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I’m always on the lookout for ways to get breakfast on the table faster, and these sheet pan pancakes are a home run. They’re easy to make and super convenient, especially when I’m preparing pancakes for a crowd. Pour the entire pancake batter onto one baking sheet, add toppings, and bake!
Traditional buttermilk pancakes are wonderful, but sheet pan pancakes are WAY quicker! With this recipe, you don’t have to spend your morning standing in front of the stove, flipping batches of pancakes for a crowd. Instead, pour the batter into a sheet pan and bake any mix-ins, like fruit and chocolate chips, right into the top of your pancakes. When it’s time to serve, crack out the maple syrup, slice up the pancakes, and enjoy.
I finally know what I’m going to serve for Mother’s Day brunch: sheet pan pancakes! There’s nothing easier, trust me. And these pancake bites with a side of sunrise mimosas. I can’t host a brunch crowd without that duo (now a trio!).
Why We Love This Sheet Pan Pancakes Recipe
- Great for meal prep. What I love most about sheet pan pancakes is that they’re perfect for breakfast meal prep. They freeze perfectly, and whenever I need a quick breakfast, I just pop two pancake slices in my toaster, and breakfast is done.
- No flipping or frying. Sheet pan pancakes eliminate the back-and-forth of flipping pancakes on the stove and keeping the first batches warm in the oven while you cook the rest. It’s especially handy when cooking for a large brunch crowd.
- Make them your own. customize them with their favorite mix-ins and toppings. You can even make my cinnamon roll sheet pan pancakes for the whole family in one big batch, all on one baking sheet. It’s honestly genius!
Ingredients You’ll Need
To make these delicious sheet pan pancakes, you’ll need a few simple ingredients. Here’s a list of everything required to whip up this easy and convenient breakfast favorite. Scroll to the recipe card for the full printable details.
- Eggs – You’ll need three large eggs. Bring them to room temperature so they’ll combine more smoothly with the other ingredients.
- Buttermilk – Adds a slight tang and helps make the pancakes tender. If you don’t have any on hand, make it yourself by following my recipe for how to make buttermilk!
- Honey – Sweetens the pancakes naturally, and you can also use maple syrup or agave nectar.
- Pure Vanilla Extract – Adds a warm, sweet flavor. Almond extract would be nice here, too.
- All-Purpose Flour – Flour forms the base of the batter and gives the pancakes their structure. Make sure to measure the flour using a digital kitchen scale or by spooning the flour into the measuring cup and leveling it off. Don’t scoop right from the bag, as this risks overmeasuring.
- Baking Powder and Baking Soda – Baking powder helps the pancakes rise and become fluffy, while baking soda reacts with the buttermilk to provide additional lift.
- Spices – Cinnamon and nutmeg add a hint of warm spice to the batter. Pumpkin pie spice would be a great alternative.
- Butter – Melted butter will add richness and moisture to the pancakes.
- Sliced Fresh Strawberries – You can use any fresh berries or fruit of your choice.
- Mini Chocolate Chips – I can’t resist adding chocolate chips to my homemade pancakes. Good substitutes are nuts or dried fruit.
- Maple Syrup – Perfect for drizzling over the pancakes after they’re baked.
Recipe Tips
- Don’t overmix the batter: Stir the dry and wet ingredients together until they are just combined, and there are no traces of dry flour left in the bowl. Over-mixing the batter will develop the gluten in the flour and make the pancakes rubbery rather than soft and fluffy.
- Grease your sheet pan well: Make sure to generously coat your sheet pan well with cooking spray to keep the pancakes from sticking.
- Dry your fruit well: If you’re adding fresh fruit, make sure to wash and dry your fruit well with paper towels to prevent any excess water or fruit juices from bleeding into the pancake batter.
- If necessary, use some parchment paper: Sheet pan pancakes seem to work better with baking sheets that aren’t too old. So if your baking sheet is older or a little beat up, you may want to line it with some parchment paper first.
Toppings & Mix-Ins Ideas
I think this is the laziest way to make pancakes, and I LOVE IT! Whoever thought of the baked pancake concept gets a standing ovation from me. These amazing, golden, and puffy pancakes come out perfect every time. Now, let’s talk about the fun part: mix-ins and toppings!
