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–+ servings
Sheet Pan Pancakes

Sheet Pan Pancakes

Say goodbye to flipping pancakes one by one! These Sheet Pan Pancakes are a lazy cook's dream—just mix, pour, bake, and slice! Perfect for meal prep, feeding a crowd, or busy mornings, they come out light, fluffy, and golden brown every time.
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Prep Time 10 minutes
Cook Time 15 minutes
25 minutes
Course Breakfast, Brunch
Cuisine American, Comfort Food
Servings 9

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups & spoons
  • 9x13-inch sheet pan
  • Parchment paper

Ingredients
  

Dry Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 2 large eggs
  • 1 ¾ cups buttermilk or milk + 1 tbsp vinegar
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract

Optional Toppings (Before Baking):

  • Chocolate chips 🍫
  • Blueberries 🫐
  • Sliced bananas 🍌
  • Chopped nuts 🌰
  • Sprinkles 🎉

Toppings (After Baking):

  • Maple syrup 🍁
  • Butter 🧈
  • Whipped cream 🍦

Instructions
 

  • Preheat & Prep the Pan
  • Preheat oven to 425°F (220°C).
  • Line a 9x13-inch sheet pan with parchment paper or grease well with butter.
  • Mix the Dry Ingredients
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • Mix the Wet Ingredients
  • In another bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract until smooth.
  • Combine & Pour
  • Gently pour the wet ingredients into the dry ingredients.
  • Stir until just combined (do not overmix; lumps are okay!).
  • Pour batter into the prepared sheet pan and spread evenly.
  • Add Toppings & Bake
  • Sprinkle chocolate chips, blueberries, or your favorite toppings on top.
  • Bake for 12-15 minutes, until golden brown and a toothpick comes out clean.
  • Slice & Serve!
  • Let cool slightly, then slice into squares or bars.
  • Serve with maple syrup, butter, or whipped cream.
  • Pro Tips for Perfect Sheet Pan Pancakes:
  • ✔ Use buttermilk – It makes them extra fluffy and tender.
  • ✔ Don’t overmix – A few lumps = soft pancakes.
  • ✔ Check at 12 minutes – Oven times vary, so don’t overbake!
  • ✔ Double the recipe for a larger batch in a bigger sheet pan.

Notes

  • No buttermilk? Use 1 ¾ cups milk + 1 tbsp vinegar (let sit 5 min).
  • Dairy-free? Swap milk for almond milk and butter for coconut oil.
  • Gluten-free? Use a 1:1 gluten-free flour blend.
  • Make ahead? Store in an airtight container for 3 days or freeze for up to 2 months.
Keyword baked pancakes, easy pancakes, oven pancakes, sheet pan breakfast
Tried this recipe?Let us know how it was!