These sheet pan pancakes have the fluffy texture of normal pancakes in half the time, and there's no flipping required! It's the perfect way to serve pancakes to a crowd quickly! This giant pancake slices wonderfully and will make breakfast time even easier!
Easy Sheet Pan Pancakes
Pancakes are one of my favorite weekend breakfasts, but I don’t love spending all morning making them! These easy sheet pan pancakes take out all the fuss, so I spend more of the morning relaxing and less time cooking!
I use buttermilk to make sure my pancakes are delightfully moist and tender. Melted butter goes in the sweet, vanilla-flavored batter and gets brushed all over the top, so these sheet pan pancakes bake up beautifully golden brown!
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❤️ Why I Love This Recipe
- Super Fluffy! My simple recipe makes the fluffiest pancakes ever in no time at all!
- A Breakfast Classic! Pancakes are always a breakfast staple, but baking them in a sheet pan makes them so much easier!
- Easy to Make! Making pancakes has never been easier – they’re ready in just 15 minutes!
🥘 Sheet Pan Pancakes Ingredients
This easy sheet pan pancake uses kitchen staples to make a delicious breakfast! I love to keep ingredients like buttermilk on hand, so I can make easy recipes like this one any day of the week!
- Butter – ½ cup of butter is equal to 1 stick of butter. Divide the butter into 3 portions: 1 tablespoon, 2 tablespoons, and 5 tablespoons. The 2-tablespoon and 5-tablespoon portions of butter should be melted.
- All-Purpose Flour – 2 cups of AP flour. Be sure to use all-purpose flour here, not cake flour or self-rising flour.
- Confectioner’s Sugar – ⅓ cup of confectioner’s powdered sugar blends into the batter more evenly than granulated sugar!
- Cornstarch – ⅔ cup of cornstarch gives extra structure to the pancake so it’s able to be easily sliced.
- Baking Powder – Use 4 teaspoons of baking powder here to help the pancake rise nice and fluffy!
- Salt – ¼ teaspoon of whatever salt you have on hand!
- Eggs – Bring 2 large eggs to room temperature before adding to the pancake batter.
- Buttermilk – 2 cups of buttermilk gives the pancake a tender, fine crumb and extra flavor. In a pinch, you can use regular milk with lemon juice added to it.
- Vanilla Extract – 2 teaspoons of vanilla extract. Use 100% vanilla extract to give your pancake the best vanilla flavor!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
📖 Variations
My sheet pan pancakes are also super customizable! They’re perfect as is, but you can also mix in or top the pancakes with your favorite pancake additions.
You can even split the pancake into sections and let kids top their own section with their favorite toppings! Add in ½ - 1 cup of any of your favorites, including:
- Chocolate Chips – Add semi-sweet chocolate chips or chunks for a delicious chocolatey twist!
- Banana – Banana is one of my all-time favorite ways to eat pancakes! Use mashed, extra-ripe, well-spotted bananas for the batter.
- Blueberries – Who doesn’t love blueberry pancakes? You can add fresh blueberries or my delicious blueberry pie filling for an extra amazing blueberry flavor!
- Pumpkin – Canned pumpkin purée or pumpkin pie filling is perfect for the fall! Bonus points if you add a sprinkle of cinnamon or pumpkin pie spice to the batter!
🔪 How To Make Sheet Pan Pancakes
This pancake recipe couldn't be easier; just be sure to butter and line your sheet pan so that your pancakes don’t stick! In addition to a 12x17 baking sheet, you will need your measuring utensils, a mixing bowl, a whisk, and a basting brush.
1 giant sheet pan pancake can be sliced into 12 individual square pancakes.
- Prepare. Start by preheating your oven to 425°F (215°C). Then, line a rimmed baking sheet (half-sheet size, or 18x13”) with parchment paper and grease with the first 1 tablespoon of butter!
- Mix dry ingredients. As the oven is preheating, combine all the dry ingredients in a large mixing bowl, including 2 cups of all-purpose flour, ⅓ cup confectioner’s sugar, ⅔ cup of cornstarch, 4 teaspoons of baking powder, and ¼ teaspoon of salt. Whisk until well mixed.
- Mix wet ingredients. Next, in a large measuring cup or jug, combine all the wet ingredients: 2 large, room-temperature eggs, 2 cups of buttermilk, 2 teaspoons of vanilla extract, and the 5-tablespoon portion of melted butter. Once mixed, whisk the dry ingredients into the wet ingredients (*see note).
Transfer, Bake & Serve
- Transfer. Once the mixture is well-combined, transfer the batter to your prepared baking sheet and smooth the top with a spatula.
- Bake the sheet pan pancake. Place the sheet pan on the center of your middle rack in your oven and bake for 5 to 7 minutes. Then, at the 5-minute mark, use a finger to check if the center of the pancake is springy to the touch.
- Brown pancake under the broiler. When your pancake is springy to the touch, remove it from the oven and turn the oven to broil. Next, carefully brush your baked pancake with the remaining 2 tablespoons of melted butter and place it under the broiler. Then, rotate the sheet pan and watch the pancake closely until it’s golden brown, and remove from the oven. Cut into even pieces and serve immediately!
I recommend serving these pancakes with extra pats of butter and lots of maple syrup. You can also serve them along with your favorite breakfast sides like bacon, breakfast sausage, or eggs! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Do not over-mix the pancake batter! If the batter is over-mixed, you’ll have dense, tough pancakes. You just want to mix until you see the dry spots gone from the batter.
