The Recipe Rebel / Breakfast
written by Ashley Fehr
5 from 7 votes
Prep Time 10 minutes mins
Total Time 28 minutes mins
Servings 12 pieces
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Last updated on March 11, 2024
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This recipe for Sheet Pan Pancakes streamlines the pancake-making process so that you can enjoy homemade buttermilk pancakes any day of the week!
Table of Contents
- How to make these Sheet Pan Pancakes:
- Variations on this Sheet Pan Pancakes recipe:
- How to use up leftover Sheet Pan Pancakes:
- How to freeze this recipe for Sheet Pan Pancakes:
- More easy breakfast recipes for you to try:
- Sheet Pan Pancakes Recipe
These Sheet Pan Pancakes will change your life.
OK, this recipe might not change your life, but after making it you’ll wonder why you’ve spent a lifetime making pancakes the old-fashioned way.
The thing about pancakes is that they’re a crowd-pleaser — which means pancake recipes will often yield enough to feed an actual crowd.
Pancake batter isn’t hard to make, but the actual cooking process is time-consuming (not to mention, the oft-cursed first batch of pancakes).
That’s why I decided to create these Sheet Pan Pancakes. The method couldn’t be simpler: combine dry ingredients, stir in the wet ingredients, combine and pour the batter into a rimmed baking sheet, bake, slice, and voila! Pancakes for the whole family (no flipping needed!).
But if you’re really into flipping? Check out my Thick and Fluffy Buttermilk Pancakes recipe!
We like to top these pancakes with fresh fruit, but I’ve given you plenty of ideas for variations to suit any taste.
Leftover pancakes? Don’t worry, I’ve included tips on storing and reheating extra pancakes (as well as some suggestions for using them up).
And if you can’t get enough pancakes in your life, check out my recipes for Fluffy Whole Wheat Pancakes, Easy Banana Oatmeal Pancakes, and Blueberries ‘n’ Cream Pancakes.
How to make these Sheet Pan Pancakes:
- Whisk together the all-purpose or whole-wheat flour, sugar (if using), baking soda, and baking powder in a large bowl.
- Add the buttermilk, eggs, and vanilla to the dry ingredients, stirring until mostly smooth.
- Pour the pancake batter onto a lightly greased, large rimmed baking sheet, topping with fresh fruit if desired.
- Now for the best part! Bake, slice, and serve the sheet pan pancake with all your favorite pancake toppings — no flipping required!
Variations on this Sheet Pan Pancakes recipe:
- Sprinkle chocolate or butterscotch chips on top of the pancake batter before baking.
- Substitute 1 cup of coconut milk for 1 cup of low fat buttermilk (so you have 2 cups total, half coconut milk and half low fat buttermilk). Spread ¼ cup shredded coconut evenly on top of the poured pancake batter before baking.
- Mash a ripe banana and stir into the wet ingredients (or top the poured pancake batter with a thinly sliced banana).
- Sprinkle a handful of chopped nuts, such as pecans or walnuts, on top of the pancake batter.
- Add a grated apple to the wet ingredients and ½ teaspoons cinnamon to the dry ingredients before combining.
- Whisk 2 tablespoons of cocoa powder into the dry ingredients, stirring to break up any clumps. Serve pancakes with hazelnut chocolate spread and optional sliced strawberries.
- Substitute 2 tablespoons of flour for 2 tablespoons of ground flax to boost those Omega 3s!
How to use up leftover Sheet Pan Pancakes:
Leftover pancakes can be stored in a resealable bag or container in the fridge for up to 3 days. Leftover pancakes can be microwaved, but they get nice and crisp when they’re reheated in the toaster or toaster oven.
- Make PB&J or peanut butter and banana sandwiches using toasted leftover pancakes.
- Spread pancakes with a creamy spread, like my Cream Cheese Fruit Dip, and top with sliced fruit or chocolate chips.
- Thread leftover pancakes and fresh fruit onto skewers — dip into maple syrup or vanilla Greek yogurt (this works well as a portable snack my kids can take to school).
How to freeze this recipe for Sheet Pan Pancakes:
Sheet Pan Pancakes freeze beautifully! All you need to do is cut the remaining pancake into your preferred size, stack the pieces, toss them into a resealable bag, and store in the freezer for up to 3 months.
Thaw frozen pancakes overnight in the fridge or in the microwave right before using (I prefer toasting thawed pancakes before serving because it crisps them up).
More easy breakfast recipes for you to try:
- Prep-Ahead Yogurt Parfaits
- Overnight Caramel French Toast
- Banana Chocolate Chip Baked Oatmeal Cups
- Easy Crockpot Breakfast Casserole
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Pin this recipe to your favorite boardSheet Pan Pancakes
written by Ashley Fehr
5 from 7 votes
These Sheet Pan Pancakes are perfect for feeding a crowd with no flipping required! They are an easy meal prep breakfast for busy mornings!
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ReviewPrep Time 10 minutes mins
Cook Time 18 minutes mins
Total Time 28 minutes mins
Cuisine American
Course Breakfast
Servings 12 pieces
Calories 119cal
Ingredients
- 2 cups flour 280g whole wheat or all purpose
- 1/4 cup granulated sugar 50g optional
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups low fat buttermilk
- 2 eggs
- 1 tablespoon vanilla extract
- berries or banana slices, optional
US Customary – Metric
Instructions
Preheat oven to 425 degrees and lightly grease a 10×15" rimmed baking sheet (mine is a 12 cup baking sheet).
In a large bowl, whisk together flour, sugar (if using), baking powder, and baking soda.
Add buttermilk, eggs and vanilla and whisk until almost smooth.
Spread into prepared baking sheet and top with optional fruit if using.
Bake for 15-18 minutes, until golden brown and a toothpick comes out clean.
Slice and serve as desired.
Nutrition Information
Calories: 119cal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 145mg | Potassium: 194mg | Fiber: 1g | Sugar: 6g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
Keywords sheet pan pancakes
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Tag @thereciperebelMeet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Reader Interactions
Comments
Anna says
No flipping and standing by the stove! Love it!
Reply
Ashley Fehr says
Thanks Anna!
Reply
Noelle Simpson says
Yum! This was delicious and easy to make, thanks for sharing!
Reply
Ashley Fehr says
Thanks Noelle!
Reply
Kim says
This is one of my favorite ways to make pancakes! Can’t wait to try your recipe!
Reply
Ashley Fehr says
Thanks Kim!
Reply
Lauren Kleiman says
This recipe is such a great idea. I love the added berries on top too!
Reply
Ashley Fehr says
Thanks Lauren!
Reply
Betsy says
These are so great! They taste wonderful topped with pumpkin butter and apple butter (two of my all time favorite butters!)! So awesomely easy!
Reply
Ashley Fehr says
That’s a great idea!
Reply
Ruth says
Hi, can I use regular milk? we don’t really use buttermilk much in New Zealand.
Reply
Ashley Fehr says
You can, but the acid in the buttermilk works with the leaveners to create rise, so they may not be as fluffy
Reply
Emily says
You can add a little lemon juice or vinegar to regular milk to make buttermilk. Just let it sit a few minutes to curdle before mixing into the recipe.
Reply
Linda says
Looks good…. but, how much vanilla??
Reply
Ashley Fehr says
Sorry about that! I’ve updated the recipe
Reply