Make these Sheet Pan Pancakes as a delicious game changer for busy morning meals! Instead of flipping batches of individual pancakes, you can bake them all at once.
You'll still end up with golden, fluffy squares that are great for serving the whole family. Ideal for meal prep, brunch gatherings, or quick and easy weekday breakfasts!
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🩵 About This Recipe
Love pancakes but hate standing over the stove and flipping in batches? Try this baked pancake recipe and eliminate all of the griddle work!
These sheet pancakes are easy to make and cook all at the same time in one sheet pan for a super convenient and delicious breakfast. You can even add all of your favorite pancake toppings to customize these to your family's tastes!
And if you can't get enough pancakes, my Pumpkin Pancakes or my Easy S'mores Pancakes are also must-try recipes!
🧂 Gather Your Ingredients
- all purpose flour - gives the pancakes a soft, fluffy crumb.
- granulated sugar - adds sweetness and helps the pancakes brown.
- baking powder & baking soda - using both kinds of leavening agents ensures your pancakes are light and fluffy!
- salt - helps enhance and balance the sweetness.
- buttermilk - adds a slight tangy flavor and keeps your pancakes moist.
- eggs - add moisture and help the batter rise.
- unsalted butter - adds richness and flavor while keeping the pancakes moist.
- vanilla extract - for a bit of warm and sweet flavor.
🔪 Let's Make Sheet Pan Pancakes!
(Or click here to jump right to the recipe card with measurements!)
Combine Dry Ingredients
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients
In a separate bowl, mix buttermilk, eggs, melted butter, and vanilla.
Combine
Pour the wet ingredients into the dry mixture.
Mix Batter
Mix until combined, taking care not to overmix.
Transfer
Pour the batter into a prepared baking sheet.
Bake
Bake for 15 to 18 minutes, or until golden and fully baked in the center. Cool slightly, then slice and serve!
💡 Expert Tips and Tricks
- If you don't have buttermilk, you can make your own by combining regular milk with a little bit of lemon juice.
- It's normal if your batter has a few lumps in it. Overmixing might lead to tougher or drier pancakes, so allowing some lumps will keep them tender and fluffy.
- Toppings like berries, chocolate chips, or nuts can be sprinkled over top of the batter before baking.
- A half sheet pan is usually 16 by 11.3 inches (or 41 by 28.8 cm).
❔ FAQs
Overmixing and overcooking are two of the major reasons your pancakes might turn out dry or a bit tough. A few lumps in the batter are ok, so avoid mixing too much. Check the pancakes at the 15- minute mark as well to see if they're done cooking.
Using both baking powder and baking soda is a great way to give your pancakes a nice, light texture. This is another reason why you don't want to overmix, as overmixing will cause more gluten to develop and will make the pancakes tougher.
The pancakes are ready when the top looks set and lightly golden, and a toothpick inserted in the center comes out clean.
📝 Substitutions and Variations
- Up to half of the regular flour can be substituted for whole-wheat flour for a bit of a healthier result.
- This can be made dairy-free! Use a plant-based milk with a teaspoon of vinegar or lemon juice to mimic the buttermilk, and use oil instead of butter.
- Blueberries, dried apples, and sliced strawberries can be mixed into the batter for some more flavor.
Kristin's Kitchen Tip
Allow cold ingredients to come up to room temperature so the batter comes together more easily!
🥡 Storage and Reheating
Leftover sheet pancakes can be kept in an airtight container in the fridge for up to 3 days or so. You can also arrange pieces with parchment between them and freeze for about 2 months.
To reheat, cook in the toaster oven, air fryer, or microwave. The air fryer will probably give you the best result texture-wise. This baked pancake recipe can be reheated from frozen, though it will need some extra time this way.
Keep It Handy
Don't have time for this sheet pan pancakes recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 How To Serve This Dish
These sheet pancakes are perfect to serve with a dusting of powdered sugar, a drizzle of maple syrup, or a scoop of your favorite fresh fruit. You can also make them into sandwiches by adding some peanut butter and banana slices, or pack individual slices for school lunches!
😋 More Easy Breakfast Recipes You'll Love
- Waffles with Raspberries and Chocolate Krispies - These whole wheat waffles are the perfect balance of hearty and sweet for a special breakfast!
- Crescent Roll Breakfast Casserole - If you prefer a filling and savory breakfast, this easy casserole is perfect for serving a crowd or for a holiday brunch.
- Baked French Toast with Brioche - This amazing French toast dish features a butterscotch syrup for some extra sweetness.
- Mini Pancakes - Make these adorable mini pancakes from Cookie Dough Diaries for another fun and delicious variation on pancakes!
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Sheet Pan Baked Pancake Recipe
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📋 Recipe Card
Sheet Pan Pancakes
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 ½ tablespoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 3 cups buttermilk
- 3 large eggs
- 6 tablespoons unsalted butter (¾ stick), melted and slightly cooled
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 400 degrees F. Line a half-sheet pan with parchment paper and lightly grease.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.3 cups all-purpose flour, 3 tablespoons granulated sugar, 1 ½ tablespoons baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla.3 cups buttermilk, 3 large eggs, 6 tablespoons unsalted butter, 1 ½ teaspoons vanilla extract
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful to not overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 15 to 18 minutes, or until golden and set in the center.
- Let cool slightly before slicing into squares and serving.
Notes
Prep Tips:
- Use room-temperature eggs and buttermilk for a smoother batter and better rise.
- Make your own buttermilk with 3 cups milk + 1 ½ tablespoon lemon juice.
- Don't overmix. A few lumps are fine and will keep the pancakes tender.
- If desired, sprinkle berries, chocolate chips, or nuts over the top before baking.
- Half-sheet pan size is 16 inches × 11.3 inches or 41 cm × 28.8 cm.
Variation Suggestions:
- You can swap up to half of the all-purpose flour for whole wheat flour.
- To make it dairy-free, use plant-based milk with a teaspoon of vinegar or lemon juice to mimic buttermilk and replace the butter with oil.
- Try adding cinnamon, lemon zest, or pumpkin spice to the batter.
- You can also mix in small pieces of fruit like blueberries, diced apples, or sliced strawberries.
Serving Suggestions:
- Top with maple syrup, fresh fruit, or a dusting of powdered sugar.
- Make pancake sandwiches with peanut butter and banana slices or yogurt and berries.
- Cut into bite-size squares for on-the-go breakfasts or kids' lunchboxes.
Storage Info for Leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
- For longer storage, arrange in layers using parchment paper between the pieces and freeze for up to 2 months.
- Reheat in a toaster oven, air fryer, or microwave until warm. The air fryer gives the best texture.
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Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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