- Sliced bananas
- Mixed berries (raspberries, blueberries, and blackberries)
- Nuts
- Nutella and/or Peanut Butter
- Caramel sauce
- Strawberry syrup
- Powdered sugar
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Sheet Pan Pancakes
Ingredients
- 3 eggs
- 3 cups buttermilk, you can also use low-fat
- 1 to 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 5 tablespoons butter, melted
- sliced fresh strawberries, optional
- mini chocolate chips, optional
- maple syrup, optional
Instructions
- Prepare to bake. Preheat oven to 500ºF. Lightly grease a 13×18 rimmed baking sheet with cooking spray and line with parchment paper; set aside.
- Mix the wet ingredients. Break eggs into a medium-sized mixing bowl and whisk in buttermilk, honey, and vanilla. Set aside.
- Mix the dry ingredients. In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine. Whisk the buttermilk mixture into the flour mixture. Whisk in the melted butter. Mix just until combined; do not overmix. The batter will be lumpy.
- Fill the pan. Pour batter into the prepared baking sheet and spread it out evenly.
- Add toppings. Top with sliced fresh berries and chocolate chips.
- Bake. Reduce oven temperature to 425ºF. Place the sheet pan in the oven and bake for 16 to 17 minutes, or until a toothpick inserted in the center comes out clean.
- Rest and serve. Remove from oven and let stand 3 to 5 minutes. Cut into 12 squares and serve with maple syrup.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Sheet Pan Pancakes
If your family requests pancakes as often as mine does, these sheet pan pancakes are going to be a lifesaver on weekends. They’re ridiculously easy to make. All you need to do is mix the pancake batter, pour it into a sheet pan, and bake it in the oven for about 17 minutes. It’s the perfect fuss-free breakfast that everyone will love!
- Prepare to bake. Preheat the oven to 500ºF while you grease and line a 13×18 baking sheet.
- Mix the wet ingredients. First, whisk together the eggs, buttermilk, honey, and vanilla.
- Mix the dry ingredients. Next, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
- Make the batter. Whisk the wet ingredients into the dry ingredients, and stir in the melted butter. Mix until it’s just combined. A few lumps are OK!
- Fill the pan. Pour the batter onto the prepared baking sheet and spread it evenly. Arrange any sliced berries, chocolate chips, or other add-ins on top.
- Bake. Lower the oven temperature to 425ºF. Bake the pancakes for 16-17 minutes, or until a toothpick comes out clean. Afterward, allow the sheet pan pancakes to cool for 3-5 minutes before slicing them into squares and serving.
How To Store Sheet Pan Pancakes
- Refrigerate. To store, cut the pancakes into squares and let them cool completely. Store the pancakes in an airtight container and refrigerate for 3 to 4 days.
- Freeze. To store in the freezer, wrap each pancake square with plastic wrap and store them in a large freezer bag. Keep them in the freezer for up to 3 months. Thaw before serving.
I would like to bake them in cast iron instead of sheet pan. Wonder how that would turn out*
Hi!
You can bake these in a cast iron skillet, but make sure to grease the skillet well. The batter will be thicker, so it may need a few extra minutes to bake through. I’d recommend using a larger skillet, like a 12-inch skillet, and checking for doneness with a toothpick in the center.
Can this be prepped ahead of time? I’d like to do this on Christmas Eve and be able to throw it in the oven Christmas morning.
Technically, yes, you can, but if you leave buttermilk pancake batter in the refrigerator overnight, the pancakes that you make the next day are likely to have very little rise. So, if you don’t mind flatter pancakes, then there is no problem if you go ahead and make the batter ahead of time.
I keep a healthy supply of pancakes, waffles or crepes for my family in the freezer. I thought that I would try this recipe as a time saver. BIG mistake! This takes way more time to make than my other three choices!
These were a huge hit at our house. Quick and easy!
This looks like a deliciously easy breakfast!
I really loved this idea!! So easy and such a great way when feeding a crowd!
these are amazing! I’ve never thought to try pancakes on a sheetpan
This is absolutely BRILLIANT! Such a great recipe!
Happy Mother’s Day.
Yummy looking.
Shut the front door! What a great idea. Was wondering if you could use the box-style pancake mix? Talk about being EXTRA lazy! Happy mother’s day!
Lazy for the win, girl! I love that idea, and yeah, you can definitely use the boxed stuff. Bake at 425˚F for 15 to 17 minutes. Have a great Mother’s Day!!
Thank you!