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Sheet Pan Pancakes

Turn a classic weekend breakfast into a crowd-pleasing, hands-off sheet-baked treat with these easy Sheet Pan Pancakes. Perfect for brunch parties and busy mornings!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 2 cups buttermilk
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
Toppings
  • to taste Berries, syrup, or powdered sugar for serving

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Grease a rimmed baking sheet well with butter or nonstick spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, buttermilk, melted butter, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Small lumps are okay.
  5. Pour the batter onto the prepared sheet pan. Use a spatula to spread it evenly to about 1/2 to 3/4 inch thick.
Baking
  1. Bake for 15–20 minutes, until the top is golden and a toothpick comes out clean. Rotate the pan after 10 minutes if your oven has hot spots.
  2. Let cool for 5–10 minutes, then slice into squares and serve warm with toppings.

Notes

For variations, you can adapt the recipe with different mix-ins such as fruit, chocolate, or spices. Follow the storage and reheating suggestions for best results.