These Sheet Pan Sugar Cookie Pancakes taste just like sugar cookies but in pancake form. Covered in glaze and sprinkles, they are a fun and delicious breakfast! And the best part is you just pour and bake - no flipping required!
This indulgent Sugar Cookie Pancake is popular during the holiday season and makes a great weekend, birthday, back-to-school, sleepover, holiday breakfast, or brunch. And they're a great easy way to feed a larger group. This Cookie Pancake recipe was inspired by my Sugar Cookie recipe and my Microwave Sugar Cookie Fudge.
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Sheet Pan pancakes are the best way to make pancakes, in my opinion, because there is no slaving over a hot stove! You pour, pop it in the oven, and voila! You can make them advance and freeze them as well.
Be sure to check out my other sheet pan pancake recipes: Sheet Pan Chocolate Chip Pancakes, Sheet Pan Rum and Raisin Pancakes, Sheet Pan Carrot Cake Pancakes, and Pumpkin Pie Sheet Pan Pancakes.
But if you're looking for holiday pancakes, try these Gingerbread Christmas Pancakes!
🥘Ingredient notes
You'll need the following ingredients for these fluffy sugar cookie pancakes:
- Unsalted butter. I use unsalted butter because I prefer to control the salt in my baking.
- Vanilla butter bakery emulsion. Emulsions give more depth of flavor, compared to using an extract, especially when they are baked into a recipe
- Clear corn syrup. Corn syrup mixed with powdered sugar gives the glaze a beautiful white glossy look.
*See recipe card for ingredient amounts
📖Variations & Substitutions
- Vanilla Butter Emulsion - you could substitute vanilla extract and butter extract but you won't get the same depth of flavor. You could also use another emulsion such as Princess Cake and Cookie emulsion or Creme Bouquet emulsion or use a sugar cookie coffee creamer (you'll need to double the amount and cut back the same amount of milk).
- Frosting/glaze - You can use vanilla icing instead of glaze or you could use another type of cookie glaze
- Sugar - you can use brown sugar instead of white sugar
- Butter- you can use salted butter and skip the salt
- Sprinkles - you can use any type of sprinkle (nonpareils or jimmies) as well as a red and green sprinkle for Christmas * I recommend using jimmies (longer sprinkles) because the nonpareils are harder and crunchier and the texture doesn't work as well on a pancake as it does on a cookie
What is an Emulsion?
If you haven't ventured into emulsions yet, I would highly recommend them! Emulsions give more depth of flavor, compared to using an extract, especially when they are baked into a recipe. This Butter and Vanilla Bakery emulsion, as well as "Creme Bouquet" and "Princess Cake and Cookie" emulsions (which are awesome in sugar cookies, cakes, and frosting too) are also my favorites.
You can buy them at craft stores or cake decorating stores. In Canada, I buy mine from Michael's Arts & Crafts.
🔪How to Make Sugar Cookie Pancakes
Prep: Preheat oven to 400 degrees F/204 degrees C and spray a 9x13 sheet pan with nonstick cooking spray.
In a large bowl, mix dry ingredients (flour, baking powder, salt, and sugar) together.
In a separate medium bowl, beat eggs thoroughly with a whisk or fork
In a medium bowl, mix wet ingredients (egg, milk, melted butter, and emulsion) together.
Make a well (a hole) in the center of the dry ingredients, then slowly add the milk mixture.
Stir quickly until the ingredients are just mixed, but the batter is still a little lumpy.
Pour pancake batter onto the prepared baking sheet and spread evenly with a spatula.
Tap the pan on the counter a couple of times to even out the batter and remove bubbles.
Bake pancakes for 12-14 minutes until the pancakes are lightly browned on the edges.
*If air bubbles start to form, just poke them with your cake tester or toothpick anytime during the baking process!
Meanwhile, mix the glaze ingredients together (powdered sugar, corn syrup, and 3 tablespoon milk).
The pancakes will be ready when a toothpick or cake tester inserted into the center comes out clean.
Pour glaze over pancakes and spread evenly.
*If you are making these in advance, don't add the glaze until just before serving.
Sprinkle jimmies over the glaze immediately.
Cut into 12 pieces and serve.
Garnish with half a store-bought sugar cookie (or make your own regular or mini sugar cookies with sugar cookie dough and cookie cutters), whipped cream, and more sprinkles, if desired.
*Alternatively, you could add glaze to individual pancakes.
Recipe Tips
- Use Room Temperature Ingredients: Allow your eggs and milk to come to room temperature before mixing. This helps the ingredients blend more evenly and gives the pancakes a fluffier texture.
- Don’t Overmix the Batter: Stir the batter just until combined. A few lumps are okay! Overmixing can lead to dense and tough pancakes.
- Level the Batter Evenly: Use an offset spatula or the back of a spoon to spread the batter evenly across the sheet pan. This ensures the pancakes cook uniformly. Then tap the pan on the counter a couple of times to even out the batter and remove bubbles.
- Poke Air Bubbles Mid-Bake: If you see air bubbles forming during baking, gently pop them with a toothpick to keep the surface smooth and even.
- Glaze After Cooling Slightly: Let the pancakes cool for 5-10 minutes before adding the glaze. This prevents it from soaking in too quickly and keeps the texture perfect.
- Go for Jimmies: Opt for longer, softer sprinkles (jimmies) rather than harder ones (nonpareils), as they provide a more pleasant texture on pancakes.
