Sheet Pan Pancakes

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With sheet pan pancakes, prepping breakfast just got easier. No more waiting for pancakes to cook on the griddle. Now everyone can eat at the same time. Tender, fluffy and delicious, they’re perfect for Sunday brunch.

📌 Pin Sheet Pan Pancakes

Four piece serving of sheet pan pancakes stacked on a small plate.

🥞 Why You’ll Love This Recipe

  • No Manning the Griddle: Say goodbye to hovering over the stove, flipping pancakes on the griddle, trying to keep up with the demands of a hungry family. This hands-off method is a huge time-saver on hectic mornings, and clean-up is easier too.
  • Effortless Recipe with Simple Ingredients: Make this easy breakfast with basic pantry staples. Assemble the batter in 10 minutes, then pour it onto a hot tray. Cook pancakes in the oven for 15 minutes. No stress. For busy families, this is also an ideal make-ahead recipe!
  • Everyone Eats Together: With sheet pan pancakes the whole family can gather together and share a meal. No more eating at separate times (with the cook eating last) as the flapjacks come off the grill.
  • Incredible Taste and Texture: They’re delicious, airy and tender, similar to pancakes cooked on a griddle. To add more flavor, color and texture, scatter a variety of toppings over the surface in sections before baking. That way there’s something special and unique for everyone.
  • Ultimate Brunch Recipe: This easy breakfast recipe is super shareable. Just slice the sheet pan pancake into squares and it can feed a crowd! And if needed, double the recipe and cook the pancakes on 2 trays.
  • Perfect for Small Families Too! Just halve the recipe. The batter fits perfectly inside a quarter sheet pan. Reduce the cook time by 1 to 2 minutes. Leftovers can be stored in the fridge for the following day.
Stack of 4 squares of sheet pan pancakes topped with chocolate chips and whipped cream.

👩🏻‍🍳 Expert Tips

  • Always use fresh ingredients. If your can of baking powder has been opened, it should be no more than 5 months old.
  • Do not over-mix the batter. This is very important! Over-mixing allows gluten to form. It’s not what we want. Gluten makes pancakes dense and chewy instead of light and fluffy.
  • Add an extra boost of flavor. Quickly rub a cold stick of butter over the surface and sides of the hot sheet pan before pouring in the batter.
  • Include tasty add-ins. Favorites include chocolate morsels and fresh berries. They add extra color, taste and texture.
  • Serve immediately after baking, while the pancakes are still warm.
  • Enjoy with delicious garnishes. Customize as desired. Favorites include whipped or melted butter, warm maple syrup, a scattering of chocolate morsels or banana slices, and whipped cream.
Maple syrup drizzled over a stack of sheet pan pancakes on a plate.

🛒 Ingredients

  • Buttermilk: Gives the batter a delicious light tang and some extra flavor. But if you don’t have it on hand, feel free to use whole milk instead. Or make buttermilk at home – see Recipe FAQ section below.
  • Whole Milk: Adds moisture and richness to the batter so the pancakes are tender, not dry. It also balances out the flavor of the buttermilk so that it’s not overpowering.
  • Butter: Adds richness and moisture to the batter. Use salted butter if you have it on hand. But if using unsalted butter, add 1/4 teaspoon salt. It’s the average amount of salt in a cube of salted butter.
  • Large Eggs: Help bind the ingredients in the batter together. Eggs also provide structure. They hold air bubbles in place so pancakes can rise.
  • Pure Vanilla Extract: Enhances the flavor of the other ingredients while adding a sweet bakery aroma.
  • All-purpose Flour: The essential dry ingredient for pancake batter. Be sure to measure the flour properly, as too much flour will make the pancakes dry. For measuring, use the fluff-sprinkle-swipe method.
  • Baking Powder: This leavening agent causes bubbles in the batter, so the sheet pan pancakes will be light and fluffy.
  • Kosher Salt: Contains less sodium than sea salt or table salt. It enhances the flavor of the other ingredients without making the batter taste salty. And unlike table salt, it contains no iodine so there’s no bitter taste. If you’re using a different type of salt for this recipe that’s fine. Just make sure you’re not adding too much.
  • Granulated Sugar: Adds the perfect amount of sweetness.
  • Ground Cinnamon: Adds lovely warmth and flavorful spice.
  • Chocolate Chips: Are so delicious. The ideal add-in for sheet pan pancakes. But feel free to use your favorite add-ins instead.
  • Blueberries: Are a healthy add-in for pancakes that contribute fresh flavor, color and texture.
Ingredients for sheet pan pancakes recipe.

📖 Recipe Steps

RECIPE PREP: Preheat oven to 400°F. Immediately slip a half sheet pan (18×13 inches) into the oven, so the pan has a chance to get warm.

  • STEP 1: In a large bowl, whisk together the buttermilk, whole milk, melted butter, eggs and vanilla extract. In a medium bowl, combine the flour, baking powder, sugar, kosher salt and ground cinnamon.
  • STEP 2: Add the dry ingredients to the wet ingredients. Mix until just combined. Do not over-mix. It’s okay if there are a few small lumps.
  • STEP 3: Carefully remove the hot pan from the oven. Grease it well with butter or cooking spray. Pour the pancake batter into the greased pan. On the surface, scatter 1/3 of the pan with chocolate morsels, and 1/3 with blueberries. Leave 1/3 without any toppings or add another favorite: sliced strawberries, sprinkles, or peanut butter morsels.
  • STEP 4: Bake the flat of sheet pan pancakes for 14 to 16 minutes, or until the top is golden blonde and a skewer inserted into the center in 3 different areas comes out clean.
How to make sheet pan pancakes in 4 easy steps.

