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Enjoy tender, fluffy pancake the ease using this easy Sheet Pan Pancake recipe. Simply pour pancake batter onto a sheet pan, add toppings of choice, and bake. No flipping required!
Pair these sheet pan pancakes with a side of baked bacon, or homemade breakfast sausage and Potatoes O'Brien, for a breakfast fit for a crowd!
Pancakes the Easy Way
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, we all love 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, 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.
Happy Cooking! xo Kristen
Notes on Ingredients
This recipe for sheet pan pancakes is made with a buttermilk pancake batter and toppings of choice. Below is a quick glance at what you need and tips for the best selection of ingredients.
- Buttermilk: The acidity of the buttermilk reacts with the baking powder to keep the sheet pan pancake super fluffy. Instructions provided for homemade buttermilk in recipe card.
- Butter: Unsalted and melted for rich, buttery pancakes. Feel free to use canola oil in place of butter.
- Sugar: Just a bit of granulated sugar help to sweeten the batter.
- Toppings: You can opt to keep the sheet pan pancakes plain or add toppings like chocolate chips, fresh fruit (berries, bananas, etc), or even caramel sauce.
How to Make Sheet Pan Pancakes
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare a Half-Sheet Pan. For this recipe, you need a half-sheet pan, which is a rimmed pan with dimensions of 18 inches x 13 inches. Either generously butter your sheet pan OR line it with parchment paper. That will make the pancakes easy to remove from the pan.
- Prepare Pancake Batter. 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.
- Add Toppings. Once the batter has been prepared, spread it out evenly onto the prepared sheet pan. Add the toppings of your choice.
Topping Tip
Instead of scattering the toppings evenly over the pancake batter as shown in the picture, divide into quadrants. A section for plain, chocolate chip, berries, and bananas, etc. That way everyone gets what they like.
- Bake Until Set. No standing over the stove! Simply pop your sheet pan pancake in the oven and let it bake until the batter is slightly golden and set. Slice and serve the pancakes with maple syrup and/or powdered sugar.
Recipe Modifications
- No Buttermilk? You can easily make homemade buttermilk using milk or non-dairy milk mixed with lemon juice or apple cider vinegar.
- Use a Pancake Mix: Mix 3 cups of pancake mix with 2 cups of milk and 2 eggs. If using a just add water pancake mix, combine 2 cups of mix with 2 ¼ cups of water or milk. Bake as recipe directs.
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free flour blend.
- Dairy-Free: Use non-dairy butter and skip the added salt. For buttermilk, mix 2 tsp lemon juice or vinegar with non-dairy milk to make 2 cups. Let sit 5 minutes before using.
- Half the Recipe: Cut ingredients in half and bake in a quarter-sheet pan or 9x13 dish. Bake time stays the same.
- Double the Recipe: Use two half-sheet pans rather than one full-sheet pan, which is typically too large for home ovens.
Storage and Reheating Instructions
- Refrigerate: Let the pancakes cool, then transfer them to an airtight container, separating the layers with parchment paper. Store in the refrigerator for up to 3 days. Reheat pancakes on a heat-safe, covered with damp paper towel, in the microwave in 30-second intervals until warmed through.
- Freeze: Let the pancakes cool, then transfer them to a freezer-safe bag or container, separating the layers with parchment paper. Store in the freezer for up to 3 months. Reheat pancakes on a heat-safe, covered with damp paper towel, in the microwave in 30-second intervals until warmed through.
More Easy Breakfasts for a Crowd
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Sheet Pan Pancakes
Video
Ingredients
- 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
Instructions
- Preheat the oven to 425°F (215℃). 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 2 ½ cups all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons baking powder, and ½ teaspoon table salt.
- In a separate mixing bowl, combine the 2 cups buttermilk, 2 large eggs, 4 tablespoons butter (melted and cooled), and 1 teaspoon vanilla extract.
- 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.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published in 2023.
Very good, I made it twice in two days, the first time with just blueberries, the second time with blueberries, strawberries and raspberries.
It disappeared from the tray very quickly.
Thanks Kristen
You are so very welcome, Ligia! Thrilled you enjoyed and appreciate the review.
Kristen, Thank you for all your hard work on this website and content. I have really been enjoying all the menu plans and the recipes. Tonight, I had a great time with the Sheet Pan Pancake. My husband said it was “a home run.” I used a sourdough sponge recipe for the batter substituting the two cups of buttermilk with one cup of regular milk and one cup of half and half. I buttered the pan and the parchment paper which produced a nice bottom crust like flatbread. I topped one-half of the pancake with only bacon bits (salad type) and the other half was covered with the bacon bits, finely chopped pecan pieces and mini chocolate chips. After baking for the full 15 minutes, I spread butter over the top covered only in the bacon bits. The pecan slices were buttered on the plate. A nice light Sunday night supper. I'm thinking next time a little savory--perhaps sausage, cheddar cheese and peppers, onions & mushrooms! This recipe will probably become my go-to Christmas morning breakfast! Thanks, again! debbie
You are so very welcome, Debbie! I am thrilled you are enjoying the meal plans and recipes. And I love the idea of savory pancakes! Fun!
I don't have any need to make a lot of pancakes or this large a pancake, but what a good idea! This would be wonderful for a large brunch when you need to feed a number of folks without most of them waiting for his/her pancake.
This is so perfect for busy mornings! Thank you so much for the recipe!
You are very welcome! We love the convenience of it ourselves!
This was perfect for weekend brunch today.
This is my new favorite way to feed my large family! Pancakes are such a process turning etc and this recipe is amazing.
I am thrilled to hear you enjoyed Ramona! I love how easy this recipe makes enjoying pancakes as well.