Sheet Pan Pancakes From Scratch

Sometimes, flipping pancakes feels like too much work, especially when you’re trying to make enough for a whole family. That’s how I first discovered sheet pan pancakes, and honestly, I haven’t looked back since.

Imagine fluffy, golden pancakes that bake all at once in the oven. No flipping, no waiting for batches, and no standing over a hot stove. You just mix the batter, pour it into a pan, bake, slice, and serve. It’s genius.

The best part? You can make different flavors in one pan.

Why You’ll Love This Recipe

If you’ve ever made traditional pancakes, you know the struggle: the first few are too pale, the next few too dark, and by the time you’re done, the first batch is cold. Sheet pan pancakes solve all of that.

They’re soft, fluffy, and evenly cooked from edge to edge. You can prep them in ten minutes, pop them in the oven, and have time to make coffee while they bake.

They’re also freezer-friendly and reheat beautifully, which makes them perfect for meal prep or quick weekday breakfasts.

And if you love that slightly crisp edge you get from the griddle, you’ll be happy to know the corners of the pan deliver the same thing.

Ingredients (Serves 8–10 squares)

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¾ cups buttermilk (or milk + 1 tablespoon vinegar)
• 2 large eggs
• ¼ cup melted butter (plus more for greasing)
• 1 teaspoon vanilla extract

Optional toppings: chocolate chips, blueberries, banana slices, chopped nuts, or cinnamon sugar

Prep the Pan

Preheat your oven to 425°F (220°C). Grease a 9×13-inch sheet pan generously with butter or line it with parchment paper.

If you use butter, you’ll get a golden, slightly crisp bottom. If you use parchment, cleanup is effortless. Both ways work great.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything’s evenly combined — it helps the pancakes bake up light and fluffy.

You can even add a pinch of cinnamon here if you like a hint of warmth in your pancakes.

Add the Wet Ingredients

In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or whisk. Stop when the batter just comes together — a few small lumps are fine.

Overmixing makes pancakes dense, and this recipe is all about keeping that soft, airy texture. If you wish, you can also add different toppings into the batter such as chocolate chip, blueberries, etc.

Pour and Top

Pour the batter into the prepared sheet pan and spread it evenly to the corners with a spatula.

Here’s where you can have fun:

• Sprinkle one side with chocolate chips.
• Add fresh blueberries or raspberries to another section.
• Keep one corner plain for the simple pancake lovers.

You can even make a marbled version by swirling in a little peanut butter or Nutella before baking.

Bake Until Fluffy

Bake the pancakes for 13–15 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.

If you want a more golden top, switch to broil for the last minute — just keep a close eye on it so it doesn’t over-brown.

The smell when it’s done is pure comfort — buttery, slightly sweet, and impossible to resist.

Slice and Serve

Let the pancakes cool for about 5 minutes, then cut them into squares or rectangles. I usually get 8 to 10 pieces, depending on how big I slice them.

Serve them warm with butter, syrup, or whatever toppings you love. They taste just like traditional pancakes — fluffy, slightly crisp on the edges, and full of that homemade flavor.

If you’re serving a crowd, this recipe makes it easy to keep everything hot and ready at once. No more cooking one batch while everyone else is already eating.

Why I Love This Recipe

There’s a kind of calm in knowing breakfast will turn out right every time. Sheet pan pancakes never fail — they’re predictable in the best way.

I love that I can make them even when mornings feel rushed. Sometimes I’ll prep the batter the night before, store it in the fridge, and just pour and bake in the morning. It makes breakfast feel special with almost no effort.

And the flavor? Still buttery, still fluffy — but somehow even better because it’s so easy.

Storing and Reheating

If you have leftovers, store them in an airtight container in the fridge for up to 4 days.

To reheat, pop a slice in the toaster oven or microwave for 15–20 seconds. They come back perfectly soft and warm.

You can also freeze them — layer parchment between each piece, freeze in a bag, and reheat in the oven or toaster. They taste freshly baked every time.

My Final Opinion

Sheet pan pancakes are one of those recipes that quietly make your mornings better. They save time, taste amazing, and somehow make breakfast feel easier and cozier all at once.

Whether you’re feeding a crowd or just want a stress-free weekend breakfast, this recipe delivers every time.

It’s proof that a good breakfast doesn’t need to be complicated — just thoughtful, warm, and shared with people you love.

Can I Make These Without Buttermilk?

Yes. Just mix 1 tablespoon of vinegar or lemon juice into 1 ¾ cups of milk and let it sit for 5 minutes before using. It’s an easy substitute that still gives the pancakes that soft, tangy texture.

Can I Add Protein Powder or Whole Wheat Flour?

Absolutely. Replace up to ¼ of the flour with your favorite protein powder or whole wheat flour. The texture will be slightly denser, but the pancakes will still bake up fluffy and full of flavor.

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