Bacon Sheet Pan Pancakes with Jalapeño & Cheddar
This bacon sheet pan pancake recipe offers a healthy take on your favorite brunch flavors: bacon, cheddar, and jalapeños! Bacon sheet pan pancakes are salty, spicy, and slightly sweet thanks to just a dash of brown sugar.
These sheet pan pancakes bring together all of the very best brunch flavors in a single simple dish.
Bacon. Brown sugar. Buttermilk. Jalapeños. And pancakes!
This is the perfect place to use up a few extra slices of bacon, or, more likely, this is a great excuse to cook up a lot of bacon to make these pancakes, and then you get to eat leftover bacon all week long. Win win!
About these bacon sheet pan pancakes
Bacon sheet pan pancakes are sure to become a weekly repeat in your home. One bite of these fluffy, salty, spicy baked pancake squares, and you’ll never look at bacon the same way! Or pancakes!
There are ways to change them up, too. If you’re looking to eat your bacon and still keep your health in check, use whole wheat flour and turkey bacon to make an extra-healthy version of this dish. Use buttermilk to add height and extra flavor to your pancakes. If you’re not sure about the jalapeño, you can skip it, or use a couple tablespoons of diced onions and green peppers instead.
However you make these sheet pan pancakes, you simply can’t go wrong with pancakes and bacon baked together. In fact, it’s probably a good idea to make an extra pan of these sheet cake pancakes so you’ll have plenty of leftovers for the week ahead.
What’s the difference between a sheet pan pancake and regular pancakes?
The short answer is that sheet pan pancakes are cooked on a sheet pan in the oven, rather than on a griddle or a stove top.
You mix up your pancake batter for sheet pan pancakes just like you would for regular pancakes, but then you pour all of the batter on a sheet pan and put the entire pan in the oven. The oven takes care of the rest!
Once the pancake is cooked, you cut it into squares and serve them like you would regular pancakes. Super easy!
Sheet pan pancakes will give you an extra 15 minutes to clean up your kitchen or prep another dish while your pancakes bake.
What’s in bacon sheet pan pancakes?
- flour
- baking powder
- brown sugar
- salt
- egg
- milk
- oil
- bacon
- jalapeño
- cheddar cheese
How to make these sheet pan pancakes
They’re so easy because you don’t have to stand at a stove flipping pancakes. Pour yourself a mimosa and sit back and relax. (As always, check out the recipe card for the full, printable recipe.)
Preheat your oven while you gather up your ingredients.
Combine the dry ingredients, and then whisk in the wet ingredients and cheese. Pour batter in a sprayed 9×13-inch sheet pan.
Sprinkle bacon and jalapeño on top.
Bake for 18-20 minutes (dark pans may take less time). Cut and serve immediately!
Change it up
- Try a different kind of cheese. These pancakes are great with all kinds of cheeses: pepper jack, white cheddar, colby, extra sharp cheddars, and more!
- More/less jalapeño: If you would like extra jalapeños, you can definitely add a second jalapeño. Remove the seeds if you don’t like a lot of spice. If don’t like jalapeño, you can leave them out, or substitute green pepper or onion (try 2 to 3 tablespoons).
- Try crumbled cooked sausage instead of bacon.
- Topping ideas: These pancake squares are delicious with maple syrup. If you prefer savory flavors, top with a little extra shredded cheese, or cheese sauce, and crumbled bacon.
- More savory recipes: Try my bacon cheddar savory waffles or savory bacon Dutch baby with cheddar cheese. Goat cheese waffles are great, too!
Storage Tips
- Store leftover pancake squares in an airtight container in the refrigerator for 3 to 4 days.
Tip!
We tested this recipe on a few different sheet pan sizes. 9 x 13 inches is just right for the perfect pancake thickness
Like the idea of breakfast on a sheet pan? Try these recipes:
- Ham and Pineapple Sheet Pan Pancakes
- Pumpkin Sheet Pan Pancakes
- Sheet Pan Blueberry Lemon Pancakes
- Sheet Pan French Toast
- Cinnamon Swirl Sheet Pan Pancakes
Get the Recipe: Bacon Sheet Pan Pancakes with Jalapeño and Cheddar
Ingredients
- 1 ¼ cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon brown sugar
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons vegetable oil
- 4 slices bacon, cooked until crisp, then crumbled
- 1 small jalapeño, sliced or diced
- ¼ cup shredded cheddar cheese
Instructions
- Preheat the oven to 375ºF.
- In a medium bowl, combine flour, brown sugar, baking powder, and salt. Using a whisk, add in egg, milk, and oil, and cheese. Whisk until ingredients are well combined.
- Pour batter into a lightly sprayed 9 x 13 inch sheet pan, spreading evenly. Sprinkle crumble bacon and jalapeños on top.
- Bake for 18 to 20 minutes, until the pancake is golden brown. If using a darker pan, 15 to 18 minutes should be enough time.
- Cut and serve immediately.
Notes
- -You can serve these pancakes with maple syrup for sweet, or with melted cheddar cheese queso dip, for savory.
- To add to the flavor, you can use buttermilk instead of regular milk.
- If you want it a little spicier, use two jalapeños. Remove seeds and ribs from jalapeños for a more mild pancake.