Sheet Pan Pancakes
Less mess, less fuss yet still fluffy and tender just like you stood over the hot griddle flipping pancake after pancake. I use a homemade pancake batter, but you could even use your favorite store-bought mix and can follow these baking times. The best part is that you can add as many toppings as you want! There is always something for everyone with this sheet pan pancake version!
Sheet Pan Pancakes
- Prep Time
10 min
- Cook Time
25 min
- Total Time
35 min
- Servings
16 pancakes
- Difficulty
Easy
Ingredients
- 3 cups flour
- ¼ cup sugar
- 2 tbsp baking powder
- 1 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1 tbsp vanilla extract
- 1 stick melted butter + more for greasing pan (or can use nonstick spray)
- Optional Toppings include – chocolate chips, blueberries, strawberries, coconut, nuts, bananas, cinnamon (anything you want!)
- 1 regular sized cookie/sheet pan – about 13×18”
Instructions
- Preheat oven to 425°F. Liberally grease your sheet pan with nonstick spray or melted butter.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a large measuring cup whisk together the buttermilk, eggs, and vanilla. Pour into the dry ingredients and mix until just combined.
- Add in the melted butter and combine. Do not over mix. It is okay if your batter is lumpy, this creates a nice fluffy pancake.
- Pour batter onto the sheet pan and spread evenly. Sprinkle with your favorite additions. You can divide the tray into 2-4 sections and make 2-4 different types of pancakes (chocolate chip pancakes, blueberry pancakes, banana nut pancakes. . . endless options).
- Bake for 12-15 minutes or until fluffy and golden brown.
- Cut and serve warm with butter, maple syrup, more additions, powder sugar, or anything else you may want to try!
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