why make this recipe
Sheet pan pancakes are a game changer for breakfast lovers. They are easy to make, feed a crowd, and save you time. Instead of standing over a frying pan flipping each pancake, you can simply pour the batter onto a baking sheet and bake. This recipe is perfect for weekend brunches, busy mornings, or family gatherings. Plus, it leaves you with a delicious stack to enjoy with your favorite toppings!
how to make Sheet Pan Pancakes
Ingredients:
- 2 cups buttermilk
- 2 large eggs
- ½ tablespoon pure vanilla extract (or lemon juice)
- 4 tablespoons butter, melted
- 2¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Fresh blueberries (optional)
- ½ teaspoon finely grated lemon zest (optional)
Directions:
- Preheat the oven to 450°F (230°C). Grease an 18×13-inch baking sheet with cooking spray.
- In a large bowl, whisk together the buttermilk, eggs, and vanilla. Once the melted butter has cooled slightly, whisk it into the mixture.
- In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, and lemon zest if you are using it.
- Add the dry ingredients to the wet ingredients and gently fold them together until just combined.
- Pour the batter into the prepared baking sheet and spread it evenly.
- If desired, scatter blueberries or other add-ins over the top.
- Bake for 15–18 minutes until the pancakes are puffed, lightly golden, and pulling away from the edges.
- Remove from the oven, cool slightly, slice, and serve.
how to serve Sheet Pan Pancakes
Serve your sheet pan pancakes warm, cut into squares, with maple syrup, fresh fruit, or whipped cream. You can also sprinkle some powdered sugar on top for an extra touch. Customize your toppings based on what you like!
how to store Sheet Pan Pancakes
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for a few seconds, or warm them in a toaster or oven until heated through.
tips to make Sheet Pan Pancakes
- Make sure not to overmix the batter; mixing just until combined will keep your pancakes fluffy.
- Try adding chocolate chips, bananas, or nuts to the batter for extra flavor.
- Use a non-stick baking sheet to avoid sticking, or line with parchment paper for easy cleanup.
variation
You can easily modify this recipe by changing the add-ins. Instead of blueberries, try raspberries or chopped strawberries. For a fun twist, make a chocolate version by adding cocoa powder to the batter or mix in Nutella.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. To make buttermilk, simply add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5-10 minutes.
Can I freeze sheet pan pancakes?
Absolutely! Once cooled, place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw and reheat when you are ready to eat.
How do I know when they are done baking?
Check if they are puffed and lightly golden. You can also insert a toothpick in the center; it should come out clean if they are fully baked.
Sheet Pan Pancakes
Ingredients
Method
- Preheat the oven to 450°F (230°C). Grease an 18×13-inch baking sheet with cooking spray.
- In a large bowl, whisk together the buttermilk, eggs, and vanilla. Once the melted butter has cooled slightly, whisk it into the mixture.
- In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, and lemon zest if using.
- Add the dry ingredients to the wet ingredients and gently fold them together until just combined.
- Pour the batter into the prepared baking sheet and spread it evenly.
- If desired, scatter blueberries or other add-ins over the top.
- Bake for 15–18 minutes until the pancakes are puffed, lightly golden, and pulling away from the edges.
- Remove from the oven, cool slightly, slice, and serve.