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Sheet Pan Pancakes cut in squares.

Sheet Pan Pancakes

Katerina | Diethood
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.
Servings : 12 servings
Prep Time 5 mins
Cook Time 17 mins
Resting Time 3 mins
Total Time 25 mins


  • 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


  • Preheat oven to 500˚F.
  • Lightly grease a 13x18 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.


WW FREESTYLE POINTS: 6 (per serving)
  • 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. 


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

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.

Course: Breakfast, Breakfast/Brunch, Snacks
Cuisine: American
Keyword: breakfast for a crowd, breakfast pancakes, brunch recipes, buttermilk pancakes, mother's day brunch