Sheet Pan Pancakes

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These golden and fluffy sheet pancakes are so simple to make and great for serving a large crowd or meal prepping!

Prep Time10

Cook Time15

Total Time25

Servings:

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.

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.

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.

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.

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.