These Savory Sheet Pan Pancakes make everyone at the table do a double-take and then immediately ask for the recipe! One giant fluffy pancake baked on a sheet pan, topped with chicken sausage, pepper jack cheese, scallions, and sundried tomatoes, then broiled until golden. Served with maple syrup for that sweet and savory combination that works so perfectly!
A Quick Look at the Recipe
✅ Recipe Name: Savory Sheet Pan Pancakes
🕒 Ready In: ~ 20 minutes
👪 Serves: 6 servings
🍽 Calories: 217 ~ per serving (estimated)
🥣 Main Ingredients: Flour, cornstarch, eggs, chicken sausage, scallions, sundried tomatoes
👌 Difficulty: Easy
SUMMARIZE & SAVE THIS CONTENT ON
This works just as well for dinner as it does for brunch, and I make it both ways depending on the week. The Greek yogurt and olive oil in the batter give these pancakes a richness and a slight tang, and the broil at the end is what takes the surface from pale to properly golden and slightly crispy at the edges. Perfection!!
Jump to:
Why You'll Love This Recipe
One sheet pan feeds six people at the same time. No standing over a griddle, no cold pancakes waiting while the rest cook.
Sweet and savory in every bite. Chicken sausage, pepper jack, and scallions on a fluffy pancake with maple syrup drizzled on top. It works and it works well.
Greek yogurt and olive oil in the batter. A richer, slightly tangier pancake than anything that comes from a box.
Freezer-friendly for meal prep. Make two batches, freeze the portions, and reheat from frozen in the air fryer or tpaster in under 5 minutes on busy mornings or weeknights.
Savory Sheet Pan Pancakes Video
If you enjoyed this video for Savory Sheet Pan Pancakes, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
This is part of my Future Me video series, where I make a dish for today and freeze the rest for my future self! Check out the other episode: Ricotta Meatballs, Crispy Homemade Falafel, Middle Eastern Meatball Stew (Kofta) and Homemade Freezer Pizza!
Ingredient Notes
Greek Yogurt: Greek yogurt adds protein, a gentle tang, and a richness to the batter. It is the same technique I use in my Meal Prep Sheet Pan Breakfast Burritos and my Potato Crust Quiche and it makes a noticeable difference to the final texture every single time. Full-fat Greek yogurt is what you want here.
Cornstarch: Cornstarch inhibits gluten development, which means a more tender crumb, and it also creates a slightly crisper surface under the broiler than an all-flour batter would.
Confectioners' Sugar: Enough to add a very subtle sweetness that balances the savory toppings. Confectioners' sugar also dissolves more evenly into the batter than granulated sugar and contributes to the light, tender texture.
Olive Oil: Extra virgin olive oil in the batter adds richness and a very subtle fruity depth. Brushed on top before broiling, it creates the golden, slightly crispy surface that makes this sheet pan pancake look like you put in significantly more effort than you did.
Chicken Breakfast Sausage: Pre-cooked chicken breakfast sausage that you can defrost in the microwave for 2 minutes before chopping makes this a genuinely fast recipe. The sausage adds a savory, slightly smoky element that pairs beautifully with the maple syrup finish.
Pepper Jack Cheese: Pepper jack adds a creamy melt and a gentle heat that lifts the savory profile of the whole pancake without making it spicy. Any cheese you love works here.
Sundried Tomatoes: Sundried tomatoes add a concentrated, slightly sweet and deeply savory punch that pairs beautifully with the pepper jack and scallions. Oil-packed sundried tomatoes are softer and more flavorful than dry-packed. Drain them before adding so they do not add excess oil to the surface of the pancake.
Pro tip
The Secret to Perfect Batter
Mix the wet and dry ingredients until just combined and stop the moment the lumps are mostly gone. A few small lumps in the batter are fine and actually desirable. Overmixed batter develops gluten, which gives you a tough, chewy pancake rather than a light, fluffy one.
Substitutions & Variations
Different toppings? This batter is a blank canvas. Bacon and cheddar is a classic combination. Caramelized onion and gruyère is a more elevated option. Roasted red peppers and feta is a very Mediterranean move that would work beautifully here.
No pepper jack? Any good melting cheese works. Cheddar, Monterey Jack, or gruyère all melt beautifully and complement the sausage and scallions well.
No chicken sausage? Turkey sausage or pork breakfast sausage both work in the same quantity. Make sure whatever you use is fully cooked before it goes on the batter.
