Sheet Pan Pancakes Recipe

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.

Sheet Pan Pancakes cut in squares.

I finally know what I’m going to serve for Mother’s Day Brunch tomorrow: 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 trio. 

SHEET PAN PANCAKES

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

You know what I REALLY, honestly and totally LOVE about this recipe? The fact that I can make 2 sheet pans on a Sunday night, then slice the pancakes and keep in the fridge for a grab-and-go breakfast. 🥞 

Pancake Batter on a sheet pan.

HOW TO MAKE PANCAKES IN A SHEET PAN

This is ridiculously easy. Basically, you just mix the pancake batter, pour it into a sheet pan, and bake in the oven for 17-ish minutes. 

  1. We start with making a very straight forward pancake batter; buttermilk, eggs, vanilla, flour, baking powder, baking soda, and butter.
  2. Then, you’ll want to line a rimmed baking sheet with parchment paper; pour the batter in the sheet pan and top with your favorite berries and chocolate chips.
  3. Bake for 15 to 17 minutes at 425˚F, or until a toothpick inserted in the center of the pancakes comes out clean.
  4. Remove from oven and let stand several minutes; cut into squares and serve. 

Strawberry studded pancakes.

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. Amazing, golden and puffy pancakes that come out perfect every time. 

HOW TO STORE PANCAKES

  • Cut into squares and let cool, completely. Store in an airtight container and keep in the fridge for 4 to 5 days. 
  • OR, store in the freezer; wrap each pancake square with plastic wrap and store them in a large freezer bag. Keep pancakes in the freezer for up to 3 months. Thaw before serving. 

Sheet Pan Pancakes side view.

Need more ideas for Mother’s Day? Check out these amazing Mother’s Day Brunch Recipes.

MORE BREAKFAST RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

5 from 6 votes
Sheet Pan Pancakes cut in squares.
Sheet Pan Pancakes
Prep Time
5 mins
Cook Time
17 mins
Resting Time
3 mins
Total Time
25 mins
 

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.

Course: Breakfast, Breakfast/Brunch, Snacks
Cuisine: American
Servings: 12 servings
Calories: 203 kcal
Ingredients
  • 3 eggs
  • 3 cups buttermilk, (you can use low-fat)
  • 1 to 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 5 tablespoons butter, melted
  • sliced fresh strawberries, optional
  • mini chocolate chips, optional
  • maple syrup, optional
Instructions
  1. Preheat oven to 500˚F.
  2. Lightly grease a 13x18 rimmed baking sheet with cooking spray and line with parchment paper; set aside.
  3. Break eggs into a medium sized mixing bowl and whisk in buttermilk, honey, and vanilla. Set aside.
  4. In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Whisk the buttermilk mixture into the flour mixture.
  6. Whisk in the melted butter.
  7. Mix just until combined; do not overmix. Batter will be lumpy.
  8. Pour batter into the prepared baking sheet and spread it out evenly.
  9. Top with sliced fresh berries and chocolate chips.
  10. Reduce oven temperature to 425˚F.
  11. Place sheet pan in the oven and bake for 16 to 17 minutes, or until a toothpick inserted in the center comes out clean.
  12. Remove from oven and let stand 3 to 5 minutes.

  13. Cut into 12 squares and serve with maple syrup.
Recipe Notes

WW FREESTYLE POINTS: 6 (per serving)

 

HOW TO STORE PANCAKES

  • Cut into squares and let cool, completely. Store in an airtight container and keep in the fridge for 4 to 5 days. 
  • OR, store in the freezer; wrap each pancake square with plastic wrap and store them in a large freezer bag. Keep pancakes in the freezer for up to 3 months. Thaw before serving. 
Nutrition Facts
Sheet Pan Pancakes
Amount Per Serving (1 pancake square)
Calories 203 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 60mg20%
Sodium 406mg17%
Potassium 193mg6%
Carbohydrates 26g9%
Fiber 0g0%
Sugar 4g4%
Protein 6g12%
Vitamin A 305IU6%
Calcium 110mg11%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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9 Responses
  1. Jennefer Vizuete

    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!

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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