This post contains affiliate links.
This easy Sheet Pan Pancakes recipe is baked in the oven, and perfect for a crowd. No flipping multiple batches at the stove and you can add a few different toppings.
Do you love pancakes? Try German Pancakes, Whole Wheat Pancakes, Cottage Cheese Pancakes or Pumpkin Pancakes.
Sheet Pan Pancakes make me never want to flip pancakes again.
Breakfast just got a whole lot easier with these Sheet Pan Pancakes! I love that you can make a whole batch at once, with all different toppings and all of the pancakes are done at the same time so everyone can eat together.
My kids love helping make these and choose what toppings to add. Chocolate Chips and sprinkles are always a must before baking, and we keep the fresh strawberries and bananas to top after they're baked.
How to make Sheet Pan Pancakes:
Make Pancake Batter: Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, and salt. Add buttermilk, eggs and melted butter and mix just until incorporated. Add milk, a little at a time until batter is still thick, but pourable.
Bake: Pour batter into greased 13×18’’ pan (bakers half sheet). Add toppings, if desired. Bake at 425 degrees F for about 14-15 minutes. Cut into squares, and serve warm, with syrup. Serve the best sheet pan pancakes with our homemade pancake syrup.
Storage and Freezing Instructions:
To Store: Keep leftover pancakes in the refrigerator for 3-4 days. Reheat for a few seconds in the microwave.
To Freeze: place cooled pancake servings in a freezer-safe container and freeze for up to 3 months. Warm in the microwave from frozen, on defrost setting.
More Breakfast Favorites:
- French Toast Casserole
- Sour Cream Coffee Cake
- Strawberry Overnight Oats
- Breakfast Skillet
- Cranberry Orange Muffins
- Hashbrown Breakfast Casserole
- Breakfast Fried Rice
Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs, , beaten
- 2 Tablespoons melted butter
- 2-4 Tablespoons milk, , to thin batter
Optional Toppings:
- chocolate chips
- blueberries
- bananas, , sliced
- chopped nuts
- rainbow sprinkles
Instructions
- Preheat oven to 425 degrees F.
- Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
- Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.
- Add toppings: Pour batter into greased 13×18’’ pan (bakers half sheet). Add toppings, if desired.
- Bake at 425 degrees F for about 14-15 minutes. Cut into squares, and serve warm, with syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
Can you make this with a pancake mix?
Yes! You can use pancake mix. Just whisk the mix with the ingredients listed on the box (usually eggs + milk, and sometimes oil), then pour it into the greased sheet pan and bake the same way. You may need to add a splash more milk to get the batter thick but pourable. Bake at 425°F and start checking around 12–15 minutes, since some mixes bake a little faster. Look for a set center and lightly golden edges
Can you just use bisquick pancake mix?
Yep! You can use Bisquick. Just mix it up using the directions on the box (usually Bisquick + milk + eggs), then pour into a greased 13×18 pan and bake at 425°F. You may need an extra splash of milk so the batter is thick but still pourable. Start checking around 12–15 minutes, and pull it when the center is set and the edges are lightly golden.
How would you recommend making a protein version of a sheet pancake recipe? Thank you very much! Just found your website and have really been enjoying it!
For a protein sheet pan pancake, I’d swap 1/2 cup of the flour for 1/2 cup protein powder (whey or whey blend works best), then do 1 1/2 cups buttermilk + 1/2 cup plain Greek yogurt for the liquid. Protein powder thickens fast, so splash in a tablespoon or two of milk at the end until the batter is still thick but pourable, then bake right away so it stays fluffy.
For anyone wondering about buttermilk substitution, I have the solution! I very rarely have buttermilk in the house. I rarely have MILK milk in the house for that matter! To make two cups of buttermilk, take two table spoons of vinegar or lemon juice, and put it in the container you’re about to measure the milk in. Then you fill the rest of the way with milk up to the 2 cup mark. I’ve done this with regular cows milk, but I’ve also done it with oat, soy, and almond milk! Works with literally any milk.
Can you use regular milk instead of buttermilk?
Yes you can!
Hi Lauren,
Hope you had a nice day. How would prepare this recipe using whole wheat flour instead of all-purpose flour?
We haven’t tested it with whole wheat flour BUT You can swap whole wheat flour 1:1 just remember the pancakes may be a bit denser. To keep them fluffy, try using 1 ¾ cups whole wheat flour and adding an extra splash of milk!
-Stacy
Slight modifications and turned out GREAT! We’re at ~3500’ so a tad more milk and butter. Didn’t have a 13×18 so used two 9×13’s and baked for 10 minutes instead. Awesome recipe!
Busy homeschool mom of four and wow – game changer for us. So easy to just pour it in the pan and walk away. Makes for fluffy pancakes like at the restaurant. Kids were full in 1-2 squares!
Great flavor, fluffy, and easy to make! Will definitely make regulary to save time & eat with the family!
cute the kids love it and super easy