Sheet Pan Pancakes are quick, mess-free, and incredibly convenient. You get the same great taste and texture of traditional pancakes without standing over a hot griddle. They’re easy to customize with your favorite toppings, from berries to chocolate chips, and they’re great for both kids and adults. Plus, cleanup is a breeze, making your morning smoother and more enjoyable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat your oven to 425°F (220°C). Lightly grease or line a rimmed 9×13-inch baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry and gently mix until just combined. Do not overmix; a few lumps are okay.
Pour the batter into the prepared sheet pan and spread it out evenly.
Sprinkle your choice of toppings evenly over the top, if using.
Bake for 12–15 minutes, or until the pancake is set and lightly golden on top.
Let it cool slightly, then slice into squares or rectangles and serve with syrup, butter, or fruit.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 10 minutes Cook time: 12–15 minutes Total time: approximately 25 minutes
Variations
Berry Blend: Top with mixed berries like blueberries, strawberries, or raspberries before baking.
Chocolate Lovers: Sprinkle chocolate chips or chunks for a sweet treat.
Banana Nut: Add sliced bananas and chopped walnuts for extra flavor and crunch.
Cinnamon Swirl: Swirl cinnamon-sugar butter into the batter before baking for a cinnamon roll twist.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Dairy-Free: Substitute plant-based milk and butter alternatives.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20–30 seconds or warm in a 300°F (150°C) oven until heated through. To freeze, cool completely, wrap in plastic or foil, and store in a freezer-safe bag for up to 2 months. Reheat from frozen as needed.
FAQs
Can I use pancake mix instead of making batter from scratch?
Yes, just follow the mix instructions and pour the batter into a greased sheet pan. Baking time remains similar.
What size pan should I use?
A standard 9×13-inch rimmed baking sheet or a quarter-sheet pan works best for thick, fluffy pancakes.
Can I double the recipe?
Yes, for a crowd, double the ingredients and use a larger half-sheet pan. Watch the baking time, as it may need a few extra minutes.
How do I keep the pancakes from sticking?
Grease the pan well or line it with parchment paper to ensure easy release.
Are these as fluffy as stovetop pancakes?
Yes! The baking powder and buttermilk ensure a fluffy texture throughout, just with less effort.
Can I make these ahead of time?
Definitely. They store and reheat well, making them perfect for meal prep or busy mornings.
Can I mix toppings into the batter?
Yes, but be sure to fold them in gently to avoid overmixing the batter.
What can I serve with sheet pan pancakes?
Serve with maple syrup, whipped cream, yogurt, fresh fruit, or even savory toppings like or sausage on the side.
How do I make it more kid-friendly?
Use fun toppings like mini chocolate chips, colorful fruit, or even make different sections with different add-ins.
Can I make mini versions?
Yes, pour batter into muffin tins or smaller pans for portable, pancake bites. Adjust baking time accordingly.
Conclusion
Sheet Pan Pancakes are a smart and delicious way to serve breakfast to a group with minimal effort. With their fluffy texture, customizable flavors, and convenient prep, they turn any morning into a stress-free occasion. Once you try baking your pancakes, you may never go back to flipping them again.
Sheet Pan Pancakes are fluffy, oven-baked pancakes made in one batch on a baking sheet—perfect for feeding a crowd or prepping breakfast ahead. They’re customizable, quick to prepare, and deliver all the flavor of traditional pancakes without the flipping.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:6–8 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons granulated sugar
1 3/4 cups buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Optional add-ins: 1/2 cup blueberries, chocolate chips, sliced bananas, or chopped nuts
Instructions
Preheat oven to 425°F (220°C). Lightly grease or line a 9×13-inch rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix—some lumps are okay.
Pour batter into the prepared sheet pan and spread evenly.
Sprinkle optional toppings (berries, chocolate chips, etc.) evenly over the batter.
Bake for 12–15 minutes, or until the pancake is golden on top and a toothpick inserted comes out clean.
Let cool slightly, then slice into squares or rectangles and serve with syrup or toppings of choice.
Notes
Use parchment paper for easy removal and minimal cleanup.Fold toppings into the batter or sprinkle on top before baking.Great for meal prep—store extras in the fridge or freezer.Double the recipe for a larger crowd using a half-sheet pan.Add a swirl of cinnamon sugar for a cinnamon roll flavor variation.
