Sheet Pan Pancakes
This post may contain affiliate links. Read our disclosure policy.
Easy no fuss Sheet Pan Pancakes! It’s baked as one giant pancake in a hot oven then after finishing it’s cut into individual squares. They’re tender and fluffy with a light buttermilk tang, and they have just a hint of sweetness allowing room for your favorite syrup finish.
Try pairing them with homemade fresh strawberry syrup or blueberry syrup and billowy sweetened whipped cream for a glistening crowning finish!
Easy Oven Pancakes!
A modern approach and streamlined practical way to make a big batch of homemade pancakes! Once you try this method for preparing pancakes it may be hard for you to return to the old method of standing and tending to individual pancakes. This sheet pan pancake is just a one and done type recipe.
You just prepare the simple homemade pancake batter (that calls for basic ingredients), pour it all into one big baking sheet, throw it in the oven and you’ve got a generous family size serving of pancakes!
They are also great for make-ahead breakfasts too and can even be frozen for a quick weekday breakfast for those hectic mornings.
With these sliceable pancakes you still get all the cozy homestyle goodness and satisfying flavor of traditional pancakes without all the extra effort!
Sheet Pan Pancake Recipe Ingredients
- Unsalted butter: Salted butter will work fine too just reduce salt in recipe to 1/2 tsp. Virgin coconut oil would be good too.
- All-purpose flour: Flour is used for the base of the pancakes then also a little is used to dust the pan to reduce sticking.
- Granulated sugar: The pancake itself isn’t very sweet which leaves room for syrup, cinnamon sugar or powdered sugar to finish.
- Baking powder and baking soda: Both leavening agents are needed to help pancakes rise properly.
- Salt: This will bring out the flavors of the pancakes.
- Eggs: These help bind ingredients together and make pancakes fluffier.
- Buttermilk: I don’t recommend using buttermilk substitutes in this recipe as it doesn’t work out quite the same with such a large quantity.
- Vanilla extract: You could try other extracts for various flavors (see mix-in note below).
How to Make Sheet Pan Pancakes
- 1. Heat oven, prepare baking sheet: Preheat oven to 425 degrees. Brush an 18 by 13-inch rimmed baking sheet with 2 Tbsp melted butter, then dust baking sheet with 1 Tbsp flour and shake to coat. Set aside.
- 2. Whisk dry ingredients: In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds. Make a well in center of mixture.
- 3. Mix wet ingredients: Crack eggs in a separate large mixing bowl. Whisk the eggs together then add in buttermilk and vanilla extract and mix.
- 4. Blend in butter: While whisking pour in 5 Tbsp melted butter (it may clump up a little that’s fine).
- 5. Combine wet and dry mixtures: Pour buttermilk mixture into flour mixture and whisk until combined, batter should be slightly lumpy.
- 6. Spread pancake batter in pan: Right away pour batter into prepared baking sheet and spread into an even layer using a spatula.
- 7. Bake through: Bake in preheated oven until cooked through (a toothpick should come out clean), about 15 to 18 minutes.
- 8. Finish with butter, cut servings: Brush remaining 1 Tbsp melted butter over top, cut into squares and serve warm with maple syrup or other desired topping of choice.
Storage and Reheating
- Let pancakes cool then store in an airtight container with parchment paper between layers.
- They’ll keep in the fridge for about 3 to 4 days or in the freezer for up to 3 months.
- To reheat (thaw pancakes overnight if frozen) warm individual servings in the microwave until heated through.
- Or reheat larger servings on a baking sheet covered with foil at 350 degrees, for about 4 to 5 minutes.
Frequently Asked Questions
What Mix-Ins Can be Added?
Just like traditional pancakes you can add a wide variety of mix-ins to sheet pan pancakes. Great options include:
- Fresh berries (blueberries, raspberries or sliced strawberries)
- Chocolate chips
- Sliced bananas
- Spices (cinnamon and nutmeg)
- Drizzles of peanut butter or Nutella
- Chopped or sliced nuts
- Poppy seeds + almond extract
- Shredded coconut + coconut extract
- Rainbow jimmy sprinkles (the type that won’t bleed right into batter) + almond extract (which makes birthday cake flavor)
Can You Make Sheet Pan Pancakes from a Mix?
- If you don’t have the few extra minutes for a homemade mix you could make these with a prepared store-bought mix such as Krusteaz Buttermilk Pancake Mix as well.
- Use 3 cups mix and prepare the batter according to package directions (this should be adding 2 cups water according to current packaging).
- Bake at preheated 425 degrees, spread onto greased baking sheet, for 12 to 15 minutes.
More Tempting Ways to Make Pancakes
- Banana Pancakes
- Buttermilk Pancakes
- Carrot Cake Pancakes
- German Pancakes
- Lemon Ricotta Pancakes
- Red Velvet Pancakes
Follow Cooking Classy
Sheet Pan Pancakes
Ingredients
- 8 Tbsp unsalted butter, melted, divided
- 2 1/2 cups (354g) all-purpose flour (scoop and level to measure), plus 1 Tbsp for dusting pan
- 1/4 cup (50g) granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 large eggs
- 2 1/2 cups low-fat buttermilk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425 degrees. Brush an 18 by 13-inch rimmed baking sheet with 2 Tbsp melted butter, then dust baking sheet with 1 Tbsp flour and shake to coat. Set aside.
- In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds. Make a well in center of mixture.
- Crack eggs in a separate large mixing bowl. Whisk the eggs together then add in buttermilk and vanilla extract and mix.
- While whisking pour in 5 Tbsp melted butter and mix well (it will clump up a little that's fine).
- Pour buttermilk mixture into flour mixture and whisk until combined, batter should be slightly lumpy (don't over-mix or pancakes won't be as fluffy).
- Right away pour batter into prepared baking sheet and spread into an even layer using a spatula.
- Bake in preheated oven until baked through (a toothpick should come out clean), about 15 to 18 minutes (note that each oven browns differently if your oven didn't get a golden brown top you can remove then adjust oven rack closer to broiler, preheat broiler and let it toast just very briefly keeping a close eye on it).
- Brush remaining 1 Tbsp melted butter over top, cut into squares and serve warm with maple syrup or other desired topping of choice.