A sheet-pan pancake is the way to go when you want to make a variety of pancakes with ease for a crowd. Simply pour the batter into a sheet pan and sprinkle over some toppings to make apple-cinnamon, chocolate-peanut butter, rainbow confetti and blueberry-lemon pancakes. Starting the pancakes in a very hot oven, then lowering the temperature mimics the heat of a hot cast-iron skillet and ensures that the pancakes rise to fluffy heights and are beautifully browned.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons unsalted butter, melted
- 1 cup finely diced Honeycrisp apple (from about 1 small apple)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon plus 1 teaspoon maple syrup, plus more for serving
- Kosher salt
- 2 3/4 cups buttermilk
- 1/3 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs, beaten to blend
- 2 3/4 cups all-purpose flour (see Cook’s Note)
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 3 tablespoons mini chocolate chips, plus more for topping
- 2 tablespoons peanut butter powder
- 1/3 cup frozen or fresh wild blueberries
- Zest of 1/2 lemon
- 3 tablespoons rainbow sprinkles
- 3 tablespoons confectioners’ sugar, plus more for topping
- 1/8 teaspoon vanilla bean paste
- 3 teaspoons whole milk
Instructions
- Position an oven rack in the center of the oven and preheat to 500 degrees F.
- Heat 1 tablespoon of the melted butter in a medium skillet over medium heat. Add the apple, cinnamon, 1 tablespoon of the maple syrup and a pinch of salt. Cook until the apples are slightly softened, 3 to 5 minutes. Set aside to cool slightly.
- Whisk together the buttermilk, granulated sugar, vanilla extract, eggs and 1 1/2 teaspoons salt in a large bowl until completely combined. Whisk together the flour, baking powder and baking soda in another large bowl until completely combined. Fold the buttermilk mixture into the flour mixture with a rubber spatula until just combined (it’s okay if there are a few lumps). Reserve 2 tablespoons of the batter in a small bowl; set aside.
- Brush 2 tablespoons of the melted butter on an 18-by-13-inch sheet pan and pour in the batter, using a spatula to smooth out the top. Tap the pan on the counter a few times to even out and flatten the batter.
- Imagine the batter in the pan is divided into 4 sections (2 across and 2 down). Sprinkle the apple mixture over the first quadrant, using a toothpick or skewer to swirl it into the batter. Sprinkle the chocolate chips over a second quadrant. Mix 1 tablespoon of the peanut butter powder with the reserved batter. Dollop about 1/2 teaspoon of the peanut butter mixture at a time over the chocolate chip section. Swirl the peanut butter mixture into the batter with a toothpick or skewer, making a marbled pattern and pushing the chocolate chips into the batter as you go.
- Sprinkle the blueberries over a third quadrant, followed by the lemon zest. Sprinkle the rainbow sprinkles over the last quadrant.
- Put the sheet pan in the oven and immediately reduce the temperature to 400 degrees F. Bake, rotating the sheet pan halfway through, until the pancake is golden brown and a cake tester inserted into the center comes out clean, 18 to 23 minutes. Drizzle the remaining 2 tablespoons melted butter over the top.
- Mix the confectioners’ sugar with the vanilla bean paste, 1 teaspoon of the milk and a small pinch of salt in a small bowl; drizzle over the confetti quadrant. Mix the remaining 1 tablespoon peanut butter powder, 2 teaspoons milk and 1 teaspoon maple syrup in a separate small bowl until smooth. Drizzle this over the chocolate-peanut butter quadrant, then sprinkle some more mini chocolate chips over the top. Dust the top of the blueberry-lemon quadrant with confectioners’ sugar. Drizzle maple syrup over the top of the apple-cinnamon quadrant.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 546 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 3 g |
| Sugar | 37 g |
| Protein | 14 g |
| Cholesterol | 93 mg |
| Sodium | 702 mg |