Sheet Pan Pancakes

5 from 7 votes

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.

Prep Time10

Cook Time15

Resting5

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

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

US Customary - Metric

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.

Video

Notes

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.

Using a Pancake Mix: Combine 2 ½ 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 2¼ cups of water or milk.

Toppings: If desired, add toppings like fresh fruit (berries, bananas), chocolate chips, sprinkles, or caramel sauce.

Storage:Place cooled pancakes in airtight container or freezer safe bag, separating layers by pieces of parchment paper. Refrigerate for up to 3 days or freeze up to 3 months. To reheat, place on heat-safe plate, cover with a damp paper towel, and reheat in 30-second intervals until warmed through.

Nutrition