These Sheet Pan Pancakes are like having vanilla cake with all your favorite toppings for breakfast! Make them all at once in the oven!
This sheet pan pancakes recipe is another adaptation of my Old Fashioned Buttermilk Pancakes. These pancakes are baked in the oven giving you time to make other sides like Bacon and Air Fryer Hash Browns. I love making easy sheet pancake recipes like this one for family and friends when I want to spend less time in the kitchen and more time mingling so it's perfect for entertaining.
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Why You'll Love This Recipe
This pancake recipe is perfect for an easy brunch it is:
- Easy to make with simple ingredients!
- Delicious and no flipping necessary!
- Quick! Bake them all at once while you make other sides. Perfect for entertaining and serving a crowd!
Ingredient Notes
- All-Purpose Flour
- Eggs - use large eggs for this recipe.
- Buttermilk-you can make your own buttermilk if you don't have any on hand. See expert tips and details below!
- Melted Butter- the flavor of the butter and the golden-brown crust that develops can't be beaten.
- Vanilla Extract
- Granulated Sugar
- Baking Powder
- Baking Soda
- Sea salt
How to Make Sheet Pan Pancakes
- Whisk together the wet ingredients and then stir in the dry ingredients.
- Next, pour batter onto a prepared sheet pan and then bake until golden brown.
Frequently Asked Questions
They are simply pancake batter baked in the oven on a sheet pan vs. cooking them on a stovetop in a skillet. These pancakes are cooked all at once and then cut into squares after baking. Traditional pancakes are cooked one at a time and require flipping to cook through. The texture of pancakes made in a sheet pan is more cake-like in comparison to traditional pancakes that are lighter and typically fluffier.
You can definitely use pancake mix like Krusteaz by simply following the package directions and then testing the timing in your oven. This is a great option if you are in a pinch for time but it really doesn't take too much longer to make the batter from scratch and I personally think they taste so much better!
It's so easy to bake pancakes in the oven. You simply mix your pancake ingredients. Line a sheet pan with parchment paper, pour on the batter, and bake until golden and cooked through.
Expert Tips
- If you don't have buttermilk on hand you can make your own by adding a tablespoon of vinegar to milk and allowing it to sit for about 5 minutes and it turns into buttermilk!
- Every oven is different in terms of temperature. You may have to adjust the cooking time. If you want more browning you can brush the top of the pancakes with melted butter and broil for a few seconds but stay close by to ensure it doesn't burn!
- There are so many delicious toppings you can add to these pancakes in addition to pure maple syrup, like whipped cream, berries, nut butter, and caramel sauce.
- You can also bake toppings like sliced strawberries and chocolate chips right into the pancakes if you prefer.
- Prepare toppings while the pancakes are baking so that you can serve the pancakes hot out of the oven and everything else is ready!
Equipment
Common kitchen supplies are all you need for this recipe:
- Large mixing bowl
- Whisk
- Sheet Pan of Baking Sheet - I use an 18x13 sized pan for this recipe.
- Pizza Cutter - perfect for cutting uniform slices. You can also use a knife if you don't have one.
Storage
These pancakes can be stored in an airtight container in the refrigerator for up to 3 days. They are best eaten the day they are made but can be reheated in the microwave if desired.
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Recipe
Sheet Pan Pancakes
Equipment
- Mixing Bowl
- whisk
- Sheet Pan 18 x 13
- Pizza Cutter
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ tablespoons baking powder
- 2 ½ teaspoons baking soda
- ¼ teaspoon sea salt
- 2 ½ cups buttermilk
- 3 eggs large
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
- butter, pure maple syrup, whipped cream and berries for serving
Instructions
- Preheat oven to 400 degrees and line a 18 x 13 sheet pan with parchment paper.
- In a medium bowl whisk together the flour, sugar, baking powder, baking soda and salt.
- Whisk together the buttermilk, eggs, vanilla and melted butter until combined in a large bowl.
- Stir in the dry ingredients until combined. Try not to over mix.
- Pour the batter into the prepared sheet pan and spread it out evenly. Bang the pan on the kitchen counter to remove air bubbles and to ensure its evenly distributed in the pan.
- Bake for 10 minutes or until golden brown.
- Slice pancakes into 12 pieces using a pizza cutter, being careful not to cut into your pan. Serve immediately with pure maple syrup, and all of your favorite pancake toppings.
Notes
- If you don't have buttermilk on hand you can make your own by adding a tablespoon of vinegar to milk and allowing it to sit for about 5 minutes and it turns into buttermilk!
- Every oven is different in terms of temperature. You may have to adjust the cooking time. If you want more browning you can brush the top of the pancakes with melted butter and broil for a few seconds but stay close by to ensure it doesn't burn!
- There are so many delicious toppings you can add to these pancakes in addition to pure maple syrup, like whipped cream, berries, nut butter, and caramel sauce.
- You can also bake toppings like berries and chocolate chips right into the pancakes if you prefer.
- Prepare toppings while the pancakes are baking so that you can serve the pancakes hot out of the oven and everything else is ready!
- storage
Tracey says
I have four kids and they are always asking for pancakes. These sheet pan pancakes are the perfect solution for serving a crowd, fast! I am so glad I found this recipe and will make again soon.
Charlotte Singh-Dhanraj says
Oh yes me too! The best method for set it and forget it pancakes! I hope your family loves them Tracey!