🥗 What to serve with Sugar Cookie Pancakes
Fruit Salad, Air Fryer Turkey sausage, (shown), and Gingerbread Smoothies pair well with these pancakes!
🌡️Storage
Store these sugar cookie pancakes in an airtight container in the fridge for up to 2-3 days. They will get too soggy after this, as the glaze is absorbed. These pancakes freeze well for up to 3 months in an airtight container or Ziploc freezer bag.
Make in advance: If you want to make these in advance, do not put the glaze on until just before serving. You can cut them into squares so they are easier to heat up in the microwave. Or you can simply cover the whole pan in Glad Press N' Seal and freeze it. Then you can defrost it overnight in the fridge and warm it in the oven.
👪 Serving Size
This recipe makes 12 fluffy pancakes. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You will just need additional sheet pans.
Top tip
I recommend using a nylon knife (affiliate link) to cut the pancakes right in the pan. It won't damage the finish of your cookie sheet.
❔Recipe FAQ's
To prevent the glaze from soaking into the pancakes, store the pancakes and glaze separately. Add the glaze right before serving for the best presentation and texture.
Yes, you can use vanilla extract and add a touch of butter extract for a similar flavor profile. However, using the vanilla butter emulsion will give the pancakes a richer depth of flavor.
You can reheat individual pancake squares in the microwave for about 20-30 seconds or in the oven at 350°F (175°C) for a few minutes. If frozen, thaw them overnight in the fridge before reheating.
The pancakes are ready when the edges are golden brown and a toothpick inserted into the center comes out clean. For best results, check them around the 12-minute mark.
So if you're looking for the ideal breakfast for Christmas morning, you'll love these Sheet Pan Sugar Cookie pancakes! These cookie pancakes are also the perfect addition to any potluck breakfast or brunch. Be sure to check out my other Potluck Breakfast Recipes!
🎄More Holiday Breakfast Recipes
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📋 Sheet Pan Sugar Cookie Pancakes Recipe
Equipment
Ingredients
- 2 cups all -purpose flour
- 3 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup white granulated sugar
- 2 eggs
- 1 ¾ cups milk *I use 1%
- 4.5 tablespoon melted butter
- 2 teaspoon vanilla butter bakery emulsion
Glaze
- 2 cups powdered sugar (icing sugar)
- 2 tablespoon clear corn syrup
- 3 tbsp milk (1%)
Instructions
- Preheat oven to 400 degrees F/204 degrees C and spray a 9x13 baking sheet with non-stick cooking spray.
- Mix flour, baking powder, salt and sugar together in a large mixing bowl.2 cups all -purpose flour, 3 teaspoon baking powder, ¼ teaspoon salt, ½ cup white granulated sugar
- In a separate medium bowl, beat egg thorough with a whisk or fork2 eggs
- Mix milk, melted butter, emulsion and egg together in a separate bowl.1 ¾ cups milk, 4.5 tablespoon melted butter, 2 teaspoon vanilla butter bakery emulsion
- Make a well (a hole) in the center of the dry ingredients, then slowly add the wet ingredients.Stir quickly until ingredients are just mixed, but batter is still lumpy
- Pour batter onto the prepared baking sheet.
- Tap the pan on the counter a couple of times to even out the batter.
- Bake pancakes for 12-14 minutes until the pancakes are lightly browned on top and golden brown on the bottom. 13 minutes was perfect for me!*If air bubbles start to form on the top of the pancakes, just pop them with a toothpick or cake tester at any point during the baking process!
- Meanwhile make the glaze : Whisk powdered sugar, corn syrup and 3 tablespoon milk together.2 cups powdered sugar, 2 tablespoon clear corn syrup, 3 tablespoon milk
- You will know the pancakes are ready when a cake tester or toothpick inserted into the center comes out clean.
- Pour glaze evenly over pancakes.
- Add rainbow sprinkles (jimmies)
- Cut into 12 slices and serve.
Garnish
- Garnish with half a sugar cookie (or a mini sugar cookie), whipped cream and more sprinkles, if desired.
Notes
- Use Room Temperature Ingredients: Allow your eggs and milk to come to room temperature before mixing. This helps the ingredients blend more evenly and gives the pancakes a fluffier texture.
- Don’t Overmix the Batter: Stir the batter just until combined. A few lumps are okay! Overmixing can lead to dense and tough pancakes.
- Level the Batter Evenly: Use an offset spatula or the back of a spoon to spread the batter evenly across the sheet pan. This ensures the pancakes cook uniformly.
- Poke Air Bubbles Mid-Bake: If you see air bubbles forming during baking, gently pop them with a toothpick to keep the surface smooth and even.
- Glaze After Cooling Slightly: Let the pancakes cool for 5-10 minutes before adding the glaze. This prevents it from soaking in too quickly and keeps the texture perfect.
- Go for Jimmies: Opt for longer, softer sprinkles (jimmies) rather than harder ones (nonpareils), as they provide a more pleasant texture on pancakes.
Terri Gilson
These Sheet Pan Sugar Cookie Pancakes are like having dessert for breakfast, but so much easier! No flipping required – just pour, bake, and enjoy. They're perfect for holidays, birthdays, or anytime you want to make breakfast feel special. The best part is you can make a big batch at once, so they're perfect for feeding a crowd or meal prepping.