Description
These Easy Sheet Pan Pancakes are the ultimate breakfast hack—fluffy, golden, and baked all at once in the oven. Perfect for busy mornings or feeding a crowd without standing over a skillet.
Ingredients
▢ 2 cups all-purpose flour
▢ 2 tbsp granulated sugar
▢ 2 tsp baking powder
▢ 1/2 tsp baking soda
▢ 1/2 tsp salt
▢ 1 3/4 cups buttermilk (or milk + 1 tbsp lemon juice)
▢ 2 large eggs
▢ 1/4 cup unsalted butter, melted (plus more for greasing pan)
▢ 1 tsp vanilla extract
▢ Optional toppings: blueberries, sliced bananas, chocolate chips, etc.
Instructions
1. Preheat oven to 425°F (220°C). Lightly grease or line a 9×13-inch sheet pan with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until combined.
4. Pour wet ingredients into dry and stir until just combined. Do not overmix.
5. Pour batter into prepared sheet pan and smooth into an even layer.
6. Add toppings like berries, banana slices, or chocolate chips if desired.
7. Bake for 13–15 minutes, or until golden and a toothpick comes out clean from center.
8. Let cool slightly, slice into squares, and serve warm with maple syrup.
Notes
Make it ahead: Cool completely, slice, and store in the fridge for up to 4 days or freeze for up to 2 months.
Reheat in microwave or toaster oven for a quick weekday breakfast.
You can substitute whole wheat flour for half the all-purpose flour for extra fiber.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of pan
- Calories: 230
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg