In collaboration with Opies

Standing over a hot pan and to fry batches of pancakes is the one thing that holds me back from making them more often! By the time I have used up all of the batter, the kids have usually finished theirs and disappeared. Can you relate?

Enter sheet pan pancakes, the lazy breakfast option that EVERYONE will love. These fluffy buttermilk pancakes are oven baked in a sheet pan, making them ideal for serving a crowd. You don’t have to worry about keeping the pancakes warm, batter mess or flipping mishaps… it is so easy!

You can serve your sheetpan pancakes any way you like – with maple syrup, butter, honey and so on. But you know what would make them super special? Serving them with roasted rhubarb and strawberries livened up with Opies Stem Ginger!

roasted strawberries and rhubarb in a pan, close up

What’s Stem Ginger?

Stem ginger actually refers to the young rhizomes of the ginger plant which are peeled and preserved in sugar syrup. Stem ginger tastes sweet with a only a hint of the heat we associate with fresh ginger and can be used in sweet or savory recipes, drinks and cocktails.

I have paired my stem ginger with rhubarb and strawberries to create the perfect serving partner for these delicious oven-baked pancakes.

chopping stem ginger (left), strawberries and rhubarb close up (right)

Here’s What You Will Need to Make Sheet Pan Pancakes

I cooked my pancakes in my new (and super adorable) Our Place mini griddle pan but you can use any quarter size pan measuring 9 1/2″ x 13″ (24 x 33cm).

All-Purpose Flour (= plain flour) with added baking powder and soda for perfectly fluffy pancakes.
Sugar and maple syrup for a hint of sweetness. You can also use a sweetener such as Sukrin Gold instead of sugar.
Buttermilk is ideal for pancake batter as the acidity of the buttermilk reacts with the baking powder / soda helping the pancakes rise and keeps them light and fluffy.
Large eggs at room temperature.
Melted butter adds a luxurious flavor and keeps the pancakes moist.
Vanilla bean paste or extract.
Forced rhubarb, fresh strawberries, Opies stem ginger and its syrup.
Handful chopped pistachios for a pop of green and added texture, to serve.

How to Make Sheet Pan Pancakes

↓ For the full ingredients and detailed method, jump to the recipe card.

Prepare the Roasted Strawberries and Rhubarb

Slice the rhubarb into chunky pieces and halve or quarter the strawberries depending on how large they are. Finely chop the stem ginger.
Place in a roasting pan with the vanilla bean paste and drizzle with a few tablespoons of the stem ginger syrup. Toss to combine and roast at 400°F (200°C) for 15-20 minutes or until the fruit is soft but still keeping its shape. Set aside to cool down slightly.

making roasted strawberries and rhubarb with ginger

Make the Pancakes

Place the buttermilk, melted butter, maple syrup, eggs and vanilla in a bowl and beat together lightly to combine.

Add the flour, sugar, baking powder, baking soda into a separate bowl and stir to combine. Add the buttermilk mixture and stir the dry and wet ingredients together gently until no dry streaks of flour remain. Avoid overmixing the batter, a light touch is all you need.

Mist a quarter sheet pan with cooking spray and line with baking paper. Pour the pancake batter into the pan and level. Tap the pan gently against the counter to release some of the air bubbles.

Bake in a 400°F (200°C) preheated oven for approximately 20 minutes or until the pancake is golden, fluffy and set. Brush the top of the sheet pan pancake with a little melted butter.

cooked sheet pan pancake in a griddle pan

Allow the pancakes to cool down a little then slice and serve with the roasted strawberry, ginger and rhubarb with some of the syrup spooned over and a handful of chopped nuts.

close up on sliced sheet pan pancakes topped with roasted fruit

Recipe Tips and Notes

Storing: if you should have any leftover pancakes, they will keep for 2-3 days in the fridge (without any toppings otherwise they may get soggy). Reheat in the microwave, toaster or air fryer to serve.
How to freeze sheet pan pancakes: cool down, slice and spread on a piece of parchment paper. Freeze for 20 minutes then transfer to a suitable freezer-safe bag or container and use within three months. You can pop the frozen pancakes in the toaster to reheat and serve – so convenient!
Make your own buttermilk: combine whole milk with a tablespoon of lemon juice. Stand for 5 minutes so the milk can curdle. Use in place of buttermilk.

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