There’s nothing quite like waking up to the aroma of freshly baked pancakes, and when those pancakes are swirled with cinnamon and topped with a sweet icing, the experience is simply heavenly. Cinnamon swirl sheet pan pancakes are not only delicious, but they also offer a convenient way to serve breakfast for a crowd without spending all morning flipping individual pancakes. This recipe is straightforward and can be made in about 30 minutes, making it perfect for busy mornings or weekend brunch gatherings.
What sets these pancakes apart is the delightful swirl of cinnamon sugar that runs through the fluffy batter, creating a warm, comforting flavor that feels like a cozy hug with every bite. They’re ideal for families, brunches, or anyone who loves the irresistible combination of cinnamon and sugary goodness. Whether paired with fresh fruit, a drizzle of syrup, or enjoyed on their own, these pancakes are sure to impress anyone at your table.
Why you’ll love this
- They’re quick to make and bake in just 15 minutes.
- Perfect for serving a crowd without the hassle of flipping.
- The cinnamon sugar swirl adds a delightful flavor twist.
- They’re freezer-friendly, so you can make them ahead.
- A delicious start to any day, morning or afternoon.
“These are my go-to pancakes for brunch; everyone loves them!”
How this recipe comes together
Cinnamon swirl sheet pan pancakes are made by mixing the dry ingredients, combining them with the wet ingredients, and pouring the batter into a greased half sheet pan. After swirling a sweet cinnamon mixture into the batter, you bake them in the oven. While they bake, you can whip up a simple icing to drizzle on top before slicing and serving.
What you’ll need
- 2 3/4 cups all purpose flour
- 3 1/2 Tbsp baking powder
- 2 Tbsp granulated sugar
- 2 eggs
- 1/2 tsp salt
- 2 1/2 cups milk
- 1 stick butter, melted
- 5 Tbsp butter, melted
- 1/3 cup granulated sugar
- 3 Tbsp brown sugar
- 1 1/2 tsp cinnamon
- 3 Tbsp butter, melted
- 1 1/2 cups powdered sugar
- 2 Tbsp milk
Ingredient notes & swaps
- Flour: All purpose flour provides the right texture for fluffy pancakes. You can substitute whole wheat flour for a healthier option.
- Milk: Use any milk variety; dairy or non-dairy both work well.
- Butter: Unsalted butter is preferred for controlling salt levels in your batter.
Cooking method
This easy method will have you enjoying delicious pancakes in no time. Let’s get cooking!
- Preheat the oven to 325 degrees F.
- In a large bowl, mix together the flour, baking powder, granulated sugar, eggs, salt, milk, and half of the melted butter until just combined and smooth.
- Pour the remaining half of the melted butter into a half sheet pan. Spread it evenly across the bottom using a pastry brush.
- Carefully pour the pancake batter into the pan, spreading it evenly.
- In a small bowl, make the cinnamon sugar mixture by combining 3 Tbsp melted butter, the granulated sugar, brown sugar, and cinnamon.
- Spoon dollops of the cinnamon sugar mixture over the pancake batter. Using a butter knife, gently swirl the cinnamon sugar throughout the pancake batter for that delightful cinnamon swirl.
- Bake for about 15 minutes, or until the edges are golden and the center is firm.
- While baking, prepare the icing by whisking together 3 Tbsp melted butter, powdered sugar, and milk until smooth.
- Once baked, remove the pancakes from the oven and drizzle with the prepared icing.
- Slice into squares and serve warm.
Pro Tip: For best results, don’t overmix your pancake batter; a few lumps are fine. This keeps the pancakes light and fluffy!
Once you’ve baked these cinnamon swirl sheet pan pancakes, you’ll notice that they’re golden and inviting. The edges should be nice and crisp while the center remains soft and tender with a delightful cinnamon aroma wafting throughout your kitchen.
Helpful cooking tips
- Aim for lumpy batter: Gently mixing to keep the batter lumpy results in a fluffier pancake.
- Use room temperature ingredients: This helps the batter blend better and cook evenly.
- Keep an eye on the baking time: Ovens vary, so checking a minute or two early is wise to avoid overbaking.
- Let them cool slightly: These pancakes reheat well, so letting them cool before storing makes for easy serving later.
What to serve it with
Cinnamon swirl sheet pan pancakes are truly versatile. You can serve them topped with fresh berries, banana slices, or a dollop of whipped cream. A side of crispy bacon or sausage pairs wonderfully for a fuller breakfast. If you’re feeling indulgent, drizzle some warm maple syrup or chocolate sauce on top, adding a layer of sweetness that’s hard to resist.
How to store & freeze
Store leftover pancakes in an airtight container in the refrigerator for up to three days. To keep them fresh, place parchment paper between the layers if stacking. They also freeze wonderfully; just place them in a freezer-safe container or bag, separating layers with parchment. Reheat frozen pancakes in a microwave or toaster oven until warm.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
Avoiding common mistakes
- Dry pancakes: Overmixing the batter can lead to tough pancakes. Mix just until combined.
- Soggy results: Make sure your oven is properly preheated. If it’s not hot enough, the pancakes will take longer to cook and can turn out soggy.
- Burnt edges: If the edges are dark while the center is raw, try lowering the oven temperature slightly and extend the baking time.
Different ways to try it
Feel free to customize this basic pancake recipe! You can add chocolate chips, nuts, or even diced apples to the batter before baking for new flavor combinations. For a twist on the icing, consider adding a dash of vanilla extract or lemon juice to brighten the flavor.
Common questions
Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend. Just ensure it has a binding agent, like xanthan gum.What if I don’t have a half sheet pan?
You can use a different baking dish, just make sure to adjust the baking time as necessary for different sizes. A 9×13 inch pan works well too.Can I make these ahead of time?
Absolutely! Prepare the batter the night before and store it in the fridge. Just remember to stir gently before pouring into the pan to avoid overmixing.How do I make it dairy-free?
You can easily make this recipe dairy-free by using non-dairy milk and substituting the butter with coconut oil or a dairy-free margarine.
With these cinnamon swirl sheet pan pancakes in front of you, mornings will become a little brighter and much more delicious! There’s something special about waking up to a warm meal that is not only easy to manage but also made with love. Enjoy the sweetness and warmth of this delightful dish any day of the week.
Cinnamon Swirl Sheet Pan Pancakes
Ingredients
Method
- Preheat the oven to 325 degrees F.
- In a large bowl, mix together the flour, baking powder, granulated sugar, eggs, salt, milk, and half of the melted butter until just combined and smooth.
- Pour the remaining half of the melted butter into a half sheet pan. Spread it evenly across the bottom using a pastry brush.
- Carefully pour the pancake batter into the pan, spreading it evenly.
- In a small bowl, combine 3 Tbsp melted butter, the granulated sugar, brown sugar, and cinnamon to make the cinnamon sugar mixture.
- Spoon dollops of the cinnamon sugar mixture over the pancake batter. Gently swirl the cinnamon sugar throughout the pancake batter.
- Bake for about 15 minutes, or until the edges are golden and the center is firm.
- While baking, prepare the icing by whisking together 3 Tbsp melted butter, powdered sugar, and milk until smooth.
- Once baked, remove the pancakes from the oven and drizzle with the prepared icing.
- Slice into squares and serve warm.