Fluffy Easy Sheet Pan Pancakes Recipe

Quick and easy with minimal work and ingredients, these Sheet Pan Pancakes are the perfect breakfast solution for the whole family! Dress them up however you like and you have a meal everyone enjoys.

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I love breakfast, it has to be one of my favorite meals of the day. I also love breakfast hacks, which means that I like it when I can do something a little quicker and easier than normal. These Sheet Pan Pancakes have been a saving grace for my family.

They’re one of my favorite ways to do mornings. Sometimes I really just don’t like the extra work of flipping pancakes one by one and with these, you don’t!

You simply mix, pour, bake, cut, and top with any of your favorite toppings! How much easier can you get than that? Now, don’t get me wrong, I still do love a regular pancake, but this just saves me time when I’m in a hurry.

This makes a large serving so if you have a hungry family, then these sheet pancakes are the perfect option for you! And they come out perfect every time, which I love because regular pancake recipes can be tricky at times.

Seriously, it feeds the entire family. I love an easy breakfast that fills a crowd and tastes amazing. No need for a hot griddle with this one. It’s a great recipe for picky eaters, too!

These also store really well, so if you have leftovers, you know they will not go to waste. I’m huge on storing things, and these are perfect—especially when I want something quick and ready.

For me, this is better than traditional pancakes. These delicious sheet pan pancakes are something for the ages!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE SHEET PAN PANCAKEs:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• DO I HAVE TO USE BUTTERMILK?
• WHAT SIZE SHEET TRAY DO I USE?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Fluffy Easy Sheet Pan Pancakes Recipe

1. Minimal on-hand pantry staple ingredients help this come together quickly.
2. You can absolutely make more to serve a large crowd.
3. You can flavor these in so many different ways, and they are much easier to make than individual pancakes.

• Unsalted butter
• Buttermilk
• Eggs
• Vanilla extract
• All-purpose flour
• Granulated sugar
• Baking powder
• Fine sea salt

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1. Preheat the oven to 425°F. Take 2 tablespoons of the butter and brush it all over a half sheet tray, set aside.
2. In a medium-sized bowl, whisk together the butter, buttermilk, eggs, and vanilla until smooth, set aside.
3. In a large bowl, stir together the the dry ingredients: flour, sugar, baking powder, and sea salt. 
4. Pour the wet ingredients into the dry and stir it together until just combined and there are no dry streaks. 
5. Spread the homemade pancake mix on the prepared sheet pan in an even layer. 
6. Bake for 12-15 minutes until golden brown on top. 
7. Slice and serve immediately with your favorite toppings like powdered sugar, butter, and maple syrup.

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DO I HAVE TO USE BUTTERMILK?

We really encourage buttermilk in this recipe as it tastes so much better and makes them the texture that we want, but essentially you can use another milk.

Another thing that you can do is make your own buttermilk, super simple.

For this recipe it calls for 2 cups of buttermilk, what you will want to do is for each cup add 1 tablespoon of white vinegar or lemon juice, stir, and let sit for 5-10 minutes.

When the time is up, stir again so everything is combined and then you have your own homemade buttermilk.

It is a super easy hack when you don’t have buttermilk on hand at home.

WHAT SIZE SHEET TRAY DO I USE?

For this recipe, we used an 11×17-inch sheet tray.

You will want to use that size because of how this will rise, anything smaller and you might run the risk of it overflowing.

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ANY ADDITIONS?

This is the fun part!

There are so many different toppings and things that can make these delicious pancakes stand out and make them your own.

Some of our favorite mix-ins and toppings for this delicious recipe include:

Mix-ins:

1. Chocolate chips
2. Blueberries
3. Nuts
4. Candy pieces
5. Strawberries
6. Bananas (really any fresh fruit you want)

Toppings:

1. Syrup
2. Butter
3. Fruit
4. Peanut butter
5. Whipped cream
6. Jelly and jam
7. Chocolate sauce

ANY SUBSTITUTIONS?

Fluffy pancakes, here we come!

Next time you’ve got one of those busy mornings, these easy sheet pan pancakes will come to your rescue.

• Whole Milk: Substitute buttermilk with whole milk for a milder flavor in your pancake batter.
• Coconut Oil: Replace melted butter with melted coconut oil for a dairy-free option.
• Maple Syrup: Use maple syrup instead of granulated sugar for a natural sweetener.
• Gluten-Free Flour: Substitute all-purpose flour with gluten-free flour to make the pancakes gluten-free.
• Almond Milk: Use almond milk instead of buttermilk for a dairy-free alternative.
• Honey: Replace granulated sugar with honey for a different kind of sweetness.
• Oat Milk: Substitute buttermilk with oat milk for a creamy, dairy-free option.
• Applesauce: Use applesauce instead of some of the butter for a lower-fat version.
• Brown Sugar: Swap granulated sugar with brown sugar for a richer taste.

Leftover pancakes can be stored in the refrigerator in an airtight container where they will keep for up to 3 days.

They can also be frozen, we like to cut them into squares, wrap them individually in plastic wrap, and then place them in a freezer bag.

To defrost place in the refrigerator or on the countertop.

Reheat in the microwave until heated through, and top with your favorite toppings.

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Are you a breakfast fan like I am, but want something that is super easy, feeds a bunch of people, and you have to do minimal work?

Then these Sheet Pan Pancakes are the only way to go!

If you’ve tried these SHEET PAN PANCAKES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!