Need to feed a crowd and hate standing at the stove? Try these amazing Sheet Pan Pancakes with Maple Pecan Crumble. The recipe also comes with a maple syrup cream cheese glaze that you will love. OMG, it is so good!!
Want to complete the menu with other recipes for a great brunch? Try our amazing 25 Brunch Diner Recipes, Fruit Salad with Honey Lime Dressing, Stuffed Bacon Egg Breakfast Sliders, Breakfast Charcuterie Board, and Turkey Sausage Hash Brown Breakfast Casserole. In the fall you may like to make our Pumpkin Pancake Recipe, just fantastic!
Another fun recipe for you to try is these Austrian Scrambled Pancakes. They are a fun and unique alternative to pancakes.
Helpful Items For This Recipe
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Commercial-Grade 18-Gauge Aluminum Sheet Pan, 13″ L x 18″ (Half Size)
Measuring Cups and Spoons Set, 10 Piece Measuring Cup Set, Stainless Steel
1 Quart Saucepan with Lid, 18/10 Stainless Steel Nonstick Small Sauce Pan Pot
What is in Sheet Pan Pancakes?
This pancake mix is super easy but does have a three-step process. The ingredients are for the pancakes themselves, then the maple pecan crumble, and finally, the maple cream cheese glaze.
All of the ingredients are very standard that you will find them in any grocery store. The results though are anything but common. These pancakes turn out amazingly fluffy with bursts of maple pecan goodness without all the time and stress it takes by standing and flipping pancakes on the stove.
This is a perfect recipe to feed a crowd during the holidays or for any Sunday brunch.
Want to change these pancakes up, try using chocolate chips and sliced bananas or your favorite fruit; go ahead. Serve them with whipped cream and just maple syrup. Add in bacon for another way to up this pancake recipe.
Ingredients
Pancakes:
AP flour
Baking powder
Sugar
Kosher salt
Buttermilk
Large eggs
Butter, melted
Vanilla
Maple Pecan Crumble:
Pecans, chopped
Cinnamon
Dark brown sugar
Melted butter
Maple syrup
Maple Cream Cheese Glaze:
Light cream cheese softened
Maple syrup
How to Make Sheet Pan Pancakes
Okay, let’s get started; you will be amazed at how easy yet delicious these pancakes are.
Preheat oven to 425 degrees F.
Mix all the dry ingredients for the pancakes (flour, baking powder, sugar, and salt) together in a large bowl. Then add the buttermilk, butter, eggs, and vanilla and whisk until just combined. It’s OK to have small lumps in your batter.
Spray an 18″ x 13″ baking sheet with cooking spray (half-size commercial baking sheet, if interested, see link above).
In a small bowl, mix all the pecan cinnamon crumble ingredients together and set aside.
Pour the batter onto the baking sheet and spread it out evenly.
Sprinkle the cinnamon crumble evenly over the top of the entire pancake batter.
Bake in the preheated oven for about 20 minutes or until the pancake is cooked through and golden brown.
While the pancake is baking, prepare the glaze.
Heat the maple syrup in a small saucepan on low, and then add the softened cream cheese. Make sure the cream cheese is at room temperature or slightly heated. Stir until the cream cheese is melted and incorporated.
Keep the cream cheese mixture warm.
Now cut the pancake into squares as large or as small as you like. We made it into 12 servings.
Drizzle the cream cheese icing over the individual pancake pieces before serving.
What is the Trick to Making Fluffy Pancakes?
It is best to have your ingredients slightly warmed at room temperature before starting. This will give you a fluffier pancake. You need to have the cream cheese at room temperature or slightly warmed for the glaze too.
Take out the cream cheese at least an hour ahead of time and the buttermilk and eggs about 20-30 minutes ahead of time. Also, make sure not to add really hot melted butter to your mix, as this could start to scramble your eggs.
Can you Freeze Pancakes?
Yes, you can freeze pancakes. This is something we do a lot of as we are a smaller family and always have leftovers.
