These deliciously simple sheet pan pancakes have the fluffy texture of normal pancakes in half the time, and there's no flipping required! Perfect for serving a crowd, this giant pancake slices wonderfully and will make breakfast time even easier!
Fluffy, buttery, easy to make sheet pan pancakes are going to be your new favorite way to make breakfast!
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!
These pancakes have an easy batter that bakes up perfectly fluffy! I use buttermilk to make sure my pancakes are delightfully moist and tender.
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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!
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 topping!
❤️ Why You'll 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!
🥘 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!
- ½ cup Butter – This 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.
- 2 cups All-Purpose Flour – Be sure to use AP flour here, not cake flour or self-rising flour.
- ⅓ cup Confectioner’s Sugar – Confectioner’s sugar blends into the batter more evenly than granulated sugar!
- ⅔ cup Cornstarch – Cornstarch gives extra structure to the pancake so it’s able to be easily sliced.
- 4 teaspoons Baking Powder – Use baking powder here to help the pancake rise nice and fluffy!
- ¼ teaspoon Salt – Use any salt you have on hand!
- 2 large Eggs – Bring the eggs to room temperature before adding to the pancake batter.
- 2 cups Buttermilk – 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.
- 2 teaspoons Vanilla Extract – Use 100% vanilla extract to give your pancake the best vanilla flavor!
These pancakes are great on their own, but you can always incorporate your favorite additions! 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 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!
🔪 Step-By-Step Instructions
An 18x13-inch baking sheet is what makes these sheet pan pancakes so easy! Be sure to butter and line your sheet pan so your pancakes don’t stick!
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- 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
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- 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 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!
Fluffy, buttery sheet pan pancakes are the easiest way to feed a crowd! I recommend serving these pancakes with extra pats of butter and lots of maple syrup.
You can also serve along with your favorite breakfast sides like bacon, sausage, or eggs! Enjoy!
💭 Angela's 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 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.
🥡 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
If you’d like to extend the shelf life of your pancakes, you can wrap the slices in plastic cling film, then transfer to a freezer safe, airtight container, or a heavy-duty storage bag. They will keep for about 3 months that way.
You can easily reheat 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 in microwave for slightly longer.
🥞 More Tasty Breakfast Recipes!
- Sausage Hashbrown Breakfast Casserole
- Breakfast Sandwich
- Dutch Baby Pancakes
- Mushroom Swiss Omelet
- Apple Banana Bread
❓ FAQ
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 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!
📋 Recipe
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
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.½ cup 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.2 cups all-purpose flour, ⅓ cup confectioners sugar, ⅔ cup cornstarch, 4 teaspoon baking powder, ¼ teaspoon salt
- 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).2 large eggs, 2 cups buttermilk, 2 teaspoon vanilla extract, ½ cup butter
- 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.½ cup butter
- Rotate the sheet pan and watch the pancakes closely until golden. Then remove from the oven, cut, and serve immediately.
Equipment You May Need
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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Eileen S says
These are wonderfully simple and the whole family loved them, thanks so much for sharing your recipe.