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Sheet Pan Pancakes

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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.

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

  1. Preheat oven to 425°F (220°C). Lightly grease or line a 9×13-inch rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix—some lumps are okay.
  5. Pour batter into the prepared sheet pan and spread evenly.
  6. Sprinkle optional toppings (berries, chocolate chips, etc.) evenly over the batter.
  7. Bake for 12–15 minutes, or until the pancake is golden on top and a toothpick inserted comes out clean.
  8. 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.

Nutrition

Find it online: https://cookibly.com/sheet-pan-pancakes/