Sheet Pancake – A Baked version

So you can have pancakes for breakfast even on weekdays and you only need 15 minutes maximum for it. Isn’t that wonderful? While the description said, it’s a perfect fit for big families, who needs a reason for pancake right? I know I am going to include pancake for my breakfast even on weekdays now.

This recipe is inspired by Nadiya’s Time to Eat, a Netflix show and a Book by Nadiya Hussain.

I made the batter the night before and it took me only 5 minutes to assemble the dish to put in for baking in the morning. And while it’s baking you can make your morning cuppa.


  • 250 ml/ 1 cup milk
  • 2 tsp vinegar
  • 1 1/2 cup all-purpose flour
  • 4 tbsp sugar
  • 1 tsp cinnamon powder
  • 1 tbsp vanilla
  • 2 eggs
  • 4 tbsp melted butter
  • 1 tsp baking powder
  • A pinch of salt
  • 4 tbsp cocoa-almond spread/ Nutella or any other spread or flavour or fruits
  • Chocolate chips (optional)


  1. First mix the vinegar into your milk and let it sit for 10 minutes. Stir it well before use. There you have your buttermilk. Or you can use store bought buttermilk. You can also use lemon juice instead of vinegar to make your buttermilk. Pancakes are so much better with buttermilk.
  2. Now in a bowl whisk together egg, sugar, vanilla essence, butter and milk. Shift the dry ingredients to your wet ingredients and mix them well so that there’s no lump.
  3. If you are making the batter the night before like me, just skip the baking powder and mix everything else.
  4. The batter should be smooth and not runny. My test for pancake batter is to take a tbsp of batter and drop it back to the bowl. If the batter falls in a smooth ribbon, am happy with it.
  5. Next morning, add the baking powder to the batter and give it a quick mix.
  6. Pre-heat the oven at 180 degree Celsius.
  7. Line a baking tray with parchment paper and transfer the batter to it. Don’t pour a thick batter. Maintain a thickness that you usually like for your pancakes.
  8. Now put dollops of cocoa-almond spread or any other flavor that you are using all over the batter and just mix them for form a ribbon effect. The spread should be room temperature so that it’s easy to spread. Sprinkle some chocolate chips on top.
  9. Put it in the oven to bake for 8-10 minutes. Keep an eye on the pancake. You don’t need to brown it. It’s done as soon as it’s set.
  10. Serve with some more chocolate spread and chocolate chips on top.

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