Sheet Pan Pancakes

Published March 4, 2024

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Easy no fuss Sheet Pan Pancakes! It’s baked as one giant pancake in a hot oven then after finishing it’s cut into individual squares. They’re tender and fluffy with a light buttermilk tang, and they have just a hint of sweetness allowing room for your favorite syrup finish.

Try pairing them with homemade fresh strawberry syrup or blueberry syrup and billowy sweetened whipped cream for a glistening crowning finish!

Stack of sheet pan pancakes with butter and syrup.

Easy Oven Pancakes!

A modern approach and streamlined practical way to make a big batch of homemade pancakes! Once you try this method for preparing pancakes it may be hard for you to return to the old method of standing and tending to individual pancakes. This sheet pan pancake is just a one and done type recipe.

You just prepare the simple homemade pancake batter (that calls for basic ingredients), pour it all into one big baking sheet, throw it in the oven and you’ve got a generous family size serving of pancakes!

They are also great for make-ahead breakfasts too and can even be frozen for a quick weekday breakfast for those hectic mornings.

With these sliceable pancakes you still get all the cozy homestyle goodness and satisfying flavor of traditional pancakes without all the extra effort!

Pancakes shown cut into squares in baking sheet.

Sheet Pan Pancake Recipe Ingredients

  • Unsalted butter: Salted butter will work fine too just reduce salt in recipe to 1/2 tsp. Virgin coconut oil would be good too.
  • All-purpose flour: Flour is used for the base of the pancakes then also a little is used to dust the pan to reduce sticking.
  • Granulated sugar: The pancake itself isn’t very sweet which leaves room for syrup, cinnamon sugar or powdered sugar to finish.
  • Baking powder and baking soda: Both leavening agents are needed to help pancakes rise properly.
  • Salt: This will bring out the flavors of the pancakes.
  • Eggs: These help bind ingredients together and make pancakes fluffier.
  • Buttermilk: I don’t recommend using buttermilk substitutes in this recipe as it doesn’t work out quite the same with such a large quantity.
  • Vanilla extract: You could try other extracts for various flavors (see mix-in note below).

Ingredients needed for sheet pan pancakes. Mixing dry ingredients for pancake mix. Whisking eggs in mixing bowl.

How to Make Sheet Pan Pancakes

  • 1. Heat oven, prepare baking sheet: Preheat oven to 425 degrees. Brush an 18 by 13-inch rimmed baking sheet with 2 Tbsp melted butter, then dust baking sheet with 1 Tbsp flour and shake to coat. Set aside.
  • 2. Whisk dry ingredients: In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds. Make a well in center of mixture.
  • 3. Mix wet ingredients: Crack eggs in a separate large mixing bowl. Whisk the eggs together then add in buttermilk and vanilla extract and mix.

Adding buttermilk to pancakes mixture. Adding butter to wet mixture.

  • 4. Blend in butter: While whisking pour in 5 Tbsp melted butter (it may clump up a little that’s fine).
  • 5. Combine wet and dry mixtures: Pour buttermilk mixture into flour mixture and whisk until combined, batter should be slightly lumpy.

Pouring wet mixture into dry mixture for homemade pancake mix. Finished buttermilk pancake mix stirred together.

  • 6. Spread pancake batter in pan: Right away pour batter into prepared baking sheet and spread into an even layer using a spatula.
  • 7. Bake through: Bake in preheated oven until cooked through (a toothpick should come out clean), about 15 to 18 minutes.
  • 8. Finish with butter, cut servings: Brush remaining 1 Tbsp melted butter over top, cut into squares and serve warm with maple syrup or other desired topping of choice.

Pancake mix poured into baking sheet. Sheet pan pancake after baking being brushed with melted butter.

Storage and Reheating

  • Let pancakes cool then store in an airtight container with parchment paper between layers.
  • They’ll keep in the fridge for about 3 to 4 days or in the freezer for up to 3 months.
  • To reheat (thaw pancakes overnight if frozen) warm individual servings in the microwave until heated through.
  • Or reheat larger servings on a baking sheet covered with foil at 350 degrees, for about 4 to 5 minutes.

Tall stack of sheet pan pancakes shown close up.

Frequently Asked Questions

What Mix-Ins Can be Added?