- Forgot to take your eggs out ahead of time? To quickly bring them to room temperature, place the eggs in a bowl of warm water for 5 minutes prior to using. Warm the eggs only enough to take off the chill – you don’t want them to be hot!
- Score the pancakes before cutting them into pieces! I like to score the pancakes into an even grid before cutting all the way through to ensure I have even pieces.
- If your broiler heats unevenly, rotate the sheet pan pancakes while browning. While you’re watching the pancake brown, turn the pancake every minute or so to ensure the top of the pancake is evenly golden brown.
🥡 Storing & Reheating
These fluffy pancakes can be easily stored by wrapping cooled pancake slices in plastic cling film or transferring the slices to an airtight container. The pancakes will keep in your fridge for up to 5 days.
Freezing Pancakes
If you’d like to extend the shelf life of your pancakes, you can wrap the slices in plastic cling film, then transfer them to a freezer-safe, airtight container or a heavy-duty storage bag.
They will stay fresh for about 3 months that way. You can easily reheat them from frozen!
Reheating Pan Sheet Pancakes
To reheat the pancakes, you can easily reheat the individual slices right in your microwave! Place pancakes onto a plate, then cover with a damp paper towel.
Microwave the pancake slices for 30-second intervals or until warmed through. You can reheat the pancakes from frozen, but you may need to heat them in the microwave for slightly longer.
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❓ Recipe FAQs
Sure! To make this easy batter even easier, add the wet ingredients in a blender and pulse until well-blended. Then, add the dry ingredients and pulse a few times until just combined (but do not over-mix or your pancakes will be dense and dry).
I highly recommend brushing the pancake with melted butter and broiling it to give the top a beautiful golden-brown color! If you don’t broil the pancake, the top will likely be too pale.
You don’t want to bake the pancake for too long either, as it can dry the pancake out. Broiling gives the top a great color without overcooking the pancakes!
Yes! This is a great way to have breakfast ready to go at a moment's notice. Just let them cool, slice, and wrap the slices in plastic wrap before putting them in a Ziploc freezer bag. You can keep them frozen for up to 3 months and you do not need to thaw them out before reheating!
🥞 More Tasty Breakfast Recipes!
- Sausage Hashbrown Breakfast Casserole - Wake up and smell the savory goodness with this hearty breakfast bake!
- Breakfast Sandwich - The ultimate breakfast on the go, this sandwich is loaded with protein and flavor to start your day right.
- Dutch Baby Pancakes - Elevate your breakfast game with these soft and delicious Dutch baby pancakes!
- Mushroom Swiss Omelet - Nothing beats a warm mushroom and Swiss omelet at breakfast time!
- Apple Banana Bread - Apples add a fun fruity twist to this moist and flavorful banana bread.
- Sausage Egg and Cheese Breakfast Casserole - This mouthwatering casserole is packed with protein and oozing with cheesy goodness.
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📖 Recipe Card
Sheet Pan Pancakes
Ingredients
- ½ cup butter (divided, 3 portions - 1 tablespoon, 3 tablespoon & 5 tablespoons)
- 2 cups all-purpose flour
- ⅓ cup confectioners sugar
- ⅔ cup cornstarch
- 4 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs (at room temperature)
- 2 cups buttermilk
- 2 teaspoon vanilla extract
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Start out by preheating your oven to 425°F (215°C). Line a rimmed baking sheet (half sheet size, or 18x13") with parchment paper and grease with the first 1 tablespoon of butter.
- As the oven is preheating, combine all dry ingredients (all-purpose flour, confectioners' sugar, cornstarch, baking powder, and salt) in a large mixing bowl and whisk to combine.
- Then, combine wet ingredients (eggs, buttermilk, vanilla extract, and 5 tablespoon portion of melted butter) in a large measuring cup or jug and mix together. Once mixed, whisk the dry ingredients into the wet ingredients. (*See note).
- Once the mixture is well-combined, transfer the batter to your prepared baking sheet and smooth the top with a spatula.
- Place the sheet pan on the center of the middle rack in your oven and bake for 5-7 minutes. At the 5 minute mark, use a finger to check if the center of the pancake is springy to the touch.
- If the pancake is springy to the touch, remove it from the oven and switch the oven to broil. Brush your baked pancake with the remaining 2 tablespoon of butter (carefully) and place it under the broiler.
- Rotate the sheet pan and watch the pancakes closely until golden. Then remove from the oven, cut, and serve immediately.
Notes
- Do not over-mix the pancake batter! If the batter is over mixed, you’ll have dense, tough pancakes. You just want to mix until you see the dry spots gone from the batter.
- Forgot to take your eggs out ahead of time? To quickly bring them to room temperature, place the eggs in a bowl of warm water for 5 minutes prior to using. Warm the eggs only enough to take off the chill – you don’t want them to be hot!
- Score the pancakes before cutting into pieces! I like to score the pancakes into an even grid before cutting all the way through to ensure I have even pieces.
- If your broiler heats unevenly, rotate the sheetpan pancakes while browning. While you’re watching the pancake brown, turn the pancake every minute or so to ensure the top of the pancake is evenly golden brown.
Eileen S says
These are wonderfully simple and the whole family loved them, thanks so much for sharing your recipe.