Go Back
–+ servings
Fork on plate with bite of sheet pan pancake on tip
Print Recipe
No ratings yet

Sheet Pan Pancakes Recipe

No flipping needed, this Sheet Pan Pancake is the easiest way to whip up a pancake breakfast! Light, fluffy, sliceable, and customizable.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 6 servings
Author: Kellie
Cost: $5

Equipment

  • Rimmed Baking Sheet A quarter sheet pan was used for this recipe, double the batter recipe if using a half sheet pan.

Ingredients

  • 2 cups all purpose flour spooned into a measuring cup and leveled off
  • 2 tablespoons brown sugar
  • 3 tablespoons baking powder
  • ½ teaspoon salt
  • 2 large eggs room temperature and lightly beaten
  • 2 ¼ cups buttermilk
  • 1 teaspoon vanilla extract
  • 3 tablespoons salted butter melted

Optional Toppings

  • Fresh Strawberries
  • Sliced Bananas
  • Chocolate Chips
  • Blueberries
  • Rainbow Sprinkles
  • Peanut Butter Chips

Instructions

  • Preheat oven to 425˚F.
  • Whisk together the flour, brown sugar, baking powder and salt
  • In a separate smaller bowl, whisk together the eggs, buttermilk, vanilla and melted butter.
  • Slowly stir together the dry ingredients with the wet ingredients until well blended. Do not stir until smooth; the more lumps in the batter the fluffier the pancakes.
  • Melt the remaining butter over medium high heat and pour into an 11x17 inch rimmed baking sheet. Using a paper towel or pastry brush, coat the entire surface of the baking sheet.
  • Pour the batter onto the baking sheet and, using a spatula, spread the batter into an even layer. Tap the pan a few times on the counter to even out the batter.
  • Top the pancake batter with your favorite toppings, you can do this in sections or sprinkle as you wish.
  • Transfer the sheet pan to the oven and bake for 18-20 minutes or until golden brown.
  • Transfer to a wire rack and allow the pan to cool for 1-2 minutes then slice the pancakes into 8 equal portions. (Or you can cut smaller slices if you want more servings.)
  • Serve with butter, maple syrup and berries, if desired.

Notes

The pancake batter can be made the night before and refrigerated. Remove from the refrigerator up to 1 hour prior to baking.

Nutrition

Calories: 302kcal | Carbohydrates: 43g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 362mg | Potassium: 800mg | Fiber: 1g | Sugar: 9g | Vitamin A: 403IU | Calcium: 383mg | Iron: 3mg