Sheet Pan Breakfast Pancake
Sheet Pan Breakfast Pancake
Ingredients
For the Pancake Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
For the Toppings
- 8 slices pre-cooked bacon, cooked until crispy, crumbled or cut into pieces
- 4 large eggs
- 1/2 pound breakfast sausage, cooked and crumbled
For Serving
- maple syrup, as needed
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking sheet with parchment paper, leaving an overhang on the sides to easily lift the pancake out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min
- 3
In a separate small mixing bowl, whisk together the milk, large egg, and melted unsalted butter until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix.
⏱️ 2 min
- 5
Carefully pour the pancake batter evenly onto the prepared baking sheet, spreading it to the edges if necessary.
⏱️ 1 min
- 6
Arrange the crumbled pre-cooked bacon pieces over the batter. Carefully crack the four large eggs directly onto the batter, spacing them out evenly. Scatter the cooked and crumbled breakfast sausage in the gaps between the eggs and bacon.
⏱️ 5 min
- 7
Bake for 20-25 minutes, or until the pancake is golden brown, puffed up, and the eggs are set to your desired doneness. The yolks should still be slightly runny for a soft set, or firm for a fully cooked egg.
⏱️ 25 min•🌡️ 350
- 8
Remove the sheet pan from the oven. Drizzle generously with maple syrup. Using the parchment paper overhang, carefully lift the pancake onto a cutting board. Cut into 4 equal portions and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Breakfast Pancake
Ingredients
For the Pancake Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
For the Toppings
- 8 slices pre-cooked bacon, cooked until crispy, crumbled or cut into pieces
- 4 large eggs
- 1/2 pound breakfast sausage, cooked and crumbled
For Serving
- maple syrup, as needed
Instructions
- 1
Preheat your oven to 350°F. Line a 9x13 inch baking sheet with parchment paper, leaving an overhang on the sides to easily lift the pancake out later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min - 3
In a separate small mixing bowl, whisk together the milk, large egg, and melted unsalted butter until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix.
⏱️ 2 min - 5
Carefully pour the pancake batter evenly onto the prepared baking sheet, spreading it to the edges if necessary.
⏱️ 1 min - 6
Arrange the crumbled pre-cooked bacon pieces over the batter. Carefully crack the four large eggs directly onto the batter, spacing them out evenly. Scatter the cooked and crumbled breakfast sausage in the gaps between the eggs and bacon.
⏱️ 5 min - 7
Bake for 20-25 minutes, or until the pancake is golden brown, puffed up, and the eggs are set to your desired doneness. The yolks should still be slightly runny for a soft set, or firm for a fully cooked egg.
⏱️ 25 min•🌡️ 350 - 8
Remove the sheet pan from the oven. Drizzle generously with maple syrup. Using the parchment paper overhang, carefully lift the pancake onto a cutting board. Cut into 4 equal portions and serve immediately.
⏱️ 3 min