These sheet pan apple pancakes are prepared in a super simple way that helps to save time, while still offering the same delicious taste as their typical version. Made with fresh apples and a mix of spices, they can be enjoyed as is, or topped with any of the classic options (butter, maple syrup, etc.).
I have always loved making pancakes; however, it can become quite tedious and time consuming when cooking them one at a time in the pan. By cooking them in a sheet pan in the oven instead, you can easily prepare the whole batch all it once without having to stand by the stove top, constantly monitoring and flipping each individual pancake.
Despite cooking these sheet pan apple pancakes by a different method than the traditional way, they still have that classic taste that we’re all familiar with. The main difference between these two styles lies mainly in the visual aspect as the sheet pan version produces square-shaped pancakes, compared to the original rounded form found that most people are used to.
Ingredients
- Flour
- Brown sugar — I usually use the dark brown kind, but the other kinds should be fine too.
- Salt
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Clove
- Buttermilk — You can make your own with regular milk and 2 tablespoons of lemon juice/vinegar.
- Eggs — Ideally large size, but medium or extra large should be okay too.
- Unsalted butter
- Apples — You can use whatever kind you prefer. They should be a medium to large size. If they seem too small, use one or two more. If they seem too large, use one only.
How to make sheet pan apple pancakes
1. Preheat the oven to 425°F.
2. In a medium/large mixing bowl, combine the dry ingredients (2 cups flour, 2 tbsps brown sugar, 1/2 tsp salt, 1 tsp baking powder, 1/2 tsp baking soda, 2 tsps cinnamon, 1/2 tsp nutmeg, 1/2 tsp clove) and whisk together.
3. In a separate bowl, combine the wet ingredients (2 cups of buttermilk, 2 eggs, 6 tbsps melted butter).
4. Add the wet ingredients to the dry ingredients and mix until combined. (Make sure there are no streaks of flour in the batter. Be careful not to overmix, the batter should still have some small lumps).
5. Fold in the apple pieces and ensure they are distributed throughout the batter.
6. Pour the batter into a prepared baking sheet (lined with parchment paper). Spread it out evenly with a rubber spatula, making sure the pan is evenly covered.
7. Bake for about 13-15 minute, or until dark brown. (I recommend poking the pancakes with a toothpick to check if they’re done. It should come away with little to no crumbs, and should not appear wet).
8. Slice and serve with the toppings of your choice (i.e. butter, maple syrup, etc.).
Sheet Pan Apple Pancakes
Description
These pancakes are prepared in a super simple way that helps to save time, while still offering the same delicious taste as their typical version. Made with fresh apples and a mix of spices, these pancakes can be enjoyed as is, or topped with any of the classic options (butter, maple syrup, etc.).
Ingredients
Instructions
-
Preheat the oven to 425°F.
-
Combine the dry ingredients (flour, brown sugar, salt, baking powder, baking soda, cinnamon, nutmeg, clove) in a medium/large sized mixing bowl and whisk together.
-
In a separate bowl, combine the wet ingredients (buttermilk, beaten eggs, melted butter).
-
Add the wet ingredients to the dry ingredients and mix until combined. (There should still be some small lumps, but make sure the flour has properly been mixed through).
-
Fold in the apples and ensure they have been evenly distributed throughout the batter.
-
Pour the batter into a baking sheet (lined with parchment paper) and spread it out with a rubber spatula so it is flat and evenly covers the pan.
-
Bake in the oven for 13-15 minutes or until dark brown (you can poke it with a toothpick and if it comes away clean, it is baked through).
-
Slice and serve with the toppings of your choice such as butter or maple syrup.
