Sheet Pan Pancakes
These easy homemade Sheet Pan Pancakes make breakfast a breeze. Just a few ingredients and you can feed the whole family in 15 minutes!
A TIME SAVING BREAKFAST RECIPE
Pancakes are my family’s favorite breakfast food. What I don’t love is having to make them all individually. Sometimes we just want to get good food on the table and not put a whole lot of effort into a recipe. Well that problem is solved with these Sheet Pan Pancakes! Delicious pancake batter is mixed up and spread into a buttered sheet pan, baked, then cut into squares. Serve with your favorite toppings. This is the perfect time-saving and tasty breakfast. They still come out so light and fluffy! If you are looking for a delicious recipe without all the hassle, then you have to try my Sheet Pan Pancake Recipe.
FREQUENTLY ASKED QUESTIONS:
I use a half sheet baking pan for this recipe – which roughly measures 18″x13″x1″.
You can! However, you are going to need a pan with higher sides.
You can top them with any of your favorite pancake toppings such as maple syrup, butter, powdered sugar, fruit and more.
Absolutely! This is a great base recipe so feel free to add some of your favorite things. Some of our favorites are: chocolate chips, pecans, blueberries and raspberries.
Real buttermilk pancakes are the best so try to grab a small bottle next time you’re at the grocery store. You could use whole milk as a substitute and add a little vinegar to create a fake buttermilk. I only use cow’s milk so I don’t know how nut milks or oat milk would work in this recipe.
These will last in the refrigerator for up to 3 days in an airtight container. They can also be frozen. Cut into squares and wrap individually in plastic wrap and then place in freezer bag. Let defrost in refrigerator or countertop. You can reheat in the microwave until heated through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter
- buttermilk
- eggs
- vanilla extract
- all-purpose flour
- granulated sugar
- baking powder
HOW TO MAKE SHEET PAN PANCAKES:
Preheat the oven to 425°F. Take 2 tablespoons of the butter and brush it all over a half sheet tray, set aside.
In a medium-sized bowl, whisk together the butter, buttermilk, eggs, and vanilla until smooth, set aside.
In a large bowl, stir together the flour, sugar and baking powder.
Pour the wet mixture into the dry mixture.
Stir together until just combined and there are no dry streaks.
Spread the mixture on the sheet tray in an even layer.
Bake for 12-15 minutes until golden brown on top.
Slice and serve immediately.
Top with your favorite toppings like powdered sugar, butter, and maple syrup.
WANT MORE DELICIOUS RECIPES?
Sheet Pan Pancakes
Ingredients
To prepare the sheet pan:
- 2 Tablespoons salted butter, melted
For the pancakes:
- 6 tablespoons salted butter, melted and cooled slightly
- 2 cups buttermilk
- 2 large eggs
- 1 ½ Tablespoons vanilla extract
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 Tablespoons baking powder
Instructions
- Preheat the oven to 425°F. Take 2 Tablespoons salted butter, melted and brush it all over a half sheet tray, set aside.
- In a medium-sized bowl, whisk together 6 tablespoons salted butter, melted and cooled slightly, 2 cups buttermilk, 2 large eggs and 1 ½ Tablespoons vanilla extract until smooth. Set aside.
- In a large bowl, stir together 2 ½ cups all-purpose flour, ¼ cup granulated sugar and 2 Tablespoons baking powder.
- Pour the wet mixture into the dry mixture.
- Stir together until just combined and there are no dry streaks. It's okay if it is a little lumpy.
- Spread the mixture on the sheet tray in an even layer.
- Bake for 12-15 minutes, on the middle rack, until golden brown on top.
- Slice and serve immediately with your favorite toppings like powdered sugar, butter, and maple syrup.
Notes
- Toppings are not included in the nutritional value.
- These can be frozen, see my tips above.
- You can add any of your favorite toppings to this like syrup, whipped cream, powdered sugar, butter, fruit etc.
- Add any mix-in’s you like such as nuts, fruit, chocolate chips, etc.
- This recipe will feed four people with 3 pancakes per serving.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this for my son and husband. We all loved it. It cut my time in the kitchen and we all ate together. Not to mention that it was delicious. Thanks Brandie.
I saw or actually had a friend of a friends house years ago she made pancakes but in the oven in a cake pan 9×9 round and put a slice of some kind of harvest bread from target in the center of the pancake batter and baked it and it was the best pancake(you cut it like a cake) I’ve ever had in my life and no way to find the recipe sadly…Do you have any idea???
Hey Anne! I am so sorry, I have never heard of that. If you ever do come across how she did it, I’d love to know!
Could it have been a Dutch baby maybe?
I have made this multiple times and it is always a hit. It sure makes mornings easier, as I do not have to stand over a griddle while I prepare breakfast. I pair it with a brown sugar buttermilk syrup.
Have you ever tried it with buttermilk powder? Our local store is sometimes out of buttermilk.
So happy you like this one! I haven’t tried it with the powder but I don’t see why it wouldn’t work. I would use a thicker milk with it though to mimic the thickness of buttermilk. Please come back and let me know if you decide to try it!
Thank you. I’ll use whole milk.
What size pan is a half sheet pan?
Hi Kelly, I answer that above in the Frequently Asked Questions section. 🙂
BEST new way to make pancakes…so easy and so good….Thank you!
Yay! I love hearing that! Thanks so much Rosemary!
These were very good and easy to make. They freeze good also.
Thanks so very much Glenda! I appreciate you taking the time to come back and comment 🙂