🍽 How to Serve Sheet Pan Pancakes

Once the hot pan is pulled from the oven, take a sharp knife and slice the rectangle pancake into 12 to 15 squares, or as desired. Transfer to serving plates, or let each person lift their own serving straight from the pan.

Flat of sheet pan pancakes sliced into 12 separate squares, ready to serve.

Serve this breakfast with warm maple syrup and/or blueberry syrup. Include a few garnishes like freshly-sliced strawberries and bananas, chocolate or funfetti sprinkles, chocolate morsels for scattering, and whipped cream.

Stack of 4 sheet pancake slices garnished with chocolate morsels, maple syrup and whipped cream.

🥣 Recipe FAQ

These are the most commonly-asked questions when making the BEST sheet pan pancakes and the most helpful answers for recipe success.

How to make buttermilk?

Add 1 tablespoon lemon juice, lime juice or white vinegar to a 1 cup measuring cup. Then add whole milk, filling the measuring cup to full. Stir gently and allow the mixture to sit for 5 minutes.

Best add-ins for sheet pan pancakes?

Morsels are an all-time favorite! Try milk chocolate, semi-sweet, espresso, or funfetti. Or for a healthier option, try fresh strawberries, raspberries, blackberries or blueberries. For a festive touch, add colorful sprinkles or sweetened coconut flakes to the pancake batter.

How to store and reheat pancakes?

Stack cooled pancakes between individual squares of parchment paper. Transfer them to a large zip-top bag or a parchment paper-lined airtight container. Refrigerate for up to 3 days. Reheat pancakes in the oven at 350°F until fully warm.

How to freeze pancakes?

Let the pancakes come to room temperature. Stack the individual pancakes between small pieces of parchment paper. Place them inside a (parchment paper-lined) airtight container. Freeze up to 1 month in the very back of the freezer to avoid freezer burn. When ready to enjoy, thaw them in the fridge before reheating.

A fork in hand digging into a stack of sheet pan pancakes.

🧑🏼‍🍳 More Pancake Recipes

If you love fluffy pancakes with a delicious mouthfeel, add these family favorites to your recipe collection. And to keep them close at hand, with access from anywhere, pin them to Pinterest.

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Recipe testers were head-over-heels in love with this recipe. They said it creates the BEST sheet pan pancakes they’ve ever tasted. The light buttery flavor, fluffy texture, and delicious add-ins. The perfect combination.

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Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Four piece serving of sheet pan pancakes stacked on a small plate.

Sheet Pan pancakes


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Description

Tender, fluffy, sheet pan pancakes are a breakfast hero! No more standing at the stove flipping flapjacks. Prep the batter in 10 minutes then bake. Now everyone can gather at the table and eat together.


Ingredients

Units Scale
  • 1 1/2 cups buttermilk
  • 1 cup whole milk
  • 1 stick (1/2 cup) butter, melted (plus more for greasing the pan)
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup chocolate chips
  • 1 cup blueberries

Instructions

RECIPE PREP: Preheat oven to 400°F. Immediately slip a half sheet pan (18×13 inches) into the oven to warm.

  1. In a large bowl, whisk together buttermilk, whole milk, melted butter, eggs and vanilla extract. In a medium bowl, combine flour, baking powder, sugar, kosher salt and ground cinnamon. Add dry ingredients to wet ingredients. Mix until just combined. Do not over-mix. It’s okay if there are a few small lumps.
  2. Carefully remove the hot pan from the oven. Grease it well with butter or cooking spray. Pour the pancake batter into the greased pan. On the surface, scatter 1/3 of the pan with chocolate morsels, and 1/3 with blueberries. Leave 1/3 without any toppings or add another favorite: sliced strawberries, sprinkles, or peanut butter morsels.
  3. Bake the flat of sheet pan pancakes for 14 to 16 minutes, or until the top is golden blonde and a skewer inserted into the center in 3 different areas comes out clean.
  4. Slice the pancakes into squares. Serve warm with desired toppings like warm maple syrup, additional morsels and/or blueberries for scattering, and whipped cream.

Notes

About kosher salt: It contains less sodium than sea salt or table salt. It enhances the flavor of the other ingredients without making the batter taste salty. And unlike table salt, it contains no iodine so there’s no bitter taste. If you’re using a different type of salt for this recipe that’s fine. Just make sure you’re not adding too much.

How to store and reheat pancakes: Stack cooled pancakes between individual squares of parchment paper. Transfer them to a large zip-top bag or a parchment paper-lined airtight container. Refrigerate for up to 3 days. Reheat in the oven at 350°F until fully warm.

  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: Sheet Pan Pancakes, Easy Pancake Recipe

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Sheet Pan Pancakes 👉🏻 Join the Conversation

Have you ever tried griddle-style pancakes cooked in the oven? Were you amazed at their delicious taste and fluffy texture? Share your thoughts on this recipe in the comments below. I’d love to hear from you.

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