📋 Sheet Pan Sugar Cookie Pancakes Recipe

Sugar cookie sheet pan pancakes being cut into with a nylon knife

5 from 1 vote

📋 Sheet Pan Sugar Cookie Pancakes Recipe

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! They are the ideal holiday breakfast, back-to-school- birthday or sleepover breakfast!

Course breakast, brunch

Cuisine American, Canadian, North American

Keyword pancakes, sheet pan pancakes, sugar cookie

Special Diet Vegetarian

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 262kcal

Author Terri Gilson

Equipment

9x13 sheet pan

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%)

US Customary - Metric

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.
In a separate medium bowl, beat egg thorough with a whisk or fork
Mix milk, melted butter, emulsion and egg together in a separate bowl.
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.
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

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.

🌡️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.

Nutrition