Sheet Pan Pancakes are the ultimate no-fuss breakfast treat! Fluffy, golden pancakes are baked to perfection in a single sheet pan; no flipping required!
Why you’ll love these sheet pan pancakes
- Convenient. No flipping of pancakes required!
- Customizable. Love blueberry pancakes? What about chocolate chip? How about both?!
- Great for a crowd. Cooking pancakes in a sheet pan is quicker, easier, and less messy when trying to make breakfast for a crowd!
- Perfect for meal prep. Make ’em on Sunday and breakfast is ready for the whole week. PSST – these freeze beautifully as well.
What are sheet pan pancakes?
Sheet pan pancakes are exactly as they sound: pancakes baked in a sheet pan. Prepare pancake batter as directed, then instead of flipping individual pancakes, the batter is poured into a prepared sheet pan and baked!
Ingredients
- Buttermilk – adds a tangy flavor to the pancakes. Be sure to bring it to room temperature to ensure a smooth batter.
- Butter – gives the pancakes richness. Unsalted or salted butter may be used, although unsalted butter lets you control the amount of salt.
- Sweeteners: Granulated Sugar and Brown Sugar – sweetens the batter while also providing moisture and a subtle caramel-y flavor.
- Eggs – provide structure and help the pancakes rise. As with the buttermilk, use room temperature eggs for even mixing.
- Sour Cream – adds moisture, richness, and a subtle tanginess to the pancakes.
- Vanilla – provides a rich, sweet, and cozy flavor to the batter.
- Flour – all-purpose or whole wheat pastry flour may be used. If you don’t have whole wheat pastry flour (which is lighter than whole wheat flour), but you’d like to make these more nutritious, swap out half the all-purpose flour with whole wheat flour.
- Baking Soda – our leavening agent that works with the buttermilk to help the pancakes rise and become light and fluffy.
- Salt – enhances the other flavors while also balances out the sweetness from the sugars.
How to make
- Whisk buttermilk, melted butter, sugars, eggs, sour cream, and vanilla together in a large bowl, then fold in the flour, baking soda, and salt.
- Pour the batter into a greased baking sheet and sprinkle with your favorite mix-ins.
- Bake at 425 degrees F for about 15 minutes, then cut into squares and serve with your choice of toppings.
Variations
- Make it healthier. Substitute whole wheat pastry flour for the all-purpose flour and use a natural sweetener such as coconut sugar (you may even be able to get away with pure maple syrup) instead of the sugars.
- Make it seasonal. Sprinkle on seasonal fruits during the summer months or festive sprinkles during the holidays.
Mix-ins/topping ideas
- Baking chips. Chocolate, cinnamon, peanut butter, butterscotch.
- Fruits. Blueberries, strawberries, bananas.
- Nuts. Walnuts, pecans.
- Nut butters. Almond butter, peanut butter, cookie butter, nutella.
- Sprinkles
- Maple syrup
- Whipped cream
Can i substitute the buttermilk?
Yes, for each cup of buttermilk, use 1 tablespoon of lemon juice or vinegar, then pour in enough milk to equal 1 cup.
Can i make the batter the night before?
For the fluffiest pancakes, it’s best to make the batter just before baking. When made in advance, the baking soda doesn’t lift the batter as well.
These reheat beautifully, however, so bake the pancakes in advance and they’ll last in the fridge for 4 days or in the freezer for 3 months.
Tips
- Avoid over-mixing the batter. Over-mixing will result in flat, chewy pancakes.
- Use fresh baking soda. This ensures extra fluffy pancakes.
What to serve with sheet pan pancakes
These pancakes are great as-is or paired with your other favorite breakfast items!
- How to Cook Bacon in the Oven
- Air Fryer Eggs
- Instant Pot Egg Bites
- Hashbrown Breakfast Casserole
- Breakfast Potatoes
- Quiche
- Fruit Salad
How to store
Leftovers will last in an airtight container in the fridge for 4 days or in the freezer for up to 3 months.
To enjoy again, no need to thaw (if frozen), simply heat in the microwave or oven until warm.
– Jennifer
Sheet Pan Pancakes
Sheet Pan Pancakes are the ultimate no-fuss breakfast treat! Fluffy, golden pancakes are baked to perfection in a single sheet pan; no flipping required!
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 16 pancakes
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Sheet Pan Pancakes
- 2 cups buttermilk room temperature
- ¼ cup unsalted butter melted
- ¼ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs room temperature
- 2 tablespoons sour cream room temperature
- 1 tablespoon vanilla extract
- 2 cups flour all-purpose or whole wheat pastry flour
- 2 teaspoons baking soda
- ½ teaspoon salt
Mix-In/Topping Ideas
- Baking chips chocolate (dark, milk, white), cinnamon, peanut butter, butterscotch, etc.
- Fruit blueberries, sliced strawberries, sliced bananas, etc.
- Nuts chopped walnuts, pecans, etc.
- Nut butters almond, peanut, nutella, etc.
- Sprinkles
- Maple syrup for serving if desired
- Whipped cream for serving if desired
Instructions
- Preheat oven to 425 degrees F and grease a baking sheet with cooking spray. Set aside.
- Place buttermilk, melted butter, granulated sugar, brown sugar, eggs, sour cream, and vanilla into a large bowl, then whisk until smooth.
- Fold in flour, baking soda, and salt until *just combined* using a rubber spatula.
- Pour the pancake batter into the prepared baking sheet, then top with the desired mix-ins.*
- Bake in preheated oven for 15 minutes or until cooked through.
- Cut into individual squares, then serve with toppings of choice, if desired.
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:4 Days
Freezer:3 Months
Reheat:Heat in the microwave or oven until warm
*Storage times may vary based on temperature and conditions
Notes
*You can use 1 mix-in for the entire batch or “divide” the pancakes into sections and make 4 different flavors (example: 1/4th could be chocolate chip, 1/4th could be banana nut, 1/4th could be plain, and 1/4th could be sprinkles! Nutritional information does not include mix-ins or toppings.
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Nutrition Information
Nutrition Facts
Sheet Pan Pancakes
Amount Per Serving (1 pancake)
Calories 140 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 35mg12%
Sodium 252mg11%
Potassium 74mg2%
Carbohydrates 20g7%
Fiber 0.4g2%
Sugar 8g9%
Protein 3g6%
Vitamin A 181IU4%
Vitamin C 0.01mg0%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: Breakfast for a Crowd, buttermilk pancakes, Customizable Pancakes, Easy Breakfast Recipe, Fluffy Pancakes, Make-ahead breakfast, Oven-Baked Pancakes
Fatemah
Jennifer @ Show Me the Yummy