When Making Pancakes For A Crowd, Break Out The Sheet Pan

There's no denying that homemade pancakes are one of the best breakfasts ever. Whether you call them griddle cakes, flapjacks, or just pancakes, a hot-from-the-pan stack of pancakes is homey and comforting. The beautifully browned outsides and soft, tender insides just beg for melted butter and a generous drizzle of maple syrup.

The only drawback to this breakfast and brunch staple is the time it takes to make; the person charged with preparing pancakes must stand at the stove or griddle and, on repeat, pour batter, flip, carefully time the cooking on each side to ensure even browning, and then do their best to keep them warm while the rest get made. And of course, the cook must also keep at bay the household of hungry people who are wild with anticipation for those flapjacks.

Sheet pan pancakes offer an ingenious solution not only for the person preparing the pancakes but for everyone else who wants to tear into them. Instead of preparing the treats one or two at a time, a whole trayful of pancakes are baked all at once in the oven. When ready, it's simply a matter of slicing the giant pancake slab into smaller, square pieces and serving them up. It's an easy way to feed the whole crew. Best of all, these pancakes are extra thick and really delicious. 

To make sheet pan pancakes, you start in much the same way as with regular pancakes: by making the batter. This can be a homemade batter using a sourdough starter or one that begins with a pancake batter made from a dry mix from brands like Krusteaz and Bob's Red Mill. Use about three cups of dry pancake mix, following the manufacturer's directions to add water and other ingredients to make the batter.

Instead of pulling out a skillet, find a large baking sheet (the size referred to as a half-sheet pan, roughly 13x18 inches) with rimmed sides. Grease the pan or line it with parchment paper. Then, spread all of the pancake batter in the pan. Bake the mixture at 425 degrees Fahrenheit for roughly 15 minutes, until the batter is baked through, puffed, and golden brown. You can test the batter with a toothpick inserted in the middle; it should come out clean. The batter bakes evenly all the way through with no flipping necessary. Slice up the pancake slab into squares for serving. 

Sheet pan pancakes come out thicker than regular skillet or griddle pancakes, so each slice will be very satisfying and filling. They tend to be as thick as the depth of the sheet pan or even a little higher.  

Along with making breakfast for a crowd a little easier to manage, sheet pan pancakes have another advantage: You can make more than one kind of pancake in one pan. Choose your or your family's favorite pancake add-ins — blueberries, sliced strawberries, chopped pecans, chocolate chips, bananas, sprinkles, or any other yummy treat you can think of. It's easy to divide the batter in the pan into squares or strips with a different mix-in each area; that way, everyone can take a slice of the pancake that they want. 

As for toppings for sheet pan pancakes, all the classic choices for regular pancakes work just as well. That includes maple and fruit syrups, a dollop of Nutella, and a mound of whipped cream. Leftover pancake slices can be stored covered in the fridge and quickly reheated in a toaster oven or microwave.

Making thick, fluffy sheet pan pancakes for your kids' sleepover friends, for overnight holiday guests, or as a fun and tasty brunch option means the home cook gets to kick back with a coffee for a change, while the oven does most of the work.