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Sheet pan savory pancakes with sausage, cranberries, and herbs on a plate.

Sheet Pan Savory Pancakes

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 breakfast sausage, pepper jack cheese, scallions, and sundried tomatoes, broiled until golden. All served with maple syrup for that sweet and savory combination that works perfectly!
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Course: Breakfast, Main Course
Cuisine: Mediterranean
Keyword: pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 pancakes
Calories: 216kcal
Author: Lola Jay

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
US Customary - Metric

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.
    Baking tray with parchment paper on wooden counter, indoor plants in background.

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
    Whisking flour in a glass bowl on a wooden table, surrounded by green plants.

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
    Whisking pancake batter in a clear glass bowl on a wooden countertop.

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.
    Mixing pancake batter in a glass bowl with a black spatula in a kitchen setting.

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.
    Spreading pancake batter on a baking tray with a spatula.

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
    Sheet Pan pancakes with cheese, sausage, sun-dried tomatoes, and green onions in a baking pan.

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.
    Sheetpan pancakes with sausage and cheese in kitchen.

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.
    Person brushing oil on sheet pan pancakes.

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.
    Slice of sheetpan pancake with sausage, cheese, and herbs on a spatula over a baking sheet.
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Video

Notes

Nutrition facts are only estimates.
Storage
Store leftover pancake portions in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350F for 3 to 4 minutes or in the oven at 375F for 5 minutes, or in the toaster to bring back the slightly crispy surface. 
 Freeze for up to 2 months. Reheat from frozen in the air fryer at 350F for 5 to 6 minutes, or in the oven at 375F for 8 to 10 minutes, until warmed through and the surface is crispy again, or in the toaster, which is my favorite and the quickest way. This is a great make-ahead brunch or dinner option, and the texture holds up beautifully from frozen.

Nutrition

Serving: 1pancake | Calories: 216kcal | Carbohydrates: 28g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 53mg | Sodium: 445mg | Potassium: 193mg | Fiber: 1g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 6mg | Calcium: 198mg | Iron: 2mg
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