Just like traditional pancakes you can add a wide variety of mix-ins to sheet pan pancakes. Great options include:

  • Fresh berries (blueberries, raspberries or sliced strawberries)
  • Chocolate chips
  • Sliced bananas
  • Spices (cinnamon and nutmeg)
  • Drizzles of peanut butter or Nutella
  • Chopped or sliced nuts
  • Poppy seeds + almond extract
  • Shredded coconut + coconut extract
  • Rainbow jimmy sprinkles (the type that won’t bleed right into batter) + almond extract (which makes birthday cake flavor)

 

Can You Make Sheet Pan Pancakes from a Mix?

  • If you don’t have the few extra minutes for a homemade mix you could make these with a prepared store-bought mix such as Krusteaz Buttermilk Pancake Mix as well.
  • Use 3 cups mix and prepare the batter according to package directions (this should be adding 2 cups water according to current packaging).
  • Bake at preheated 425 degrees, spread onto greased baking sheet, for 12 to 15 minutes.

Slices of sheet pan pancakes piled with fruit.

More Tempting Ways to Make Pancakes

 

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Stack of sheet pan pancakes with butter and syrup.
5 from 3 votes

Sheet Pan Pancakes

The easiest way to make a family size batch of pancakes! It's baked as one giant pancake in a hot oven then after finishing it's cut into individual squares. They're light and fluffy with a light buttermilk tang, and they have just a hint of sweetness allowing room for your favorite syrup finish.
Servings: 8 (24 squares, 3 per person)
Prep15 minutes
Cook15 minutes
Ready in: 30 minutes

Ingredients

Instructions

  • Preheat oven to 425 degrees. Brush an 18 by 13-inch rimmed baking sheet with 2 Tbsp melted butter, then dust baking sheet with 1 Tbsp flour and shake to coat. Set aside.
  • In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds. Make a well in center of mixture.
  • Crack eggs in a separate large mixing bowl. Whisk the eggs together then add in buttermilk and vanilla extract and mix.
  • While whisking pour in 5 Tbsp melted butter and mix well (it will clump up a little that's fine).
  • Pour buttermilk mixture into flour mixture and whisk until combined, batter should be slightly lumpy (don't over-mix or pancakes won't be as fluffy).
  • Right away pour batter into prepared baking sheet and spread into an even layer using a spatula.
  • Bake in preheated oven until baked through (a toothpick should come out clean), about 15 to 18 minutes (note that each oven browns differently if your oven didn't get a golden brown top you can remove then adjust oven rack closer to broiler, preheat broiler and let it toast just very briefly keeping a close eye on it).
  • Brush remaining 1 Tbsp melted butter over top, cut into squares and serve warm with maple syrup or other desired topping of choice.
Nutrition Facts
Sheet Pan Pancakes
Amount Per Serving
Calories 345 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 103mg34%
Sodium 569mg25%
Potassium 292mg8%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 10g11%
Protein 9g18%
Vitamin A 487IU10%
Vitamin C 1mg1%
Calcium 151mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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11 Comments

  • Cheryl Candice Bufalo Phillips Tanga

    All I can say is Wiw, Wow, WOOOOOW!. Easy recipe and absolutely delicious pan cakes!
    THANK YOU VERY MUCH.

  • Ali

    This sounds like a genius idea!! Very intrigued and exited to try it out. 😃 I’ve tried pancake batter in a round cake pan but oddly never considered a large sheet pan version. Brilliant! Thanks for the idea!!!

  • Ronald

    We live in Turkey and buttermilk simply is not available. We do make our own yoghurt using daily raw Jersey milk. Will a one-for-one substitution work?

    • Jaclyn

      Jaclyn Bell

      You may want to try that with a blend of milk just depending on how thick it is. Unfortunately without testing I couldn’t say with certainty how it would work out but please let us know how it goes!

      • Vicki Romig

        Could the recipe be made with plain milk (although the slight tang of buttermilk would be sacrificed)? Or could ‘buttermilk’ be made by adding 1 T. white vinegar to 1 C. of milk?

        • Jaclyn

          Jaclyn Bell

          It may work but I usually find when making homemade pancakes they work best with the real buttermilk as far as consistency of batter goes. But maybe since it’s a sheet pan pancake it would be just fine.

    • hope

      If you have fresh whole milk use the whipping cream/ heavy cream and mix in mixer to make butter and the leftover is “buttermilk”