Weekend mornings used to mean standing by the stove flipping pancake after pancake. That changed the first time I tried baking them all in one tray. With just one step, I had enough to feed the whole table, no flipping, no mess, just warm squares ready to serve in 20 minutes.
Since then, it’s become my go-to method for cozy, no-fuss breakfasts. The texture is spot-on, and I love how easy it is to customize each batch with different toppings. If you enjoy easy bakes like this, you should definitely try our peach cobbler cookies, they’re equally crowd-pleasing.
The Story Behind Sheet Pan Pancakes
Few breakfasts are as iconic as pancakes. They’ve graced morning tables for generations, often prepared with care and attention in a sizzling skillet. There’s something nostalgic about flipping them one by one, watching bubbles rise and edges crisp just so. But when time is short or you’re feeding more than two, tradition can feel more like a chore.
That’s when a simpler technique started making its way into kitchens, baking the batter on a tray. It turns out, you can get the same soft, comforting texture without hovering over the stove. With just a little prep and an oven timer, the job is done in one go.
This approach fits perfectly into the rhythm of modern family life. You can prep, bake, and slice with minimal effort, all while getting ready for the day ahead. Whether it’s part of a weekly meal plan or a weekend gathering, this oven method proves that homemade breakfasts don’t need to be complicated. And if you’re into warm, sweet drinks to go with it, try our blueberry cobbler coffee.
Sheet Pan Pancakes
- Total Time: 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Fluffy oven-baked sheet pan pancakes made with buttermilk, flour, and eggs. A mess-free way to serve breakfast for a crowd in just 20 minutes.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tbsp sugar
1 tsp kosher salt
2 cups buttermilk
2 eggs
1/4 cup butter (for greasing pan)
Instructions
- Make the batter:
Whisk the eggs and buttermilk in a large bowl. In another bowl, combine the flour, baking powder, baking soda, sugar, and salt. Gently fold the dry ingredients into the wet mixture until just combined. - Prepare and top the pan:Grease a 12 x 18-inch sheet pan with melted butter. Pour the batter in and spread evenly. Add optional toppings like sliced bananas, strawberries, blueberries, or chocolate chips.
- Bake and serve:Bake at 350°F (175°C) for 20 minutes until golden and set. Let cool slightly, then slice into squares and serve warm.
Notes
Use fresh buttermilk for the best texture. For crispier edges, don’t skip greasing the pan with butter. Store leftovers in the fridge or freezer for easy reheating.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 squares
- Calories: 220
- Sugar: 6g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
Why This Sheet Pan Pancakes Recipe Works
Sometimes the best recipes are the ones that quietly make life easier. That’s exactly what this method does, it turns a typically hands-on breakfast into something simple and satisfying with barely any cleanup.
No flipping, no stress
Cooking pancakes on the stovetop means hovering, flipping, and timing each one just right. In contrast, this approach frees you up: mix, pour, bake, and you’re done. Everything cooks evenly in the oven, leaving you with golden tops and fluffy centers. It’s a game changer when you’re serving multiple people or just want a relaxing start to the day.
Buttermilk makes all the difference
Using buttermilk in the batter gives these pancakes a tangy depth and soft texture that’s hard to beat. The acidity activates the leavening agents, helping the batter rise evenly while keeping the crumb tender. It’s a classic trick that adds both flavor and fluffiness. If you’re curious about creating lift and texture in breakfast batters, take a look at our fluffy waffle guide.
Step-by-Step Instructions
Making sheet pan pancakes couldn’t be easier. With minimal cleanup and zero flipping, it’s the perfect solution for stress-free mornings. Here’s everything you need to get started.
Gather your ingredients
These sheet pan pancakes come together with simple ingredients you likely already have at home. Start with 2 cups of all-purpose flour, it’s the foundation that gives the pancakes their structure. For lift, we use 2 teaspoons of baking powder and 1 teaspoon of baking soda, which react beautifully with the buttermilk to create a fluffy texture. Add 2 tablespoons of sugar for subtle sweetness, and 1 teaspoon of kosher salt to balance the flavors.
