Ree Drummond's Giant Sheet Pan Pancake
Ree Drummond's Giant SHEET PAN Pancake is a easy American recipe that serves 4. 300 calories per serving. Recipe by Food Network on YouTube.
Prep: 5 min | Cook: 25 min | Total: 40 min
Cost: $3.82 total, $0.96 per serving
Ingredients
- 1 cup Whole Milk (room temperature)
- 2 large Eggs (room temperature)
- 0.25 cup Granulated Sugar (white granulated)
- 2 teaspoons Baking Powder (double‑acting)
- 1 cup All-Purpose Flour (sifted)
- 1 teaspoon Vanilla Extract (pure vanilla)
- 4 tablespoons Unsalted Butter (melted; extra for greasing pan)
- 0.5 cup Fresh Strawberries (hulled and sliced)
- 0.5 cup Fresh Blueberries (whole)
- 0.25 cup Semi‑Sweet Chocolate Chips (can substitute chopped chocolate)
Instructions
Blend the batter
Add whole milk, eggs, sugar, baking powder, flour, vanilla extract, and melted butter into the blender. Blend for 30 seconds, pause, add the remaining butter if any, then blend an additional 12 seconds until smooth.
Time: PT1M
Grease the sheet pan
Using a paper towel or pastry brush, spread a generous layer of melted butter over the entire surface of the sheet pan, ensuring even coverage.
Time: PT1M
Pour batter into pan
Pour the blended batter into the greased sheet pan, spreading it evenly with the spatula.
Time: PT30S
Arrange fruit and chocolate chips
Divide the surface into three sections. In the first section, scatter sliced strawberries; in the second, scatter blueberries; in the third, sprinkle chocolate chips. Press gently so they embed slightly.
Time: PT2M
Bake the pancake
Place the sheet pan in a pre‑heated oven and bake at 425°F for 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
Time: PT25M
Temperature: 425°F
Cool and serve
Remove the pan from the oven, let the pancake cool in the pan for 5 minutes, then cut into squares and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 300
- Protein
- 6g
- Carbohydrates
- 45g
- Fat
- 10g
- Fiber
- 3g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Wheat, Soy (in chocolate chips)
Ingredient Substitutions
- Instead of Whole Milk: 2% Milk, Almond Milk
- Instead of Eggs: Egg substitute, Flax egg
- Instead of Granulated Sugar: Honey, Maple Syrup
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of All-Purpose Flour: Whole Wheat Flour
- Instead of Vanilla Extract: Vanilla bean, Almond Extract
- Instead of Unsalted Butter: Margarine, Coconut Oil
- Instead of Fresh Strawberries: Raspberries
- Instead of Fresh Blueberries: Blackberries
- Instead of Semi‑Sweet Chocolate Chips: Chopped chocolate, Cocoa nibs
Equipment Needed
- Blender
- Sheet Pan (13x9 inch)
- Spatula
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Oven Mitts
Critical Steps — Do Not Skip
- Blend the batter just until smooth
- Grease the sheet pan thoroughly
- Arrange fruit in distinct sections
- Bake at 425°F for the full 25 minutes without opening the oven early
Chef Tips from the Video
- Use room‑temperature ingredients for a smoother batter
- Line the sheet pan with parchment paper for effortless removal
- A pinch of salt in the batter enhances the sweetness and flavor balance
Troubleshooting
Pancake is dense or heavy
Do not over‑mix the batter and add an extra tablespoon of milk if the batter seems too thick.
Fruit sinks to the bottom
Pour the batter first, then gently press the fruit onto the surface so it stays embedded.
Edges are not golden
Increase oven temperature by 10‑15°F or bake an extra 2‑3 minutes, watching closely.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Reheat in a 350°F oven for 10‑12 minutes.
Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- The batter can be prepared up to 24 hours ahead and kept refrigerated; give it a quick stir before using
- Fruit can be sliced and stored in a sealed container in the fridge
- The pancake reheats well in a toaster oven or regular oven
Frequently Asked Questions
What is the cultural significance and history of baked sheet pan pancakes in American breakfast cuisine?
Baked sheet pan pancakes are a modern twist on traditional American pancakes, offering a crowd‑friendly, oven‑baked version that became popular in brunch cafés for its ease of serving and uniform texture.
What are the traditional regional variations of pancake dishes in the United States?
In the U.S., pancakes vary from thin crepes in the Midwest to fluffy buttermilk pancakes in the South, and from sweet blueberry pancakes in the Northeast to cornmeal‑based Johnny cakes in the South‑west.
How is a baked sheet pan pancake traditionally served in American brunch settings?
It is typically cut into squares, dusted with powdered sugar, and served with maple syrup, fresh fruit, or whipped butter, allowing guests to customize each piece.
What occasions or celebrations is a sweet baked pancake like this associated with in American culture?
It is popular for weekend brunches, holiday breakfasts such as Easter or Thanksgiving, and casual gatherings because it can feed a crowd with minimal effort.
What makes this baked sheet pan pancake special compared to stovetop pancakes?
The oven‑baked method creates an even, cake‑like texture throughout, eliminates the need to flip individual pancakes, and allows for decorative fruit sections that stay vibrant.
What are the most common mistakes to avoid when making this baked sheet pan pancake?
Common errors include over‑mixing the batter, which makes it tough, under‑greasing the pan causing sticking, and opening the oven too early, which can cause the pancake to collapse.
Why does this recipe use a blender instead of a whisk for the batter?
A blender quickly incorporates the butter and creates a smooth, aerated batter that mimics the light texture of restaurant‑style pancakes without manual effort.
Can I make this baked sheet pan pancake ahead of time and how should I store it?
Yes, you can bake it a day ahead, let it cool, then refrigerate in an airtight container. Reheat in a 350°F oven for 10 minutes or microwave individual squares for a quick warm‑up.
What texture and appearance should I look for when the pancake is done?
The edges should be golden‑brown and slightly crisp, the top should be set with a light puff, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, covering everything from quick home meals to gourmet techniques.
How does the YouTube channel Food Network's approach to American breakfast recipes differ from other cooking channels?
Food Network often emphasizes restaurant‑quality presentation, uses high‑production values, and features celebrity chefs who bring professional tricks to everyday breakfast dishes, whereas many other channels focus on minimalist home‑cooking setups.
Last updated: August 30, 2026
