Using a half-sheet pan and simple ingredients, this recipe for Sheet Pan Pancakes allows you to make a large batch of fluffy, tender homemade pancakes effortlessly.
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.
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Notes
To Make Homemade Buttermilk: 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. Gluten-Free Sheet Pan Pancake: Use a 1:1 gluten-free all-purpose flour blend in place of the all-purpose flour.Using a 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.Dairy-Free Modification: 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.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.Storage: Once the pancakes have cooled, transfer the slices of the sheet pan pancake into an airtight container. Store in the refrigerator for 3 days. Alternatively, transfer the cooled 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 by placing the slices of pancakes on a heat-safe plate and cover with a damp paper towel. Reheat in 30-second intervals until warmed through.