What makes pancakes fluffy and helps them rise?

Pancakes and waffles typically both contain baking soda , which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

What happens when you add too much flour to pancakes?

While flour will help thicken the batter, adding too much will result in something akin to elastic dough , which does not make for especially great pancakes. There are different rules for the consistency of most recipes.

Why are restaurant pancakes so fluffy?

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy . It's a simple switch that makes all the difference.

What is the key to making fluffy pancakes?

The secret is in the egg whites! To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed . They'll start turning creamy, which means it's time to add them to the pancake mixture. Use a wooden spatula to incorporate everything. There you have it!

Does baking powder or baking soda make pancakes fluffier?

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy . Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

What does adding an extra egg to pancakes do?

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat . If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

How long should you beat pancake batter?

Stir your batter until the dry and wet ingredients are just incorporated. That means mixing until the flour streaks have disappeared, but leaving the pesky lumps. If you over-mix, the gluten will develop from the flour in your batter, making your pancakes chewy instead of fluffy.

What does overmixing pancake batter do?

Overmixing pancake batter can cause your flapjacks to deflate , for two main reasons. The stirring or whisking motion may cause the batter's air bubbles to pop, and can also cause too much gluten to develop. Air and small amounts of gluten are both essential in developing the ideal pancake texture.

Why should you avoid over-mixing your pancakes?

Aside from deflating the batter, over-mixing is something to avoid for a second reason: it develops gluten .

What causes tough pancakes?

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough . For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.

What stops pancakes from sticking?

To stop pancakes from sticking, make sure you properly grease your pan – use either butter or oil and spread it evenly with some kitchen roll or your spatula. You can grease your pan between pancakes if you're having problems but with a high-quality pan you really shouldn't need to.

What went wrong with my pancakes?

You may have undercooked them or not used enough fat to cook them properly . Alternatively, the batter may be of the correct consistency but you may have used too much of it for each pancake. Batter which is too thick can also make the pancake difficult to roll or fold.

Sheet Pan Pancakes Recipe - Belly Full (2024)

Breakfast just got a lot easier and faster with these Sheet Pan Pancakes! Same great flavor and texture, but no more waiting, flipping, and family members eating in shifts. It’s the best thing since sliced bread.

Enjoy these pancakes with a side of fruit salad and a Mocha Frappuccino for an awesome start to your morning!

Sheet Pan Pancakes Recipe - Belly Full (1)

{Original post updated from 2017.}

I have such a love hate relationship with pancakes. I mean, I love them because….PANCAKES! But ugh, they’re sort of a pain, no? With the waiting, and flipping, and having to make them in batches. Or you keep them in the oven to stay warm, but then they’re not really fresh. And everyone eats in shifts. Blerg.

You guys. Sheet Pan Pancakes for the win! We’ve been enjoying these for a few years now before they started showing up everywhere. It’s one of my favorite creations of all time. Same great flavor and texture, but so much easier. And quick enough you could make them on a weekday morning. Plus, the family gets to eat at the same time and they’re customizable so everyone is happy! HUZZAH.

Sheet Pan Pancakes Recipe

Here’s what you’ll need to make our version:
(Scroll below to the printable recipe card for details and measurements.)

All-purpose flour: Make sure it’s spooned and leveled and not scooped to prevent excess flour, which will result in dry pancakes.
Brown sugar and Granulated sugar: For sweetness.
Baking powder: For lift.
Kosher salt: So the taste isn’t flat.
Largeeggs: These help bind the batter together.
Whole milk: This adds necessary moisture so the pancakes are fluffy.
Unsalted butter: For richness and moisture.
Vanilla: A little for added flavor.
Toppings: We divide our batter into 4 sections which include jam, berries, chocolate chips, and a mix of brown sugar/cinnamon and butter.

Pancake Recipe Variations

Try different fruits: A total of 1 cup berries can be mixed into the batter, if preferred. Blueberries, raspberries, strawberries, and blackberries all work well here, or a combination.
Fresh or frozen berries? I prefer fresh berries because the cooking time is so short. But frozen berries can be used, as long as they’re small. Otherwise they might not have time to properly thaw and fully cook the batter surrounding them.
Mix some nuts into the batter like walnuts or pecans.
Can I use pancake mix? I haven’t tested this recipe using pancake mix because the from-scratch batter in this recipe is so incredibly easy, but I can’t see why it wouldn’t work.

Sheet Pan Pancakes Recipe - Belly Full (3)

How To Make Sheet Pan Pancakes

These pancakes are SO easy! You simply prepare pancake batter as you normally would, then pour into a greased 9×13 rimmed sheet pan and bake. Mix-ins can either be folded into the batter or placed on top as you see in our pictures. To make this pancake recipe, follow the steps below included in the printable recipe card. Make sure to refer back to the article for all the helpful tips and variations.

How To Store Sheet Pan Pancakes

To store in the refrigerator: Cool completely. Place in a tightly sealed container for up to 3 days.
To store in the freezer: Cool completely. Wrap in plastic wrap, then place in a large freezer bag or freezer-safe container for up to 2 months. Thaw completely before warming them up.

Sheet Pan Pancakes Recipe - Belly Full (4)

Sheet Pan Pancakes Video

What to Serve with Pancakes

We like to top our pancakes with butter, maple syrup, or powdered sugar. For a really indulgent treat, consider these toppings:

Chocolate Sauce
Whipped Cream
Strawberry Sauce

Other Pancake Recipes

Pumpkin Pancakes
Ricotta Pancakes
Blueberry Pancakes
Dutch Baby Pancake

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!

Sheet Pan Pancakes

5 from 43 Ratings

Breakfast just got a lot easier and faster with these Sheet Pan Pancakes! Same great flavor and texture, but no more waiting, flipping, and family members eating in shifts.

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings: 6

Ingredients

2 cups all-purpose flour
1/4 cup brown sugar
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
2 large eggs
1 1/4 cups whole milk
1/4 cup unsalted butter , melted
1 teaspoon vanilla

For the Toppings

1 1/2 tablespoons seedless strawberry jam , slightly warmed
1/4 cup sliced strawberries
1/4 cup chocolate chips
1/4 cup blueberries
1 1/2 tablespoons unsalted butter , melted
1 tablespoon brown sugar
1/4 teaspoon cinnamon
maple syrup, butter, or powered sugar , for serving

Instructions

Preheat oven to 425 degrees F. Coat a 9×13 rimmed sheet pan with nonstick spray, making sure to get the sides and corners. Set aside.
In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt. Whisk in the eggs, milk, butter, and vanilla until combined and smooth.
Pour batter onto the prepared pan. Tap the pan on the counter a few times to even out and flatten the batter.
Now imagine the batter divided into four equal sections.
In one section, dollop teaspoons of the strawberry jam, then swirl into the batter using a toothpick, making a marbled pattern. Top with sliced strawberries.
In another section, sprinkle with the blueberries.
In another section, sprinkle chocolate chips.
For the last section, whisk together the melted butter, brown sugar, and cinnamon. Dollop teaspoons of the mixture, then swirl into the batter using a toothpick, making a marbled pattern.
Bake for 15-18 minutes until a toothpick inserted into the center comes out clean and the pancake springs back to the touch.
Allow to cool for a minute or so, then slice into portions.
Serve with your choice of syrup, butter, powdered sugar, or all three!

Video

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Breakfast

Cuisine: American

Keyword: sheet pan breakfast, sheet pan meals, sheet pan pancakes

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