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Breakfast Bliss: Sheet Pan Pancakes with Brown Butter Syrup

  • Writer: Suzanne Clark
    Suzanne Clark
  • Aug 14, 2025
  • 3 min read

Updated: Jan 28

Why Sheet Pan Pancakes with Brown Butter Syrup?


Breakfast is often called the most important meal of the day. What better way to kick off your morning than with a stack of fluffy pancakes? Flipping pancakes one by one can be time-consuming, especially for families. That’s where sheet pan pancakes come into play!


These tasty pancakes are baked in the oven. This method allows you to make a large batch quickly and effortlessly. Plus, you can customize them to suit everyone's preferences. Let’s explore this exciting recipe and find out how to transform breakfast into a delightful experience!


The Convenience of Sheet Pan Pancakes


Sheet Pan Pancakes offer a wonderful solution for hectic mornings or family gatherings. Instead of flipping each pancake individually, you can simply pour the batter into a sheet pan and bake it all at once. This approach saves time and guarantees that every pancake is evenly cooked and delicious.


Picture this: You pull a warm, fluffy pancake out of the oven and serve it to your family, all without having to spend an hour at the stovetop. The options for customization are endless! Whether you love blueberries, bananas, nuts, or chocolate chips, you can easily tailor these pancakes to please everyone at the table.


Ingredients for Sheet Pan Pancakes


To make these delightful pancakes, you will need the following ingredients:


  • 2 cups all-purpose flour

  • 2 tablespoons sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 2 cups milk

  • 1/2 cup melted butter

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • Optional toppings: blueberries, bananas, nuts, or chocolate chips


These ingredients are easy to find at your local Sam's Club, making your pancake-making experience even smoother!


Step-by-Step Instructions


  1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature will help achieve that perfect fluffy texture.


  2. Prepare the Sheet Pan: Grease a large sheet pan with cooking spray or butter. This will prevent the pancakes from sticking.


  3. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.


  4. Combine the Wet Ingredients: In another bowl, mix the milk, melted butter, eggs, and vanilla extract. Stir until everything is well blended.


  5. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.


  6. Add Your Favorite Mix-Ins: If you want to add blueberries, bananas, or chocolate chips, fold them into the batter now.


  7. Pour the Batter: Pour the batter into the prepared sheet pan, spreading it evenly.


  8. Bake: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the pancakes are golden brown and a toothpick inserted in the center comes out clean.


  9. Serve: Once baked, remove the pancakes from the oven. Let them cool for a few minutes before cutting them into squares. Serve warm with brown butter syrup or your favorite toppings.


Brown Butter Syrup Recipe


To elevate your sheet pan pancakes, try this delicious brown butter syrup:


  • 1 cup unsalted butter

  • 1 cup brown sugar

  • 1/2 cup heavy cream

  • 1 teaspoon vanilla extract


  1. Brown the Butter: In a saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and smells nutty. Be careful not to burn it!


  2. Add Sugar and Cream: Stir in the brown sugar and heavy cream. Bring to a simmer and cook for 2-3 minutes, stirring constantly.


  3. Finish with Vanilla: Remove from heat and stir in the vanilla extract. Let it cool slightly before serving over your pancakes.


Tips for Perfect Pancakes


  • Don’t Overmix: Overmixing can lead to tough pancakes. Mix until just combined for the fluffiest results.

  • Use Fresh Ingredients: Ensure your baking powder is fresh for the best rise.

  • Experiment with Flavors: Don’t hesitate to try different mix-ins or toppings. The possibilities are endless!


Conclusion


Sheet pan pancakes are a game-changer for breakfast. They are easy to make, customizable, and perfect for feeding a crowd. With the added bonus of brown butter syrup, your mornings will never be the same. If you like this idea, click here for the recipe!.


Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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