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Crispy Brown Butter Cinnamon Roll Sheet Pan Pancakes

crispy brown butter cinnamon roll sheet pan pancakes - featured image
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A quick and easy sheet pan pancake recipe featuring a nutty brown butter infusion and a cinnamon sugar swirl, delivering crispy edges and a soft, fluffy center perfect for breakfast or brunch.

Ingredients

Scale
  • 6 tablespoons unsalted butter (for brown butter)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups milk (whole milk preferred; almond milk works too)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • 3 tablespoons unsalted butter, melted (for cinnamon sugar swirl)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a half sheet pan (18 x 13 inches) with parchment paper or lightly grease it.
  2. Brown the butter: In a small saucepan over medium heat, melt 6 tablespoons of unsalted butter. Swirl the pan gently as it melts until it foams and turns golden brown with a nutty aroma. Remove from heat immediately and set aside to cool slightly.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 cup granulated sugar, and 1/2 teaspoon salt.
  4. Combine wet ingredients: In a separate bowl, beat 2 large room-temperature eggs. Add 1 1/2 cups milk, 1 teaspoon vanilla extract, and the browned butter. Whisk until smooth.
  5. Make the batter: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; some lumps are okay.
  6. Prepare the cinnamon sugar swirl: Mix 1/2 cup brown sugar, 2 tablespoons ground cinnamon, and 3 tablespoons melted butter in a small bowl until combined.
  7. Pour the batter evenly into the prepared sheet pan. Spread gently to the edges using an offset spatula or the back of a spoon.
  8. Create the swirl: Dollop the cinnamon sugar mixture in tablespoons over the batter. Using a knife or skewer, drag through the dollops to create a marbled cinnamon roll effect without overdoing it.
  9. Bake in the center of the oven for 15-18 minutes until edges are golden and crisp and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool slightly for 5 minutes to let the cinnamon sugar set and make slicing easier.
  11. Slice into squares or rectangles and serve warm with maple syrup, powdered sugar, or cream cheese glaze.

Notes

Use parchment paper or grease the pan well to prevent sticking. Remove butter from heat immediately when it turns amber to avoid burning. Do not overmix the batter to keep pancakes tender. Check oven temperature and start checking pancakes at 15 minutes to avoid burning edges. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut oil and plant-based milk. Dollop cinnamon sugar after pouring batter but before spreading to keep swirl defined.

Nutrition

Keywords: brown butter, cinnamon roll, sheet pan pancakes, breakfast, easy recipe, cinnamon sugar swirl, crispy edges

Find it online: https://blixfood.com/crispy-brown-butter-cinnamon-roll-sheet-pan-pancakes-easy-recipe-for-perfect-breakfast/