To freeze, make pancakes as directed by the above recipe, and let them cool completely once they are cooked through. I always make a fresh batch of the maple cream cheese glaze or just use maple syrup for the leftover pancakes. Layer the pancakes between sheets of waxed paper in a freezer container or Ziploc freezer bag. Frozen pancakes that are properly sealed can last up to 2 months in the freezer.
How to Reheat Frozen Pancakes
We do this a lot also, and I find that they are done perfectly in our toaster oven on a light setting.
Secondly, you can also heat them in the oven. Preheat oven to 350°F. Place frozen pancakes on a baking sheet lined with a Silpat or lightly greased. Bake for about 10 minutes or until warm. Serve them as you would normally do with your favorite toppings.
More Holiday or Weekend Brunch Ideas
Here are some more ideas for a great brunch, either with these pancakes or on their own. Make brunch easy with our great time-saving and easy recipes.
Air Fryer Diner Home Fries – These Air Fryer Diner Home Fries are just like the side you would get in a restaurant with your bacon and eggs. Crispy, seasoned, and with little bits of char for extra flavor.
Baked Cheddar Hash Brown Casserole Recipe – A perfect side dish that will take you from brunch to dinner. Baked Cheddar Hash Brown Casserole is also delicious with ham and great as a potluck for the holidays!
Cheesy Baked Scrambled Eggs – Have you tried baking eggs in the oven before as opposed to the stovetop; to feed a crowd is so easy!!
Brown Sugar Bacon – This is the perfect side dish to go with any brunch. Try this baked bacon candy instead of frying up bacon in a pan next time you want an amazing treat with your breakfast.
Easy Strawberry Mousse – This Easy Strawberry Mousse recipe has the perfect light and fluffy texture with a delicious strawberry flavor. Made with only 4 ingredients, you will want to make this again and again.
Pin it HERE!!
Pin it HERE!!
Sheet Pan Pancakes with Maple Pecan Crumble
Ingredients
Pancakes:
- 3 cups AP flour
- 2 Tbsp baking powder
- 1 Tbsp sugar
- 1/2 tsp Kosher salt
- 2 ½ cups buttermilk
- 2 large eggs
- 8 Tbsp butter melted
- 1 tsp vanilla
Maple Pecan Crumble:
- 1 cup pecans chopped
- 1 Tbsp cinnamon
- ½ cup dark brown sugar
- 2 Tbsp melted butter
- 2 Tbsp maple syrup
Maple Cream Cheese Glaze:
- 8 oz light cream cheese softened
- 3/4 cup maple syrup
Instructions
- Preheat oven to 425 degrees F.
- Mix all the dry ingredients for the pancakes (flour, baking powder, sugar, and salt) together in a large bowl. Then add the buttermilk, butter, eggs, and vanilla and whisk until just combined. It’s OK to have small lumps in your batter.
- Spray an 18” x 13” baking sheet with cooking spray (half-size commercial baking sheet, if interested, see link above).
- In a small bowl, mix all the pecan cinnamon crumble ingredients together and set aside.
- Pour the batter onto the baking sheet and spread it out evenly.
- Sprinkle the cinnamon crumble evenly over the top of the entire pancake batter.
- Bake in the preheated oven for about 20 minutes or until the pancake is cooked through and golden brown.
- While the pancake is baking, prepare the glaze.
- Heat the maple syrup in a small saucepan on low, and then add the softened cream cheese. Make sure the cream cheese is at room temperature or slightly heated. Stir until the cream cheese is melted and incorporated.
- Keep the cream cheese mixture warm.
- Now cut into squares as large or as small as you like. We made it into 12 servings.
- Drizzle the cream cheese icing over the individual pancake pieces before serving.
Comments & Reviews
Ryan Allen says
I made these for my family this morning and they were a huge hit. Next time I am going to have to double it, because the disappeared so fast.
Tara Noland says
So glad you all enjoyed them!! Happy Valentine’s Day!!