Cinnamon Swirl Sheet Pan Pancakes
Posted on: December 4, 2024. Updated on: December 4, 2024.
by Carolina Gelen
Table of Contents
Making pancakes is a relatively easy process, but can be extremely time consuming when it comes to making a larger quantity, for serving a crowd. Whether you’re cooking the pancakes on one pan or multiple ones, the pouring, greasing and all the flipping adds up quickly. Here’s the solution: instead of cooking 12 individual pancakes, you can pour all the pancake batter in a greased sheet pan and bake it in the oven. Slice the sheet pan pancake into smaller rectangles and they are ready to be served.
These sheet pan pancakes come with an irresistible cinnamon swirl in the center, reminiscent of a freshly baked cinnamon roll.
How to make cinnamon swirl sheet pan pancakes
To make the cinnamon swirl sheet pan pancakes you need to whip up the cinnamon swirl: cream the butter, sugar and ground cinnamon with an electric mixer. Adding a drizzle of melted butter to the mixture loosens up the cinnamon butter consistency and makes it easier to cream together. Lastly, incorporating a third cup of pancake batter into the cinnamon swirl helps the mixture reach a smoother, easier to pipe consistency.
Next, it’s time for the batter! The recipe starts with a faux buttermilk—milk mixed with acid, in this case lemon juice—which will react with the baking soda in the batter, yielding a tender lift and fluffines in the final result. Mixing the dry ingredients in a separate is optional, but highly recommended as it ensures the leavening agents are evenly distributed in the pancake batter. When whisking the dry and wet ingredients, keep in mind that a few lumps are totally fine and you are never aiming for a completely smooth pancake batter.
The final step for our cinnamon swirl sheet pan pancakes, pour the pancake batter in the preheated sheet pan and pipe the cinnamon butter into swirls all over the batter surface then bake until golden.
Can you make the cinnamon swirl sheet pan pancake batter the night before?
If you want to prep the batter ahead of serving, I encourage you to do the following: whisk the wet ingredients in a container and combine the dry ingredients in a separate container. Store the wet ingredient container in the fridge, for up to a few days and the dry ingredient-filled container covered, at room temperature. While you’re at it, whip the cinnamon butter (sans pancake batter) as well.
When you are ready to bake the cinnamon swirl sheet pan pancakes, combine the wet and dry ingredients in a bowl. Mix a third cup of pancake batter in the room temperature cinnamon swirl and pipe it over pancake batter. Bake as instructed.
To answer your question, the pancake batter can be refrigerated for up to a few days, but expect a little loss of leavening power. For extra fluffy cinnamon swirl sheet pan pancakes, bake them right after the batter has been mixed.
What to make with leftover cinnamon swirl pancakes?
Enjoy with maple syrup or yogurt on the side or make egg and cheese sandwiches, they’re delicious! Sear the cinnamon swirl pancakes in a little bit of butter and top with eggs and cheese. Grill or steam until melted.
Can you freeze cinnamon swirl sheet pan pancakes?
Yes! Slice the sheet pan pancake into smaller rectangles and freeze the pancake stacks in zip seal bags. You can steam to warm them back up, as well as microwave them for a few seconds or toast them in the oven.
Looking for other breakfast ideas?
Cinnamon Swirl Sheet Pan Pancakes
Servings: 3 to 4
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
Cinnamon Swirl
- 1/3 cup (65g) light brown sugar
- 4 tablespoons (56g) room temperature unsalted butter plus 1 tablespoon (14g) butter, melted
- 2 teaspoons ground cinnamon
Pancakes
- 2 cups (500g) whole milk
- 2 tablespoons (26g) lemon juice
- 3 eggs
- 3 tablespoons (38g) granulated sugar
- 3 tablespoons (43g) unsalted butter, melted, plus 3 tablespoons (43g) for greasing
- Salt
- 2 teaspoons vanilla extract
- 2 1/2 cups (312g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
Glaze
- 1 cup (115g) powdered sugar
- 2 tablespoons (26g) whole milk
Instructions
Heat the oven to 375°F (190°C). Place a 13×18 inch sheet pan in the oven.
Make the cinnamon swirl: In a bowl, using an electric mixer or wooden spoon, mix together the brown sugar, 4 tablespoons room temperature butter and cinnamon. Add 1 tablespoon of melted butter and mix for a few minutes until combined.
Make the pancakes: In a bowl, combine the milk and lemon juice. Set them aside for 2 minutes. The milk will slowly start curdling. Add the eggs, sugar, 3 tablespoons melted butter, a pinch of salt and vanilla. Whisk until combined. In a separate bowl, whisk the flour, baking powder and baking soda. Pour the wet mixture over the dry ingredients and whisk until combined, a few lumps are fine, you’re not looking for an ultra-smooth batter.
Pour 1/3 cup of pancake batter in the cinnamon butter. Mix until incorporated. Add to a piping or zip-seal bag. Cut a small hole in tip of the bag.
Make the cinnamon swirl sheet pan pancakes: Carefully remove the sheet pan from the oven. Add the remaining 3 tablespoons butter to pan and brush all over.
Pour the pancake batter in the pan. Pipe the cinnamon swirls all over the batter.
Bake for 15 to 18 minutes. Slice the cinnamon swirl sheet pan pancakes into 9 to 12 rectangles.
Make the glaze: In a small bowl, combine the sugar and milk. Mix using a spoon and pour over the cinnamon swirl sheet pan pancakes.