I grew up on Raisin & Rum 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 pancake.
Hello Sheet Pan Pancakes!
But the raisins in these Rum & Raisin Sheet Pan 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 California raisins because they bring a natural sweetness to recipes. California raisins are also are a versatile addition to your baking and bring sunshine to your healthy lifestyle. I also use rum extract to keep it family friendly. And the best part is that there’s no flipping required!
Sheet Pan Pancakes
No flipping required!
Sheet Pan Pancakes are the easiest way to make pancakes and take the least amount of time and effort. And since I’m all about shortcuts, this 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! 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. Bonus: You can also make these in advance and they freeze really well!
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 HERE and HERE.
Not only will you be amazed by how easy these raisin pancakes are, but especially how the combination of rum with raisin and a hint of orange can totally elevate a simple pancake. I love baking with California raisins because they transform into these plump little flavor bursts! The best raisins in the world come form California. And 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, give these pancakes a try! And to learn more about California Raisins and for recipe inspiration, visit California Raisins.
PS: I’m a little crazy about things on a sheet pan these days because I just love how quick and easy they are! Check out my other sheet pan breakfast recipes:
Rum & Raisin Sheet Pan Pancakes
- whipped cream
- additional raisins
- additional orange zest
- Preheat oven to 400 degrees F. 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.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and cinnamon.
- In a separate bowl, whisk in the eggs, oil, vanilla and rum extracts and orange zest.
- Mix wet mixture into the dry mixture.
- 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.
- Pour 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 with whipped cream, syrup, cinnamon, additional orange zest and more raisins!