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Cranberry Orange Sheet Pan Pancakes

The ease of baking all the pancakes at once is here with this fluffy, light sheet pan pancake. Golden finish, with the bright tang of frozen or fresh cranberries and orange zest make these a wonderful winter brunch!
Course Breakfast
Cuisine North American
Keyword cranberries, eggs, orange blossom water, orange zest, sheet pan
Prep Time 20 minutes
Cook Time 15 minutes
Servings 3

Ingredients

Pancakes, enough for three people, using a 9x13 inch sheet pan

  • 2 tbsp melted butter divided, (1 tbsp if needed, see below)
  • 188 grams all purpose flour, or 1 1/4 cups (if using gluten free flour, it will be 1 cup 3 tbsp)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 eggs, see Notes
  • 2 tbsp brown sugar
  • 2 tbsp icing sugar
  • 1 cup plus 2 tbsp kefir or buttermilk, can also use yogurt thinned with milk
  • 1/2 tsp vanilla
  • 1/2 tsp orange blossom water, optional
  • 300 grams cranberries, divided, (or 1 cup)
  • zest from one navel orange, squeeze the juice for drinking
  • 1 tbsp icing sugar, optional

Instructions

  1. Preheat the oven to 450F. If you have a convection setting preheat it to 425F. Convection will help in browning the top of the pancake. If you don't have a convection setting I will explain what to do instead below.
  2. Cut a piece of parchment to fit the bottom of a 9x13 inch sheet pan with sides.
  3. Melt the butter and cool it slightly. When cooled, brush 1 tbsp all over the parchment paper and the sides of the sheet pan.
  4. Combine the flour, baking soda, baking powder and salt in a bowl with a whisk. Set aside.

  5. In a large bowl combine the eggs with the brown sugar and icing sugar. Use a hand mixer to blend them to foamy, about 2 minutes. Gently stir through the kefir and vanilla, and orange blossom water, if using.

  6. Add the dry ingredients to the liquid and fold through with a silicone spatula till JUST blended, you want some lumps left throughout. Fold in half of the berries and all of the orange zest.
  7. Pour and spread the pancake batter in the sheet pan. Smooth the top with a small offset spatula. Scatter the remaining berries evenly over the batter.
  8. Bake in the oven till golden and puffed up, about 12 minutes or so. If you don't have a convection setting, after the pancake is baked through but it isn't golden enough to your liking, brush with one more tbsp of melted butter and turn on the broiler. Watch it and as soon as the gold appears, remove!
  9. Let it sit for a minute before slicing. If you want, use a biscuit cutter or english muffin ring to create round shapes. Or slice the pancakes into fun 'toast soldiers'. Even heart or star shaped pancakes would be fun!
  10. Dust with icing sugar before serving, optional
  11. Serve with maple syrup.
  12. See the blog post for additional ideas.

Recipe Notes

Don't worry about the flours not having all the same measurements or weight. Each type of flour has a different weight.
To achieve 1 1/2 eggs, take 3 eggs and whisk them in a measuring cup. Once fully blended, measure out half for this recipe. Save the rest in a sealed container for scrambled eggs the next day.
The convection oven circulates the air evenly over and around the pancake, giving it the browning it needs to not look naked. If you don't have this setting on your oven, just brush with melted butter and turn the broiler on for just a moment or so. Totally optional of course.
Re-heat leftovers in an oiled skillet or toaster oven. Or even the toaster, but the berries might scorch.
You can also freeze leftovers for up to three months.
This recipe can be doubled easily and will fit into a 13x18 sheet pan. This will feed up to 6 people.