Maple Pecan Sheet Pan Pancakes

Maple Pecan Sheet Pan Pancakes

Well, what can I say? With our current shelter-in-place // quarantine // pandemic situation, I’ve had a lot more time to make breakfast. We’ve had biscuits galore, homemade jam and homemade bread and breakfast bread pudding — just to name a few. And now it’s time for something a little different – Maple Pecan Sheet Pan Pancakes!

(you can check out some of my biscuit recipes HERE and HERE)

Let me share two tips for success :

  • make sure to thoroughly combine wet ingredients before adding to dry ingredients. This helps add to the tender, fluffy texture of these sheet pan pancakes
  • allow melted butter to cool before whisking into the eggs then add the combined egg/butter mixture to the buttermilk. This also helps with texture, allowing the butter to evenly distribute within the batter

Sheet Pan Pancakes are one of my very favorite things. They are so easy to make and they finished product is OUT-OF-THIS-WORLD. Sensational. The addition of toasty pecans and crunchy granola adds both amazing flavor and texture!

I’m giving you fair warning, you’ll want to make these for breakfast lunch and dinner!

Maple Pecan Sheet Pan Pancakes

  • 2 c AP flour
  • 2 t baking powder
  • 1 t baking soda
  • 1 t sea salt
  • 3 T brown sugar (optional)
  • 2 c buttermilk
  • 2 eggs, room temperature
  • 3 T melted butter
  • 1/2 c chopped pecans (topping)
  • 1/2 c maple vanilla granola (topping)
This recipe is made extra special thanks to my sister-in-law's family maple sirup farm!

Preheat oven to 425°. Grease and line a 15″ x 10″ x 1″ rimmed baking sheet with parchment paper.

In a large mixing bowl, combine dry ingredients. In a second large mixing bowl, vigorously whisk the eggs, butter and buttermilk together. 

Pour wet ingredients over the dry ingredients, mixing to combine. Do not over mix, 25 vigorous strokes should be sufficient. (It’s okay if lumps remain)

Pour pancake batter into the prepared sheet pan and spread evenly.

Sprinkle with chopped pecans and granola.

Bake 11-12 minutes or until the center is set. Cool 1-2 minutes, cut into 8 pieces. Garnish as desired.