Fluffy Sheet Pan Pancakes

stack of sheet pan pancakes with maple syrup

4.70 from 13 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: pancakes for a crowd

Servings: servings

Calories: 238kcal

Author: The Chunky Chef

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.

Notes

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