If it’s holiday time, you might be on your way to Starbucks or 7-Eleven right now to grab yourself a gingerbread latte. We combined the flavors of the holiday favorite with the breakfast favorite—
pancakes—in this easy, crowd-pleasing recipe that is sure to win your holiday brunch. Sheet-pan dinners are some of our favorites, so why couldn’t we do it up the same way in breakfast or brunch form? Keep reading on for everything you need to know on making this festive, easy recipe:
Making sheet-pan pancakes:
This idea should bring relief: Instead of standing over the stove flipping perfectly circular batter one after the next, you bake the batter in a sheet pan right in the oven. This probably takes just the same amount of time to bake as it would to stand there and flip. You’ll have to allow the pancakes to cool slightly before cutting into them. If you want to eat them cold, that’s fine too, but you should definitely heat up your syrup if you do that. Buy yourself a 17.25″x12.25″ sheet pan and get to work!
Top tips for making sheet-pan pancakes:
— I’ve added cold milk to warm butter one too many times and ended up with butter solids floating around my batter. It’s essential to use room-temperature butter, milk, coffee, and eggs when baking most cakes. The same rule should apply to pancakes; they’re essentially the same process.
— To get eggs to room temperature quickly, place the eggs in hot water.
— A few small lumps in the batter are totally fine. Just make sure you don’t overmix, or you’ll end up with a tough pancake.
— There’s a proportion of cinnamon, ginger, cloves, black pepper, and nutmeg in the recipe, but if you want to punch up one or more of those spices, let us know how it comes out!
— There’s enough whipped cream to fulfill the needs of those who like to ask for extra whipped topping on their lattes or if you’re feeding a crowd of kiddos who only need a stack of two pancakes to suffice.
How to serve:
Ideally a sheet-pan pancake wouldn’t be served like a piece of sheet cake. Since the cake is around pancake thickness, you’ll want to stack 3 to 4 pieces per serving, and top with whipped cream and maple syrup.
Made this recipe? Let us know in the comments below.
If it’s holiday time, you might be on your way to Starbucks or 7-Eleven right now to grab yourself a gingerbread latte. We combined the flavors of the holiday favorite with the breakfast favorite—
pancakes—in this easy, crowd-pleasing recipe that is sure to win your holiday brunch. Sheet-pan dinners are some of our favorites, so why couldn’t we do it up the same way in breakfast or brunch form? Keep reading on for everything you need to know on making this festive, easy recipe:
Making sheet-pan pancakes:
This idea should bring relief: Instead of standing over the stove flipping perfectly circular batter one after the next, you bake the batter in a sheet pan right in the oven. This probably takes just the same amount of time to bake as it would to stand there and flip. You’ll have to allow the pancakes to cool slightly before cutting into them. If you want to eat them cold, that’s fine too, but you should definitely heat up your syrup if you do that. Buy yourself a 17.25″x12.25″ sheet pan and get to work!
Top tips for making sheet-pan pancakes:
— I’ve added cold milk to warm butter one too many times and ended up with butter solids floating around my batter. It’s essential to use room-temperature butter, milk, coffee, and eggs when baking most cakes. The same rule should apply to pancakes; they’re essentially the same process.
— To get eggs to room temperature quickly, place the eggs in hot water.
— A few small lumps in the batter are totally fine. Just make sure you don’t overmix, or you’ll end up with a tough pancake.
— There’s a proportion of cinnamon, ginger, cloves, black pepper, and nutmeg in the recipe, but if you want to punch up one or more of those spices, let us know how it comes out!
— There’s enough whipped cream to fulfill the needs of those who like to ask for extra whipped topping on their lattes or if you’re feeding a crowd of kiddos who only need a stack of two pancakes to suffice.
How to serve:
Ideally a sheet-pan pancake wouldn’t be served like a piece of sheet cake. Since the cake is around pancake thickness, you’ll want to stack 3 to 4 pieces per serving, and top with whipped cream and maple syrup.
Made this recipe? Let us know in the comments below.
- Yields:
-
4 – 6
serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 20 mins
- Cal/Serv:
- 1378
Directions
-
- Step 1
Preheat oven to 350° and line a 17.25″x12.25″ sheet pan with parchment.
- Step 2In a large bowl, whisk flour, salt, baking soda, 1/2 cup granulated sugar, 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 3/4 teaspoon pepper, 3/4 teaspoon cloves, and 3/4 teaspoon nutmeg.
- Step 3In a medium bowl, whisk eggs, butter, and molasses. Pour egg mixture into dry ingredients and mix a few times until just incorporated. Add coffee and milk and continue to mix until no dry streaks remain; it’s okay if there are small lumps.
- Step 4Pour batter into prepared pan; smooth top with an offset spatula. To check if batter is even, stick tip of spatula in different sections of batter to check the level.
- Step 5Bake pancake until golden brown and firm to the touch, 15 to 17 minutes. Let cool 15 minutes.
- Step 6Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), beat cream and remaining 2 tablespoons granulated sugar on medium-high speed until medium peaks form.
- Step 7In a small bowl, combine remaining 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon pepper, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg.
- Step 8Cut pancake into 16 pieces and dollop with whipped cream. Drizzle with syrup and sprinkle with spice mixture.
- Step 1
Related Video: Copycat IHOP Pancakes
