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sheet pan pancakes baked

Sheet Pan Pancakes

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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4 People
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Grease a 9×13-inch sheet pan generously with butter or line it with parchment paper. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 
  3. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula or whisk.
  5. If you wish, you can also add different toppings into the batter such as chocolate chip, blueberries, etc.
  6. Pour the batter into the prepared sheet pan and spread it evenly to the corners with a spatula.
  7. Customize with different toppings as you wish.
  8. Bake the pancakes for 13–15 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.

Notes

  • Preheat the oven fully. That’s what gives the pancakes an even rise.
  • Don’t overmix. Stir until the flour disappears — no more.
  • Use real buttermilk. It adds that subtle tang and helps with fluffiness.
  • Toppings before baking. They sink in just enough and bake perfectly.
  • Cut with a plastic knife. It won’t scratch your pan and makes clean edges.