Make pancakes and sausage for the whole family at once with the help of a sheet pan. Everyone can eat together and there’s no flipping!
Sheet pan pancakes are such an easy way to make breakfast for a crowd in the easiest possible way. The batter is just as easy to throw together as traditional pancakes, but it all bakes to fluffy perfection at once.
This recipe adds browned breakfast sausage to the mix for that sweet and savory flavor pop. Top it with a drizzle of maple syrup or a fried egg for a fabulous brunch treat.
Pancakes are a weekend breakfast favorite for good reason. There is just something about a golden fluffy stack of flapjacks with a bit of butter and syrup.
We still enjoy making them the old fashioned way. In fact we just made our favorite pancake recipe into bunny butt pancakes last weekend.
Blueberry oatmeal pancakes are another fabulous option as are protien rich cottage cheese blender pancakes are more great options. And I am definitely not trying to talk you out of making them because they are all delicious.
But ever since banana whole wheat sheet pan pancakes came into our lives, our breakfast game has changed. It is like making one giant pancake in the oven, no flipping!
So of course we needed more sheet pan pancakes in our lives. This recipe quickly became a new favorite!
Whipping up the batter
The longest part of the whole prep is browning the sausage. A bulk mild breakfast sausage is perfect in this recipe.
Just break it up and cook it. You can let it brown while you mix up the rest of the batter.
Speaking of the batter, it has brown sugar mixed in. I love the depth of flavor and warmth it adds.
It almost gives you some maple hints before you even add the syrup. But in a pinch, granulated sugar works as well.
Drain the sausage and stir it in. Pour it into a greased sheet pan and pop it into the oven.
That’s it, easy peasy! You can enjoy your coffee or the company of your housemates while it cooks.
As you might imagine, pieces of this sheet pan pancake are great served warm with maple syrup and/or butter. Or top them any way you like a regular pancake.
Or top with a fried egg to lean more towards the savory end of the spectrum. You could even put egg and cheese between two slices and make a McGriddle style breakfast sandwich. That would be so good!
If you can’t put down an entire 13×18″ pancake in one sitting, don’t despair. This recipe stores and reheats well.
Leftover slices can be stored in the refrigerator for a few days. For longer storage, layer pieces with wax paper in between and freeze.
Either way, you can have fresh hot pancakes in almost no time. Just pop a slice on a plate and microwave it for thirty to forty-five seconds and you should be in good shape.
- 1 lb bulk breakfast sausage
- 4 cups all purpose flour
- 1/2 cup brown sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 4 eggs, beaten
- 2 1/2 cups milk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla
- Preheat oven to 375°F and grease a 13x18x1" half sheet pan.
- Brown breakfast sausage and drain off any excess grease. Set aside to cool.
- In a large bowl, mix together flour, brown sugar, baking powder and salt.
- Add milk, eggs, oil and vanilla. Stir until just combined.
- Mix in browned sausage and pour into greased sheet pan.
- Bake 25-30 minutes or until set and lightly golden brown.
- Let set for 5 minutes, then cut into pieces and serve with maple syrup or your favorite pancake toppings.
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Amount Per Serving: Calories: 297Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 74mgSodium: 428mgCarbohydrates: 32gFiber: 1gSugar: 6gProtein: 11g
All nutritional information is estimated and will depend on the exact ingredients you use.