Sheet Pan Pancake Recipe

I absolutely love this Sheet Pan Pancake Recipe because it’s the ultimate game-changer when your mornings need to be easy but still feel special. Instead of standing over a hot griddle flipping every single pancake, this pancake bakes all at once on a rimmed sheet pan—imagine cutting it into slices like a breakfast cake! It’s perfect for busy family brunches, lazy weekends, or whenever you want a homemade breakfast crowd-pleaser without the usual hassle.

When I first tried this, I was skeptical about texture and flavor, but it blew me away. You can easily customize it with your favorite toppings and mix-ins, and it always turns out fluffy and golden. If you’re searching for a foolproof Sheet Pan Pancake Recipe that feels cozy, fun, and totally worth making, you’re in the right place!

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Ingredients You’ll Need

This recipe balances pantry staples and fresh ingredients that come together for a light, fluffy pancake baked on a sheet pan. Using buttermilk and a touch of butter really helps get that classic pancake flavor and texture.

• Eggs: Provide structure and richness—large eggs work best.
• Buttermilk: This adds a gentle tang and tender crumb; it reacts with the baking soda to help the pancake rise.
• Unsalted butter: Melted and cooled to keep the batter smooth with a buttery taste.
• Vanilla extract: Adds a warm, comforting aroma and subtle sweetness.
• Maple syrup or honey: A touch of natural sweetness in the batter without overpowering.
• All purpose flour: The base for structure and perfect texture.
• Baking soda: Works with buttermilk to give a rise and fluffiness.
• Baking powder: Adds extra lift and lightness.
• Kosher salt: Enhances all the flavors and balances the sweetness.

Variations

What I love about this Sheet Pan Pancake Recipe is how easy it is to make your own. I often change it up based on what’s in season or what the kids are craving. Don’t hesitate to get creative and make this pancake uniquely yours!

• Berry Explosion: Add fresh blueberries or sliced strawberries to the batter or sprinkle on top before baking—I’ve found this just lifts the flavor and makes it feel extra fresh.
• Chocolate Chip Delight: Toss in semi-sweet chocolate chips or use dye-free chocolate pieces to please the kids without any fuss.
• Swirl in Jam or Nut Butter: Before baking, gently swirl in raspberry jam or almond butter for a surprise burst of flavor throughout.
• Banana Bread Style: Add mashed ripe bananas to the batter and a dash of cinnamon for a comforting twist.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour to make it gluten-friendly without losing texture.

How to Make Sheet Pan Pancake Recipe

Step 1: Prep Your Pan Like a Pro

Start by preheating your oven to 500°F because you want it hot first to give the pancake a beautiful puff. Grease a rimmed 13×18 inch baking sheet generously with butter or line it with parchment paper and then grease it—this prevents sticking and helps you lift the pancake out easily if you want to serve it as a whole slab. I usually prepare the pan right after mixing the batter so I can pour immediately.

Step 2: Whisk the Wet Ingredients

In a large bowl, whisk together the eggs, buttermilk, melted and cooled butter, vanilla extract, and maple syrup or honey until everything is smooth and combined. I find this step quick and satisfying—the batter has this lovely liquid texture that’ll soon transform in the oven.

Step 3: Mix the Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, baking powder, and kosher salt. This helps distribute the leavening agents evenly so your pancake rises nicely everywhere. If you try mixing everything all at once, you might end up with lumps or uneven rising.

Step 4: Combine Wet and Dry Gently

Slowly add the dry ingredients to the wet mixture and whisk until just combined. Don’t overmix here—some small lumps are totally fine and will help keep the pancake tender. I used to over-whisk and got tougher pancakes, but now I stop as soon as I see no pockets of flour.

Step 5: Spread Batter and Add Toppings

Pour the batter evenly onto your greased pan and spread it out with a spatula to reach the edges. Now’s your chance to get creative—add chocolate chips, sliced bananas, or berries on top. When I make this for my family, everyone loves decorating their own section—it makes breakfast feel like a fun event.

Step 6: Bake and Lower the Heat

Pop the pan in the hot oven and immediately reduce the temperature to 400°F. Bake for 15-16 minutes until the pancake is golden and puffed up slightly—it’s important to watch the color so it doesn’t overbrown. Insert a toothpick in the middle for a clean pull to check doneness. This little trick saved me lots of partially baked pancakes!

Step 7: Slice and Serve Warm

Once baked, use a sharp knife or pizza cutter to slice into squares or rectangles right on the pan. Serve immediately with maple syrup, raspberry sauce, honey, or even a drizzle of chocolate. You’ll find the texture delightful: crispy edges with soft, fluffy centers—just like traditional pancakes but ready all at once!

How to Serve Sheet Pan Pancake Recipe

Garnishes

I love keeping it classic with a drizzle of real maple syrup and a scattering of fresh berries on top. Sometimes, a sprinkle of powdered sugar adds that extra little touch of sweetness and charm. If you like more texture, chopped toasted nuts or coconut flakes work beautifully too.

Side Dishes

Pair this with crispy bacon or savory sausage for a perfect sweet-savory balance. A side of scrambled eggs or a simple mixed fruit salad also rounds out the meal nicely, making it feel more like a big, nourishing breakfast feast.

Creative Ways to Present

For parties or holidays, I’ve presented this pancake slab on a wooden board, letting guests add their own toppings at a pancake bar. Another fun idea is cutting heart shapes or stars with cookie cutters after baking for themed brunches—kids go wild for that little extra effort!

Make Ahead and Storage

Storing Leftovers

Leftover sheet pan pancakes store wonderfully in an airtight container in the fridge for up to 3 days. I usually slice them first, so I can reheat individual pieces without fuss and no sogginess.

Freezing

Freeze any extras by layering parchment paper between the slices and sealing them in a freezer bag. They keep well for up to a month, making it easy to pull a breakfast from the freezer when you’re short on time.

Reheating

For best texture, reheat slices in a toaster oven or on a skillet to crisp up the edges. Microwaving works in a pinch but can make them softer. I recommend warming gently to preserve that freshly baked taste and texture.

FAQs

Final Thoughts

This Sheet Pan Pancake Recipe has become a staple in my home for so many reasons: it’s effortless, feeds a crowd, and always delights. I love how it brings everyone together around the table without the usual pancake chaos. Give it a try—I promise, once you do, your breakfast game is never going back to the old way!

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