Name: Sheet Pan Pancakes Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 8 Tbsp unsalted butter, melted, divided; 2 1/2 cups (354g) all-purpose flour, 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

Jump to Recipe· 4.3 from 65 reviews

There is something truly magical about waking up to the smell of freshly cooked pancakes, but who wants to stand at the stove flipping pancakes one by one? Enter the Sheet Pan Pancakes Recipe, a total game changer for busy mornings or big brunch gatherings. This recipe lets you pour out the batter into a single pan, pop it in the oven, and walk away while it bakes to golden perfection. The result is a fluffy, tender pancake feast that’s perfectly portioned and oh-so-delicious, making breakfast feel like a special occasion without all the fuss.

Ingredients You'll Need

The image shows nine baking ingredients neatly arranged on a white marbled surface. At the top, three brown eggs are aligned in a row, from left to right. To the left of the eggs is a dark brown bottle labeled

The beauty of this Sheet Pan Pancakes Recipe lies in its simplicity. You only need a handful of common ingredients that come together to create pancakes that are fluffy, moist, and full of classic flavor. Each ingredient plays an important role, from the buttermilk’s tangy richness to the baking soda’s lift that guarantees fluffiness.

Unsalted butter, melted (8 Tbsp): Adds rich flavor and keeps your pancakes perfectly moist and tender.

All-purpose flour (2 ½ cups + 1 Tbsp): The base that gives pancakes structure, plus a little extra for dusting the pan to prevent sticking.
Granulated sugar (¼ cup): Sweetens the batter lightly, balancing the tang from the buttermilk.
Baking powder (2 tsp): Helps your pancakes rise and become delightfully fluffy.

Baking soda (1 tsp): Reacts with the buttermilk for extra lift and a tender crumb.
Salt (1 tsp): Enhances all the flavors and balances sweetness.
Eggs (3 large): Bind the ingredients and contribute to pancake fluffiness.

Low-fat buttermilk (2 ½ cups): Adds a tangy depth that keeps pancakes tender and flavorful.
Vanilla extract (1 tsp): Infuses a warm, comforting aroma that’s classic pancake magic.

How to Make Sheet Pan Pancakes Recipe

Step 1: Prepare Your Pan

Start by preheating your oven to 425 degrees. Take an 18 by 13-inch rimmed baking sheet and brush it generously with 2 tablespoons of melted butter. Then sprinkle 1 tablespoon of flour over the buttered surface and shake the pan around so it’s evenly coated. This extra step is the secret to pancakes that slide right out of the pan without sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt for about 20 seconds. This ensures everything is well combined and ready for the wet ingredients.

Step 3: Combine the Wet Ingredients

In a separate large bowl, crack the eggs and whisk them until smooth. Add the buttermilk and vanilla extract, mixing to combine. While steadily whisking, pour in 5 tablespoons of the melted butter. The mixture might clump a bit but that’s perfectly normal and won’t affect your pancake texture.

Step 4: Bring It All Together

Slowly pour the wet mixture into the bowl with the dry ingredients. Use a whisk to combine everything until just mixed — it’s okay if the batter looks a little lumpy. Overmixing can toughen your pancakes, and fluffy is what we’re after here!

Step 5: Bake to Perfection

Pour your batter into the prepared baking sheet and spread it evenly with a spatula. Place the sheet in the preheated oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. If your pancakes haven’t browned on top to your liking, briefly move the pan closer to the broiler and watch carefully as the top toasts to a golden glow.

Step 6: Finish with Butter and Serve

Once out of the oven, brush the remaining 1 tablespoon of melted butter over the hot pancake sheet. Cut into squares and serve warm with your favorite toppings like pure maple syrup, fresh fruit, or a dollop of whipped cream.

How to Serve Sheet Pan Pancakes Recipe

Garnishes

Adding the right garnishes takes your Sheet Pan Pancakes Recipe from delightful to unforgettable. Think fresh berries for pops of color and tanginess, sliced bananas for natural sweetness, or a sprinkle of chopped nuts for crunch. Don’t forget a pat of whipped butter or a drizzle of warm maple syrup to complete the picture.

Side Dishes

Serve these pancakes alongside crispy bacon or sausage for a hearty breakfast. A fresh green salad or some lightly sautéed spinach can balance the meal if you prefer something lighter. For the ultimate brunch spread, add scrambled eggs, fresh fruit salad, and a hot cup of coffee or tea.

Creative Ways to Present

Want to surprise your guests or family? Try cutting the sheet pan pancakes into fun shapes using cookie cutters or stacking them with layers of fresh fruit and cream for a pancake lasagna. You can even sprinkle cinnamon sugar on top before baking for a sweet crust or swirl in chocolate chips for a decadent twist.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare because these pancakes disappear fast), store them wrapped tightly in plastic wrap or in an airtight container in the fridge. They will stay fresh and soft for up to 3 days, making quick breakfasts or snacks a breeze.

Freezing

Sheet pan pancakes freeze beautifully! After cooling completely, separate into single portions with parchment paper between layers and place in a freezer-safe bag or container. They’ll keep well for about 1 to 2 months, ready to thaw whenever hunger strikes.

Reheating

To reheat, pop your pancake squares in the toaster oven or microwave. For the best texture, use a toaster oven to keep the edges slightly crisp and warm all the way through. A quick brush of melted butter after reheating brings back their fresh-from-the-oven appeal.

FAQs

Can I use regular milk instead of buttermilk?

While you can substitute regular milk, the tanginess and acidity of buttermilk are key to that tender fluffiness and great rise in the Sheet Pan Pancakes Recipe. If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to 2 ½ cups of milk and let it sit for 5 minutes before using.

How do I know when the sheet pan pancakes are done?

A toothpick inserted in the center should come out clean or with just a few moist crumbs. The top should be lightly golden brown, and the edges will slightly pull away from the pan. If it looks a bit pale, a short broil can help achieve that perfect color.

Can I add mix-ins like chocolate chips or blueberries?

Absolutely! Fold in your favorite mix-ins gently into the batter before spreading it in the pan. Just be mindful not to overmix or overcrowd the batter so the pancakes remain tender and rise beautifully.

What if I don’t have an 18 by 13-inch sheet pan?

If your pan is smaller, consider halving the recipe or using two pans baking at the same time. The size and rimmed edges help ensure even cooking and prevent batter spills.

Can this recipe be made gluten-free?

You can try substituting a gluten-free all-purpose flour blend in equal measure, but results may vary slightly in texture and rise. Look for blends that contain xanthan gum for best outcomes, and proceed with the same steps in the Sheet Pan Pancakes Recipe.

Final Thoughts

This Sheet Pan Pancakes Recipe is more than just a clever shortcut—it’s a total morning game changer. Whether you're feeding a crowd or just craving a fuss-free fluffy breakfast all week long, these pancakes deliver the perfect balance of taste, texture, and convenience. Give it a try, and you might never reach for your griddle again!

Sheet Pan Pancakes Recipe

Ingredients You'll Need

Ingredients You'll Need