Sheet Pan Pancakes
Ever tried flipping pancakes for a crowd and felt like a short-order cook at a diner with no break in sight? Meet your new breakfast hero: Sheet Pan Pancakes. These beauties let you bake a whole batch at once so you can actually sit down and enjoy your coffee while breakfast cooks itself. No flipping, no burning, and no pancake panic.
Why You’ll Love This Recipe
Sheet Pan Pancakes are the easiest way to make a big breakfast fast. You mix one batter, pour it into a sheet pan, bake, and cut it into squares. Each piece is fluffy, golden, and perfect for syrup. You can even customize each section with toppings like blueberries, chocolate chips, or strawberries. It’s a crowd-pleaser with zero stress.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: Serves 6 to 8
Nutrition (per serving, without toppings)
- Calories: 210
- Protein: 6g
- Carbohydrates: 28g
- Fat: 8g
- Sugar: 6g
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- Optional toppings: blueberries, sliced bananas, chocolate chips, or nuts
Kitchen Tools Needed
- Rimmed sheet pan (13×18 inches)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Nonstick spray or parchment paper
How to Make Sheet Pan Pancakes
- Preheat the oven to 425°F (220°C). Grease your sheet pan or line it with parchment paper.
- Mix the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt.
- Whisk the wet ingredients in another bowl: buttermilk, eggs, melted butter, and vanilla.
- Combine the wet and dry mixtures. Stir gently until just combined. Don’t overmix.
- Pour the batter evenly into the prepared pan. Add your favorite toppings across different sections.
- Bake for 12 to 15 minutes until golden brown and a toothpick comes out clean.
- Slice into squares and serve warm with maple syrup or honey.
Tips
- Use buttermilk for the fluffiest texture.
- If you don’t have buttermilk, mix 2 cups milk with 2 tablespoons vinegar or lemon juice.
- Try a half-and-half topping combo: blueberries on one side and chocolate chips on the other.
Final Thought
Sheet Pan Pancakes make breakfast feel like a celebration without the morning chaos. If you try this recipe, let us know how it turned out in the comments. Did you go classic with syrup or get wild with toppings? Your feedback helps keep the pancake magic alive.
Sheet Pan Pancakes
These Sheet Pan Pancakes are breakfast bliss in every bite. Soft, pillowy, and golden at the edges, they’re rich with buttery flavor and a hint of sweetness. Each square melts on your tongue, soaking up syrup like a dream. One warm bite and you’ll forget all about flipping pancakes forever.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- Optional toppings: blueberries, sliced bananas, chocolate chips, or nuts
Instructions
- Preheat oven to 425°F (220°C). Grease or line a sheet pan with parchment.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients. Stir gently until smooth.
- Pour batter into the pan and spread evenly. Add toppings if desired.
- Bake 12–15 minutes until golden and set.
- Cut into squares and serve warm with syrup.
Notes
- Use buttermilk for extra fluffy pancakes.
- No buttermilk? Mix 2 cups of milk with 2 tablespoons of vinegar or lemon juice.
- Don’t overmix the batter to keep it light.
- Add different toppings to make each section unique.
- Cut and serve straight from the pan for easy cleanup.
Nutrition Information:
Yield: 7 Serving Size: 1Amount Per Serving:Calories: 210Total Fat: 8gCarbohydrates: 28gSugar: 6gProtein: 6g
