These Fluffy Sheet Pan Pancakes are a delicious way to cook a big breakfast that the whole family can enjoy, together! No standing over the stove making 1-2 pancakes at a time.
This is one of my Breakfast recipes I know you’ll want to keep on hand!
If you have kids, let me see if this sounds familiar to you. They all want pancakes, and they’re in that stage where they’re eating you out of house and home.
So this isn’t going to be a short pancake-making experience. Ohhhh no, this will be a marathon of standing by the stove, flipping, inevitably getting batter everywhere, and all while you’re super hungry and your family is starting to chow down.
I’ve totally been there. I love pancakes, but the whole process can be just exhausting and frustrating.
That’s where these sheet pan pancakes come into play. All the amazing classic pancake flavor, and none of the hassle. Plus, you can actually sit down and eat breakfast WITH your family, instead of feeling like a short order cook.
How to make sheet pan pancakes?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Mix dry ingredients. This is the flour, sugar, baking powder and salt.
- Mix wet ingredients. This is the buttermilk, eggs, vanilla, and butter.
- Stir the wet into the dry. Be careful not to over-mix, so just stir them together until you don’t see any more streaks of flour. Lumps are okay.
- Transfer to baking sheet. Spread into an even layer, for even baking.
- Bake.
- Brush with butter. This helps add that “traditional” pancake flavor.
- Broil or bake. Just for a minute or so, to get the top golden brown.
Helpful Tip!
Make sure you spray the sheet pan (in fact, I prefer to use both parchment paper and spray), otherwise you’ll have quite a mess trying to get the pancake slices out of the pan. Also, don’t skip brushing the top of the pancake with butter. It’s what gives these a “just off the griddle” kind of taste!
Variations of this recipe
- Buttermilk substitute – if you don’t have buttermilk on hand, you can make your own! Mix 1 Tbsp lemon juice or white vinegar with 1 cup of whole milk and let it sit about 10 minutes. It will look a bit curdled. Stir and use. For this recipe, you’ll want to use 2 1/2 cups of milk and 2 1/2 Tbsp of lemon juice/vinegar.
- Regular milk – alternately, you could just use regular whole milk, although we really prefer the flavor and texture of the buttermilk pancakes.
- Stir ins – anything you’d like in a traditional pancake, can be put in this sheet pan version! Chocolate chips, nuts, sliced fruits (like berries, bananas, etc).
- Toppings – for the photos, I kept it simple with some real maple syrup, but if you wanted to drizzle some warmed Nutella or melted chocolate, and top it with some whipped cream and/or sprinkles… I won’t stop ya!
- Flavors – you can omit the vanilla if you’re not a fan, but alternately, you could try adding some lemon juice (especially if you’ll be stirring in, or topping the pancake with some berries).
FAQ’s
Absolutely! I don’t know exactly how much of the mix to use, however, since we prefer the flavor of the scratch pancakes. I would probably double the classic pancake directions on the box of Bisquick (so 4 cups of mix, 2 cups of milk, and 4 eggs) and go from there.
Buttermilk does two main things in this pancake recipe. First, it adds a beautiful slight tang to the flavor of the pancakes. Secondly, it reacts with the leavening agent in the batter (the baking powder) to help the pancake rise in the oven.
You definitely want to use non-expired baking powder for this recipe, or your pancake won’t rise. To test your baking powder, add a bit to hot water. If it bubbles and fizzes, you’re good to go! However, if your baking powder is older than 6 months, it’s best to just get a new can. The older one can still be used for cleaning purposes!
Making sheet pan pancakes ahead of time
Unfortunately making the batter ahead of time doesn’t work very well, since the leavening agent (the baking powder), will start activating as soon as the ingredients are mixed. This means when the pancake is baked, it won’t rise and turn into fluffy goodness.
Freezing
If you end up with way too many pancake pieces leftover, you can freeze them!
Just make sure they’ve completely cooled down, then add the pieces to a wax paper lined baking sheet. Place the whole thing in the freezer for 1-2 hours, until the pancakes are hard.
Add the pancakes to a freezer container, label it with the date, and freeze for up to 3 months.
Storage
Leftover pancakes should be refrigerated in an airtight container and eaten within 3-4 days.
Other Great Breakfast Recipes:
My Favorite Baking Sheet!
