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

Sheet Pan pancakes


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.


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


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.


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