Growing up, Rum and Raisin ice cream was an absolute delight, and its unique flavor profile remains a personal favorite. This cherished taste inspired me to transform it into an effortlessly delicious breakfast: easy Rum and Raisin Sheet Pan Pancakes! Forget the hassle of flipping individual pancakes; these baked beauties are a game-changer for busy mornings and leisurely brunches alike. What makes the raisins in these pancakes even better than those in ice cream? When baked, they become incredibly plump, juicy, and bursting with natural sweetness, infusing every bite with warmth and flavor.

Raisins are a fantastic natural sweetener, reducing the need for excessive added sugar in recipes. To ensure these pancakes are enjoyable for the whole family, I opt for rum extract, which delivers that signature rum flavor without any alcohol. This recipe stands out for its incredible ease and, most importantly, the complete absence of flipping! Whether it’s a special Pancake Day celebration, a relaxed weekend brunch, or even a quick weekday breakfast, these sheet pan pancakes fit the bill. Their simplicity means you can even prepare them ahead of time and store them in the refrigerator or freezer, making meal prep a breeze. For a complete meal, these delightful pancakes pair wonderfully with a Classic Fruit Salad with Honey Lime Dressing and savory Air Fryer Turkey Sausages.

🥘 Essential Ingredient Notes for Perfect Rum & Raisin Pancakes

You’ll be delighted not only by the incredible ease of preparing these Rum and Raisin Sheet Pan Pancakes but also by how a simple yet sophisticated blend of rum extract, sweet raisins, and a bright hint of orange zest elevates a humble pancake to something truly extraordinary. Each ingredient plays a crucial role in creating their unique flavor and fluffy texture.

For these deliciously spiced Rum and Raisin Sheet Pan Pancakes, here’s a closer look at what you’ll need:

• Raisins: The star of the show! You have flexibility here; any variety of raisins will work beautifully. Whether you prefer the classic Thompson seedless, the sweeter Sultana, or whatever you happen to have in your pantry, they will all plump up beautifully when baked, adding bursts of natural sweetness and a lovely chewy texture.
• Milk and White Vinegar: This combination is my secret to creating a healthier, lower-fat buttermilk alternative right at home. The vinegar curdles the milk slightly, mimicking the acidity of buttermilk, which reacts with the baking soda to produce wonderfully fluffy and rich-tasting pancakes without the added fat. I typically use 1% milk for a lighter option.
• Rum Extract: This is key for achieving that distinct rum and raisin flavor while keeping the recipe family-friendly and alcohol-free. Rum extract provides a concentrated flavor that disperses evenly throughout the batter. You can usually find it in the baking aisle of most grocery stores, though availability may vary. If your local store doesn’t stock it, the provided affiliate link offers a convenient online purchasing option. I also love using rum extract to add a unique twist to my Miami Vice Mocktail and festive Mini Eggnog Trifle.
• Orange Zest: Don’t underestimate the power of citrus! Fresh orange zest introduces a bright, zesty counterpoint to the sweetness of the raisins and the depth of the rum flavor. It adds a delicious, subtle aroma and a burst of freshness that truly elevates the overall taste profile of these pancakes.
• Oil: Any neutral-flavored vegetable oil will work well here. I prefer canola oil for its mild taste and ability to contribute to the moistness and tender texture of the pancakes without overpowering the other flavors. Other options include sunflower oil or grapeseed oil.

*Refer to the full recipe card below for a complete list of ingredients and precise quantities.

📖 Creative Variations & Easy Substitutions

One of the best things about sheet pan pancakes is their versatility! This Rum and Raisin recipe is fantastic as is, but it’s also wonderfully adaptable. Here are some ideas to customize it to your dietary needs or taste preferences:

