📋Sheet Pan Rum and Raisin Pancakes Recipe
These Sheet Pan Rum and Raisin Pancakes are like Rum & Raisin ice cream in an easy raisin pancake form! They are family friendly, quick and simple to make, can be made ahead and/or frozen and are perfect for feeding a crowd and celebrating Pancake Tuesday!
Servings 12 servings
Calories 288kcal
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
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.
Nutrition
Serving: 1pancake | Calories: 288kcal | Carbohydrates: 53g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 121mg | Potassium: 315mg | Fiber: 2g | Sugar: 8g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg
