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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!

Three stacked Sheet Pan Pancakes sliced on plate with syrup and strawberries.

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. Sometimes I really just don’t like sitting around and 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 are the perfect option for you! And they come out perfect every time, which I love because regular pancakes can be tricky at times.

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

Some of my other favorite breakfast recipes that we have on our site include: Pecan Sticky Buns, Baked Chocolate Chip Donut Holes and Quick and Easy Cinnamon Rolls.

Syrup being poured over stack of cut Sheet Pan Pancakes on plate.

WHY THIS RECIPE WORKS:

  • Minimal on-hand pantry staple ingredients help this come together quickly.
  • You can absolutely make more to serve a large crowd.
  • You can flavor these in so many different ways.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

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

Ingredients needed to make sheet pan pancakes.

HOW TO MAKE SHEET PAN PANCAKES:

  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 flour, sugar, baking powder, and sea salt. 
  4. Pour the wet mixture into the dry and stir it together until just combined and there are no dry streaks. 
  5. Spread the mixture on the sheet tray 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.
Step by step photos on how to make Sheet Pan Pancakes.

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.

WHAT MIX-INS AND TOPPINGS CAN I USE?

This is the fun part! There are so many different things that can make these Sheet Pan Pancakes stand out and make them your own. Some of our favorite mix-ins and toppings include:

Mix-ins:

  1. Chocolate chips
  2. Blueberries
  3. Nuts
  4. Candy pieces
  5. Strawberries
  6. Bananas

Toppings:

  1. Syrup
  2. Butter
  3. Fruit
  4. Peanut butter
  5. Whipped cream
  6. Jelly and jam
  7. Chocolate sauce
Overhead of Sheet Pan Pancakes on plate with butter, syrup and strawberries.

HOW TO STORE:

These Sheet Pan 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.

TIPS AND TRICKS:

  • Make sure you use an 11×17-inch sheet tray!
  • You can mix-in and top with a bunch of different things, see my suggestions above.
  • Easily double this recipe to serve a crowd.
  • These can be frozen, see my tips above on how to do that.
  • Buttermilk is our milk of choice, but any milk should work. See above on how to easily make your own buttermilk.
Bite taken out of stacked sliced pancakes on plate.

If you are 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 just what you need!

If you like this recipe you might also like:

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!

This Silly Girls Kitchen Logo
5 from 3 votes

Sheet Pan Pancakes

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
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!
Servings 4

Ingredients
  

Instructions

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

Notes

  1. Nutritional value is without toppings or mix-ins.
  2. Make sure you use an 11×17-inch sheet tray!
  3. You can mix-in and top with a bunch of different things, see my suggestions above.
  4. Easily double this recipe to serve a crowd.
  5. These can be frozen, see my tips above on how to do that.
  6. Buttermilk is our milk of choice, but any milk should work. See above on how to easily make your own buttermilk.

Nutrition

Calories: 658kcal | Carbohydrates: 81g | Protein: 15g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 166mg | Potassium: 745mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1017IU | Calcium: 364mg | Iron: 4mg
Nutrition Disclaimer
Course Breakfast
Cuisine American

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5 from 3 votes (3 ratings without comment)

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