolate with peanut butter? Swirl in peanut butter for a triple marble or sprinkle peanut butter chips on top.
• My personal favorite is to add Nutella. I like to heat it in the microwave for a few seconds so it's easier to swirl into the batter.

1. Add all purpose flour, baking powder, baking soda and salt into a large bowl.
2. Whisk all ingredients together until well combined.
3. Add room temperature butter.

Tip: I 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.

4. Using your fingertips, mix until it is incorporated and you don't see any large clumps of butter.

5. Break 4 large eggs into the buttermilk.

6. Whisk until it has thoroughly combined.

7. Pour the buttermilk-egg mixture into the combined dry ingredients.

8. Mix gently until it has just combined and you don't see any large pockets of flour.

Tip: Don't over mix! Over mixing will cause the gluten from the flour to develop, resulting in chewy pancakes instead of being tender and fluffy.

9. To make chocolate batter, remove 1 cup of batter into a smaller bowl.

10. Add cocoa powder and water along with it.

11 & 12. Using a spatula or wooden spoon, mix gently until it is evenly combined.

13. Let's make swirls. Grease a 18"x13" baking sheet with non-stick cooking spray or butter. Transfer all the buttermilk batter into the pan and spread evenly.

Tip: When greasing, make sure you get all of the corners and the sides of the baking pan and not just the bottom! This guarantees that pancakes release easily without sticking to the pan.

14. Using a small spoon, add dollops of chocolate batter on top.

15 & 16. Drag a butter knife around the batter to make pretty swirl pattern. Bake in a preheated 425 degree oven for about 12 minutes or springs back when touched.

Tip: Take the pancake out of the oven and let is rest for at least 2 minutes before slicing and serving.

How to store?

Baked sheet pan pancakes are best when freshly made. However, leftovers can be stored in the fridge or freezer.

• Refrigerator: Once the pancakes have cooled you can place slices in an airtight container to store in the fridge. The homemade recipe will keep well in the refrigerator for 2 to 3 days. 
• Freeze: You can also make Sheet Pan Pancakes ahead of time and freeze them. Slice into squares in the pan pop the sheet pan into the freezer for about an hour to freeze them solid. Transfer the semi frozen slices into a zip lock bag and and freeze for up to 3 months. This ensures that they don't stick together and stay seperate.

How to reheat?

When you’re ready to reheat your sheet pan pancakes, there are a few methods you can use. If using from the freezer, then let them thaw on the kitchen counter for 2 to 3 hours before warming them up.

• Microwave: Place the pancakes in a microwave safe plate and microwave for anywhere from 45-60 seconds, depending on the quantity.
• Oven: It's best to use oven if you’re reheating a lot of pancakes or the entire sheet pan. Place them on a sheet pan, cover with foil and bake in a pre heated 350 degree oven until warmed through.