Sheet-Pan Pancakes


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!

Prep Time:
20 mins
Additional Time:
15 mins
Total Time:
35 mins
12 servings


  • 1 ⅓ cups white whole-wheat flour

  • 1 ⅓ cups all-purpose flour

  • 2 ¼ teaspoons baking powder

  • 1 ¼ teaspoons baking soda

  • 1 teaspoon kosher salt

  • 3 cups low-fat buttermilk

  • 3 large eggs

  • 1 tablespoon pure maple syrup, plus 1/2 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

  • cup fresh blueberries


  1. Preheat oven to 500 degrees 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 degrees 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 1/2 cup maple syrup.

    Sheet-Pan Pancakes

Nutrition Facts (per serving)

316 Calories
11g Fat
48g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 316
% Daily Value *
Total Carbohydrate 48g 17%
Dietary Fiber 3g 11%
Total Sugars 19g
Added Sugars 14g 28%
Protein 9g 19%
Total Fat 11g 13%
Saturated Fat 5g 26%
Cholesterol 74mg 25%
Vitamin A 300IU 6%
Vitamin C 4mg 4%
Folate 63mcg 16%
Sodium 643mg 28%
Calcium 183mg 14%
Iron 4mg 19%
Magnesium 25mg 6%
Potassium 266mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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