Sheet Pan Pancakes make pancake breakfasts a cinch! These buttermilk pancakes are baked in a sheet pan so you can serve a homemade breakfast to the whole family without spending your morning bent over a griddle pan. With only ten minutes of hands on time, these yummy pancakes will be on the table in about 20 minutes!
Reasons You’ll Love This Recipe:
Oven baked pancakes – Instead of cooking each pancake individually, all the batter is baked at once in a sheet pan.
Perfect for a crowd – The whole breakfast party can sit down and eat hot pancakes at the same time! No more waiting for each pancake batch to be done.
Light and fluffy – Made with homemade buttermilk, these pancakes are perfectly light and fluffy, just like we like them!
So many flavor options – It’s so easy to customize your pancakes for everyone at the table by adding different mix-ins to the batter, or serving them with a variety of toppings.
Easiest pancakes ever – Whether you’re a pancake pro or a flapjack novice, this foolproof recipe is easy to follow with incredible results.
We love buttermilk pancakes and chocolate chip pancakes, but I don’t love spending an eternity hunched over the stove. This easy sheet pan pancake recipe is a game changer when it comes to making flapjacks or the family.
I first made these for my last cookbook, and they became a fast favorite. Just mix them up, pour into the pan, and let it do it’s thing. Twenty minutes later, everyone has hot, fresh pancakes to eat – all at the same time! As a bonus, it’s super easy to add a variety of toppings to these sheet pan pancakes.
Ingredients For Sheet Pan Pancakes
This is an overview of the ingredients you will need to make these easy Sheet Pan Pancakes. Important notes and substitutions for certain ingredients are discussed. The full printable recipe, with amounts and specific details, can be found at the bottom of the page.
Ingredient Notes and Substitutions
- Buttermilk – Buttermilk doesn’t just help with flavor in pancakes, it also helps them rise. If you don’t have buttermilk on hand, you can make your own with milk and vinegar. Here’s my homemade buttermilk recipe. One thing to note with buttermilk, it can vary greatly in consistency from thin like milk to very thick. If yours is especially think (more like a heavy cream) you will want to add an extra tablespoon or two to the recipe.
- Baking Powder – Two things to check – first, make sure you are using baking powder, not baking soda – or your pancakes will be very bitter. Second, double check the expiration date to make sure it’s fresh.
- All-Purpose Flour – I have only made these using all purpose flour, but if you have a gluten free flour you have luck swapping in baking recipes, that would likely work here.
How To Make Sheet Pan Pancakes
Let’s discuss the steps you’ll take to whip up a batch of Sheet Pan Pancakes at home. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom of this post for the printable recipe.
1. In a large bowl, whisk together flour, sugars, baking powder and salt.
2. In a separate medium sized bowl, whisk the eggs until frothy.
3. Mix in the vanilla, and buttermilk. Then mix in the melted butter.
4. Pour the wet ingredients into the dry ingredients.
5. Stir until just combined. Do not overmix.
6. Pour batter into prepared baking pan.
7. Spread batter evenly throughout the baking pan.
8. If adding additional topping, prepare toppings.
9. Use a spatula or knife to divide the pan into four sections. In one quarter, sprinkle on blueberries. If desired, use a toothpick to swirl these into ¼ of the batter if you want the toppings to be baked, or you can also lightly lay them on top so they can be seen after baked. Repeat with remaining toppings. Alternately, you can use just one topping all over, or do a half and half. It’s very flexible!
10. Bake for 20 minutes.
Tips and Advice
Storage: To store leftovers, allow them to cool completely, then place them in a tightly sealed container. Refrigerate the leftovers for up to 3 days. Or cut, wrap, and freeze the leftovers for up to 2 months.
Reheating: You have a couple options when it comes to reheating. You can pop them into the microwave for 20-30 seconds, you can reheat in the oven on a sheet pan at 325 degrees for 5-10 minutes, or you can use my favorite – the air fryer. I usually reheat my pancakes in the air fryer at 350 degrees for about 4-5 minutes.
More Topping Ideas: The sky’s the limit when topping these sheet pan pancakes. Some other topping ideas include: pecans, walnuts, diced apples, raspberries, blackberries, peaches – whatever your family enjoys.
Buttermilk Substitute: Remember that if you don’t have buttermilk, you can use white vinegar and milk to make a homemade buttermilk.
Pair With Eggs – If you love a good sheet pan breakfast, make sure to also whip up a batch of Sheet Pan Eggs!
Yes, as long as the sides re high enough to contain the batter. You will need to reduce the baking time as the pancakes will be thinner. Start checking around 8 minutes, and watch closely.
Yes, just make sure to thaw them first, otherwise the cold temperature can impact the bake time. Make sure they are dry, and it helps to toss them in flour before using, to prevent them from sinking to the bottom.
I really think this recipe is best when made fresh, as the batter sitting results in less fluffy pancakes. If needed I would actually just make and bake them ahead of time, and reheat when needed.
More Pancake Recipes You’ll Love!
Sheet Pan Pancakes
Equipment
Ingredients
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk
- 2 medium eggs
- 1 teaspoon vanilla extract
- 4 tablespoons salted butter melted
Topping Ideas
- 1/2 cups blueberries
- 1/3 cup chocolate chips
- 1/2 cup sliced strawberries
- 1/2 cup sliced bananas
Instructions
- Preheat the oven to 425 degrees. Generously spray a 9X13 inch baking pan with non-stick spray.
- In a large bowl, whisk together flour, sugars, baking powder and salt.
- In a separate medium sized bowl, whisk the eggs until frothy. Mix in the vanilla, and buttermilk. Then mix in the melted butter.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix. Pour batter into prepared baking pan. If adding toppings, follow directions below for "adding optional toppings".
- Bake for 12 minutes then check for doneness by inserting a toothpick into the center to see if it comes out clean. The pancake will slightly brown on top as it bakes, just make sure to cook until done. Make sure the pancake springs back when lightly touched.
Adding optional toppings
- If you would like to add in toppings, use a spatula or knife to mark out the four quarters of the pan. In one quarter, sprinkle on blueberries. If desired, use a toothpick to swirl these into ¼ of the batter if you want the toppings to be baked, or you can also lightly lay them on top so they can be seen after baked. Alternately, you can use just one topping all over.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
KATE says
CAN I USE CUP FOR CUP GLUTEN FREE FLOUR TO MAKE THESE?
Megan Ruangchamneil says
So good and super easy to make!
Jennifer H says
Soooooo good, and so much easier than making pancakes the usual way! They were a hit with everyone and we are adding these to our list of favorites !
K says
I trust these will be great! Can’t wait to try them. However I have a question; the recipe says 9×13 pan, but pictures suggest a half sheet pan? Is it a 9×13 quarter sheet pan?
Christi Johnstone says
Yes, that’s correct, a quarter sheet pan is 9×13. Hope you enjoy them!
Oona says
These were DELICIOUS!! Such a great time saver, and NO MORE FLIPPING TEDIOUS PANCAKES FOR ME!!! Thank you sooo much for this recipe!!
April Driggers says
These look awesome! I can’t wait to make these next week!!!
Christi Johnstone says
Thanks! They are SO easy, and I love that we aren’t eating in shifts, hot pancakes for everyone, at the same time!