Sheet-Pan Pancakes

Sheet-Pan Pancakes

1 Review
From:, March 2019

Pancakes are a weekend brunch necessity (mimosas, too), but making them for a crowd is time-consuming. Instead, bake four kinds of pancakes—peanut butter, chocolate chip, raspberry and blueberry—at once with this easy sheet-pan pancake recipe. Making several different pancakes in one batch means you can easily please your whole brunch party, including yourself!

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1⅓ cups white whole-wheat flour
  • 1⅓ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • 1¼ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3 cups low-fat buttermilk
  • 3 large eggs
  • 1 tablespoon pure maple syrup, plus ½ cup for serving
  • ¼ cup unsalted butter, melted
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon sugar
  • ½ cup banana slices
  • 3 tablespoons semisweet chocolate chips
  • ½ cup fresh raspberries
  • ⅓ cup fresh blueberries


  • Prep

  • Ready In

  1. Preheat oven to 500°F. Coat an 18-by-13-inch rimmed baking sheet with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.
  3. Meanwhile, place peanut butter in a small microwavable bowl. Microwave on High until melted, about 25 seconds; set aside. Whisk cream cheese and sugar in a small bowl until creamy; set aside.
  4. Spread the batter in an even layer on the prepared baking sheet. Drizzle the warm peanut butter over the upper left quadrant; swirl with a toothpick and top with banana slices. Sprinkle chocolate chips over the upper right quadrant, raspberries over the lower left quadrant, and blueberries over the lower right quadrant. Dollop small mounds of the cream cheese mixture over the blueberries.
  5. Transfer to the oven and immediately reduce temperature to 425°F. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Cut into 12 pieces and serve with the remaining ½ cup maple syrup.

Nutrition information

  • Serving size: 1 piece with about 2 tsp. syrup
  • Per serving: 316 calories; 10 g fat(5 g sat); 3 g fiber; 48 g carbohydrates; 9 g protein; 63 mcg folate; 74 mg cholesterol; 19 g sugars; 14 g added sugars; 300 IU vitamin A; 3 mg vitamin C; 183 mg calcium; 4 mg iron; 643 mg sodium; 266 mg potassium
  • Nutrition Bonus: Iron (22% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 1½ starch, 1 fat, 1 other carbohydrate, ½ fruit, ½ reduced-fat dairy

Reviews 1

May 11, 2019
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By: mary718
Huge hit with three young and very fussy eaters. I made half plain and half with just a mix of blueberries and bananas scattered over the top and everybody ate 100%!!! Huge success!!! It's wonderful to know I've started everybody off with full stomachs for the day. We will be making these regularly.
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