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!
Servings 6 slices
Ingredients
Dry ingredients
- 1 and ½ cups all purpose flour
- 2 tablespoons sugar
- 1 and ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Additional ingredients
- 4 tablespoons unsalted butter, room temperature
- 2 large eggs
- 1 and ½ 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 ½ 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.