5 from 66 votes
Sheet Pan Pancakes
Sheet Pan Pancakes bake pancake batter spread over a large greased sheet pan with optional chocolate chips and blueberries divided across sections. Baking produces a golden, tender pancake with edges lightly crisped, easily sliced into squares for flexible serving. This technique offers a way to make pancakes in bulk efficiently without individual cooking on a griddle.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
8
Calories:
487 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 1/2 cups buttermilk
- 1 cup milk whole
- 1/2 cup butter 1 stick, melted
- 2 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 Tablespoons baking powder
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1 cup chocolate chips optional
- 1 cup blueberries optional
Instructions
- Preheat the oven to 400F and place a half-sheet pan (18”x13”) in the oven while it preheats.
- In a large bowl, whisk together the buttermilk, whole milk, melted butter, eggs, and vanilla. In another bowl, whisk together the flour, baking powder, sugar, and cinnamon. If you’re using unsalted butter, add a pinch of kosher salt to the dry ingredients as well.
- Add the dry ingredients to the wet and mix just until they are combined–it’s okay if you have a few small lumps.
- Remove the hot pan from the oven and carefully grease it with nonstick baking spray–make sure to grease it very well. Pour the pancake batter into the greased pan and top one third of the pan with chocolate chips. Top another third with blueberries.
- Bake the pancakes for 14-16 minutes or until they are golden brown and a toothpick inserted into the center comes out clean. Slice the pancakes and serve them as desired.
Cup of Yum
Notes
- Use a half-sheet pan (18x13 inches) for the full recipe; halve ingredients and use a 9x13 pan for smaller batches.
- Grease the baking pan thoroughly to prevent sticking.
- Optional toppings like chocolate chips or blueberries can be divided across sections of the batter before baking.
- Leftover baked pancakes store in an airtight container in the fridge for up to 2 days and reheat well.
- Cinnamon adds flavor but can be omitted if preferred.
Nutrition Information
Calories
487kcal
(24%)
Carbohydrates
66g
(22%)
Protein
10g
(20%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
83mg
(28%)
Sodium
197mg
(8%)
Potassium
489mg
(10%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
599IU
(12%)
Vitamin C
2mg
(2%)
Calcium
263mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 487
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 197mg | 8% |
| Potassium | 489mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 263mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.