Sheet Pan Buttermilk Jammy Pancakes Recipe Tasting Table

Sheet Pan Buttermilk Jammy Pancakes Recipe Tasting Table

Sheet Pan Pancakes: A Large Batch Recipe for Feeding a Crowd

Are you tired of spending all your morning cooking pancakes individually and struggling with uneven heat, messy stovetops, and, worst of all, cold leftovers? Developer Tess Le Moing has the solution to your breakfast woes: sheet pan pancakes. With this recipe, you'll be able to cook a large batch of evenly cooked, uniform pancakes with a delicious jammy swirl, all in one go.


  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 2 cups buttermilk
  • 4 tbsp unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • 3/4 cup jam (your preferred fruit flavor)
  • 3 tbsp butter, softened
  • 3 tbsp maple syrup


  1. Preheat your oven to 375°F (190°C) and prepare a 13 x 18-inch rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs lightly. Add the buttermilk, melted butter, and vanilla extract and whisk everything together.
  4. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir everything together gently until just combined. The batter should be lumpy with a few streaks of flour, so don't overmix.
  5. Spread the pancake batter evenly over the prepared sheet pan.
  6. In a separate bowl, mix the jam with a fork until slightly softened. Drop spoonfuls of the jam onto the pancake batter and use a butter knife to swirl the jam into the batter.
  7. Bake the pancake for 20-25 minutes, or until golden brown on top and completely cooked through in the center.
  8. In the meantime, mix the softened butter and maple syrup in a small bowl to make the maple butter.
  9. Once the pancake is done, let it cool for a few minutes before adding more butter on top and serving with a drizzle of maple syrup.

These sheet pan pancakes can be served with a wide variety of toppings, such as sliced bananas, berries, chocolate chips, bacon bits, or chopped nuts. You can even try adding spices, such as cinnamon, ginger, or nutmeg. The leftovers can be stored in the refrigerator for up to 3 days or frozen. To reheat, simply microwave for about a minute, bake in the oven at 250°F (120°C) for 15 minutes, or use the toaster oven for crispier results.

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