Sheet Pan Pancakes are the perfect easy weekend breakfast. Your family will love these fluffy pancakes made in your oven.
My family is obsessed with weekend pancakes. I love them, but I don’t always love standing at the stove or over a hot griddle flipping pancakes. But this sheet pan pancake recipe is the perfect solution. It comes together with easy ingredients and bakes up in the oven in just 15 minutes!
How to Make Sheet Pan Pancakes
Here is a brief overview of how this recipe for sheet pan pancakes comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Combine dry ingredients. Whisk together the flour, sugar, brown sugar, baking soda, and salt in a large mixing bowl.
- Mix wet ingredients. In a medium bowl whisk together buttermilk, butter, eggs, and vanilla extract until well combined.
- Combine wet and dry ingredients. Fold the wet ingredients into the dry ingredients until just combined. Pour the pancake batter into a well-greased rimmed baking sheet. Add in any toppings you’d like, such as chocolate chips, blueberries, strawberries, or bananas.
- Bake the pancakes. Bake for 15 to 20 minutes or until the pancake is golden brown and a toothpick in the center comes out with just a few crumbs. Cut and enjoy!
Buttermilk Alternative
Buttermilk gives the pancakes their signature flavor and light, fluffy texture. If you don’t keep buttermilk on hand in your fridge, you can easily make a substitute with two simple ingredients. Combine milk with vinegar or lemon juice and let it sit for five minutes. This will result in a thickened, tangy milk similar to buttermilk that works perfectly in pancakes.
How to Make Buttermilk
The Best Rimmed Baking Sheets
Tips and Tricks
- Use fresh baking soda. For it to be active, baking soda must be replaced every six months. To test the freshness of your baking soda, mix a little bit with some vinegar. it should bubble up right away. If it doesn’t, toss it and get new. Be sure to use baking soda and NOT baking powder in this recipe.
- Measure the flour correctly. Getting too much or too little flour in any baking recipe will change how it turns out. Follow my steps for measuring flour correctly in the link in the box below.
- Allow your melted butter to cool. If you add it to the pancake batter when it is really hot, it will start cooking the other ingredients.
How to Measure Flour
Sheet Pan Pancakes From Mix
I always keep my pancake mix on hand. If you want to use a pancake mix to make sheet pan pancakes, the flavor will be slightly different than the recipe listed on the recipe card, but would still be delicious. Use 2 1/4 cups of my homemade pancake mix in place of the flour, sugar, brown sugar, baking soda, and salt, and follow the rest of the recipe as written.
Pancake Mix
How to Serve
You can add toppings to your pancakes before or after baking. Fresh or frozen blueberries, raspberries, diced strawberries, banana slices, or chocolate chips would all be delicious. Cut the big sheet pan pancake into squares for easy portions. Enjoy plain or serve with maple syrup, strawberry syrup, peanut butter, or a dollop of whipped cream.
Storing and Reheating Leftovers
Leftover pancakes can be stored in an airtight container in the refrigerator for up to three days. You can enjoy them cold or warmed up in the microwave or toaster.
What to Serve with Pancakes
If you make this sheet pan pancake recipe or any of my other recipes, leave a comment and let me know what you think!
Sheet Pan Pancakes
Ingredients
- 2 cups all purpose flour (240 grams)
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar packed
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon table salt
- 1 2/3 cups buttermilk (363.2 grams)
- 4 tablespoons unsalted butter melted and cooled (56.5 grams)
- 2 eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Spray a rimmed baking sheet generously with cooking spray. Set aside.
- Whisk together the flour, sugar, brown sugar, baking soda, and salt in a large bowl. Set aside.2 cups all purpose flour, 3 tablespoons granulated sugar, 1 tablespoon brown sugar, 1 1/2 teaspoons baking soda, 1/4 teaspoon table salt
- In a medium bowl whisk together the buttermilk, butter, eggs, and vanilla extract. Whisk until well combined.1 2/3 cups buttermilk, 4 tablespoons unsalted butter, 2 eggs, 2 teaspoons vanilla extract
- Fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared baking sheet and spread it into an even layer with a spatula. Add in your favorite toppings, such as chocolate chips, blueberries, strawberries, or bananas. Bake for 15 to 20 minutes or until the pancake is golden brown and a toothpick in the center comes out with just a few crumbs.
- Cut into slices to serve and enjoy!
Iris says
It’s closest to App)e Pancakes that we used to order for special occasions, at a restaurant where we used to live, but I bake mine in oven.