Sheet Pan Pancakes are an easy way to make pancakes for a crowd. Pop them in the oven for breakfast instead of flipping individual pancakes on the stove all morning.

Sheet Pan Pancakes

EASY SHEET PAN PANCAKES

The weekend feels like the time to relax and make a big breakfast. But just because you can doesn’t mean you want to spend a lot of time making it.
Instead of being held prisoner to the stove top flipping regular pancakes, try this sheet pan version. Cut these fluffy pancakes cut into squares and serve with fresh fruit and whipped cream. 
Sheet Pan Pancakes
I’m no stranger to feeding the masses. This recipe actually comes from my “Feeding a Crowd” chapter in my cookbook.  It’s such a great recipe for an easy breakfast and way easier than traditional pancakes.
I like the idea of oven baking things too. I love these Oven Scrambled Eggs just as much as I love these oven-baked pancakes.

Sheet Pan Pancakes

You can add blueberries or other fruit right on top before baking but I like to leave it plain to keep options open for the picky eaters. My favorite pancake toppings are fresh berries and buttermilk syrup.

SHEET PAN PANCAKE RECIPE INSTRUCTIONS

  1. Preheat oven to 500 degrees F. Line a 13×18-inch baking sheet with parchment paper and spray with nonstick cooking spray.
  2. In a large bowl, whisk together the eggs, buttermilk, sugar, and vanilla together.
  3. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
  4. Stir the wet ingredients into the dry ingredients. Stir in the melted butter in the pancake batter until just combined. Do not overmix.
  5. Pour batter onto the prepared baking sheet in an even layer. You can add blueberries or other fruit right on top before baking but I like to leave it plain to keep options open.
  6. Reduce oven temperature to 425 degrees F. Bake for 16-17 minutes until golden brown or until toothpick comes out clean.
  7. Cut into squares and serve with fruit, syrup, and whipped cream if desired. Store leftover pancakes in an airtight container or freezer bag.

BUTTERMILK SUBSTITUTE

If you don’t have buttermilk you can add 1 tablespoon of vinegar or lemon juice to each cup of milk and let it sit for a couple of minutes. So for this recipe you’ll add 3 tablespoons of vinegar or lemon juice to 3 cups of milk.Sheet Pan Pancakes

FAVORITE TOPPINGS

These delicious pancakes are great with all different toppings. Top sliced pancakes with any of the following:

  • BUTTER
  • MAPLE SYRUP
  • FRESH FRUIT
  • WHIPPED CREAM – Whip some heavy cream with some sugar for fresh whipped cream.
  • POWDERED SUGAR
  • RASPBERRIES
  • BLUEBERRIES
  • STRAWBERRIES
  • BLACKBERRIES
  • PEACHES
  • CHOCOLATE CHIPS
  • PEANUT BUTTER

OTHER BREAKFAST RECIPES

PANCAKE RECIPES

Sheet Pan Pancakes

Sheet Pan Pancakes

5 from 3 votes
Instead of being held prisoner to the stove top flipping pancakes, try this sheet pan version. Cut these fluffy pancakes cut into squares and served with fresh fruit and whipped cream.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 35 squares

Ingredients

  • 3 large eggs
  • 3 cups buttermilk, (see note for substitute)
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2⅔ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, melted

Toppings:

  • fresh strawberries, fresh blueberries, maple syrup, whipped cream

Equipment

13X18 Sheet Pan

Instructions
 

  • Preheat oven to 500 degrees F. Line a 13x18-inch baking sheet with parchment paper and spray with nonstick cooking spray.
  • In a large bowl, whisk together the eggs, buttermilk, sugar, and vanilla together.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt.
  • Stir the buttermilk mixture into the flour mixture. Stir in the melted butter until just combined. Do not overmix.
  • Pour batter onto the prepared baking sheet in an even layer. You can add blueberries or other fruit right on top before baking but I like to leave it plain to keep options open.
  • Reduce oven temperature to 425 degrees F. Bake for 16-17 minutes until golden brown or until toothpick comes out clean.
  • Cut into squares and serve with fruit, syrup, and whipped cream if desired.

Notes

Tip: The trick to getting the pancakes to rise is heating the oven really high initially. Then, we reduce the temperature while baking so that the pancakes don’t dry out.

BUTTERMILK SUBSTITUTE

If you don’t have buttermilk you can add 1 tablespoon of vinegar or lemon juice to each cup of milk and let it sit for a couple of minutes. So for this recipe you'll add 3 tablespoons of vinegar or lemon juice to 3 cups of milk.
Cuisine: American
Course: All Recipes, Breakfast
Author: Christy Denney
Sheet Pan Pancakes