I grew up on Rum and Raisin ice cream, and it's still one of my faves. So I decided it would be an excellent flavor to carry on in the form of an easy raisin pancake. HELLO Sheet Pan Pancakes! But the raisins in these Sheet Pan Rum and Raisin Pancakes are even better than the raisins you get in Rum & Raisin ice cream because they get all plump and juicy when you bake them into these delicious pancakes.
I love using raisins because they bring a natural sweetness to recipes. I also use rum extract to keep it family-friendly. This is such an easy recipe, and the best part is that no flipping is required! They are perfect for pancake day, a weekend brunch, or even a weekday morning (yes, they are that quick!). You can even make them ahead and refrigerate or freeze them. These pancakes pair well with a Classic Fruit Salad and Air Fryer Turkey Sausages.
Jump to:
Sheet Pan pancakes are also the ideal Pancake Tuesday recipe because they are faster, and breakfast that falls on a weekday is often a little more hurried than your typical leisurely weekend breakfast or brunch.
If you love sheet pan pancakes, try my Sheet Pan Chocolate Chip Pancakes, my Sheet Pan Carrot Cake Pancakes, my Pumpkin Pie Sheet Pan Pancakes, and my Sheet Pan Sugar Cookie Pancakes too!
🥘Ingredient Notes
Not only will you be amazed by how easy these rum and raisin pancakes are, but especially how the combination of rum with raisin and a hint of orange can totally elevate a simple pancake.
For these rum and cinnamon raisin pancakes, you'll need:
- Raisins. You can use any kind of raisins for this recipe. I use Thompson, Sultana or whatever I happen to have on hand.
- Milk and White vinegar. This is a healthier and lower-fat alternative to buttermilk, which makes for richer-tasting pancakes.
- Rum extract (affiliate link). Rum extract adds a subtle rum flavor, while keeping it family-friendly! I buy it at my local grocery store, but not all grocery stores in my area carry it. You can also buy it online by clicking the link. I also use rum extract in my Miami Vice Mocktail and my Mini Eggnog Trifle.
- Orange zest. Orange zest adds a welcome burst of citrus, giving a delicious depth of flavor to these pancakes!
- Oil. I use canola oil, but you can use any kind of vegetable oil.
*See recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Dairy-free - use almond milk to make it dairy-free
- Rum extract - 1) You can use cognac and use 1.5 tablespoon for this recipe. 2) Or use actual rum and triple the amount (so for this recipe, you'll need 3 tbsps of rum, but you'll need to remove 2 tablespoon of milk from the recipe as well).
- Cinnamon and Raisin Pancakes - simply leave out the rum flavor!
No flipping required! Sheet Pan Pancakes are the easiest way to make fluffy pancakes and take the least amount of time and effort. And since I'm all about shortcuts, this delicious pancake recipe is exactly that - so much faster and easier than standing over the stove flipping individual pancakes. And they come out just perfect; fluffy inside and lightly browned on the bottom and top!
🔪How to Make Rum and Raisin Pancakes
PREP: Preheat oven to 400 degrees F/204 degrees C. Coat a 9x13 sheet pan/baking sheet with nonstick spray, ensuring to cover the sides and corners.
- Step 1: Add vinegar to milk, stir, and set aside.
- Step 2: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and cinnamon.
- Step 3: In a separate medium bowl, whisk in the eggs, oil, vanilla, rum and vanilla extracts, and orange zest.
- Step 4: Mix the wet mixture into the dry mixture.
- Step 5: Pour the milk into the batter and mix until smooth. *It will still be a little lumpy (not perfectly smooth).
- Step 6: Gently fold in the raisins.
- Step 7: Spread batter onto the prepared pan.
- Step 8: Tap the pan on the counter a couple of times to even out the batter. *This helps to smooth out the batter and eliminate air bubbles.
- Step 9: Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean and the pancakes are golden brown.
- Step 10: Cool for 5 minutes in pan. Then slice (using a silicone knife so you don't damage your sheet pan) into 12 square servings. Garnish: Garnish with whipped cream, syrup, cinnamon, and additional orange zest, if desired.
Expert Recipe Tips
- Use room temperature ingredients. Eggs and milk mix more smoothly and create a better texture when they're not cold. Take them out 20–30 minutes before baking.
- Don’t overmix the batter. A few lumps are perfectly fine! Overmixing can lead to tough, rubbery pancakes instead of fluffy ones.
- Tap the pan on the counter. Tapping the pan a few times before baking helps spread the batter evenly and pops any large air bubbles for a smoother top.
- Use fresh orange zest. For the best citrus flavor, zest the orange just before using.
- Rotate pan halfway through baking (if needed). If your oven has hot spots, turn the pan halfway through baking to ensure even browning and doneness.
- Check doneness with a toothpick or cake tester. Because oven temps can vary, check with a toothpick or cake tester inserted in the center—if it comes out clean or with a few crumbs, it's ready.
- Slice with a plastic or silicone knife. To protect your non-stick sheet pan, avoid using metal utensils. A silicone knife is safe and effective for clean cuts.
- Cool slightly before slicing. Letting the pancakes rest for 5 minutes helps them firm up, making slicing easier and neater.
- Freeze in single layers. To prevent sticking, freeze pancake squares in a single layer on a baking sheet first, then transfer to a freezer bag.
Pancake Tuesday
If you've ever wondered where the concept of Pancake Tuesday comes from, then read on...
