Description
Gingerbread Sheet Pan Pancakes are a delightful twist on traditional pancakes, baked all at once on a large sheet pan. Infused with warm spices like cinnamon, ginger, nutmeg, and cloves, and sweetened with molasses and brown sugar, these fluffy and flavorful pancakes are perfect for a festive brunch or holiday breakfast. Easy to prepare and bake, this recipe yields 12 generous servings that can be sliced and enjoyed fresh from the oven.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- ¼ cup light brown sugar, packed
- 2 Tablespoons baking powder
- 3 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cloves
Wet Ingredients
- 2 cups buttermilk, room temperature
- ½ cup unsulphured molasses (not blackstrap), room temperature
- ½ cup unsalted butter, melted but not too hot
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it is hot enough for an even bake.
- Prepare Baking Sheet: Line a large 18” x 13” baking sheet with parchment paper and lightly spray the paper with non-stick cooking spray. Set this aside for now.
- Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, baking soda, salt, and cloves. This combines all the spices and leavening agents evenly.
- Mix Wet Ingredients: In a large bowl, whisk the buttermilk, molasses, melted butter, eggs, and vanilla extract together. Make sure all wet ingredients are at room temperature to avoid clumping or premature cooking of eggs.
- Combine Ingredients: Pour the dry ingredient mixture into the wet mixture and gently whisk until just combined. It’s okay if the batter has a few small lumps; avoid overmixing or using an electric mixer.
- Spread Batter: Pour the batter evenly onto the prepared baking sheet. Use a spatula to spread it smoothly and evenly over the entire surface.
- Bake: Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean, indicating the pancakes are cooked through.
- Cool and Serve: Remove the baking sheet from the oven and let the pancakes cool on a wire rack for about 15 minutes before slicing into squares and serving.
Notes
- Ensure all wet ingredients are at room temperature to prevent clumping and achieve a uniform batter.
- Do not overmix the batter; some lumps are normal and help keep the pancakes tender.
- You can substitute buttermilk with milk and a tablespoon of lemon juice or vinegar if needed.
- If you don’t have parchment paper, grease the baking sheet generously to prevent sticking.
- Serve with butter, maple syrup, or a dusting of powdered sugar for extra flavor.
- These pancakes reheat well in the oven or toaster oven, making them great for leftovers.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
