Recipe Overview
Why you’ll love it: The most attractive feature of sheet pan pancakes is that all the pancakes are ready to eat at the same time, and you won’t have to stand over a griddle flipping pancakes. Buttermilk sheet pan pancakes are a simple delight that your whole family will love.
How long it takes: 22 minutes
Equipment you’ll need: mixing bowl, 9 x 13 inch sheet pan
Servings: makes 12 “pancakes”
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Baked, not fried. One of the best features of sheet pan pancakes is that they bake on their own in the oven, freeing up your time to work on other tasks. Instead of standing by the hot stove flipping batch after batch of pancakes, all of the sheet pan pancakes cook at the same time. While your pancakes are baking, you’ll have plenty of time to prep toppings, make lunches, or sit down with an extra cup of coffee.
Easy homemade pancakes. It may seem intimidating to make buttermilk pancakes from scratch instead of a boxed mix, but it’s really easy. Promise! Just add all of the ingredients to a bowl, combine, and then pour the entire bowl of batter onto a sheet pan and pop it in the oven.
Great-tasting! While this recipe can be made with regular milk, the buttermilk really elevates the buttery flavor of the pancakes. Using buttermilk creates thick, tender pancakes that you just can’t get from a box. The acid in the buttermilk works with the baking soda to make the pancakes extra fluffy and tender.
Don’t Have Buttermilk?
- Use regular milk. If you use regular milk instead of buttermilk, increase the baking powder to 2 teaspoons, and omit the baking soda.
- Make a buttermilk substitute. To make 1 ½ cups buttermlk, in a 2 cup measuring cup, measure out either 1 ½ tablespoons white vinegar OR 1 ½ tablespoons lemon juice (don’t use both!). Fill the measuring cup up to the 1 ½ cups mark with milk. Stir well, and let the milk mixture sit for 5 minutes. It will look curdled, but that’s okay.
Ingredient Notes
- Buttermilk: Buy a carton of buttermilk in the dairy section of your grocery store. Buttermilk is naturally low in fat since it’s a by-product of making butter, a process that removes most of the butterfat.
- Butter: Adding just a couple of tablespoons of melted butter to the pancake batter ensures that the pancakes will be tender and have great flavor. If you prefer, you can substitute a couple of tablespoons of a mild-tasting oil.
- Egg: You’ll need one egg. Whisk the egg lightly with a fork or small whisk before adding it to the batter, so that the yolk and egg white are blended together.
- Vanilla extract: Vanilla lightly flavors the pancakes.
- Sugar: Pancake batter is usually sweetened very sparingly. Most of the sweetness comes from toppings. For this recipe, you’ll need 2 tablespoons of granulated sugar.
- All-purpose flour: I usually use regular white unbleached flour for these pancakes. I’ve also made them with whole wheat flour, or a mixture of the two. They turn out fine but adding whole wheat flour does change the texture a little.
- Baking powder, baking soda, and salt: These are normal pancake ingredients. The baking soda interacts with the acidic buttermilk, the end result being light and fluffy pancakes. Baking powder is another leavening agent, and a pinch of salt keeps the pancakes from tasting flat.
How to Make Sheet Pan Pancakes
Prep. Preheat your oven to 375ºF. It’s important that the oven is fully preheated before you put the sheet pan pancakes in; otherwise they may burn on the bottom and not cook evenly. Lightly spray a 9 x 13 inch rimmed sheet pan with nonstick cooking spray.
Mix wet ingredients. Add melted butter to a large mixing bowl and slowly whisk in buttermilk. Mixture will become slightly thick. Whisk in the beaten egg, sugar, and vanilla extract until well combined.
Add dry ingredients. On top of wet ingredients, measure out the flour, baking powder, baking soda, and salt. Toss these together gently before stirring all the ingredients together until just combined.
Spread pancake batter in pan. Pour the batter into prepared sheet pan, spreading it into an even layer. (If you want to sprinkle on a few toppings, now is the time to do it.)
