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4.7 from 42 votes

Fluffy Sheet Pan Pancakes

These Fluffy Sheet Pan Pancakes are a delicious way to cook a big breakfast that the whole family can enjoy, together! No standing over the stove making 1-2 pancakes at a time.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 servings
Calories: 238 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 3 cups all purpose flour
  • 3 Tbsp granulated sugar
  • 2 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 2 1/2 cups buttermilk whole milk or buttermilk substitute can be used
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup melted unsalted butter divided

Instructions

    Cup of Yum
  1. Preheat oven to 425°F. Line a half-size baking sheet (18"x13") with parchment paper. Spray parchment paper and inside rims of the baking sheet with nonstick cooking spray, or brush with additional melted butter. Set aside.
  2. In a large mixing bowl, add dry ingredients (flour, granulated sugar, baking powder, and salt) and whisk well to combine.
  3. In a separate, smaller bowl, add the wet ingredients (buttermilk, eggs, vanilla, and 6 Tbsp of the melted butter), and whisk to combine.
  4. Pour the contents of the wet ingredients bowl into the bowl with the dry ingredients, using a rubber spatula to stir them together gently.
  5. Stir until you no longer see flour streaks, but don't worry about getting all the little lumps out.
  6. Transfer batter to the prepared baking sheet and spread into an even layer. Top with any desired toppings (or leave the pancake plain).
  7. Bake for 13-15 minutes, until golden brown and set in the center.
  8. Remove pancake from the oven, and brush with remaining 2 Tbsp of the melted butter. Return to the oven to bake or broil for another minute or two. This will mimic the buttery golden brown top of a griddled pancake.
  9. Let the pancake rest a minute or two, then slice and serve as desired.

Notes

  • Recipe makes an 18"x13" pancake.  How many pieces you slice it into is up to you.  For reference, the calories listed (in the navy blue section at the top of the recipe) are assuming 12 slices.
  • Buttermilk substitute – if you don’t have buttermilk on hand, you can make your own!  Add 2 1/2 Tbsp of lemon juice or white vinegar to a liquid measuring cup.  Pour in enough whole milk to reach 2 1/2 cups.  Stir and let it sit about 10 minutes.  It may look a bit curdled, but that's okay.  Stir and use in the recipe.
  • Regular milk - alternately, you could just use regular whole milk, although we really prefer the flavor and texture of the buttermilk pancakes.
  • Stir ins - anything you'd like in a traditional pancake, can be put in this sheet pan version! Chocolate chips, nuts, sliced fruits (like berries, bananas, etc).
  • Toppings - for the photos, I kept it simple with some real maple syrup, but if you wanted to drizzle some warmed Nutella or melted chocolate, and top it with some whipped cream and/or sprinkles... I won't stop ya!

Nutrition Information

Calories 238kcal (12%) Carbohydrates 30g (10%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 57mg (19%) Sodium 165mg (7%) Potassium 317mg (9%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 364IU (7%) Calcium 156mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 238

% Daily Value*

Calories 238kcal 12%
Carbohydrates 30g 10%
Protein 6g 12%
Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 57mg 19%
Sodium 165mg 7%
Potassium 317mg 7%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 364IU 7%
Calcium 156mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.