Sheet pancake with whipped cream and jam
Create a feast with our sheet pancake recipe. Easy to prepare and irresistibly tasty, this dish replaces traditional pancake flipping with an easy oven-baked method, producing a thick, soft, and fluffy dish that is perfect for any gathering. Infused with fragrant lemon zest and enriched with butter, it’s a versatile base for all your favourite toppings. Serve it warm with a dollop of whipped cream and your choice of jam, drizzle it with maple syrup, or enjoy it plain for a simple yet decadent treat.
Ingredients
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Plain flour
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160 g |
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Icing sugar
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1 tbsp |
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Coarse salt
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1 tbsp |
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Milk
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600 ml |
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Eggs
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4 |
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Lemon zest
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2 tsp |
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Butter
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50 g |
To serve
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Whipped cream
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|
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Jam
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Add a pinch of baking powder for a fluffier sheet pancake
This recipe relies on eggs to help the pancake rise, creating a light and airy texture. However, for an even fluffier result, you can add a pinch (about ½ teaspoon) of baking powder to the flour mixture. The leavening agent gives it an extra boost, helping it rise more evenly as it bakes, resulting in a thicker and softer dish. It works alongside the eggs to trap air bubbles, giving your sheet pancake a delicate lift without altering the flavour.
Line your dish with parchment paper to prevent sticking
While the recipe uses melted butter to grease the dish, lining it with parchment paper provides extra assurance that your sheet pancake won’t stick. This is especially helpful if you’re serving straight from the dish, as it ensures clean slices and easy removal. Simply cut a sheet of parchment paper to fit the bottom and slightly up the sides of your baking dish. Add the butter on top of the parchment and let it melt in the oven as directed, infusing the pancake with flavour while keeping cleanup quick and hassle-free.
While the recipe uses melted butter to grease the dish, lining it with parchment paper provides extra assurance that your sheet pancake won’t stick. This is especially helpful if you’re serving straight from the dish, as it ensures clean slices and easy removal. Simply cut a sheet of parchment paper to fit the bottom and slightly up the sides of your baking dish. Add the butter on top of the parchment and let it melt in the oven as directed, infusing the pancake with flavour while keeping cleanup quick and hassle-free.
Zesting lemons adds a bright, citrusy flavour to your sheet pancake, but the right technique ensures the best results. Start by washing the lemon thoroughly under warm water to remove any wax or residue. Use a fine grater or micro plane for clean, even zesting. Hold the lemon firmly and gently scrape the vibrant yellow outer layer, rotating the fruit as you go. Avoid the white pith underneath, as it’s bitter and can affect the flavour. Zest directly over the batter or onto parchment paper to capture every fragrant bit, ensuring a burst of fresh citrus flavour in every bite.
Questions about this sheet pancake recipe
Sheet pancakes are a simple yet delicious alternative to traditional recipes. Below, we answer your most common questions, from ingredient swaps and creative toppings to storage tips, ensuring you can master this versatile and crowd-pleasing dish with ease.
Why is my sheet pancake dry?
This is often the result of overbaking, overmixing, or an incorrect batter ratio. To keep your pancake soft and fluffy, bake it for the recommended 30-40 minutes, checking for doneness when the top is golden (see below for more tips on checking when it’s cooked through). If your oven runs hot, reduce the temperature slightly to prevent drying out. Overmixing the batter can also lead to dryness by developing too much gluten, resulting in a tougher texture. To avoid this, mix just until the ingredients are combined and smooth – no need to overwork it. Finally, ensure the batter includes enough milk and butter, as these ingredients add moisture and richness.
How do I know my sheet pancake is cooked through?
Look for a golden-brown colour on the surface and slightly crisp edges. Gently press the centre with your fingertip – it should feel firm yet springy, without leaving an indentation. You can also insert a toothpick or skewer into the thickest part of the pancake; if it comes out clean or with just a few moist crumbs, it’s ready. Start checking a few minutes before the minimum baking time to ensure it stays soft and fluffy.