Bake. Put the sheet pan into the preheated oven and bake the pancakes for 12 minutes or until set in the middle.
Serve. Cut into evenly-sized squares to make square “pancakes”. If you’re feeling like having a little fun, you can cut the pancakes into any shape you like. Top with your favorite toppings and enjoy immediately!
What to Serve With Sheet Pan Pancakes
Toppings: Similar to classic round buttermilk pancakes, buttermilk sheet pan pancakes provide the perfect blank slate for any amazing pancake toppings you can dream up! These pancakes are fluffy and flavorful all on their own, and they provide a natural base for fruit, nuts, syrups, and sauces. Try a warm fruit topping like peach sauce, blueberry sauce, or apple compote (fried apples).
Sides: You can bake a whole breakfast if you like. Make sheet pan eggs or egg muffins to go with the sheet pan pancakes. They can bake at the same time (increase baking time slightly to accommodate the lower baking temperature). You could also put in a pan of baked bacon or baked sausage links.
Recipe Variations
- Blueberry pancakes: Sprinkle a few blueberries on top of the batter before baking. Press them lightly into the batter before placing the sheet pan in the oven. Try other types of berries if you like.
- Chocolate chip pancakes: Add a handful or two of chocolate chips to the batter. I like mini chocolate chips because they disperse more evenly.
- Made to order: You can add crumbled bacon or shredded cheese to one side of the batter and sprinkle berries on the other side for two options in one easy dish.
- Feed a crowd: Make a double batch of batter, and bake it on 1 large sheet pan, or two 9 x 13 inch sheet pans side-by-side in the oven.
Refrigerate/freeze: Leftover sheet pan pancakes can be refrigerated for 2 to 3 days. Make sure they’re completely cool before putting them into a covered container. Leftover pancakes can be frozen, too, but they tend to lose a bit of the fluffy texture.
Reheat: The best method for reheating pancakes is to use a toaster oven or air fryer to briefly heat them up. If you want, you can reheat them in the microwave for 20 to 30 seconds on high power.
More Pancake Recipes
Sheet Pan Pancakes
Ingredients
- 2 tablespoons unsalted butter, melted
- 1 ½ cups buttermilk
- 1 large egg, beaten
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 375ºF and spray a 9 x 13 inch sheet pan with nonstick cooking spray.
- Add melted butter to a mixing bowl and slowly whisk in buttermilk. Mixture will become slightly thick. Whisk in beaten egg, sugar, and vanilla extract until well combined.2 tablespoons unsalted butter, melted, 1 ½ cups buttermilk, 1 large egg, beaten, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract
- On top of wet ingredients, add flour, baking powder, baking soda, and salt. Toss together gently before stirring all ingredients together until just combined.1 ½ cups all-purpose flour, 1 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Spread into prepared sheet pan in an even layer.
- Bake for 12 minutes or until set in the middle. Cut into squares and serve with desired toppings.
Notes
- Without buttermilk: If you’re out of buttermilk, you an make these pancakes with regular milk. Increase baking powder to 2 teaspoons and omit the baking soda. Refer to the post to learn how to make a buttermilk substitute, if you prefer.
- Flavor variations: After you pour the batter into the pan, sprinkle blueberries or another favorite berry over the batter. Mini chocolate chips are another great chioice Savory options can be cooked bacon, crumbled sausage, or shredded cheese.
- Fun-shaped pancakes: Cut the pancakes into any shape you like, like triangles, diamonds, or mini squares. Use a cookie cutter to make shapes if you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I noticed the sheet pan size doesn’t change if the recipe is tripled. Shouldn’t the pan size increase with the 3x recipe? If so, what size should be used? If not, would the oven time change? TIA
For best results, you would want to use three sheet pans.
This is absolutely genius! I hate flipping pancakes because if you’re not right on target, it’s a huge mess. Thank you so much for making my “pancake” day.
You’re so welcome!