Best Sheet Pan Pancake Recipe


Mike Garten

Skip standing over the stove all morning and make easy Sheet Pan Pancakes instead—no flipping required! Homemade pancake batter sprinkled with chocolate chips and seasoned with peanut butter powder (because is there anything better than chocolate and peanut butter?) puffs up into into sliceable, shareable pieces. Never heard of peanut butter powder? It’s a superfine powder made from roasted ground peanuts that can be whisked into smoothies and baked-good mixes. It offers a boost of nutty flavor and a hit of protein, with less fat than traditional peanut butter. Shop our favorite here.

Sheet Pan Pancakes are the ultimate brunch recipe and perfect pancake recipe for a crowd. You already know and love sheet pan dinners, so why not extend that one-pan process to breakfast too? Not only can you enjoy plenty of hands-off time while breakfast bakes, but you also have minimal cleanup to worry about. No more dirty skillets, no more grease splatters on your stove—it’s too good to be true!

If you’re curious about what other mix-ins can be added, here’s your answer: pretty much anything! Leave out the peanut butter powder and chocolate chips and try a Sheet Pan Pancake with Blueberry Syrup instead. Sprinkle the batter with sliced strawberries before baking or scatter bananas on top when it comes out of the oven. Add a pinch of cinnamon and chopped apples or sauté pears in butter to serve on the side. There are so many ways to make this recipe your own, it’s sure to become your family’s new favorite.

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Prep Time:





Total Time:





2 1/4

all-purpose flour


peanut butter powder

2 1/4

low-fat buttermilk


large eggs, at room temp

1 1/2

pure vanilla extract


unsalted butter, divided


bittersweet chocolate chips

Vanilla yogurt and maple syrup, for serving

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  1. Place 12- by 17-inch rimmed baking sheet (half sheet pan) on center rack of oven. Heat oven to 450°F.
  2. In large bowl, whisk together flour, peanut butter powder, baking powder, baking soda and salt. In second bowl, whisk together buttermilk, eggs, sugar and vanilla.
  3. Melt 3 tablespoons butter and whisk into buttermilk mixture. Pour wet ingredients over dry ones and fold just until no traces of flour remain (batter will be lumpy). Fold in chocolate chips.
  4. Carefully remove hot pan from oven and swirl remaining tablespoon butter all over bottom to melt.
  5. Immediately pour in batter and quickly spread evenly. Bake until golden brown and wooden pick inserted in center comes out clean, 13 to 15 minutes. Cut into pieces and serve immediately with yogurt and syrup if desired.

NUTRITIONAL INFORMATION (per serving): About 315 calories, 14 g fat (7.5 g saturated), 9 g protein, 410 mg sodium, 38 g carbohydrates, 2 g fiber

Did you make this recipe? Comment below!

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Source : Goodhousekeeping