Fluffy Sheet Pan Pancakes

These fluffy Sheet Pan Pancakes are baked in the oven with no flipping, so you can make pancakes for the whole family at once in just 25 minutes.

Course Breakfast

Cuisine American

Keyword Sheet Pan Pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 658kcal

Preheat the oven to 425°F. Take 2 tablespoons of the butter and brush it all over a half sheet tray, set aside.
8 tablespoons unsalted butter
In a medium-sized bowl, whisk together the remaining butter, buttermilk, eggs, and vanilla until smooth, set aside.
2 cups buttermilk, 2 large eggs, 1 ½ tablespoons vanilla extract
In a large bowl, stir together the flour, sugar, baking powder, and sea salt.
2 ½ cups all-purpose flour, ¼ cup granulated sugar, 1 ½ tablespoons baking powder, pinch of fine 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.

Nutritional value is without toppings or mix-ins.
Make sure you use an 11x17-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.