This half sheet pan is the perfect size for a batch of this sheet pan pancake batter. I’ve had multiple of these baking sheets for years and they hold up so well!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 3 cups all purpose flour
- 3 Tbsp granulated sugar
- 2 Tbsp baking powder
- 1/2 tsp kosher salt
- 2 1/2 cups buttermilk whole milk or buttermilk substitute can be used
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup melted unsalted butter divided
Instructions
- Preheat oven to 425°F. Line a half-size baking sheet (18"x13") with parchment paper. Spray parchment paper and inside rims of the baking sheet with nonstick cooking spray, or brush with additional melted butter. Set aside.
- In a large mixing bowl, add dry ingredients (flour, granulated sugar, baking powder, and salt) and whisk well to combine.
- In a separate, smaller bowl, add the wet ingredients (buttermilk, eggs, vanilla, and 6 Tbsp of the melted butter), and whisk to combine.
- Pour the contents of the wet ingredients bowl into the bowl with the dry ingredients, using a rubber spatula to stir them together gently.
- Stir until you no longer see flour streaks, but don't worry about getting all the little lumps out.
- Transfer batter to the prepared baking sheet and spread into an even layer. Top with any desired toppings (or leave the pancake plain).
- Bake for 13-15 minutes, until golden brown and set in the center.
- Remove pancake from the oven, and brush with remaining 2 Tbsp of the melted butter. Return to the oven to bake or broil for another minute or two. This will mimic the buttery golden brown top of a griddled pancake.
- Let the pancake rest a minute or two, then slice and serve as desired.
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Chef Tips
- Recipe makes an 18″x13″ pancake. How many pieces you slice it into is up to you. For reference, the calories listed (in the navy blue section at the top of the recipe) are assuming 12 slices.
- Buttermilk substitute – if you don’t have buttermilk on hand, you can make your own! Add 2 1/2 Tbsp of lemon juice or white vinegar to a liquid measuring cup. Pour in enough whole milk to reach 2 1/2 cups. Stir and let it sit about 10 minutes. It may look a bit curdled, but that’s okay. Stir and use in the recipe.
- Regular milk – alternately, you could just use regular whole milk, although we really prefer the flavor and texture of the buttermilk pancakes.
- Stir ins – anything you’d like in a traditional pancake, can be put in this sheet pan version! Chocolate chips, nuts, sliced fruits (like berries, bananas, etc).
- Toppings – for the photos, I kept it simple with some real maple syrup, but if you wanted to drizzle some warmed Nutella or melted chocolate, and top it with some whipped cream and/or sprinkles… I won’t stop ya!
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Rachel says
I made this sheet pan pancakes for dinner with bacon and scrambled eggs! It was so easy and so delicious!
I am planning on freezing about half for another day! Thank you for sharing this recipe!
Cheryl Antonio says
I was looking for a baked pancake recipe to make my grandchildren Easter pancakes in egg and bunny moulds. This was the perfect recipe for the task and the kids loved them!
Theresa says
Can I make the batter the night before?
The Chunky Chef says
Unfortunately making the batter ahead of time doesn’t work very well, since the leavening agent (the baking powder), will start activating as soon as the ingredients are mixed. This means when the pancake is baked, it won’t rise as well as it should, meaning it’s less fluffy.
Michelle Williams says
Nope, did not turn out fluffy or delicious for me. Very disappointed.
The Chunky Chef says
Oh no, that’s disappointing for sure! I’m sorry you didn’t have a good experience. Did you make any changes or alterations to the recipe, or make sure your baking powder was still good? I know I’ve made pancakes before with older baking powder and they didn’t rise up and get fluffy.
Catalina says
I would like to have these pan pancakes for my family Sunday brunch! Deliciousness!
Beth says
Yum! This sheet pan pancakes turned out amazing and so delicious! The family loved this for breakfast! Definitely making this again!
dale says
thank you. great tips.
katerina @ diethood.com says
These Sheet Pan Pancakes were SO GOOD!! My family loved them!
Beti | easyweeknightrecipes says
Oh my, these Sheet Pan Pancakes couldn’t look more perfect!! AMAZING!
Toni says
This is really good! A new most-requested breakfast at my house!
Erin | Dinners, Dishes and Dessert says
These Fluffy Sheet Pan Pancakes are mouth watering!
Kimberly says
Absolutely love the presentation of these unique pancakes and the texture was fluffy indeed – excellent!