Forget standing by the stove flipping pancake after pancake, with our clever sheet pan pancakes recipe, you’ll have more time to enjoy your morning cuppa. Simply add the fluffy batter and plums to a baking tray, and let the oven do its job.
Ingredients
Method
Preheat oven to 220°C (200°C fan-forced). Grease and line the base and sides of a 24cm x 37cm (3cm deep) rectangular oven tray.
Combine the milk, vinegar, butter and vanilla in a jug and whisk to combine. Combine flour, sugar, cornflour and baking powder in large bowl. Whisk to combine. Gradually whisk the wet ingredients into the dry ingredients until combined.
Arrange the chopped plums on the base of the prepared oven tray. Pour over the batter and smooth to the edges with a pallet knife. Bake for 12-15 minutes or until just cooked.
Remove from oven and set aside to cool for 5 minutes. Invert onto a tray and set aside to cool.
Combine the ricotta and extra vanilla in a medium bowl, whisk until smooth.
Cut the pancake into squares and serve.
How to serve sheet pan pancakes
Serve with the ricotta, extra plum wedges and honey or maple syrup.
Can sheet pan pancakes be made ahead?
To save more time in the morning, you can prepare the sheet pan pancake batter the night before. Store in an airtight container in the fridge overnight. Do not add the fruit until you are ready to bake. We recommend enjoying these pancakes soon after cooking for the best flavour and fluffiest texture.
Flavour variations
You can swap the plums for other fruit like sliced strawberries or whole blueberries, or chocolate chips for an extra special treat. Or make it half-and-half!