• Dairy-Free Option: Easily convert this recipe to be dairy-free by substituting regular milk with your favorite unsweetened plant-based milk. Almond milk, soy milk, or oat milk all work beautifully and will still interact with the white vinegar to create that essential “buttermilk” effect, ensuring light and fluffy pancakes.
• Rum Extract Alternatives:
  1. Cognac: For a more sophisticated, slightly boozy flavor, you can replace the rum extract with cognac. Use approximately 1.5 tablespoons of good quality cognac for this recipe to achieve a noticeable but not overpowering flavor.
  2. Real Rum: If you prefer to use actual rum, you’ll need to adjust the liquid content of the recipe. For this quantity, use 3 tablespoons of your preferred rum (dark or spiced rum would be excellent). Remember to *reduce* the milk by 2 tablespoons to maintain the correct batter consistency, preventing the pancakes from becoming too thin.
  3. Non-Alcoholic & Extract-Free: If you want to skip both rum extract and alcohol, you can simply omit the rum extract entirely. The pancakes will still be delicious, offering a delightful combination of sweet raisins, orange, and cinnamon.
• Cinnamon and Raisin Pancakes: If the rum flavor isn’t for you, or you simply prefer a classic, warmly spiced pancake, just leave out the rum extract. The combination of raisins, orange zest, and cinnamon will still create a wonderfully aromatic and comforting pancake that’s perfect for any morning. You could even add a pinch of nutmeg or cardamom for extra spice!
• Other Dried Fruits: While raisins are traditional, feel free to experiment with other dried fruits! Chopped dried cranberries, cherries, apricots, or even a mix of dried berries would add different notes of sweetness and texture. Just ensure they are chopped into small pieces if they are larger than typical raisins.
• Nutty Addition: For an extra layer of flavor and crunch, fold in half a cup of chopped walnuts or pecans along with the raisins. Nuts pair wonderfully with both rum and cinnamon.

🔪 Step-by-Step Guide: How to Make Rum and Raisin Sheet Pan Pancakes

Creating these delightful Rum and Raisin Sheet Pan Pancakes is incredibly straightforward. Follow these simple steps for a perfect, no-flip breakfast or brunch!

PREP: Begin by preheating your oven to 400 degrees F (204 degrees C). Generously coat a 9×13 inch sheet pan or baking sheet with a nonstick cooking spray, making sure to cover all the sides and corners thoroughly to prevent sticking.

1. Step 1: In a small bowl, combine the milk and white vinegar. Give it a gentle stir and then set it aside. This mixture will slightly curdle, creating a homemade buttermilk substitute essential for fluffy pancakes.

2. Step 2: In a large mixing bowl, whisk together all the dry ingredients: flour, brown sugar, baking powder, baking soda, and cinnamon. Ensure they are thoroughly combined to distribute the leavening agents evenly.

3. Step 3: In a separate medium bowl, whisk together the wet ingredients: eggs, oil, vanilla extract, rum extract, and the vibrant orange zest. Whisk until everything is well incorporated and smooth.

4. Step 4: Pour the wet mixture into the large bowl with the dry mixture. Stir gently with a spoon or spatula until just combined. Avoid overmixing to keep the pancakes tender.

5. Step 5: Now, pour the prepared milk and vinegar mixture into the batter. Mix until mostly smooth. It’s perfectly fine if there are still a few small lumps; overmixing can lead to tough pancakes.

6. Step 6: Finally, gently fold in the raisins using a spatula. Distribute them evenly throughout the batter without mashing them.

7. Step 7: Pour the pancake batter onto your prepared sheet pan. Use a spatula to gently spread it out evenly to all corners of the pan.

8. Step 8: Tap the sheet pan firmly on your counter a couple of times. This simple step is crucial for evening out the batter further and releasing any large air bubbles, ensuring a smooth, beautifully baked pancake top.

9. Step 9: Bake in the preheated oven for 10-12 minutes. The pancakes are ready when they are golden brown around the edges, puffed up, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

10. Step 10: Once baked, remove the pan from the oven and let the pancakes cool in the pan for about 5 minutes. This cooling period helps them firm up slightly, making them easier to slice. Using a silicone or plastic knife (to protect your non-stick sheet pan), slice the large pancake into 12 even square servings.
    Garnish: Elevate your pancakes with generous dollops of whipped cream, a drizzle of your favorite syrup (maple syrup or a rum-flavored syrup would be divine!), a sprinkle of cinnamon, and an extra dusting of fresh orange zest or more plump raisins, if desired.

✅ Expert Recipe Tips for Fluffy Sheet Pan Pancakes

Achieving perfectly light and flavorful sheet pan pancakes is simple with these expert tips:

