Sheet Pan Pancakes Recipe

5 from 9 votes
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I’m always on the lookout for ways to get breakfast on the table faster, and these Sheet Pan Pancakes might just be my new bestie! They’re so easy to make and are super convenient too. You can pour the entire pancake batter onto one baking sheet, top it with your favorite toppings, and bake it!

Sheet Pan Pancakes cut in squares.


Pancakes are a breakfast treat that just about everyone loves, but they can be time consuming and require all your attention. However, with this homemade pancake recipe, you don’t have to spend your morning standing in front of the stove, flipping pancakes.

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 pancakes in my toaster, and breakfast is done!

Also, 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 and now a trio. 

Why We Love This Sheet Pan Pancakes Recipe

If your family requests pancakes as much as mine, you know how tedious it can be to make them in batches. Our weekend morning routine – right before a big soccer game or another dance competition – often involves flipping multiple pancakes and keeping the first few batches warm in the oven while I make the rest. Sheet Pan Pancakes eliminate that back-and-forth. You can make pancakes for the whole family in one big batch, all on one baking sheet, and customize them with their favorite mix-ins and toppings. It’s honestly genius!

Pancake Batter on a sheet pan.

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.

  • Eggs – You’ll need three large eggs.
  • 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.
  • All-Purpose Flour – Flour forms the base of the batter and gives the pancakes their structure.
  • Baking Powder – Helps the pancakes rise and become fluffy.
  • Baking Soda – Reacts with the buttermilk to provide additional lift.
  • Salt – Enhances the flavor of the pancakes.
  • Ground Cinnamon & Ground Nutmeg – Adds a warm, sweet-spicy flavor. 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 – Adds a touch of sweetness and a little bit of indulgence. Substitute: Nuts or dried fruit.
  • Maple Syrup – Perfect for drizzling over the pancakes after they’re baked.

How To Make Sheet Pan Pancakes

These sheet pancakes are ridiculously easy to make. All you need to do is mix the pancake batter, pour it into a sheet pan, and bake in the oven for about 17 minutes. It’s the perfect fuss-free breakfast that everyone will love!

  1. Prep: Preheat the oven to 500˚F and grease a 13×18 baking sheet with cooking spray; line with parchment paper.
  2. Mix Wet Ingredients: In a medium bowl, whisk together eggs, buttermilk, honey, and vanilla.
  3. Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Combine: Whisk the wet ingredients into the dry ingredients.
  5. Add Butter: Stir in the melted butter until just combined (batter will be lumpy).
  6. Pour Batter: Pour the batter onto the prepared baking sheet and spread it evenly.
  7. Top: Add sliced berries and chocolate chips on top.
  8. Bake: Reduce the oven temperature to 425˚F and bake for 16-17 minutes, until a toothpick comes out clean.
  9. Cool: Let it cool for 3-5 minutes.
  10. Serve: Cut into squares and serve with maple syrup.
Strawberry studded pancakes.

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

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.
Sheet Pan Pancakes side view.

How To Store Sheet Pan Pancakes

What I love most about making sheet pan pancakes is that they’re extremely easy to store and freeze for later when you need a quick and easy breakfast. To store, cut the pancakes into squares and let them cool completely. Store the pancakes in an airtight container and keep them in the fridge for 3 to 4 days. 

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. 

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5 from 9 votes

Sheet Pan Pancakes

Golden, fluffy, and delicious giant pancake baked in the oven! Sheet Pan pancakes are perfect for feeding a crowd and they are ready in under 30 minutes.
Prep Time: 5 minutes
Cook Time: 17 minutes
Resting Time: 3 minutes
Total Time: 25 minutes
Servings: 12 servings


  • 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
  • teaspoon ground nutmeg
  • 5 tablespoons butter, melted
  • sliced fresh strawberries, optional
  • mini chocolate chips, optional
  • maple syrup, optional
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  • Preheat oven to 500˚F.
  • Lightly grease a 13×18 rimmed baking sheet with cooking spray and line with parchment paper; set aside.
  • Break eggs into a medium sized mixing bowl and whisk in buttermilk, honey, and vanilla. Set aside.
  • In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Whisk the buttermilk mixture into the flour mixture.
  • Whisk in the melted butter.
  • Mix just until combined; do not overmix. Batter will be lumpy.
  • Pour batter into the prepared baking sheet and spread it out evenly.
  • Top with sliced fresh berries and chocolate chips.
  • Reduce oven temperature to 425˚F.
  • Place sheet pan in the oven and bake for 16 to 17 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let stand 3 to 5 minutes.
  • Cut into 12 squares and serve with maple syrup.


To store, cut the sheet pan pancakes into squares and let them cool. Store in an airtight container and keep in the fridge for days. 
To freeze them,wrap each pancake square in plastic wrap and store them in a large freezer bag. The pancakes can be kept in the freezer for up to 3 months. Thaw before serving. 


Serving: 1pancake square | Calories: 203kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 406mg | Potassium: 193mg | Fiber: 0g | Sugar: 4g | Vitamin A: 305IU | Calcium: 110mg | Iron: 1.5mg

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.

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  1. Amanda says:

    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.

    1. Katerina Petrovska says:

      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.

  2. Grumpy dad says:

    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!

  3. Becky Hardin says:

    These were a huge hit at our house. Quick and easy!

  4. Laura Reese says:

    This looks like a deliciously easy breakfast!

  5. Toni says:

    I really loved this idea!! So easy and such a great way when feeding a crowd!

  6. Rachael Yerkes says:

    these are amazing! I’ve never thought to try pancakes on a sheetpan

  7. lauren kelly says:

    This is absolutely BRILLIANT! Such a great recipe!

  8. A_Boleyn says:

    Happy Mother’s Day.

    Yummy looking.

  9. Jennefer Vizuete says:

    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!

    1. Katerina Petrovska says:

      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!!

      1. Jennefer Vizuete says:

        Thank you!