How to Make Sheet Pan Pancakes (Pancakes for a Crowd)
How to Make Sheet Pan Pancakes (Pancakes for a Crowd) is a easy American recipe that serves 8. 380 calories per serving. Recipe by The Frugal Chef on YouTube.
Prep: 25 min | Cook: 20 min | Total: 55 min
Cost: $4.81 total, $0.60 per serving
Ingredients
- 2.75 cups All-Purpose Flour (sifted)
- 2 tablespoons Baking Powder (double‑acting)
- 0.5 teaspoon Salt
- 2 tablespoons Granulated Sugar
- 2.5 cups Milk (whole milk)
- 1 tablespoon Pure Vanilla Extract
- 2 large Eggs
- 8 tablespoons Unsalted Butter (melted and cooled)
- 0.5 cup Blueberries (fresh or frozen)
- 0.5 cup Chocolate Chips (semi‑sweet)
Instructions
Preheat Oven
Set the oven to 425°F and allow it to preheat while you prepare the batter.
Time: PT10M
Temperature: 425°F
Combine Dry Ingredients
In a mixing bowl whisk together the flour, baking powder, salt, and sugar until evenly distributed.
Time: PT5M
Prepare Wet Ingredients
In a separate container, whisk the milk, vanilla extract, eggs, and melted butter (cooled) until smooth.
Time: PT5M
Mix Batter
Pour the wet mixture into the dry mixture and stir just until combined; a few small lumps are okay.
Time: PT5M
Prepare Baking Sheet
Lightly spray the baking sheet with cooking spray (or brush with softened butter).
Time: PT2M
Spread Batter
Pour the batter onto the sheet and use a spatula to spread it into an even layer, about ½‑inch thick.
Time: PT3M
Add Toppings
Scatter the blueberries and chocolate chips evenly over the batter.
Time: PT2M
Bake Pancake
Place the sheet in the oven and bake for 15‑20 minutes, until the edges are golden and a toothpick inserted in the center comes out clean.
Time: PT20M
Temperature: 425°F
Finish and Serve
Remove from oven, add a pat of butter and drizzle maple syrup if desired. Cut into squares and serve warm.
Time: PT2M
Nutrition Facts
- Calories
- 380
- Protein
- 5.5 g
- Carbohydrates
- 25 g
- Fat
- 17 g
- Fiber
- 1 g
Dietary info: Vegetarian, Can be made gluten‑free with GF flour, Can be made dairy‑free with plant‑based milk and oil
Allergens: Wheat, Dairy, Eggs
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
- Instead of Baking Powder: Baking Soda + Cream of Tartar
- Instead of Salt: Kosher Salt
- Instead of Granulated Sugar: Honey (reduce liquid), Maple Syrup (reduce liquid)
- Instead of Milk: 2% Milk, Almond Milk, Soy Milk
- Instead of Pure Vanilla Extract: Vanilla Bean, Maple Syrup
- Instead of Eggs: Flax Egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Unsalted Butter: Margarine, Vegetable Oil
- Instead of Blueberries: Frozen Mixed Berries, Raspberries
- Instead of Chocolate Chips: Chopped Chocolate, Cocoa Nibs
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Cooking Spray
- Oven
- Spatula
Critical Steps — Do Not Skip
- Preheat the oven to 425°F before mixing the batter.
- Lightly spray or butter the baking sheet to prevent sticking.
- Bake for the full 15‑20 minutes until golden and set.
Chef Tips from the Video
- Use room‑temperature eggs for a smoother batter.
- Sift the flour to avoid clumps and add extra lightness.
- A pinch of cinnamon or nutmeg adds a warm flavor without changing the texture.
Troubleshooting
Batter is too thick.
Add a splash of milk (1‑2 tbsp) until a pourable consistency is reached.
Pancake does not rise.
Check that the baking powder is fresh; replace if older than 6 months.
Edges are burnt before the center is set.
Lower oven temperature to 400°F and extend baking time by a few minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a toaster oven or microwave.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Reheat directly from frozen at 350°F for 10‑12 minutes.
Room temperature: Best served the same day; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- The batter can be prepared up to 2 hours ahead and kept refrigerated; give it a quick stir before spreading.
- Baked pancakes reheat well in a toaster oven or under a broiler for a crisp edge.
Frequently Asked Questions
What is the cultural significance and history of baked pancake in American breakfast cuisine?
Baked pancakes, sometimes called "Dutch babies" or oven pancakes, originated in the United States in the early 20th century as a convenient way to feed families without constant stovetop attention. They became popular at diners and brunch spots for their quick, crowd‑friendly preparation.
What are the traditional regional variations of baked pancake in the United States?
In the Northeast, the Dutch baby is often served sweet with powdered sugar and lemon. In the Midwest, savory versions include cheese and herbs. The Frugal Chef’s version adds blueberries and chocolate chips for a sweet, kid‑friendly twist.
How is baked pancake traditionally served in American brunch culture?
It is usually cut into wedges, dusted with powdered sugar, and served with maple syrup, butter, or fresh fruit. Some diners top it with whipped cream or a fruit compote.
What occasions or celebrations is baked pancake traditionally associated with in American culture?
Baked pancakes are a staple for weekend brunches, family gatherings, holiday breakfasts (especially Thanksgiving), and pot‑luck events because they can be made in one pan for many people.
What makes baked pancake special or unique in American breakfast cuisine?
Its oven‑baked method eliminates the need for constant flipping, allowing a large, fluffy surface with a crisp edge. This makes it ideal for feeding groups quickly while still delivering the classic pancake flavor.
What are the most common mistakes to avoid when making baked pancake from The Frugal Chef?
Common errors include using cold butter (which can cook the eggs), over‑mixing the batter (resulting in a tough texture), and not preheating the oven fully, which prevents proper rise.
Why does this baked pancake recipe use melted butter instead of oil?
Melted butter adds richness and a buttery flavor that oil cannot provide, while still giving the batter enough fat to stay tender. The butter is cooled to avoid curdling the eggs.
Can I make baked pancake ahead of time and how should I store it?
Yes. The batter can be refrigerated for up to 2 hours before baking. Once baked, store the pancake pieces in an airtight container in the refrigerator for up to 3 days, reheating in a toaster oven for best texture.
What texture and appearance should I look for when the baked pancake is done?
The edges should be golden‑brown and slightly crisp, while the center is puffed, set, and no longer wet. A quick tap should feel firm, and a toothpick inserted in the middle should come out clean.
What does the YouTube channel The Frugal Chef specialize in?
The Frugal Chef focuses on budget‑friendly, family‑style recipes that use everyday pantry staples, offering step‑by‑step tutorials that emphasize simplicity, cost‑saving tips, and minimal kitchen equipment.
How does the YouTube channel The Frugal Chef's approach to American comfort food differ from other cooking channels?
The Frugal Chef prioritizes low‑cost ingredients, large‑batch cooking, and practical shortcuts, whereas many other channels may focus on gourmet techniques, specialty ingredients, or elaborate plating.
Last updated: August 30, 2026