Why buttermilk and butter matter
Next, grab 2 eggs and 2 cups of buttermilk. The eggs add richness and help bind everything together, while the buttermilk lends a gentle tang and tenderness to the crumb. Grease your 12 x 18 sheet pan generously with 1/4 cup of butter, this gives the pancakes a golden crust and prevents sticking.
Step 1: Make the batter
In a large bowl, whisk together the eggs and buttermilk until smooth. In a separate bowl, mix the dry ingredients. Slowly add the dry mix into the wet ingredients, stirring gently until just combined. Avoid overmixing, some lumps are perfectly fine and help keep the texture light.
Step 2: Prepare the pan
Pour the batter into the greased pan and spread it evenly with a spatula. At this stage, you can get creative with toppings, try sliced bananas, strawberries, or blueberries for a naturally sweet touch.
Step 3: Bake and slice
Preheat your oven to 350°F (175°C), then bake for 20 minutes or until the top is golden and the center is set. Let the sheet pan pancakes cool slightly before slicing into squares. They’re delicious served warm, and leftovers store beautifully in the fridge or freezer.
Variations & Serving Ideas
Once you’ve mastered the base recipe, it’s easy to tailor it to your tastes. This tray-baked style makes it simple to customize flavors and textures, and it’s a fun way to get creative with breakfast, especially if you’re feeding a family with different preferences.
Mix-ins and custom toppings
Before baking, you can sprinkle the batter with sliced bananas, chopped strawberries, blueberries, chocolate chips, or a swirl of cinnamon sugar. For a balanced tray, divide it into sections, each with a different topping. It’s also a great way to use up leftover fruit or pantry extras. Want something extra fun? Try marbled swirls of jam or nut butter, or even crushed graham crackers with marshmallows.
Serving suggestions
After baking, slice into neat squares and serve with maple syrup, yogurt, or a dusting of powdered sugar. They’re excellent warm, but also pack well for school or work. For an extra treat, sandwich two pieces with almond butter or cream cheese for a breakfast-on-the-go. Looking for a playful twist on classic pancakes? You’ll love these sushi-style crepes , another sweet, no-flip favorite.
Final Thoughts
This recipe has truly become a staple in my kitchen. It saves me time, reduces stress, and lets me enjoy breakfast with the people I love instead of flipping pancakes solo at the stove. Whether you’re feeding a crowd, prepping for the week, or just craving a cozy start to your day, this method delivers every time.
Don’t be afraid to make it your own, change the toppings, adjust the size, or turn it into a fun brunch bar. And if you’re into simple baking ideas, you’ll love these s’mores cookie bars that are just as easy and satisfying.
If you give this recipe a try, I’d love to see your version! Tag us on Facebook or share your slice on Pinterest. Happy baking!
FAQ About Sheet Pan Pancakes
Do sheet pan pancakes work?
Yes, sheet pan pancakes absolutely work! They bake evenly in the oven, come out light and fluffy, and save you from standing over a hot skillet. It’s the easiest way to make pancakes for a crowd without flipping.
What temperature do you cook pancakes in a sheet pan?
The ideal temperature to cook sheet pan pancakes is 350°F (175°C). This allows them to rise gently and bake through evenly, giving you a golden top and tender crumb in just 20 minutes.
What type of pan is best for making pancakes?
For sheet pan pancakes, a 12 x 18-inch rimmed baking sheet works best. It allows the batter to spread evenly and gives you a nice balance of fluffy interior and lightly crisp edges.
Why are restaurant pancakes so fluffy?
Restaurant pancakes often use buttermilk and let the batter rest to activate the leavening agents. This technique works perfectly for sheet pan pancakes too, just mix gently and bake right away for a similar result.
Can you use parchment paper for sheet pan pancakes?
While you can use parchment paper, it’s better to grease the sheet pan with butter. This helps the sheet pan pancakes develop crispy golden edges and prevents sticking without altering the texture.
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