With a few ingredients and a sheet pan, you can make a large batch of fluffy, tender homemade pancakes effortlessly. These Sheet Pan Pancakes are the easiest way to make pancakes for a crowd.
When it comes to lazy weekend breakfasts, nothing quite beats homemade pancakes. From Chocolate Chip Pancakes to Banana Oat Pancakes to Strawberry Cheesecake Pancakes to Whole Wheat Pancakes, my family loves pancakes.
But let's be honest while making pancake batter is easy, there is nothing lazy about standing over the stove flipping pancakes.
Enter a Sheet Pan Pancake.
This genius cooking hack allows you to bake one large fluffy, tender pancake (not like an eggy Oven Dutch Baby Pancake), that you can slice up and serve just as you would classic pancakes. Giving you time to to sit on the couch sipping your morning latte, enjoying what is in fact, an actual lazy morning.
Notes On Ingredients & Equipment
- Flour: Use all-purpose flour, whole white wheat flour, or a 1:1 gluten-free all-purpose flour blend.
- Buttermilk: The acidity of the buttermilk reacts with the baking powder to keep the sheet pan pancake super fluffy. No buttermilk on hand? You can easily make homemade buttermilk using milk or non-dairy milk mixed with lemon juice or apple cider vinegar following the recipe modifications.
- Butter: Use melted, slightly cooled unsalted butter for best results.
- Sugar: A bit of granulated sugar will help to sweeten the sheet pan pancake.
- Vanilla Extract: Vanilla extract just enhances the taste of the pancakes, and gives them that homemade flavor.
- Salt: Use fine sea salt or table salt, which will blend easily into the pancake batter.
- Baking Powder: Baking powder will help to keep the sheet pan pancake light and fluffy.
- Optional Toppings: You can opt to keep the sheet pan pancakes plain or add toppings like chocolate chips, diced strawberries, blueberries, raspberries, sliced bananas, or even caramel sauce. It is best to use fresh fruit, not frozen fruit.
- Sheet Pan: For this recipe, you need a half-sheet pan, which is a rimmed pan with dimensions of 18 inches x 13 inches.
- No Buttermilk? No problem! Add 2 teaspoons of lemon juice or apple cider vinegar to a glass measuring cup. Add enough milk (regular milk or non-dairy milk) to equal 2 cups of milk. Let sit for 5 minutes and use in place of buttermilk.
- Sheet Pan Pancakes with Pancake Mix: In a large mixing bowl, combine 3 cups of pancake mix with 2 cups of milk, and 2 large eggs. Bake as directed. Note: If using a complete pancake mix that only calls for water, simply whisk together 3 cups of pancake mix with 2-¼ cups of water or milk.
- Non-Dairy Sheet Pan Pancake: Use non-dairy butter in place of the unsalted butter and omit the added salt in the pancake batter. In place of the buttermilk, add 2 teaspoons of lemon juice or apple cider vinegar to a glass measuring cup. Add enough unflavored non-dairy milk to equal 2 cups of milk. Let sit for 5 minutes and use as the recipe directs.
- Keep the Toppings Separate. Do you have one person who loves chocolate chip pancakes, another person who likes their pancakes plain, and yet another person who wants berries in their pancakes? With a sheet pan pancake, you can add toppings to only half or a quarter of the giant pancake and give everyone exactly what they want!
How to Make Sheet Pan Pancakes
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Prepare Your Pan. Either generously butter your sheet pan OR line it with parchment paper. That will make the pancakes easy to remove from the pan.
Step Two: Prepare the Pancake Batter. Just like traditional pancakes, it is best to combine the wet and dry ingredients in separate bowls and then fold them together. This will ensure everything is evenly combined and the batter is not overworked, which can lead to dense pancakes.
Step Three: Add Toppings. Once the batter has been prepared, spread it out evenly onto the prepared sheet pan. Add the toppings of your choice by either sprinkling them evenly over the pancake batter or by dividing them into quadrants of the pancake to keep them separate.
Step Four: Bake. Bake until the sheet pan pancake is golden and just set.
Adjusting the quantity
- Halving the Recipe: Cut the ingredients in half and bake the pancakes using a quarter-sheet pan or a 9x13 baking dish. Keep the baking time the same.
- Doubling the Recipe: While you can double this recipe, you will need to use two half-sheet pans, instead of a full-sheet pan, as full-sized sheet pans are most often too large for home ovens.
Storage and Reheating Instructions
- Refrigerate: Once the pancakes have cooled, transfer the slices of the sheet pan pancake into an airtight container. Store in the refrigerator for 3 days.
- Freeze: Allow the sheet pan pancake to cool. Cut into slices and then transfer those slices to a cookie sheet lined with parchment or wax paper and place in the freezer for 30 minutes or until frozen solid. By freezing the pancakes on a sheet pan first, they will not stick together when frozen. Remove pancakes from the cookie sheet, place them in a freezer-safe bag or container, and store them in the freezer for up to 3 months.
- Reheat: Place the slices of pancakes on a heat-safe plate and cover with a damp paper towel. Reheat in 30-second intervals until warmed through.
More Easy Breakfasts for a Crowd
If you tried this recipe for a sheet pan pancake, please leave a comment and review below.
Sheet Pan Pancakes
- cooking spray
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon table salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons butter melted and cooled
- 1 teaspoon vanilla extract
- 1 cup blueberries optional
- 1 cup sliced strawberries optional
- ½ cup mini chocolate chips optional
- Preheat the oven to 425°F degrees. Generously grease an 18x13” rimmed baking sheet (half sheet pan) with cooking spray or butter. Alternatively, line the pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate mixing bowl, combine the buttermilk, eggs, butter, and vanilla until combined.
- Add the wet ingredients to the dry ingredients and gently whisk or stir just until you see no more flour. It's okay to have some lumps. Let the batter rest for 5 minutes.
- After resting, pour the pancake batter onto the prepared pan, using a spatula to spread it out evenly. Sprinkle the toppings of your choice evenly over the batter.
- Transfer the sheet pan to the oven and bake for 12-15 minutes, or until the pancake is set and cooked through and golden brown on top.
- Remove from the oven, and let rest for 2 minutes. Then slice the pancake into 8 large slices or 16 smaller slices. Serve with additional berries, maple syrup, and/or powdered sugar.