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Sheet Pan Pancakes Recipe

Sheet Pan Pancakes Recipe

By What’s Baking

Fluffy, golden sheet pan pancakes deliver all the joy of traditional pancakes with none of the flipping, creating a deliciously efficient breakfast that feeds the whole family at once.
Difficulty:
Beginner
Prep Time:
10 mins
Cook Time:
15 mins
Serves:
12 pancake squares
An overhead shot of a rectangular sheet pan filled with golden-brown sheet pan pancakes cut into perfect squares, revealing their fluffy interior. The pancakes are garnished with an assortment of fresh berries—vibrant red strawberries, plump blueberries, and raspberries—scattered artfully across the surface. A drizzle of amber maple syrup cascades down the sides, catching the soft morning light streaming through a nearby window. In the corner of the frame, a vintage pitcher of syrup and a small bowl of powdered sugar wait alongside a spatula. The rustic wooden table beneath features scattered fresh fruit and a few sprigs of mint, enhancing the inviting weekend breakfast atmosphere.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">360ml buttermilk (or 350ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">60g unsalted butter, melted and cooled</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">200g mixed berries (optional)</li><li class="ingredients-single-item">60g chocolate chips (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33 x 23 cm (13 x 9 inch) rimmed baking sheet</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (425°F) and line your baking sheet with parchment paper, allowing some overhang on the sides for easy removal. Generously grease the parchment and sides of the pan with butter or cooking spray.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. These dry ingredients need thorough mixing to ensure your leavening agents are evenly distributed for consistent rising.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract until smooth. The acid in buttermilk reacts with the baking soda to create a lighter texture, but regular milk with lemon juice works beautifully too if you don't have buttermilk on hand.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula until just combined. You'll still see some small lumps—that's perfect! Overmixing develops gluten and results in tough pancakes, so resist the urge to stir until completely smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the batter onto the prepared baking sheet, using the spatula to spread it evenly to the corners. Give the pan a gentle tap on the counter to level the batter and remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If using, sprinkle your chosen toppings (berries, chocolate chips, sliced bananas) evenly across the batter. You can also create sections with different toppings to please everyone's preferences!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 13-15 minutes, or until the pancake is puffed up, golden brown on top, and a toothpick inserted into the center comes out clean. The edges will be slightly more golden and crisp—many consider this the best part!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and let cool for 5 minutes before lifting the pancake out using the parchment paper overhang. Cut into 12 squares and serve warm with maple syrup, honey, yogurt, or your favorite pancake toppings.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For meal prep, cool completely, then wrap individual portions and refrigerate for up to 3 days or freeze for up to 1 month. Reheat in a toaster or microwave for a quick breakfast any day of the week!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving
🔥 Calories: 165 calories
🥑 Fat: 7 g
🧈 Saturated Fat: 4 g
🍞 Carbohydrates: 22 g
🍭 Sugar: 6 g
🍗 Protein: 4 g
🫀 Cholesterol: 45 mg
🧂 Sodium: 220 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make these pancakes ahead of time for busy weekday mornings?

Absolutely! These sheet pan pancakes are perfect for meal prep. Once cooled, cut into portions and store in the refrigerator for up to 3 days or freeze for up to a month. Simply reheat in a toaster or microwave for a quick weekday breakfast.

Why are my oven-baked pancakes not rising properly?

Insufficient rising usually results from expired leavening agents (check your baking powder and soda), overmixing the batter (which develops gluten), or an oven that's not properly preheated. For fluffy results, mix until just combined and ensure your oven reaches full temperature.

What are the best toppings for baked pancake sheets?

Fresh berries, chocolate chips, sliced bananas, chopped nuts, and diced apples work brilliantly. For serving, try maple syrup, honey, fruit compote, yoghurt, nut butters, or whipped cream. Create sections with different toppings to please everyone at your breakfast table.

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