Want to make it fully sweet? Skip the savory toppings and top with fresh berries, sliced banana, and a dusting of powdered sugar before serving with maple syrup. The batter works equally well in both directions.
FAQ
The batter can be made up to 30 minutes ahead and kept covered at room temperature. Do not make it too far ahead as the baking powder will lose its lift the longer the batter sits. Bake fresh for the best fluffy texture.
The batter was overmixed. Once the wet and dry ingredients come together, stop mixing immediately, even if you can still see small lumps. Those lumps will disappear in the oven, and the pancake will be light and fluffy. Mixing until smooth develops gluten, which makes the pancake tough.
Yes. A 1 to 1 gluten free flour substitute works in the same quantity. The texture will be slightly different but still very good. Make sure your baking powder is also gluten free
More Recipes You'll Love
- Banana Oatmeal Pancakes15 Minutes
- Sheet Pan Breakfast Burritos45 Minutes
- Sheet Pan Eggs Breakfast Sandwiches35 Minutes
- Puff Pastry Breakfast Pizza20 Minutes
⭐️ Recipe
Sheet Pan Savory Pancakes
Equipment
Ingredients
Dry Ingredinets
- 2 cups all purpose flour
- ¼ cup confectioners sugar
- ½ cup cornstarch Spooned and leveled. Make sure this is properly measured so you don't have too much cornstarch or it will be gummy.
- 1 tablespoon baking powder
- ¼ teaspoon salt
Wet ingredients
- 2 large eggs
- 1.5 cups whole milk
- ¾ cup full fat Greek yogurt
- ⅓ cup extra virgin olive oil plus more for pan and broiling
Toppings
- 1 cup cooked chicken breakfast sausage chopped
- 1 cup pepper jack cheese chopped into small cubes
- ½ cup scallions chopped
- ½ cup sundried tomatoes in oil drained
Instructions
For Freezer Meal Prep
- You will double this recipe and use two sheet pans instead of one. Once they have fully cooled, place them flat in a Ziploc bag and freeze. Reheating instructions in the notes section below.
Prep
- Preheat your oven to 425F. Line an 18 x 13-inch sheet pan with parchment paper and brush the entire surface generously with olive oil, including the sides. Set aside.
Mix the dry ingredients
- Sift the flour, confectioners sugar, cornstarch, baking powder, and salt together into a large bowl. Make sure everything is evenly combined and there are no lumps of baking powder or cornstarch sitting unmixed at the bottom of the bowl.2 cups all purpose flour, ¼ cup confectioners sugar, ½ cup cornstarch, 1 tbsp baking powder, ¼ tsp salt
Mix the wet ingredients
- In a separate bowl whisk together the eggs, whole milk, Greek yogurt, and olive oil until completely smooth and the yogurt is fully incorporated with no visible lumps.2 large eggs, 1.5 cups whole milk, ¾ cup full fat Greek yogurt, ⅓ cup extra virgin olive oil
Combine
- Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Stop mixing while you can still see a few small lumps in the batter. Do not overmix. A lumpy batter is a fluffy pancake.
Spread the batter
- Scrape the batter onto the prepared sheet pan and spread evenly with an offset spatula working from the center outward. Shake the pan gently from side to side to help the batter settle into an even layer. Do not tap the pan hard on the counter as this will deflate the air bubbles in the batter.
Add the toppings
- Scatter the chopped chicken sausage and pepper jack cheese evenly across the entire surface of the batter. Add the scallions and sundried tomatoes across half if you are feeding a mixed crowd. Press the toppings very gently into the batter so they adhere slightly.1 cup cooked chicken breakfast sausage, 1 cup pepper jack cheese, ½ cup scallions, ½ cup sundried tomatoes in oil
Bake
- Place the sheet pan on the rack just above the center of the oven. Bake at 425F for 7 to 10 minutes. Start checking at 7 minutes. The pancake is done when a toothpick inserted into the middle comes out clean or with just a few dry crumbs. If you have wet toppings like sundried tomatoes, the bake time may be closer to 10 minutes.
Broil
- Remove the pan from the oven and switch to broil. Brush the entire surface of the pancake generously with olive oil. Return to the oven under the broiler. Broil for 1 to 2 minutes until the surface is evenly golden. Do not walk away. Rotate the pan if one side is browning faster than the other.
Cut and serve
- Remove from the oven and cut immediately while still hot using a sharp knife or pizza cutter. Cut into 8 large, 12 medium, or 16 small portions. Serve immediately with maple syrup drizzled over the top.
Did you make this recipe? Let me know!