What type of jam pairs best with this recipe?
The versatility of this sheet pancake makes it perfect for pairing with a variety of jams. Classic options like strawberry or raspberry jam add a bright, fruity sweetness that complements the buttery, lemon-infused base. For a more decadent twist, try blueberry jam or blackberry preserves, which bring a deeper, richer flavour. Apricot jam offers a tangy contrast, while cherry jam adds a touch of indulgence. For something more unique, explore fig jam for a deep, caramelised sweetness, or orange marmalade for a zesty, bittersweet twist. Rhubarb jam adds a tart, refreshing edge, while cloudberry or sea buckthorn jam provide a tangy, complex flavour that stands out beautifully.
Other recipes
No whipped cream? Try skyr instead
If you’re looking for an alternative to whipped cream, skyr is a perfect choice. This thick, creamy Icelandic dairy product offers a tangy, refreshing flavour that pairs beautifully with the buttery richness of the sheet pancake. Its smooth texture works well as a topping and balances the sweetness of jams or fresh fruit. For an extra flavour boost, mix the skyr with a drizzle of honey, splash of vanilla, or sprinkle of cinnamon.
Enhance flavours with spices and extracts
Elevate the flavour of your sheet pancake by incorporating spices and extracts into the batter. A pinch of ground cinnamon or nutmeg adds warmth and depth, perfectly complementing the lemon zest. For a hint of sophistication, try a dash of cardamom or allspice.
Vanilla extract brings a sweet, aromatic note, while almond extract provides a subtle, nutty flavour that pairs beautifully with fruit-based toppings. If you’re feeling adventurous, add a touch of orange or lemon extract to intensify the citrusy brightness. These simple additions allow you to customise the flavour, making it even more inviting and versatile.
How should I store and reheat leftovers?
To store leftovers, let it cool completely before transferring to an airtight container or wrapping it tightly in plastic wrap. It will stay fresh in the refrigerator for up to three days. For longer storage, slice the pancake into portions, place parchment paper between the slices to prevent sticking, and freeze them in a resealable bag for up to two months.
To reheat, warm the slices in a preheated oven at 175 °C for 5-10 minutes, or until heated through. Alternatively, you can reheat them in a non-stick frying pan over low heat, flipping occasionally for even warming. If you’re short on time, the microwave works too, just heat in short bursts to prevent drying out. For a freshly baked taste, add a small pat of butter or drizzle of milk before reheating to restore moisture.
Can I use vanilla extract instead of vanilla sugar?
Absolutely. Substitute every tablespoon of vanilla sugar with one teaspoon of vanilla extract. Add the extract to the wet ingredients for even distribution and to enhance the batter’s flavour. While vanilla extract provides a more concentrated aroma, it lacks the slight sweetness of vanilla sugar, so you might consider adding a small pinch of sugar to balance. This swap works beautifully, delivering deliciously fragrant sheet pancakes with ease.
For more recipes enhanced by vanilla sugar, don’t miss our mini pancake recipe with strawberries and milk, or learn how to make your own vanilla sugar in this recipe for lemon pancakes.
Enhancing presentation and serving
Take your sheet pancake to the next level with simple yet elegant presentation ideas. Once baked, dust the golden top with a light sprinkle of powdered sugar for a delicate finish. Slice it into neat squares or rectangles for a clean, polished look and arrange the pieces on a platter.
Add vibrant toppings like fresh berries, citrus slices, or a drizzle of maple syrup to create visual appeal and enhance flavour. For an extra touch, garnish with fresh mint leaves or a light zesting of lemon or orange.
If serving for a gathering, present the pancake alongside small bowls of jam, skyr, or honey, allowing guests to customise their own toppings. For a more indulgent twist, add caramel sauce and a sprinkle of chopped nuts. These finishing touches not only make the dish visually inviting but also transform it into a memorable and versatile centrepiece for any meal.
