Sheet Pan Pancakes (Oven Baked Pancakes)
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.
Servings: 16 slices
Calories: 145kcal
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
Video
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
Calories: 145kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 75mg | Potassium: 149mg | Fiber: 1g | Sugar: 9g | Vitamin A: 181IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 1mg
