Sheet Pan Pancakes Recipe

Sheet pan pancakes give you the fluffy, golden edges of diner pancakes—baked in one pan, no flipping required. If you’ve ever stood at a hot griddle pouring batter in batches while your own breakfast went cold, this recipe is for you. You whisk one simple buttermilk batter, spread it across a half sheet pan, and slide the whole thing into a 425°F oven. Fifteen to eighteen minutes later, you’ve got a single giant pancake you cut into squares and serve to six people at once. The edges crisp, the middle stays tender, and everyone eats at the same time—including you.

Why This Recipe Works

• One pan feeds 6 without standing at the stove—ideal for lazy weekends, sleepovers, and brunch crowds.
• The batter spreads thin enough to bake evenly but stays thick enough to remain fluffy, thanks to a buttermilk and melted butter base.
• You can customize half the pan with chocolate chips or berries, pleasing picky eaters and adults in one go.

Servings: 6  |  Prep time: 10 minutes  |  Cook time: 18 minutes  |  Total time: 28 minutes

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs
• 1 3/4 cups buttermilk (or 1 3/4 cups milk + 2 tablespoons lemon juice, rested 5 minutes)
• 3 tablespoons unsalted butter, melted and slightly cooled, plus more for greasing
• 1 teaspoon vanilla extract
• Optional mix-ins: 1/2 cup chocolate chips, 1/2 cup fresh blueberries, 1 sliced banana, or 1/4 cup chopped nuts

Instructions

1. Preheat and prep: Preheat oven to 425°F (220°C). Grease a 13×18-inch half sheet pan generously with butter or nonstick spray, making sure the corners are covered. If you only have a 12×17-inch pan, that works too; the pancakes will be slightly thicker.
2. Whisk dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until no lumps remain.
3. Mix wet ingredients: In a medium bowl, whisk eggs, buttermilk, melted butter, and vanilla until smooth and slightly frothy.

4. Combine batter: Pour the wet ingredients into the dry and stir gently with a spatula just until combined—some small lumps are fine. Do not overmix, or the pancakes will be tough. Let the batter rest for 5 minutes while the oven finishes preheating.
5. Spread and add toppings: Pour the batter onto the prepared sheet pan and spread evenly to the edges with an offset spatula. Scatter optional mix-ins over the top, pressing them lightly into the batter. If using chocolate chips, sprinkle them after spreading so they don’t sink.
6. Bake: Bake on the middle rack for 15–18 minutes, until the top is golden and a toothpick inserted in the center comes out clean. The pancake should spring back when lightly pressed. Rotate the pan halfway through if your oven has hot spots.

7. Cool and slice: Let the pancake cool in the pan for 5 minutes. Run a knife around the edges, then cut into 12 squares (or 8 larger rectangles). Serve warm.

Tips & Variations

• For extra-fluffy pancakes, don’t overmix; a few lumps are fine.
• Swap buttermilk for whole milk + 2 tablespoons lemon juice or white vinegar; let sit 5 minutes.
• Add 1/2 teaspoon cinnamon or a pinch of nutmeg to the dry ingredients for warmth.
• For a savory version, omit sugar and vanilla; add 1/2 cup shredded cheese, 1/4 cup chopped cooked bacon, and 2 sliced green onions to the batter.
• To make ahead, mix dry and wet ingredients separately the night before; combine in the morning. The batter can also be made and refrigerated up to 12 hours—just stir before spreading.
• Leftovers reheat beautifully: stack squares with parchment between them, wrap in foil, and freeze up to 2 months. Reheat in a toaster or oven.

Storage & Make-Ahead

Store leftover sheet pan pancake squares in an airtight container in the refrigerator for up to 4 days. To reheat, place in a toaster oven or regular oven at 350°F for 5–7 minutes, or microwave in 30-second bursts. For longer storage, freeze squares on a parchment-lined sheet until solid, then transfer to a freezer bag; reheat from frozen in a toaster or oven.

Nutrition Information

• Calories: 320 kcal
• Carbohydrates: 42 g
• Protein: 10 g
• Fat: 12 g
• Saturated Fat: 6 g
• Fiber: 1.5 g
• Sugar: 7 g
• Sodium: 520 mg

Nutrition values are an estimate and will vary with your specific ingredients and mix-ins.

FAQs

Can I use a different size pan?

Yes, but the baking time will change. A 10×15-inch jelly roll pan yields thicker pancakes (bake 20–25 minutes), while a 13×18-inch half sheet gives thinner ones (15–18 minutes). Always check for doneness with a toothpick.

Can I make this recipe gluten-free or dairy-free?

For gluten-free, use a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if it’s not included. For dairy-free, use almond or oat milk with 2 tablespoons lemon juice and replace butter with coconut oil or vegan butter.

Why are my sheet pan pancakes dense?

Overmixing the batter develops gluten, which makes pancakes tough. Also, expired baking powder or too little buttermilk can prevent proper rise. Mix until just combined and use fresh leaveners.

Can I double this recipe?

Yes, but use two sheet pans rather than one deep pan—otherwise the center won’t cook through before the edges burn. Bake as directed, rotating pans halfway.