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+ servings
2 square marbled pancakes with berries on a white plate.
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Sheet Pan Pancakes

Marbled Sheet Pan Pancakes is made in about 30 minutes with swirls of homemade buttermilk and chocolate pancake batter baked in a sheet pan. I use my secret technique for achieving a soft, light, tender and fluffy pancake.
Course Breakfast
Cuisine American
Keyword marbled pancakes, Sheet pan pancakes
Prep Time 9 minutes
Cook Time 12 minutes
Total Time 21 minutes
Servings 12 slices
Calories 259kcal
Author Maria Doss

Equipment

Ingredients

Dry ingredients

Additional ingredients

  • 8 tablespoons unsalted butter (or 1 stick), at room temperature room temperature
  • 4 eggs, large
  • 3 cups buttermilk
  • ¼ cup cocoa powder
  • 2 tablespoons water
  • maple syrup for serving
  • fresh berries optional, for serving

Instructions

  • Preheat oven to 425 degrees F. Grease a 18 X 13 sheet pan (half sheet pan) with non-stick cooking spray and set aside. 
    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.
  • Add all dry ingredients into a large bowl and whisk to combine. Add room temperature butter and mix with your fingertips, until it looks like coarse sand. 
  • Whisk eggs in a different bowl and stir with 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 cup batter into a seperate smaller bowl, 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 12 to 13 minutes or until done or it springs back when pressed gently.
  • Place pan on a wire rack to cool slightly.  Cut into slices and serve with maple syrup and berries. 

Video

Notes

Buttermilk – If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 3 cups milk and ½ cup 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. 
Halve the recipe – The recipe can be easily halved and made in a quarter sheet pan to feed a smaller crowd. 
 

Nutrition

Serving: 1Serving | Calories: 259kcal | Carbohydrates: 32g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 373mg | Potassium: 164mg | Fiber: 2g | Sugar: 7g | Vitamin A: 411IU | Calcium: 136mg | Iron: 2mg