Sheet Pan Pancakes
Add Preferred SourceSheet Pan Pancakes are the easiest way to serve a hot, homemade breakfast without standing over the stove flipping pancake after pancake. One big pan goes into the oven, and breakfast is ready all at once. The result is fluffy pancakes with lightly golden edges that slice neatly into squares.
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This is the kind of recipe that makes mornings easier. It works just as well for relaxed weekend brunches as it does for busy weekdays or feeding a crowd. The batter comes together quickly, the bake is hands-off, and everyone can customize their serving with toppings they love.
It’s such a relief to just pop this pan into the oven and voila, breakfast is ready! I love serving them with a side of fruit, some bacon or sausage, and of course, syrup. It’s that easy!
Ingredients
- All-purpose flour – There’s no need to sift it.
- Granulated sugar – If you want more sweetness, serve with a side of strawberry syrup or a dusting of powdered sugar.
- Baking powder – Ensure your baking powder hasn’t expired or your pancakes won’t be fluffy.
- Baking soda
- Salt – I cook with kosher salt.
- Buttermilk
- Large eggs – Extra large eggs are fine, too.
- Unsalted butter – You can use salted butter, but then just don’t add the ¾ teaspoon of salt mentioned above.
- Vanilla extract – It’s ok to use artificial vanilla extract.
- Optional: mini chocolate chips, blueberries, or diced strawberries
How To Make Sheet Pan Pancakes
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 400°F (200°C). Line a half-sheet pan with parchment paper and lightly grease it so the pancakes release cleanly after baking.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla until smooth. Pour the wet mixture into the dry ingredients and mix gently with a spatula until just combined. The batter should remain slightly lumpy; avoid overmixing to keep the pancakes tender.
Pour the batter into the prepared pan and spread it evenly. Sprinkle any optional toppings over the surface, pressing them in lightly so they adhere during baking.
Bake for 15–18 minutes, until the pancakes are set in the center and lightly golden on top. Remove the pan from the oven and let the pancakes rest for about 5 minutes before slicing into squares and serving.
Chef Jenn’s Tips
- A few lumps in the batter are normal and help keep the pancakes fluffy.
- Let the melted butter cool slightly before mixing so it blends smoothly.
- Add toppings after spreading the batter for even distribution.
- If you leave some parchment paper overhang on the sheet pan, you can lift out the pancakes.
Serving Ideas
Serve warm with butter and maple syrup, top with yogurt and fresh fruit, or spread with nut butter and jam. For breakfast or brunch, serve with a side of Skillet Potatoes or Scrambled Eggs. These pancakes also work well for breakfast sandwiches or packed lunches.
Storage
Store the pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them with parchment between layers for up to 2 months and reheat as needed.
Sheet Pan Pancakes
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1½ tablespoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 3 cups buttermilk
- 3 large eggs
- 6 tablespoons unsalted butter melted and slightly cooled
- 1½ teaspoons vanilla extract
Optional
- mini chocolate chips blueberries, or diced strawberries
Instructions
- Preheat the oven to 400°F (200°C). Line a half-sheet pan with parchment and lightly grease.
- Stir together the flour, the sugar, the baking powder, the baking soda, and the salt.
- Whisk the buttermilk, the eggs, the melted butter, and the vanilla until smooth; mix into the dry ingredients just until combined.
- Spread the batter evenly in the pan and add toppings, if using.
- Bake for 15–18 minutes, until set and lightly golden.
- Rest for 5 minutes, then slice and serve.
Notes
Chef Jenn’s Tips
- A few lumps in the batter are normal and help keep the pancakes fluffy.
- Let the melted butter cool slightly before mixing so it blends smoothly.
- Add toppings after spreading the batter for even distribution.
- If you leave some parchment paper overhang on the sheet pan, you can lift out the pancakes.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
