Sheet Pan Pancakes
Skip flipping pancakes one by one and make these fluffy sheet pan pancakes instead! This easy recipe is perfect for feeding a crowd, saving time, and creating customizable toppings in one batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups buttermilk
- 2 large eggs
- ¼ cup melted butter or vegetable oil
- 1 tsp vanilla extract
- ½ cup chocolate chips, berries, or nuts (optional)
Instructions
- Preheat the oven to 425°F (220°C) and grease a 9×13-inch baking sheet or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).
- Spread the batter evenly into the prepared baking sheet.
- Sprinkle chocolate chips, berries, or nuts over the top if desired.
- Bake for 12-15 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly, then cut into squares and serve with syrup or toppings of choice.
Notes
- Substitute buttermilk with 1 ½ cups milk + 1 tbsp lemon juice or vinegar if needed.
- For a healthier version, use whole wheat flour and reduce sugar.
- Customize toppings by adding different sections with fruit, nuts, or chocolate.
- Store leftovers in an airtight container and reheat in the microwave or toaster oven.
Find it online: https://yumfamilyrecipes.com/sheet-pan-pancakes/
