Upgrade your classic buttermilk pancakes by baking them in a sheet pan. Let the oven do all the work and enjoy this no-fuss, personalized pancake breakfast.
What Are Sheet Pan Pancakes?
Sheet pan pancakes are like regular pancakes, but baked on a tray instead of fried in a pan. They’re so quick to make, delicious as leftovers, and widely customizable. Although the name is plural, this dish is actually one large rectangular pancake that is later cut into individual portions. Buttermilk and baking powder are the main agents responsible for this fluffy pancake. Eggs and flour add structure, while sugar and butter add flavor.
One of the most unique aspects of sheet pan pancakes is their customizability. You have the opportunity to mix in additional ingredients to portions of the pancake before baking. One batter, one giant pancake, and a variety of mix-ins and toppings — this is a recipe sure to please everyone in the family.
How to Make Sheet Pan Pancakes
There’s nothing easier than making a fresh, steaming stack of sheet pan pancakes. All it takes is 10 minutes to whip up this batter and 15 minutes to bake!
- Prepare the oven and pan: Preheat the oven to 400°F. Grease or line a 13×18 inch baking sheet.
- Make the batter: Whisk the dry ingredients together. Add in the wet ingredients, then mix until a smooth batter forms.
- Bake the pancakes: Pour the batter into the sheet pan and add optional mix-ins. Bake for 15 minutes.
- Serve the pancakes: Enjoy the pancakes hot with your choice of toppings!
Ingredient Mix-ins
One of the best perks of sheet pan pancakes is the opportunity for personalization. Add everyone’s favorite mix-ins into different areas of the sheet pancake to make everyone happy! Here are a few ideas to get you started.
- Fresh berries: Sprinkle fresh blueberries, raspberries, or diced strawberries over the batter for a fresh and fruity burst.
- Other fruit: Press fresh banana slices and shredded coconut into the batter for a tropical twist. Or, mix in diced apples and a dash of cinnamon for a warm autumnal flavor.
- Chocolate: Fold chocolate chips or chunks into the batter for chocolatey sweetness.
- Jam: Swirl a few spoonfuls of strawberry jam, raspberry jam, or apricot jam into the batter for a tart flavor.
Tips for the Best Sheet Pan Pancakes
Do you want an impressive, low-maintenance breakfast? Follow these tips to make fluffy sheet pan pancakes and go about your morning stress-free.
- Mix the batter gently. Fold the dry and wet ingredients together gently to prevent gluten formation, which leads to dense and flat pancakes.
- Avoid letting the batter sit. For the fluffiest sheet pancakes, bake them immediately after making the batter. The leavening power of baking powder decreases over time.
- Get creative with the mix-ins. Take your sheet pancakes to the next level by experimenting with different flavor combinations and adding a generous amount of mix-ins.
- Line the pan with parchment paper. Sheet pan pancakes have a tendency to stick, but lining the pan with parchment paper or generously greasing it ensures a clean removal. We love the convenience of these pre-cut parchment sheets.
Ways to Serve
Sheet pan pancakes are a wonderful breakfast or brunch option. Go classic and serve them with butter and a drizzle of maple syrup. If you love extra flavor and texture, save a portion of the mix-ins and use them as toppings. Chocolate ganache, fresh fruit, strawberry jam, and whipped cream are especially delicious toppings. For a heartier breakfast, serve sheet pan pancakes with air fryer bacon, hard boiled eggs, and smoked salmon toast.
Storing & Reheating
Sheet pan pancakes are an excellent make-ahead breakfast, especially for parents with kids. Prepare the batter and bake as instructed, then store the pancakes until you are ready to eat. We’ve got you covered with the best storage tips to help you enjoy the leftovers again later.
- Refrigerator: To store for up to three days, slice the cooled pancake into squares and place them into an airtight container in the fridge. Place layers of parchment or wax paper between each square to prevent sticking.
- Freezer: To store for up to three months, place the cooled pancake squares into a freezer-safe container or freezer bag. Place layers of wax paper between each pancake to prevent sticking. Thaw the frozen pancakes in the fridge completely before reheating.
- Reheating: To restore the best flavor and texture to the leftover pancakes, place them on a baking sheet, cover with foil, and bake at 350℉ for 5-10 minutes. For a quicker option, pop the pancakes in the microwave until warmed through.
Storage tip: Skip fresh berry mix-ins if you plan on freezing the pancakes. Berries run the risk of becoming mushy when thawed.
FAQ
Why did my pancakes stick to the sheet pan?
It is crucial to grease or line the sheet pan properly to prevent sheet pan pancakes from sticking. Use plenty of butter or oil, or line the pan with parchment paper for easy removal.
Should I use oil or butter to grease the pan?
Use softened or melted butter to grease the pan. Butter infuses rich flavor into the sheet pan pancakes as they bake. For a milder flavor, grease the pan with neutral oil or use cooking spray.
Why are my pancakes smoking?
Pancakes smoke when the heat is too high, causing them to burn. The benefit of making sheet pan pancakes is they bake in the oven, which keeps the heat consistent and prevents them from burning (make sure to keep an eye on the time!).
More Pancake Recipes
- Banana Oatmeal Pancakes — Hearty gluten-free pancakes that taste just like banana bread
- Cottage Cheese Pancakes — Pancakes with caramelized edges and extra protein from cottage cheese
- Grandma’s Potato Pancakes — Crispy savory pancakes loaded with grated potatoes
- Sourdough Pancakes — Lightly sweetened pancakes with a slight tang from sourdough starter
Recipe
Ingredients
- 2 1/2 cups all purpose flour
- 2 tbsp baking powder
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 cups buttermilk
- 8 tbsp unsalted butter melted
- 2 large eggs whisked
- 1 tsp vanilla optional
Instructions
- Preheat the oven to 400°F. Combine all the dry ingredients in a large bowl.
- Mix in buttermilk, eggs, melted butter, and vanilla (if using) to the dry ingredients.
- Grease or line a 13×18 inch sheet pan. Pour the batter into the pan and spread into an even layer. Add optional toppings.
- Bake for 15 minutes or until golden brown. Enjoy!
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