Sheet-Pan Pancakes Recipe: Fluffy Oven-Baked Pancake Tray

These tall, fluffy Sheet Pan Pancakes are incredibly easy to prepare and bake in the oven—no flipping required. Homemade buttermilk pancakes come out tender and flavorful, and they’re perfect for feeding a crowd.

The Easiest Way to Make Fluffy Homemade Pancakes

Skipping the stovetop simplifies pancake morning. These sheet pan pancakes bake evenly in the oven, producing a soft, spongey texture that you can dress with any toppings you like. The method is fast and reliable, delivering consistent results every time.

The batter requires just eight basic ingredients and the pancake bakes in about 15 minutes. It’s an ideal recipe for family brunches, busy mornings, or breakfast-for-dinner nights.

Why Make Pancakes in a Sheet Pan?

Using a sheet pan means you bake all the pancakes at once instead of cooking individual rounds on the griddle. This saves time, reduces effort, and ensures a uniform bake. After baking, simply slice the sheet into squares or rectangles to serve.

Recipe Ingredients

• Buttermilk: For best results use real buttermilk; you can substitute a homemade mix of milk and lemon juice if needed.
• Large eggs
• Butter: Melted and slightly cooled before adding.
• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt

Optional Add-Ins

• Fresh blueberries
• Finely grated lemon zest (about 1/2 teaspoon) for a bright flavor

How to Make Sheet Pan Pancakes

1. Preheat and prepare: Heat the oven to 450°F. Generously grease an 18×13-inch baking sheet; for thicker pancakes, use a 15×11-inch sheet.
2. Mix wet ingredients: In a large bowl, whisk together the buttermilk, eggs, and vanilla. Stir in the melted butter once it has cooled slightly.
3. Mix dry ingredients: In another bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Stir in lemon zest if using.
4. Combine: Fold the dry ingredients into the wet mixture until just combined—do not overmix.
5. Pour and top: Spread the batter in an even layer on the prepared baking sheet. Scatter blueberries or other add-ins across the top if desired.
6. Bake: Bake 15–18 minutes, until the pancake is puffed, golden on top, and beginning to pull away from the pan edges.
7. Cool and serve: Let the pancake rest a few minutes, then slice into pieces and serve warm with maple syrup, whipped cream, or your favorite toppings.

Tips for the Best Pancakes

• Grease the pan well: Use cooking spray or butter so the pancake releases easily. If you line the pan with parchment, lightly grease the paper.
• Cool melted butter: Allow melted butter to cool slightly before whisking into the egg mixture to avoid cooking the eggs.
• Level the batter: Smooth the batter with a spatula so it bakes to an even thickness and color.

Mix-In Ideas

• Nuts: Chopped walnuts or pecans add crunch and depth.
• Cinnamon: A teaspoon of cinnamon brings warm, cozy flavor.
• Chocolate chips: For a sweeter treat, stir in chocolate chips before baking.

Serving Suggestions & Topping Ideas

• Bacon topping: Sprinkle cooked, crumbled bacon over the batter for a savory twist.
• Cream cheese and berries: Add small dollops of cream cheese and fresh berries across the batter before baking for a pancake-cheesecake hybrid.
• Whipped cream: Serve squares with a dollop of whipped cream and warm maple syrup for a classic finish.

How to Store and Reheat Leftovers

• Store cooled pancake slices in an airtight container in the refrigerator for up to 5 days.
• Reheat gently in the microwave in 10-second intervals until warm, or warm in a 300°F oven for a few minutes.
• To freeze: Flash-freeze individual slices on a tray until solid, then transfer to a sealed bag for up to 3 months. Thaw overnight in the fridge before reheating.

5 from 6 votes

Sheet Pan Pancakes

by Katerina | Easy Weeknight Recipes

These fluffy, spongey Sheet Pan Pancakes are simple to prepare in the oven and deliver a tender homemade pancake every time.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 slices

Ingredients

• 2 cups buttermilk
• 2 large eggs
• 1/2 tablespoon pure vanilla extract (or use a splash of lemon juice)
• 4 tablespoons butter, melted and cooled
• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Optional Add-Ins

• Fresh blueberries
• 1/2 teaspoon finely grated lemon zest

Instructions

• Preheat oven to 450°F.
• Grease an 18×13-inch baking sheet and set aside. Use 15×11 inches for a taller pancake.
• In a bowl, whisk together buttermilk, eggs, and vanilla.
• Whisk in slightly cooled melted butter and set aside.
• In another bowl, combine flour, sugar, baking powder, baking soda, and salt. Add lemon zest if using.
• Fold the dry ingredients into the wet until just combined.
• Spread batter evenly on the prepared sheet and top with blueberries if desired.
• Bake 15–18 minutes, until puffed and golden and the edges pull away from the pan.
• Remove from oven, let cool briefly, cut into slices, and serve.

Equipment

• Oven

Nutrition

Calories: 171 kcal |
Carbohydrates: 24 g |
Protein: 5 g |
Fat: 6 g

Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and portion sizes.