Sheet Pan Pancakes (Oven Baked Pancakes)
, Published Feb 22, 2025
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Sheet Pan Pancakes are easy and quick to make – just mix up the batter, pour into a pan and bake in the oven! Serve with roasted strawberries, rhubarb and stem ginger for a special breakfast perfect for sharing.
In collaboration with Opies
Standing over a hot pan and to fry batches of pancakes is the one thing that holds me back from making them more often! By the time I have used up all of the batter, the kids have usually finished theirs and disappeared. Can you relate?
Enter sheet pan pancakes, the lazy breakfast option that EVERYONE will love. These fluffy buttermilk pancakes are oven baked in a sheet pan, making them ideal for serving a crowd. You don’t have to worry about keeping the pancakes warm, batter mess or flipping mishaps… it is so easy!
You can serve your sheetpan pancakes any way you like – with maple syrup, butter, honey and so on. But you know what would make them super special? Serving them with roasted rhubarb and strawberries livened up with Opies Stem Ginger!
What’s stem ginger?
Stem ginger actually refers to the young rhizomes of the ginger plant which are peeled and preserved in sugar syrup. Stem ginger tastes sweet with a only a hint of the heat we associate with fresh ginger and can be used in sweet or savory recipes, drinks and cocktails.
I have paired my stem ginger with rhubarb and strawberries to create the perfect serving partner for these delicious oven-baked pancakes.
Here’s what you will need to make Sheet Pan Pancakes
I cooked my pancakes in my new (and super adorable) Our Place mini griddle pan but you can use any quarter size pan measuring 9 1/2″ x 13″ (24 x 33cm).
- All-Purpose Flour (= plain flour) with added baking powder and soda for perfectly fluffy pancakes.
- Sugar and maple syrup for a hint of sweetness. You can also use a sweetener such as Sukrin Gold instead of sugar.
- Buttermilk is ideal for pancake batter as the acidity of the buttermilk reacts with the baking powder / soda helping the pancakes rise and keeps them light and fluffy.
- Large eggs at room temperature.
- Melted butter adds a luxurious flavor and keeps the pancakes moist.
Vanilla bean paste or extract. - Forced rhubarb, fresh strawberries, Opies stem ginger and its syrup.
- Handful chopped pistachios for a pop of green and added texture, to serve.
How to make Sheet Pan Pancakes
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Prepare the roasted strawberries and rhubarb
- Slice the rhubarb into chunky pieces and halve or quarter the strawberries depending on how large they are. Finely chop the stem ginger.
- Place in a roasting pan with the vanilla bean paste and drizzle with a few tablespoons of the stem ginger syrup. Toss to combine and roast at 400°F (200°C) for 15-20 minutes or until the fruit is soft but still keeping its shape. Set aside to cool down slightly.
Make the pancakes
- Place the buttermilk, melted butter, maple syrup, eggs and vanilla in a bowl and beat together lightly to combine.
- Add the flour, sugar, baking powder, baking soda into a separate bowl and stir to combine. Add the buttermilk mixture and stir the dry and wet ingredients together gently until no dry streaks of flour remain. Avoid overmixing the batter, a light touch is all you need.
- Mist a quarter sheet pan with cooking spray and line with baking paper. Pour the pancake batter into the pan and level. Tap the pan gently against the counter to release some of the air bubbles.
- Bake in a 400°F (200°C) preheated oven for approximately 20 minutes or until the pancake is golden, fluffy and set. Brush the top of the sheet pan pancake with a little melted butter.
- Allow the pancakes to cool down a little then slice and serve with the roasted strawberry, ginger and rhubarb with some of the syrup spooned over and a handful of chopped nuts.
Recipe Tips and Notes
- Storing: if you should have any leftover pancakes, they will keep for 2-3 days in the fridge (without any toppings otherwise they may get soggy). Reheat in the microwave, toaster or air fryer to serve.
- How to freeze sheet pan pancakes: cool down, slice and spread on a piece of parchment paper. Freeze for 20 minutes then transfer to a suitable freezer-safe bag or container and use within three months. You can pop the frozen pancakes in the toaster to reheat and serve – so convenient!
- Make your own buttermilk: combine whole milk with a tablespoon of lemon juice. Stand for 5 minutes so the milk can curdle. Use in place of buttermilk.
More recipes for pancake lovers
Pancakes
Cottage Cheese Pancakes
Air Fryer
Air Fryer Pancakes
Pancakes
Mini Pancakes (Silver Dollar)
Appetisers
Easy Blini Recipe (Russian Pancake)
HAVE YOU MADE MY SHEET PAN PANCAKE RECIPE? Please leave a rating, share a photo on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day! If you have any questions, message me on Instagram and I will do my best to answer them quickly.
Sheet Pan Pancakes (Oven Baked Pancakes)
Video
Ingredients
For the roasted strawberries and rhubarb
- 7 oz (200g) rhubarb , cut into 3cm chunks
- 7 oz (200g) strawberries , hulled and halved or quartered
- 2 balls Opies stem ginger , finely chopped
- 3 tbsp stem ginger syrup
- 1 tsp vanilla bean paste
For the pancakes
- 2 cups (490g) buttermilk
- 2 large eggs , room temperature
- 4 tbsp unsalted butter , melted
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups (250g) flour , all-purpose / plain
- 3 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
To serve
- 2 tbsp chopped pistachios or other nuts
Instructions
Prepare the roasted strawberries and rhubarb
- Chop two globes of the stem ginger into small pieces. Slice the rhubarb into chunky pieces and halve or quarter the strawberries depending on how large they are. Place the strawberries, rhubarb, stem ginger, syrup and vanilla in a roasting pan. Toss to combine and roast at 400°F (200°C) for 15-20 minutes or until the fruit is soft but still keeping its shape. Set aside to cool down slightly.7 oz (200g) rhubarb, 7 oz (200g) strawberries, 2 balls Opies stem ginger, 3 tbsp stem ginger syrup, 1 tsp vanilla bean paste
Make the pancakes
- Place the buttermilk, three tablespoons of the melted butter, maple syrup, eggs and vanilla in a bowl and beat together lightly to combine.2 cups (490g) buttermilk, 2 large eggs, 4 tbsp unsalted butter, 1 tbsp maple syrup, 1 tsp vanilla extract
- Add the flour, sugar, baking powder, baking soda into a separate bowl and stir to combine. Add the buttermilk mixture and stir the dry and wet ingredients together gently until no dry streaks of flour remain. Avoid overmixing the batter, a light touch is all you need.2 cups (250g) flour, 3 tbsp granulated sugar, 1 tsp baking powder, ½ tsp baking soda
- Mist a quarter sheet pan with cooking spray and line with baking paper. Pour the pancake batter into the pan and level. Tap the pan gently against the counter to release some of the air bubbles.
- Bake in a 400°F (200°C) preheated oven for approximately 20 minutes or until the pancake is golden, fluffy and set. Brush the top of the sheet pan pancake with a remaining melted butter.
Serve and enjoy!
- Allow the pancakes to cool down a little then slice and serve with the roasted strawberry, ginger and rhubarb with some of the syrup spooned over and a handful of chopped nuts.2 tbsp chopped pistachios
Notes
- Storing: if you should have any leftover pancakes, they will keep for 2-3 days in the fridge (without any toppings otherwise they may get soggy). Reheat in the microwave, toaster or air fryer to serve.
- Freezing: cool down, slice and spread on a piece of parchment paper. Freeze for 20 minutes then transfer to a suitable freezer-safe bag or container and use within three months. You can pop the frozen pancakes in the toaster to reheat and serve – so convenient!
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