Also known as Shrove Tuesday, Pancake Tuesday is the day in February or March immediately preceding Ash Wednesday (the first day of Lent). In some countries (such as Canada, England, Ireland, and Australia), it's celebrated by consuming pancakes. In France, the USA and other countries, it is called 'Mardi Gras' or 'Fat Tuesday'.
History of Shrove Tuesday
The word shrove is the past tense of shrive, which means to confess. In the Middle Ages, this day was a time for people to confess their sins and ask forgiveness for them. This allowed Christians to enter into the season of Lent and prepare for Easter with a clean spirit. Long ago, after people went to church to confess their sins on Shrove Tuesday, they returned home to have a feast, which often included pancakes.
Besides making and eating stacks of pancakes, some people in parts of England and some places in the United States have pancake races, where they race down streets carrying a frying pan with a cooked pancake in it and flip the pancake as they run. It’s said this tradition came about from an event dating back to Shrove Tuesday in 1445. Apparently, while a British woman was making pancakes, she heard the church bells ring. And rather than be late, she brought her frying pan and pancake to church with her! You can read more about it You can read more about the history of Shrove Tuesday HERE.
👪 Serving Size
This Sheet Pan Raisin Pancakes recipe makes 12 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like to make. The ingredient quantities will automatically adjust. If you want to make more, you'll need additional baking sheets.
🌡️Storage
Store these raisin pancakes in the refrigerator in a sealed container for up to 4 days.
They also freeze well! Cut into portions and store in a freezer bag for up to 3 months.
❔Recipe FAQ's
Yes, you can! Simply omit the raisins or replace them with another dried fruit like chopped dates, cranberries, or dried cherries.
It’s best to bake the pancakes immediately after mixing for optimal fluffiness, but you can prep the dry and wet ingredients separately and combine them just before baking.
Reheat in the microwave for 20–30 seconds per piece or in the oven at 350°F (175°C) for about 5–7 minutes to retain texture.
Everyone knows how delicious raisins are baked into butter tarts and overnight cinnamon sticky buns, but now you can also enjoy them baked into scrumptious pancakes.
So if you're looking to add sunshine to your day and an easy pancake recipe, give these raisin pancakes a try! They are the perfect pancakes for your Pancake Tuesday celebration!
PS: I'm a little crazy about things on a sheet pan these days because I just love how quick and easy they are! If you love sheet pan breakfasts, be sure to try my Sheet Pan Huevos Ranchero and Mexican Sheet Pan Eggs too!
🥞More Pancake Recipes
Did your family❤️this recipe? Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋Sheet Pan Rum and Raisin Pancakes Recipe
Ingredients
- 1 ¼ cups milk * I use 1 %
- 1 ½ teaspoon white vinegar
- 2 cups all-purpose flour
- ⅓ cup brown sugar, packed
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon rum extract
- 2 teaspoon orange zest
- 1 ½ cups raisins
Garnish
- whipped cream
- syrup
- cinnamon
- raisins
- additional orange zest
Instructions
- Preheat oven to 400 degrees F/204 degrees C. Coat a 9x13 sheet pan/baking sheet with nonstick spray ensuring to cover the sides and corners.
- Add vinegar to milk, stir and set aside.1 ¼ cups milk, 1 ½ teaspoon white vinegar
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and cinnamon.2 cups all-purpose flour, ⅓ cup brown sugar, packed, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon
- In a separate bowl, whisk in the eggs, oil, vanilla and rum extracts and orange zest.2 large eggs, ¼ cup vegetable oil, 1 teaspoon vanilla extract, 1 tablespoon rum extract, 2 teaspoon orange zest
- Mix wet mixture into the dry ingredients.
- Pour the milk into the batter and mix until smooth. *It will still be a little lumpy (not perfectly smooth)
- Gently fold in the raisins.1 ½ cups raisins
- Pour pancake batter onto the prepared pan. Tap the pan on the counter a couple of times to even out the batter.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean and the pancakes are lightly browned.
- Allow to cool for 2-3 minutes, then slice into portions.
Garnish
- Garnish with whipped cream, syrup, cinnamon, additional orange zest and more raisins!whipped cream, syrup, cinnamon, additional orange zest, raisins
Notes
- Use room temperature ingredients. Eggs and milk mix more smoothly and create a better texture when they're not cold. Take them out 20–30 minutes before baking.
- Don’t overmix the batter. A few lumps are perfectly fine! Overmixing can lead to tough, rubbery pancakes instead of fluffy ones.
- Tap the pan on the counter. Tapping the pan a few times before baking helps spread the batter evenly and pops any large air bubbles for a smoother top.
- Use fresh orange zest. For the best citrus flavor, zest the orange just before using.
- Rotate pan halfway through baking (if needed). If your oven has hot spots, turn the pan halfway through baking to ensure even browning and doneness.
- Check doneness with a toothpick or cake tester. Because oven temps can vary, check with a toothpick or cake tester inserted in the center—if it comes out clean or with a few crumbs, it's ready.
- Slice with a plastic or silicone knife. To protect your non-stick sheet pan, avoid using metal utensils. A silicone knife is safe and effective for clean cuts.
- Cool slightly before slicing. Letting the pancakes rest for 5 minutes helps them firm up, making slicing easier and neater.
- Freeze in single layers. To prevent sticking, freeze pancake squares in a single layer on a baking sheet first, then transfer to a freezer bag.
Monique Castonguay
I just tried these and they were delicious! I can't believe I never thought of doing this before. They were so easy to make.
Terri Gilson
So glad you loved them, Monique!
Terri