• Use Room Temperature Ingredients: This is a golden rule for many baking recipes. Cold eggs and milk can lead to a lumpy batter and a denser final product. Allowing them to come to room temperature (typically 20-30 minutes before mixing) ensures they combine more smoothly with the other ingredients, resulting in a more uniform batter and a wonderfully tender, airy texture in your pancakes.
• Don’t Overmix the Batter: The key to fluffy pancakes is a light hand. Overmixing develops the gluten in the flour, which can make your pancakes tough and chewy instead of light and tender. Mix just until the wet and dry ingredients are combined. A few small lumps are perfectly acceptable and even desirable!
• Tap the Pan on the Counter: This simple but effective trick serves two purposes: it helps to spread the batter evenly across the sheet pan for consistent thickness, and it releases any large air bubbles trapped in the batter. The result is a beautifully smooth top surface and a more uniform bake.
• Use Fresh Orange Zest: For the most vibrant and aromatic citrus flavor, always zest your orange just before adding it to the batter. Pre-zested or dried zest often lacks the potent oils found in fresh zest, which contribute significantly to the overall depth and brightness of these pancakes.
• Rotate Pan Halfway Through Baking (If Needed): Oven temperatures can vary, and many ovens have “hot spots.” If you notice uneven browning on your pancakes, rotating the pan halfway through the baking time will help ensure that all parts of the pancake bake and brown consistently, giving you a beautiful, even finish.
• Check Doneness with a Toothpick or Cake Tester: Since oven temperatures can fluctuate, relying solely on baking time isn’t always foolproof. To accurately check if your pancakes are done, insert a toothpick or a thin cake tester into the center. If it comes out clean or with only a few moist crumbs attached, your pancakes are perfectly baked and ready to enjoy.
• Slice with a Plastic or Silicone Knife: To extend the life of your non-stick sheet pan, it’s crucial to avoid using metal utensils directly on its surface. A plastic or silicone knife will allow you to make clean cuts without scratching or damaging the non-stick coating, preserving your bakeware for many future uses.
• Cool Slightly Before Slicing: Patience is a virtue here! Allowing the baked pancake to rest in the pan for 5 minutes after removing it from the oven helps it to firm up. This makes slicing much easier, resulting in neat, clean squares rather than crumbly or uneven pieces.
• Freeze in Single Layers: If you plan to freeze your leftover pancakes, arrange the individual squares in a single layer on a baking sheet and freeze them until solid. Once frozen, you can transfer them to a freezer-safe bag or container. This prevents them from sticking together and makes it easy to grab just one or two portions at a time.

🥞 Celebrating Pancake Tuesday: History, Traditions, and Delicious Food

Pancake Tuesday, a day synonymous with delicious breakfasts and festive gatherings, holds a rich history and a variety of cultural traditions. If you’ve ever found yourself wondering about the origins and significance of this beloved day, read on to discover more!

Also widely known as Shrove Tuesday, Pancake Tuesday is traditionally observed in February or March, precisely the day before Ash Wednesday, which marks the solemn beginning of Lent. In many countries, particularly those with strong historical ties to Christianity such as Canada, England, Ireland, and Australia, this day is joyously celebrated by preparing and consuming copious amounts of pancakes. These pancakes historically served a practical purpose: using up rich ingredients like eggs, milk, and sugar before the fasting period of Lent. In other parts of the world, including France and the USA, it’s often referred to as ‘Mardi Gras’ or ‘Fat Tuesday’, signifying a final period of feasting and indulgence before the more austere Lenten season.

👪 Serving Size & Adjusting the Recipe

This fantastic Sheet Pan Rum and Raisin Pancakes recipe is designed to yield 12 generous servings, making it perfect for feeding a family or a small gathering. However, its versatility allows for easy adjustments to suit your needs. You can effortlessly half, double, or even triple the recipe directly within the recipe card below. Simply click on the serving number, select your desired quantity, and watch as the ingredient amounts automatically adjust for you. If you plan to make a larger batch, remember you’ll need additional baking sheets to accommodate the increased volume of batter.

🌡️ Storage & Reheating Instructions

These Rum and Raisin Sheet Pan Pancakes are not just easy to make, but they’re also excellent for meal prepping and storing, ensuring you can enjoy their deliciousness long after they’re baked.

Refrigerator Storage: Any leftover raisin pancakes can be stored in the refrigerator. Place them in an airtight container to maintain their freshness and prevent them from drying out. They will keep beautifully for up to 4 days, making them perfect for quick breakfasts throughout the week.

Freezer Storage: These pancakes freeze exceptionally well, offering a convenient grab-and-go option for busy mornings. After slicing the pancakes into individual portions, allow them to cool completely. For best results and to prevent sticking, first arrange the pancake squares in a single layer on a baking sheet and freeze until solid (this flash-freezing step is key!). Once frozen, transfer the solid portions to a freezer-safe bag or container. They will maintain their quality in the freezer for up to 3 months.

Reheating Instructions:

• From Refrigerator: Reheat individual pancake pieces in the microwave for 20-30 seconds until warmed through. Alternatively, warm them in a toaster oven or oven at 350°F (175°C) for about 5-7 minutes to help crisp up the edges and retain their original texture.
• From Freezer: For frozen pancakes, you can reheat them directly in the microwave for 1-2 minutes, or until hot. For a crispier finish, reheat in a preheated oven or toaster oven at 350°F (175°C) for 10-15 minutes, or until thoroughly heated and slightly golden.

❔ Frequently Asked Questions About Rum & Raisin Sheet Pan Pancakes

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