Fig Sheet Pancake Bake

Name: Fig Sheet Pancake Bake
Prep time: 10 min
Cook time: 25 min
Yield: 6-8 slices
Cuisine: Middle Eastern

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roubashahin.com.au

Breakfast

This fig sheet pan pancake bake is simple, cosy, and made in one tray—perfect for easy mornings or feeding a crowd.

PREP TIME

10 minutes

COOK TIME

20-25 minutes

SERVES

6-8 slices

About this recipe

I love recipes that feel achievable, especially when they use ingredients we already have and come together in one tray. This Fig Sheet Pan Pancake Bake is exactly that. It’s simple, affordable, and made for busy mornings or slow weekend brunches when you still want something special without standing at the stove flipping pancakes.

Because figs are very much our thing—one of those beloved fruits I always look forward to each season—I love baking them straight into the batter. They soften, caramelise slightly, and make this Fig Sheet Pan Pancake Bake feel comforting but still fresh. Sheet pan recipes like this are also a win because they’re easy to scale, easy to slice, and perfect for feeding a crowd.

If you enjoy relaxed breakfast-style baking, you’ll also love my Simple Homemade Pancakes, which are fluffy, super soft, and always a hit with hungry kids. And if you want to go deeper into breakfast ideas, my All About French Toast guide walks you through tips, flavour ideas, and toppings—from syrup and berries to ashta cream or even savoury za’atar—so there’s something for everyone at the table.

Ingredients

1 ½ cups self-raising flour
½ teaspoon baking powder
1 tablespoon sugar
Pinch of salt
1 egg, lightly beaten
¾ cup milk
70 grams unsalted butter, melted
5–6 fresh figs, sliced
Extra melted butter, for greasing

Notes from Rouba

I don’t overmix the batter—just until everything comes together
If your figs are very ripe, they’ll sink slightly and that’s perfect
This is great warm but also holds up well once cooled
I like slicing it straight in the tray for less mess

Method

Step 1. Prepare the tray and batter

Preheat the oven to 180°C (fan-forced) (350°F). Grease an 18 cm x 28 cm baking tray with melted butter and line it with baking paper.

In a mixing bowl, combine the self-raising flour, baking powder, sugar, and salt. In another bowl, whisk together the egg, milk, and melted butter, then pour the wet mixture into the dry ingredients and mix until just combined.

Step 2. Assemble the tray

Pour the batter into the prepared baking tray and spread it out evenly. Arrange the sliced figs over the top, pressing them in lightly so they sit nicely in the batter.

Step 3. Bake and slice

Bake for 20–25 minutes, or until the edges are golden and the centre is set. Allow the tray to cool for a few minutes before slicing into squares.

A FEW THINGS YOU’LL WANT TO KNOW

Can I make this ahead of time?
Yes. You can bake it earlier in the day and reheat slices gently in the oven.

What can I serve it with?
Honey, whipped cream, ice cream, or fresh fruit all work beautifully. We usually keep it simple with honey.

Can I swap the figs?
Absolutely. Stone fruit, or perhaps ripe pears could work well if figs aren’t in season.

Is this freezer-friendly?
Yes, once it’s baked and cooled, you can slice it and freeze in portions. Because it’s a soft pancake- style bake, it may become slightly moist once thawed, so it’s best to reheat it straight from frozen in the oven until warmed through.

Can I peel the figs?
Yes, you can. Just keep in mind they’ll be softer and look a little different once baked, but it still works.

Is this sweet or savoury?
Honestly, it’s the best of both worlds. Lightly sweet from the figs, but not overly sugary.

Can I add nuts?
Yes, yes, yes. They work really well here—scatter them on top or mix them through the batter.

Do I have to line the tray?
That depends on how confident you are with your baking trays. If you know yours won’t stick, you can skip it. But I like to be on the safe side—after putting in the effort, the last thing you want is it sticking. So I say, line it.