Sheet Pan Pancakes – The BEST way to make a big batch of pancakes! Homemade pancake batter is cooked in a sheet pan with your favorite add-ins and served as slices.
Sheet Pan Pancakes
Pancakes are a staple in brunch at my house but sometimes, I don’t feel like standing around flipping them. It can be difficult to do if you are entertaining guests or you just have other dishes that need attending to so my solution – sheet pan pancakes! I was skeptical at first but I’m a convert. You simply make the batter and put it in a greased sheet pan with whatever mix-ins you want in your pancakes. It doesn’t get any easier than that!
Common Questions About Making Sheet Pan Pancakes
What are sheet pan pancakes?
Sheet pan pancakes are large batch pancakes made by making a simple pancake batter and putting it in a sheet pan. Toppings are then added and the sheet pan is baked. It is then cut into pieces and served.
How many servings does this recipe make?
This recipe makes about 8 servings.
What mix-ins can I use?
There are so many great options! I used blueberries and chocolate chips but you could also use –
- Peanut butter chips
What can I top sheet pan pancakes with?
How long do these pancakes last?
Store any leftovers in an airtight container in the fridge for up to two days.
Can this recipe be halved?
This recipe can easily be halved and fits perfectly on a quarter sheet pan– just reduce the cooking time by 1-2 minutes.
Ingredient Notes –
- I love the combination of buttermilk and whole milk– buttermilk adds a slight tang and extra flavor but doesn’t overpower the pancakes if you cut it with regular milk. If you don’t have both, regular milk works too!
- Butter adds delicious flavor and richness to the pancakes. If you use unsalted butter, make sure to add a pinch of salt to the batter.
- Eggs help bind the pancake batter together.
- Vanilla enhances the sweetness in the pancakes.
- Flour is the main dry ingredient in our pancakes. Make sure to measure using the spoon and level method. Adding too much flour will result in dry pancakes.
- Baking powder helps the pancakes rise so they are light and fluffy.
- Sugar sweetens the pancake batter.
- Cinnamon adds a bit of warmth and spice to the batter. It’s optional but highly encouraged!
- I’m using chocolate chips and blueberries to flavor the pancakes but these are optional as well. Feel free to use any toppings you like.
Looking for more breakfast recipes? Check these out!
- 1 1/2 cups buttermilk
- 1 cup whole milk
- 1/2 cup butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup chocolate chips
- 1 cup blueberries
- Preheat the oven to 400 degrees F and place a half-sheet pan (18"x13") in the oven while it preheats.
- In a large bowl, whisk together the buttermilk, whole milk, melted butter, eggs, and vanilla.
- In another bowl, whisk together the flour, baking powder, sugar, and cinnamon. If you're using unsalted butter, add a pinch of kosher salt to the dry ingredients as well.
- Add the dry ingredients to the wet and mix just until they are combined - it's okay if there are a few small lumps.
- Remove the hot pan from the oven and carefully grease it with nonstick baking spray - make sure to grease it very well.
- Pour the pancake batter into the greased pan and top one third of the pan with chocolate chips. Top another third with blueberries.
- Bake the pancakes for 14-16 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
- Slice the pancakes and serve them as desired. Store any leftovers in an airtight container in the fridge for up to two days.
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