This easy Sheet Pan Pancakes recipe is baked in the oven, and perfect for a crowd. No flipping multiple batches at the stove and you can add a few different toppings.
Do you love pancakes? Try German Pancakes, Whole Wheat Pancakes, Cottage Cheese Pancakes or Pumpkin Pancakes.
Sheet Pan Pancakes make me never want to flip pancakes again.
Sheet Pan Pancakes make me never want to flip pancakes again.Breakfast just got a whole lot easier with these Sheet Pan Pancakes! I love that you can make a whole batch at once, with all different toppings and all of the pancakes are done at the same time so everyone can eat together.
My kids love helping make these and choose what toppings to add. Chocolate Chips and sprinkles are always a must before baking, and we keep the fresh strawberries and bananas to top after they’re baked.
How to make Sheet Pan Pancakes:
Make Pancake Batter: Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, and salt. Add buttermilk, eggs and melted butter and mix just until incorporated. Add milk, a little at a time until batter is still thick, but pourable.
Bake: Pour batter into greased 13×18’’ pan (bakers half sheet). Add toppings, if desired. Bake at 425 degrees F for about 14-15 minutes. Cut into squares, and serve warm, with syrup. Serve the best sheet pan pancakes with our homemade pancake syrup.
Storage and Freezing Instructions:
To Store: Keep leftover pancakes in the refrigerator for 3-4 days. Reheat for a few seconds in the microwave.
To Freeze: place cooled pancake servings in a freezer-safe container and freeze for up to 3 months. Warm in the microwave from frozen, on defrost setting.
More Breakfast Favorites:
- French Toast Casserole
- Sour Cream Coffee Cake
- Strawberry Overnight Oats
- Breakfast Skillet
- Cranberry Orange Muffins
- Hashbrown Breakfast Casserole
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Recipe
Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs , beaten
- 2 Tablespoons melted butter
- 2-4 Tablespoons milk , to thin batter
Optional Toppings:
- chocolate chips
- blueberries
- bananas , sliced
- chopped nuts
- rainbow sprinkles
Instructions
- Preheat oven to 425 degrees F.
- Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
- Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.
- Add toppings: Pour batter into greased 13×18’’ pan (bakers half sheet). Add toppings, if desired.
- Bake at 425 degrees F for about 14-15 minutes. Cut into squares, and serve warm, with syrup.
Notes
Nutrition
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Slight modifications and turned out GREAT! We’re at ~3500’ so a tad more milk and butter. Didn’t have a 13×18 so used two 9×13’s and baked for 10 minutes instead. Awesome recipe!
Busy homeschool mom of four and wow – game changer for us. So easy to just pour it in the pan and walk away. Makes for fluffy pancakes like at the restaurant. Kids were full in 1-2 squares!
Great flavor, fluffy, and easy to make! Will definitely make regulary to save time & eat with the family!
cute the kids love it and super easy