Enjoy tender, fluffy pancakes made easy with this Sheet Pan Pancake recipe. Simply pour the batter into a half-sheet pan, add your favorite toppings, and bake—no skillet or flipping required.
Serve these sheet pan pancakes alongside baked bacon, homemade breakfast sausage, or Potatoes O’Brien for a crowd-pleasing breakfast.
Pancakes the Easy Way
Homemade pancakes are a weekend favorite, but cooking them in batches at the stove can be time-consuming. This sheet pan method lets you make one large, tender pancake that you slice and serve like individual pancakes—without standing at the stove to flip each one.
Use the sheet pan approach when you want a relaxed morning: pour, bake, and enjoy your coffee while the oven does the work.
Happy cooking! xo Kristen
Notes on Ingredients
This recipe uses a buttermilk-style batter and allows for many toppings. Here’s a quick overview of the key ingredients and helpful selection tips.
- Buttermilk: The acidity in buttermilk reacts with the leavening to give a light, fluffy texture. Directions for a quick homemade substitute are in the recipe notes.
- Butter: Unsalted, melted, and cooled butter adds richness. Neutral oil can be substituted if preferred.
- Sugar: A small amount of granulated sugar balances the batter’s flavor.
- Toppings: Keep the pancake plain or add chocolate chips, fresh fruit (berries or banana slices), or a drizzle of caramel. Choose toppings before baking or add them after, based on preference.
How to Make Sheet Pan Pancakes
Below are practical tips to help you get consistent results. Exact ingredient amounts and step-by-step instructions are in the recipe card.
- Use a half-sheet pan. An 18 x 13-inch rimmed baking sheet (half-sheet) works best. Grease it generously or line it with parchment for easy removal.
- Mix batter correctly. Whisk dry ingredients in one bowl and combine wet ingredients in another. Fold them together gently to avoid overmixing, which can yield dense pancakes.
- Add toppings. Spread the batter evenly in the prepared pan, then add toppings. You can scatter toppings across the whole pan or section it into quadrants so different preferences are accommodated.
Topping Tip
Divide the pan into sections for plain, chocolate chip, berries, and bananas so everyone gets what they like.
- Bake until set. Place the sheet pan in a preheated oven and bake until the pancake is golden and set. Let it rest briefly, slice, and serve with maple syrup, powdered sugar, or additional fruit.
Recipe Modifications
- No buttermilk? Make a quick substitute by stirring 2 teaspoons lemon juice or vinegar into milk (dairy or non-dairy) and letting it sit for 5 minutes before using.
- Use pancake mix: Combine pancake mix with the liquid and eggs according to the package or suggested swaps in the notes, then bake as directed.
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend for a similar result.
- Dairy-free: Use non-dairy milk and dairy-free butter; make the buttermilk substitute with non-dairy milk plus acid.
- Half or double the recipe: Halve ingredients and bake in a quarter-sheet pan or 9×13 dish; double the recipe across two half-sheet pans rather than using a full-sheet pan.
Storage and Reheating Instructions
- Refrigerate: Cool completely, then store in an airtight container with parchment between layers for up to 3 days. Reheat covered with a damp paper towel in 30-second microwave intervals until warm.
- Freeze: Cool completely, layer with parchment, and freeze in a freezer-safe container for up to 3 months. Reheat from frozen in short microwave intervals until warmed through.
More Easy Breakfasts for a Crowd
- Breakfast Sliders
- Hashbrown Breakfast Casserole
- Easy Overnight French Toast Casserole
- Overnight Breakfast Strata
- Ham and Egg Breakfast Casserole
- Easy Cheese Danish
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Sheet Pan Pancakes
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Ingredients
- cooking spray
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon table salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons butter melted and cooled
- 1 teaspoon vanilla extract
- 1 cup blueberries optional
- 1 cup sliced strawberries optional
- ½ cup mini chocolate chips optional
Instructions
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Preheat the oven to 425°F (215°C). Generously grease an 18 x 13-inch rimmed baking sheet with cooking spray or butter, or line it with parchment paper.
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In a large bowl whisk together 2 ½ cups all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons baking powder, and ½ teaspoon salt.
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In a separate bowl combine 2 cups buttermilk, 2 large eggs, 4 tablespoons melted and cooled butter, and 1 teaspoon vanilla extract.
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Add the wet ingredients to the dry and gently stir until no streaks of flour remain. A few small lumps are fine. Let the batter rest for 5 minutes.
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Pour the batter into the prepared sheet pan and spread it evenly with a spatula. Sprinkle desired toppings over the batter.
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Bake for 12–15 minutes, or until the pancake is set and golden on top. Remove from the oven and let rest for 2 minutes, then slice into 8 large pieces or 16 smaller pieces. Serve with maple syrup, powdered sugar, or extra fruit.
Equipment
- Half sheet pan
- Parchment paper (optional)
Notes
Homemade buttermilk: Stir 2 teaspoons lemon juice or apple cider vinegar into milk (dairy or non-dairy) to measure 2 cups. Let sit 5 minutes before using.
Using a pancake mix: Combine 2 ½ cups pancake mix with 2 cups milk and 2 eggs, then bake as directed. For mixes that only require water, follow package instructions for liquid amounts.
Toppings: Fresh fruit, chocolate chips, sprinkles, or a drizzle of caramel all work well.
Storage: Cool completely, then layer with parchment and store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat covered with a damp paper towel in 30-second microwave intervals until warmed through.
Nutrition
Carbohydrates: 37 g
Protein: 7 g
Fat: 9 g
Nutrition information is an estimate and should be used as a guideline only.
Originally published in 2023.