Sheet Pan Pancakes
Fluffy, oven-baked sheet pan pancakes that make breakfast effortless, perfect for feeding a crowd with soft, golden slices that taste just like classic pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups buttermilk
2 large eggs
½ tablespoon pure vanilla extract (or lemon juice)
4 tablespoons butter, melted
2¼ cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Fresh blueberries (optional)
½ teaspoon finely grated lemon zest (optional)
Instructions
- Preheat the oven to 450°F (230°C). Grease an 18×13-inch baking sheet with cooking spray.
- In a large bowl, whisk together the buttermilk, eggs, and vanilla. Whisk in the melted butter once slightly cooled.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest if using.
- Add the dry ingredients to the wet ingredients and gently fold until just combined.
- Pour the batter into the prepared baking sheet and spread evenly.
- Scatter blueberries or other add-ins over the top if desired.
- Bake for 15–18 minutes until puffed, lightly golden, and pulling away from the edges.
- Remove from the oven, cool slightly, slice, and serve.
Notes
Use a smaller pan for thicker pancakes and increase bake time slightly.
Avoid overmixing the batter to keep pancakes fluffy.
Great for meal prep and reheating.
Customize with fruit, chocolate chips, or nuts.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Find it online: https://chocolatecoveredamy.com/sheet-pan-pancakes/
