Sheet Pan Pancake Recipe for Fluffy, Shareable Breakfasts

Sheet Pan Pancakes are a simple way to feed a crowd. Bake them in the oven for an easy breakfast instead of standing at the stove flipping pancakes one by one.

EASY SHEET PAN PANCAKES

You can sprinkle blueberries or other fruit on top before baking, but leaving the pan plain keeps picky eaters happy and allows everyone to choose their own toppings.

My favorite toppings are fresh berries and a drizzle of buttermilk syrup, plus whipped cream for a decadent touch.

SHEET PAN PANCAKE RECIPE INSTRUCTIONS

1. Preheat oven to 500°F. Line a 13×18-inch baking sheet with parchment paper and coat lightly with nonstick spray.
2. In a large bowl, whisk together the eggs, buttermilk, sugar, and vanilla.
3. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
4. Stir the wet ingredients into the dry ingredients, then fold in the melted butter until just combined. Do not overmix.
5. Pour the batter into the prepared sheet pan and spread into an even layer. Add fruit on top if desired.
6. Reduce oven temperature to 425°F and bake 16–17 minutes, or until golden and a toothpick inserted into the center comes out clean.
7. Cut into squares and serve with fruit, syrup, and whipped cream. Store leftovers in an airtight container or freeze for later.

BUTTERMILK SUBSTITUTE

If you don’t have buttermilk, add 1 tablespoon of vinegar or lemon juice to each cup of milk and let it sit for a few minutes. For this recipe, add 3 tablespoons of vinegar or lemon juice to 3 cups of milk to approximate buttermilk.

FAVORITE TOPPINGS

These sheet pan pancakes are versatile and pair well with many toppings. Try any of the following:

• Butter
• Maple syrup
• Fresh fruit
• Whipped cream — whip heavy cream with a little sugar for fresh whipped cream
• Powdered sugar
• Raspberries
• Blueberries
• Strawberries
• Blackberries
• Peaches
• Chocolate chips
• Peanut butter

OTHER BREAKFAST RECIPES

• The Best Belgian Waffles
• French Toast Recipe
• Cinnamon Roll Breakfast Bake
• Cheesy Baked Eggs
• Confetti Bacon Hash Brown Casserole
• Martha’s Breakfast Casserole
• Blueberry Croissant Puff
• Banana Muffins
• Cinnamon Roll Breakfast Bake
• Pumpkin Waffles

PANCAKE RECIPES

• Jelly Roll Pancakes
• German Pancakes
• Fluffy Pancakes
• Pumpkin Pancakes

Sheet Pan Pancakes

Christy Denney

This sheet pan method lets you skip the stove and serve fluffy pancakes cut into squares with fruit and whipped cream.

Prep Time:
15 mins

Cook Time:
25 mins

Servings:
35 squares

Ingredients

• 3 large eggs
• 3 cups buttermilk (see note for substitute)
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter, melted

Toppings:

• Fresh strawberries, blueberries, maple syrup, whipped cream

Equipment

13×18 Sheet Pan

Instructions

• Preheat oven to 500°F. Line a 13×18-inch baking sheet with parchment paper and spray with nonstick cooking spray.
• In a large bowl, whisk together the eggs, buttermilk, sugar, and vanilla.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt.
• Stir the buttermilk mixture into the flour mixture. Fold in the melted butter until just combined; do not overmix.
• Pour batter onto the prepared baking sheet in an even layer. Add fruit on top if desired.
• Reduce oven temperature to 425°F. Bake 16–17 minutes until golden brown or a toothpick comes out clean.
• Cut into squares and serve with fruit, syrup, and whipped cream if desired.

Notes

Tip: Start the oven very hot to give the pancake batter an initial rise, then lower the temperature so the pancakes don’t dry out as they finish baking.

BUTTERMILK SUBSTITUTE

If you don’t have buttermilk, add 1 tablespoon of vinegar or lemon juice to each cup of milk and let it sit for a few minutes. For this recipe, add 3 tablespoons to 3 cups of milk.

Cuisine: American

Course: All Recipes, Breakfast

Author: Christy Denney