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Sheet Pan Pancakes



Sheet pan pancakes are a game-changer for breakfast or brunch, offering all the deliciousness of traditional pancakes with a fraction of the effort. Instead of standing over a stove flipping individual pancakes, you can bake a large batch all at once in the oven, making them perfect for feeding a crowd or simplifying your morning routine. These fluffy, golden-brown pancakes can be customized with your favorite toppings and mix-ins, from fresh berries to chocolate chips, ensuring everyone gets their favorite flavors.


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Optional Mix-Ins and Toppings

  • Fresh berries (blueberries, raspberries, strawberries)
  • Sliced bananas
  • Chocolate chips
  • Chopped nuts
  • Shredded coconut
  • Maple syrup
  • Powdered sugar
  • Whipped cream


  1. Preheat the Oven:
    • Preheat your oven to 425°F (220°C). Line a 13×18-inch sheet pan with parchment paper and lightly grease it with cooking spray or butter.


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