Sheet Pan Pancakes...

This easy Sheet Pan Pancakes recipe is baked in the oven, and perfect for a crowd. No flipping multiple batches at the stove and you can add a few different toppings.
Do you love pancakes? Try German Pancakes, Whole Wheat Pancakes, Cottage Cheese Pancakes or Pumpkin Pancakes.

Sheet Pan Pancakes make me never want to flip pancakes again.
Breakfast just got a whole lot easier with these Sheet Pan Pancakes! I love that you can make a whole batch at once, with all different toppings and all of the pancakes are done at the same time so everyone can eat together.
My kids love helping make these and choose what toppings to add. Chocolate Chips and sprinkles are always a must before baking, and we keep the fresh strawberries and bananas to top after they’re baked.

How to make Sheet Pan Pancakes:
Make Pancake Batter: Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, and salt. Add buttermilk, eggs and melted butter and mix just until incorporated. Add milk, a little at a time until batter is still thick, but pourable.

Bake: Pour batter into greased 13×18’’ pan (bakers half sheet). Add toppings, if desired. Bake at 425 degrees F for about 14-15 minutes. Cut into squares, and serve warm, with syrup. Serve the best sheet pan pancakes with our homemade pancake syrup.

Storage and Freezing Instructions:
To Store: Keep leftover pancakes in the refrigerator for 3-4 days. Reheat for a few seconds in the microwave.
To Freeze: place cooled pancake servings in a freezer-safe container and freeze for up to 3 months. Warm in the microwave from frozen, on defrost setting.
More Breakfast Favorites:

French Toast Casserole
Sour Cream Coffee Cake
Strawberry Overnight Oats
Breakfast Skillet
Cranberry Orange Muffins
Hashbrown Breakfast Casserole

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Sheet Pan Pancakes

This easy Sheet Pan Pancakes recipe could not be more simple! Mix up the batter, pour on a baking sheet, add your toppings, and bake.

Course Breakfast, brunchCuisine American

Prep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutes

Servings 8
Calories 206kcal
Author Lauren Allen
Cost $5
Ingredients2 cups all-purpose flour2 Tablespoons granulated sugar1½ teaspoons baking powder¾ teaspoon baking soda½ teaspoon salt2 cups buttermilk2 large eggs , beaten2 Tablespoons melted butter2-4 Tablespoons milk , to thin batterOptional Toppings:chocolate chipsblueberriesbananas , slicedchopped nutsrainbow sprinklesUS Customary – Metric
InstructionsPreheat oven to 425 degrees F.Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.Add toppings: Pour batter into greased 13×18’’ pan (bakers half sheet). Add toppings, if desired. Bake at 425 degrees F for about 14-15 minutes. Cut into squares, and serve warm, with syrup.
Notes
Storage Instructions: Keep leftover pancakes in the refrigerator for 3-4 days. Reheat for a few seconds in the microwave.

To Freeze: place cooled pancake servings in a freezer-safe container and freeze for up to 3 months. Warm in the microwave from frozen, on defrost setting.

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