Sheet Pan Pecan Pancakes are a tremendously tasty twist on your standard pancake. A sweet filling of pecans, brown sugar, and butter is swirled through the basic pancake batter for a rich and decadent breakfast treat. These pancakes are here to solve all of your Mother's Day, Easter, or other holiday brunch needs! They are also easy enough for any lazy weekend mornings throughout the year.
Pancakes are a Sunday morning staple at our house. Standing over the stove while I cook off a whole batch of pancakes is not my favorite part, though. Enter the sheet pan pancake! I can make a large batch of pancakes for the whole family to enjoy and it's entirely hands-free once I put it in the oven. Check out these Sheet Pan Halloween Pancakes during spooky season!
Are you looking for more sheet pan meals? They are a favorite of mine, too! Check out my Sheet Pan Peanut Chicken for a savory Asian-inspired meal or Sheet Pan Chicken Fajitas for a make ahead meal for busy weeknights!
If you love pecans like we do, try these Buttered Pecans next!
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Ingredients
I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
This recipe is made with standard pantry and refrigerator ingredients that we always have on hand.
- All-Purpose Flour: This pantry staple is perfect for fluffy pancakes with enough heft to support the pecan filling.
- Baking Powder and Baking Soda: We need bubbles to give our pancakes lift and a combination of both powder and soda works with the acidity in the Greek yogurt.
- Granulated Sugar: There's just a touch of sweetness in the pancake batter since the pecan filling is sweetened with brown sugar.
- Vegetable Oil: Any neutral oil will do here: canola, corn, avocado, or vegetable.
- Eggs: I use large eggs in my recipe development.
- Greek Yogurt: We have this in the fridge all the time, so it's my go-to ingredient for adding tangy flavor to baked goods.
- Milk: We regularly use 2% milk, either standard or lactose-free. I'd love to know how this recipe turns out if you try a plant-based milk, so leave me a note in the comments!
- Pecans: We keep a Costco-sized bag of pecans in the freezer so that the nuts stay fresh and ready.
- Brown Sugar: This gives the pecan filling the rich, sweet flavor that a touch of molasses provides.
- Butter: I like to save my butter for the place it will make the most impact, and swirls of pecan filling with a buttery base are just the thing to take these pancakes over the top.
- Cinnamon: Just a touch of cinnamon in the pecan filling makes all the difference, but if you aren't a cinnamon fan these pancakes are delicious either way.
Instructions
This pancake batter is easy to bring together in the amount of time it takes to preheat the oven to 450°F.
Start by lining a half sheet pan with parchment paper and spraying that with cooking spray.
Add the dry ingredients (flour, baking powder, baking soda, and salt) to a large bowl and whisk to combine.
In a medium bowl, combine the wet ingredients (sugar, oil, eggs, yogurt, and milk).
Add the wet ingredients to the dry and whisk together to combine the two. It's important to not over mix the batter, a few lumps are fine.
Spread the batter over the prepared pan in an even layer.
Melt the butter in a small bowl and stir in the pecans, brown sugar, and the cinnamon.
Spoon the pecan filling over the pancake batter in lines from left to right.
Drag a knife through the filling and batter to swirl the filling. Go from top to bottom first, and then left to right until you have the pecan filling swirled to your liking.
Bake the pecan pancakes for 14-17 minutes, until the batter has set and the edges are golden brown. There may be some puffy sections when you take it out of the oven, but they will settle once the pancakes cool.
Equipment
Use a half sheet pan (that's 13" x 18", for reference) for this recipe to get the best texture and to allow the pancakes to bake evenly. Do not substitute a 13” x 9” pan, the pancakes will be unbaked in the center when they are golden at the edges!
Serving Suggestions
Slice the pancakes into 24 squares and serve. We generally eat these right out of the pan, but you can serve them with additional butter, maple syrup, or a dusting of powdered sugar. The sugar and pecan filling is dreamy and buttery and caramel-y and I think they are perfectly flavorful as is. Just add coffee!
Storage
Sheet Pan Pecan Pancakes can be wrapped in plastic wrap or stored in an airtight container in the refrigerator for up to three days and can be reheated in the microwave or a toaster oven. Don’t put them in a standard toaster, though, or you’ll have burnt sugar and possibly a smoke alarm situation on your hands.
Make It Kid Friendly
I have one kiddo at home that doesn’t like pecans, so I can tell you from experience it’s easy to make a corner of these pancakes nut-free. Mix the brown sugar, butter, and cinnamon together before adding the pecans and add some dollops of this filling to one corner of your batter. Swirl that portion before adding the pecans to the remaining filling and proceeding with the rest of the batter. Everyone’s happy!
FAQ
Yes! Freeze them in a single layer in a gallon-sized bag. You can reheat them directly from the freezer in a toaster for crisp texture or in the microwave for a softer pancake.
Feel free to use buttermilk in place of the Greek yogurt. Your batter will be a bit thinner, but it will bake up just as tasty.
You can, but then these are just brown sugar swirl pancakes. Nothing wrong with that!
More Pecan Recipes
Pecans are my favorite nuts, with their buttery texture and sweet flavor. Try these other recipes that use pecans:
Pancake Topping Ideas
Here are some great recipes for topping pancakes to make them extra special:
Try Them and Share
I hope you give these Sheet Pan Pecan Pancakes a try and that everyone loves them. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Recipe
Sheet Pan Pecan Pancakes
Equipment
- half sheet pan 13" x 18"
Ingredients
Pancake Batter
- 2¼ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
- 6 tablespoon vegetable oil
- 2 large eggs
- ½ cup Greek yogurt
- 1½ cups milk
Pecan Filling
- ½ cup salted butter (melted)
- 1 cup pecans (chopped)
- ½ cup brown sugar
- 1 teaspoon cinnamon (ground, optional)
Instructions
- Preheat the oven to 450°F and line a half sheet pan with parchment paper. Spray the parchment with cooking spray and set the pan aside.
- In a large bowl, whisk together the flour, baking powder and soda, and salt.
- In a medium bowl, whisk together the sugar, oil, eggs, yogurt, and milk.
- Add the wet ingredients into the dry ingredients and whisk together until just combined. A few lumps in the batter are fine, you don't want to over mix.
- Pour the batter over the prepared sheet pan and smooth the batter out in an even layer.
- In a small bowl, combine the melted butter, brown sugar, and pecans plus the cinnamon (if desired). Spoon out lines of the pecan filling over the pancake batter.
- Use a knife to drag the pecan filling through the pancake batter, going in the opposite direction of the lines of pecan filling.
- Bake the pancakes for 14-17 minutes, until the batter is set and the pancakes are golden.
- Slice into 24 squares and serve as-is or with additional butter, powdered sugar, or maple syrup.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
I love these with a big cup of coffee, what will you serve them with?