Sheet Pan Pancakes
Sheet pan pancakes bake a whole batch at once—pour buttermilk batter on a rimmed pan, add toppings in zones, and slice into squares. Hands-off USA family breakfast that feeds a crowd without flipping every pancake.
🛒Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla
- Optional toppings zones: blueberries, chocolate chips, sliced banana, diced strawberries
🔧Kitchen Tools Needed
- Rimmed half sheet pan
- Mixing bowls
- Whisk
- Spatula
- Parchment optional
📝Instructions
- 1
Preheat oven to 425°F. Grease a rimmed 13×18-inch half sheet pan generously with butter (or line with parchment and butter the parchment).
- 2
Whisk dry ingredients. In another bowl whisk buttermilk, eggs, melted butter, and vanilla. Combine until just mixed.
- 3
Pour batter into the pan and spread evenly. Sprinkle toppings in quarters if desired.
- 4
Bake 12–15 minutes until puffed, golden at the edges, and a toothpick in the center comes out clean (batter fully set).
- 5
Cool 2 minutes, slice into squares, and serve with maple syrup.
- 6
Leftovers: refrigerate up to 3 days; reheat in toaster oven or 350°F oven until hot.
🥗Nutrition Information
⚡Calories per serving: 260
🏷️Recipe Tags
❓Frequently Asked Questions
Why sheet pan?
One bake feeds everyone at the same time—no waiting on the griddle.
9×13 pan?
Works; batter will be thicker—bake 15–18 minutes.
How to keep from sticking?
Butter well or use parchment with butter on top.
Protein boost?
Serve with Greek yogurt on the side or use the high-protein pancake batter in a greased pan (watch bake time).
Freezer friendly?
Freeze squares with parchment between; toast to reheat.
