Recipe courtesy of Ree Drummond

Sheet-Pan Pancakes

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Last year, when it seemed like the whole world was cooking from scratch and tending to sourdough starters, Ree Drummond had other ideas: She gave herself permission to chill out and take some shortcuts. Her seventh cookbook, The Pioneer Woman Cooks: Super Easy!, reflects her current zero-stress attitude in the kitchen. “It was really fun developing the recipes,” Ree says. “I’d made many of them on my show during quarantine, and to me it was a creative challenge to strike a balance between home cooking and convenience cooking.” These sheet-pan pancakes, for example, save her from having to babysit individual pancakes on a griddle. They also include a triple whammy of toppings — strawberries, blueberries and chocolate chips — so everyone in the family is happy. What’s the Pioneer Woman’s favorite of the three? “Yes to all!” she says.
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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 12 servings
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Ingredients

Directions

  1. Preheat the oven to 425˚ F.
  2. In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine. 
  3. Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
  4. Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
  5. Cut into squares and serve with butter and warm syrup!

Cook’s Note

For a different variation, leave the pancake plain, then sprinkle on the toppings after you cut it into squares!

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