Hamdi Saidani Pioneer Woman Sheet Pan Pancake is made with flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, butter, vanilla, blueberries, strawberries, chocolate chips, and pecans. This easy Sheet Pan Pancake recipe makes a sweet breakfast that takes about 35 minutes to prepare and can serve up to 10-12 people.
Pioneer Woman Sheet Pan Pancake Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 1/4 cups whole buttermilk, room temperature
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted and divided
- 1 teaspoon vanilla extract
- 1/2 cup blueberries
- 1/2 cup sliced strawberries
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped pecans
- Maple syrup, for serving
- Extra butter, for serving
How To Make Pioneer Woman Sheet Pan Pancake
- Preheat the Oven: Start by preheating your oven to 425°F (218°C).
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Set this mixture aside.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk and eggs. After this, stir in 4 tablespoons of the melted butter and the vanilla extract.
- Combine Wet and Dry Mixtures: Gently mix the wet ingredients into the dry ingredients until just combined.
- Prepare the Baking Sheet: Generously brush an 18-by-13-inch sheet pan with 2 tablespoons of melted butter. Evenly pour the pancake batter onto the prepared sheet. If using, sprinkle the blueberries, strawberries, chocolate chips, and pecans evenly over the batter.
- Bake the Pancake: Bake in the preheated oven for 15 to 18 minutes or until golden brown.
- Finish and Serve: After baking, brush the pancake with the remaining 2 tablespoons of melted butter. Cut into squares and serve warm with extra butter and maple syrup.
Recipe Tips
Use Ingredients at Room Temperature: For recipes like cakes or pancakes, make sure items like eggs, butter, and milk are warm, not cold from the fridge. This helps everything mix better and makes your cake or pancakes softer.
Check If Baking Powder and Baking Soda Are Fresh: Make sure your baking powder and baking soda are not too old—they can stop working. You can test baking soda by putting some in vinegar. It should bubble a lot. For baking powder, put some in hot water. It should also bubble.
Sift Dry Ingredients: Before mixing, sift things like flour, sugar, and baking powder together. This breaks up lumps and mixes everything evenly. It also makes your cake lighter.
Think About Flavors and Textures: When you add things like berries, nuts, or chocolate chips, think about how they taste together. Mix sour berries with sweet chocolate to make everyone happy.
Spread the Batter Evenly: When making a sheet pan pancake, spread the batter the same thickness everywhere. This helps it cook evenly so all parts of the pancake are done at the same time.
What To Serve With Sheet Pan Pancake
This sheet pan pancake goes well with scrambled eggs, bacon, a fruit salad, and yogurt. You can also add maple syrup, whipped cream, powdered sugar, and orange juice for a full and tasty breakfast.
How To Store Sheet Pan Pancake
- In the Fridge: Let the pancake cool down, then cover the pan with cling film or put pieces in a box with a tight lid. Keep it in the fridge for up to 3 days.
- In the Freezer: Wrap the pancake well with foil and put it in a freezer bag or box. You can freeze it for a month. To eat it, thaw it in the fridge overnight and then warm it up.
How To Reheat Leftover Sheet Pan Pancake
- In The Oven: Preheat the oven to 350°F (175°C). Place the leftover pancake in an oven-safe dish and cover it with aluminum foil. Reheat for about 10-15 minutes, or until it is hot all the way through.
- In The Microwave: Put a portion of the pancake in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 1-2 minutes, stirring halfway through to ensure even warming.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the pancake to an air fryer-safe container. Heat for 3-5 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Sheet Pan Pancake Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 280
- Total Fat: 15 g
- Saturated Fat: 7 g
- Carbohydrates: 33 g
- Dietary Fiber: 2 g
- Sugar: 12 g
- Protein: 6 g
- Cholesterol: 50 mg
- Sodium: 290 mg
FAQs
Can I Use Frozen Berries?
Yes, you can use frozen berries instead of fresh ones. Just put them on the batter and bake. You don’t need to thaw them first.
Can I Make The Batter Ahead Of Time?
It’s best to mix and bake the batter right away for the pancake to rise well. If you make it too early, it might not puff up as much.
How Do I Know When The Pancake Is Fully Cooked?
The pancake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean without any wet batter.
Can I Add Other Toppings To The Pancake?
Yes, you can add things like banana slices, nuts, different berries, or chocolate chips to make it just how you like it.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pancake Muffins
- Pioneer Woman Mason Jar Pancake Mix
- Pioneer Woman Sour Cream Pancakes
- 20 Best Pioneer Woman Pancake Recipes
Pioneer Woman Sheet Pan Pancake
Description
Pioneer Woman Sheet Pan Pancake is made with flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, butter, vanilla, blueberries, strawberries, chocolate chips, and pecans. This easy Sheet Pan Pancake recipe makes a sweet breakfast that takes about 35 minutes to prepare and can serve up to 10-12 people.
Ingredients
Instructions
- Preheat the Oven: Start by preheating your oven to 425°F (218°C).
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Set this mixture aside.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk and eggs. After this, stir in 4 tablespoons of the melted butter and the vanilla extract.
- Combine Wet and Dry Mixtures: Gently mix the wet ingredients into the dry ingredients until just combined.
- Prepare the Baking Sheet: Generously brush an 18-by-13-inch sheet pan with 2 tablespoons of melted butter. Evenly pour the pancake batter onto the prepared sheet. If using, sprinkle the blueberries, strawberries, chocolate chips, and pecans evenly over the batter.
- Bake the Pancake: Bake in the preheated oven for 15 to 18 minutes or until golden brown.
- Finish and Serve: After baking, brush the pancake with the remaining 2 tablespoons of melted butter. Cut into squares and serve warm with extra butter and maple syrup.
Notes
- Use Ingredients at Room Temperature: For recipes like cakes or pancakes, make sure items like eggs, butter, and milk are warm, not cold from the fridge. This helps everything mix better and makes your cake or pancakes softer.
- Check If Baking Powder and Baking Soda Are Fresh: Make sure your baking powder and baking soda are not too old—they can stop working. You can test baking soda by putting some in vinegar. It should bubble a lot. For baking powder, put some in hot water. It should also bubble.
- Sift Dry Ingredients: Before mixing, sift things like flour, sugar, and baking powder together. This breaks up lumps and mixes everything evenly. It also makes your cake lighter.
- Think About Flavors and Textures: When you add things like berries, nuts, or chocolate chips, think about how they taste together. Mix sour berries with sweet chocolate to make everyone happy.
- Spread the Batter Evenly: When making a sheet pan pancake, spread the batter the same thickness everywhere. This helps it cook evenly so all parts of the pancake are done at the same time.
