Easy Sheet Pan Pancake

I love a pile of fluffy pancakes on a Saturday morning. I usually make a stack of my favorite banana pancakes but these sheet pan pancakes are a fun twist on the classic pancake breakfast—basically, they’re a GIANT pancake. They’re made by baking the pancake batter in a large rimmed baking sheet instead of cooking individual pancakes on a griddle or skillet and are my new favorite breakfast. This method creates a single, evenly baked pancake that can be sliced into neat squares or rectangles. No flipping! No standing at the stovetop!

The result is light, fluffy, and perfectly golden, giving you the same deliciousness of traditional Buttermilk Pancakes but with a fraction of the effort. Genius!

Sheet pan pancakes are also highly customizable—before baking, you can top the batter with blueberries (perfect for fans of Blueberry Pancakes!), chocolate chips, or any mix-ins of your choice. My kids LOVE this part, and to be honest, so do I because it means I can have a little slice of this, a little slice of that, and enjoy all different pancake flavors for breakfast. Win!

Everything You Need for Sheet Pan Pancakes

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

• All Purpose Flour – Provides structure to the batter. You can swap in gluten-free flour or even pastry flour for a lighter texture.
• Brown Sugar – You can use light brown sugar or dark brown sugar.
• Baking Powder – For fluffy pancakes!
• Salt – A little bit balances and enhances the flavor.
• Eggs – Binds the ingredients and adds richness.
• Buttermilk – Another key ingredient for fluffiness and a tender texture. Don’t want to buy a bottle? Here you go: How to Make Buttermilk.
• Vanilla Extract – Be sure to use pure vanilla extract, which has more depth to its flavor than imitation.
• Salted Butter – Unsalted butter can be used with an extra pinch of salt.
• Toppings – Strawberries, sliced bananas, chocolate chips, blueberries, sprinkles, peanut butter chips, or anything else you like on your pancakes!

How to Make Sheet Pan Pancakes

Scroll to the recipe card at the bottom of the page for full printable instructions.

1. Prepare. Preheat your oven to 425˚F.
2. Mix the dry ingredients. Whisk the flour, brown sugar, baking powder, and salt in a bowl.
3. Mix the wet ingredients. In a separate bowl, whisk the eggs, buttermilk, vanilla, and melted butter.
4. Finish the batter. Combine the wet and dry ingredients until blended, but not completely smooth.
5. Grease the pan. Melt the butter over medium-high heat and use it to coat your baking sheet; you can brush it on or use a paper towel to rub it on.
6. Add the batter to the pan. Pour batter into the baking sheet and spread it evenly. Add any toppings you’re using.
7. Bake. Place the pan in the oven and bake for 18-20 minutes, or until golden brown. Cook on a wire rack for a minute or two, then slice and serve with your favorite pancake toppings.

Tips and Variations

Here are some tips and ingredient swaps to help you achieve sheet pan pancake perfection!

• Don’t overmix. Just like with regular pancakes, it’s important not to mix the batter too much, or your sheet pan pancakes will be dense and tough. It’s totally fine to have some lumps in the batter!
• Grease the pan well. Make sure you coat the whole thing, including the corners and up the sides so the pancake easily releases from the pan when you’re ready to serve.
• Get creative. I included some of my favorite toppings here, but truly, you can go wild. Diced apples, slices of peaches in the summer, raspberries, chopped nuts—if you like it in a regular pancake, you will like it in a sheet pan pancake!

How to Store and Reheat Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also slice up your sheet pan pancake and freeze it for up to 3 months. 

For reheating, use either a microwave or a 350ºF oven; warm until the pancake is heated through. If you didn’t add any toppings, you can also use a nonstick skillet on the stovetop over medium heat because you’ll be able to flip the pancake to cook both sides.

What to Serve With Sheet Pan Pancakes

• Sweet and Spicy Candied Bacon (Millionaire Bacon)
• How to Make Scrambled Eggs
• Turkey Breakfast Sausage
• The Best Hash Browns
• Brown Butter Basted Eggs
• Crispy Breakfast Potatoes

More Pancake Recipes

• Banana Pancakes
• Pumpkin Pancakes
• Fruity Pebbles Cereal Pancakes
• The Best Lemon Ricotta Pancakes
• Polish Potato Pancakes