Why You’ll Love Sheet Pan Pancakes Recipe

I like this recipe because it’s simple, quick, and incredibly reliable. I enjoy pouring the batter into one pan and letting the oven do all the work. It’s ideal for busy mornings, brunch gatherings, or meal prep, and I love how easy it is to customize with different add-ins.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups buttermilk
2 large eggs
1/2 tablespoon pure vanilla extract , (optionally, you can also use lemon juice instead of vanilla)
4 tablespoons butter, melted
2 1/4 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Optional Add-Ins
fresh blueberries
1/2 teaspoon finely grated lemon zest

Directions

I begin by preheating the oven to 450˚F. I grease an 18×13-inch baking sheet with cooking spray and set it aside. When I want thicker pancakes, I use a 15×11-inch baking sheet instead.

In a mixing bowl, I whisk together the buttermilk, eggs, and vanilla. I whisk in the melted butter once it has cooled slightly.

In a separate bowl, I combine the flour, granulated sugar, baking powder, baking soda, and salt, whisking until well mixed. If I’m using lemon zest, I add it at this stage.

I add the dry ingredients to the wet ingredients and gently fold everything together until fully incorporated. I transfer the batter to the prepared baking sheet and spread it into an even layer. If I’m using blueberries, I scatter them over the top.

I bake the pancakes for 15 to 18 minutes, until the pancake is puffed, lightly golden on top, and pulling away from the edges of the pan. I remove it from the oven, let it cool slightly, then cut and serve.

Servings and Timing

I cut this into about 12 slices. The prep time takes around 10 minutes, the baking time is about 15 minutes, and the total time comes to roughly 30 minutes.

Variations

I like adding blueberries for bursts of sweetness, but I also enjoy chocolate chips, sliced strawberries, or bananas. When I want a bright flavor, I use lemon zest and swap the vanilla for lemon juice. I sometimes drizzle maple syrup directly over the pan before serving.

Storage/Reheating

I store leftover pancake slices in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the microwave for a few seconds or heat them gently in the oven until warmed through.

FAQs

Why bake pancakes instead of cooking them on the stove?

I bake them to save time and avoid flipping multiple pancakes.

Can I use a smaller pan?

I use a smaller pan for thicker pancakes and adjust baking time slightly.

Do these pancakes taste like regular pancakes?

I find they taste just as fluffy and flavorful as stovetop pancakes.

Can I make these ahead of time?

I often make them ahead and reheat slices as needed.

Can I use milk instead of buttermilk?

I prefer buttermilk, but I can use milk with a splash of lemon juice.

How do I know when they’re done?

I look for a golden top and edges that pull away from the pan.

Can I freeze these pancakes?

I freeze slices individually and reheat them when needed.

Are these good for kids?

I find they’re great for kids because they’re soft and easy to customize.

Can I make them less sweet?

I reduce the sugar slightly if I plan to add sweet toppings.

What should I serve with them?

I like serving them with butter, syrup, fruit, or yogurt.

Conclusion

I love these sheet pan pancakes because they make breakfast easy, efficient, and delicious. With minimal prep and one pan, I get fluffy pancakes that are perfect for sharing, customizing, and enjoying any morning of the week.