Sheet Pan Pancakes
When you need a quick and easy breakfast recipe that will feed the entire family make these quick and easy Sheet Pan Pancakes! That’s right, it’s a huge pancake. Skip the flipping and waiting at breakfast time and still enjoy a homemade pancake. Mix your toppings in with the batter or enjoy them on top!
Go ahead and plan to sleep in next weekend because I have this easy sheet pan pancakes recipe that is so easy to make! No standing at the stove flipping pancakes – just make the batter, pour it in the pan, and bake! This is one of my favorite ways to make homemade pancakes for the family.
There’s no shortage of pancakes on this site because my family loves them – especially the kids! We try and do a special family breakfast for the weekends and when I’m short of time or we have plans for the day, I make pancakes in the oven to make life easy. Add some scrambled eggs and bacon and breakfast is ready in no time.
You Will Love These Oven Pancakes!
- This basic pancake recipe made with buttermilk for the best flavor. It’s also a one-bowl recipe!
- Once you’ve mixed up the easy batter you pour it into a sheet pan like a cake and bake it. Once it’s done, it’s one big pancake that you can slice and serve.
- You can add all of your favorite toppings and make these baked pancakes as fancy as simple as you like. You can add mix-ins, too! I’m sharing all the details so you can customize them however you like.
- The pancake squares are light and fluffy just like classic buttermilk pancakes, but so much easier to make.
I can’t wait for you to try these oven pancakes! It’s one that I make all the time – it’s always a hit.
- All-purpose flour – the best way to measure the flour is to lightly spoon the flour into the cup and then level it off. This ensures your batter doesn’t have too much flour which can make your pancakes dense.
- Baking powder
- Granulated sugar
- Kosher salt
- Buttermilk – if you don’t have any one hand, you can make your own buttermilk!
- Large eggs
- Vanilla extract
- Melted butter
There aren’t any tricks with the batter – it’s just like a regular pancake batter, the magic is in how to cook them!
How To Make Them
Whisk the dry ingredients in a large mixing bowl.
Add the buttermilk, eggs, vanilla, and six tablespoons of melted butter. Mix just until combined – it’s okay if there are lumps in the batter. You don’t want to overmix because that will make your pancakes chewier and dense.
Pour the batter into the prepared baking sheet and bake the pancake for 13 to 15 minutes at 425°F. It’s done when the batter is set in the middle.
When it’s done baking it won’t be browned on top, so brush the top with two tablespoons of butter and then place the pan under the broiler. Broil the top of the pancake for one to two minutes or until it turns golden in spots.
Slice it while it’s still warm and serve!
You can’t go wrong with a pat of butter and a drizzle of maple syrup, but there are other ways to dress up your sheet pan pancakes. Here are some ideas!
- Add a spoonful of homemade whipped cream.
- Dust them with some powdered sugar.
- Use a fruit sauce – we love them with strawberry sauce and blueberry sauce!
- Add fresh fruit like sliced bananas, strawberries, blueberries, raspberries, black berries, or sliced peaches.
- Cooked cinnamon apples make an amazing topping, too!
- For a really special treat, drizzle chocolate sauce or some caramel sauce over the top!
Yes, if you have leftovers keep them in the refrigerator and you can warm them up in the microwave.
Yes, they freeze great. Once it’s baked, let the pancake cool and then slice it. You can freeze the slices in smaller servings. Tightly wrap them and keep them in a freezer container. They will keep for up to a month in the freezer.
I don’t recommend making the batter ahead. If the batter sits too long, the baking powder will be less effective and your pancake won’t puff up as much. It’s better to make the batter and then bake it not soon after.
You can add chocolate chips, chopped nuts, and blueberries or other fruit to the batter. You can also top the batter with sliced fruit for a pretty presentation.
Are you craving some pancakes yet? Add this sheet pan pancakes recipe to your weekend breakfast list and you will not be disappointed! It’s the best way to make a big batch for a family breakfast!
More Easy Breakfast Ideas
- Make a batch of my Stupid Easy Caramel Rolls for breakfast or brunch – they are always a hit!
- A Dutch Baby is perfect for the weekend! It’s a baked pancake that is cooked in a skillet and then you just add your toppings!
- If need bacon for a crowd the best way to cook it is in the oven! Oven-Baked Bacon is seriously the best way to get a big batch of crispy bacon without the mess or fuss.
- Save work in the morning and try my Make-Ahead Breakfast Enchiladas. All the work happens the night before!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Sheet Pan Pancakes
- 3 cups all-purpose flour
- 2 Tablespoons baking powder
- 3 Tablespoons granulated sugar
- ½ teaspoon kosher salt
- 2 ½ cups buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 Tablespoons butter melted, divided
- Toppings: Syrup, whipped topping, strawberries, blueberries etc.
- Preheat the oven to 425 degrees F.
- Spray a half-size baking sheet with non-stick spray and set aside.
- In a large mixing bowl add the dry ingredients and whisk together.
- Then add wet ingredients, only 6 Tbsp butter, and whisk to combine fully.
- Pour batter into the prepared baking sheet.
- Place in a preheated oven and bake for 13-15 minutes or until set in the middle.
- Pour remaining 2 Tbsp melted butter on top of the pancake. Place back in the oven and broil for 1-2 minutes or until the top is golden brown.
- Remove and serve with desired toppings.
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