These fluffy Sheet Pan Pancakes make breakfast unbelievably easy. One pan, no flipping, and a crowd-pleasing meal that’s ready in minutes.
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Sheet Pan Pancakes from Scratch
If you’re tired of pancake flipping nonsense, this Sheet Pan Pancake recipe is your new best friend. It’s a time-saving shortcut you will love. Instead of standing over the griddle, making individual pancakes while the whole family waits not-so-patiently for breakfast to be ready, you can mix everything in one large bowl, pour the pancake batter onto a baking sheet, and let the oven do the work.
With this method, you get an easy breakfast that’s perfect for meal prep and gets breakfast, or brinner, on the dinner table fast! Plus, now you’ll have time to get your favorite toppings ready, like this Homemade Pancake Syrup, Blueberry Syrup, berries, nuts like pecans, walnuts, almonds, shredded coconut, crispy bacon, or even a swirl of peanut butter for extra flavor.
Once you make this recipe, you’ll never want to flip pancakes again!
Recipe Tips for Success
After baking, briefly broil the pancakes on high for 1-2 minutes. This extra step creates a beautifully golden-brown top, adding a deliciously crisp texture that sets these sheet pan pancakes apart from the rest. Just keep a close eye on them to prevent burning!
Lightly tap the sheet pan on the counter before placing it in the oven. Do this a few times to release any air bubbles and level out the batter before baking.
Ingredients & Estimated Cost:
Here is everything you need to make these pancakes, along with some ingredient tips and substitution recommendations.
- All-purpose flour (3 cups – $0.41): Be sure to spoon and level the flour when measuring for a light, fluffy texture.
- Sugar (6 Tablespoons – $0.12): You can use brown sugar as a substitute if needed.
- 2 Tablespoons baking powder (2 Tablespoons – $0.27): Double check to make sure your baking powder is fresh to ensure fluffy pancakes.
- Salt (½ teaspoon – $0.01): Kosher salt or sea salt will work.
- Buttermilk (2 ½ cups – $1.11): Add one tablespoon of vinegar or lemon juice to 1 cup of regular milk, then let it sit for 5 minutes to create a buttermilk substitute.
- Eggs (2 large – $0.50): Let the eggs sit at room temperature before mixing for a fluffier texture.
- Butter (6 Tablespoons – $0.84): Use vegetable oil or coconut oil for a lighter option.
- Vanilla (½ teaspoon – $0.13): Make your own Vanilla Extract for even greater cost-effectiveness.
The recipe cost is calculated based on the amounts needed and may vary due to fluctuating grocery costs. The pricing for this recipe was updated in November 2025.
How To Make Sheet Pan Pancakes
Mix the dry and wet ingredients, mix the batter, bake, and broil. Let me show you how.
- Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
- In a large measuring cup, whisk together buttermilk and eggs.
- Pour the buttermilk mixture into the dry ingredients. Add the melted butter and vanilla, stirring until just combined.
- Pour batter into the prepared sheet pan.
- Bake for fifteen minutes. Then, remove the sheet pan from the oven and turn the broiler to HIGH. Broil the pancakes for 1-2 minutes or until the top is golden brown.
- Cut into 16 rectangular pieces and serve.
Sheet Pan Pancakes Recipe FAQs
It’s best to make the batter fresh, but you can mix the dry ingredients the night before and store them in an airtight container. In the morning, add the wet ingredients.
I recommend reheating the leftovers in a toaster or air fryer. A microwave works, but it will not make the edges crispy.
This is a great option. Store the slices in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Use a standard rimmed sheet pan, approximately 18×13 inches, for best results.
Over-mixing can lead to tough, dense pancakes. Stir the batter until the ingredients are just combined for light and fluffy pancakes.
Yes, you can double the recipe, but you’ll need to use two sheet pans or bake in batches.
Sheet Pan Pancakes
Recipe Cost 3.39 Serving Cost 0.42Equipment
- large mixing bowl
- whisk
- large liquid measuring cup
- rimmed baking sheet
Ingredients
- 3 cups flour
- 6 Tablespoons sugar
- 2 Tablespoons baking powder
- ½ teaspoon salt
- 2 ½ cups buttermilk
- 2 large Eggs
- 6 Tablespoons butter melted
- ½ teaspoon vanilla
Instructions
- Move the oven rack to the middle position and preheat the oven to 425° F.
- Lightly grease a rimmed sheet pan with nonstick cooking spray.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In a large measuring cup, whisk together buttermilk and eggs.
- Pour the buttermilk mixture into the dry ingredients. Add melted butter and vanilla and stir everything together until it’s just combined (DO NOT OVER-MIX!).
- Pour batter into the prepared sheet pan.
- Bake for 15 minutes or until a toothpick inserted comes out clean.
- Remove the sheet pan from the oven and turn the broiler to HIGH.
- Return the sheet pan to the oven and broil for 1-2 minutes or until the top of the pancake is golden brown.
- Cut into 16 rectangular pieces and serve.
Amanda says
Every time I make this Sheet Pan Pancakes, it gets better and better.
Amanda says
A true testament to simple ingredients making amazing food like these Buttermilk Sheet Pan Pancakes!
Renee Goerger says
Every year for the past 30 years we host a Christmas morning brunch. It’s fun but expensive. This year I think I’ll make these sheet pan pancakes and hold down the cost, and workload. Thanks for the recipe.
Jess Jankowski says
This will be your best Christmas yet! Time to simplify life!
Jessica Formicola says
I love pancakes, but HATE making them on a griddle. This was the perfect solution. Thank you!
Jess Jankowski says
It really is a game changer! So glad you liked it.
Raia Todd says
My mom always makes these for us when she visits! My kids love them!
Jess Jankowski says
Total win if the kids love it!
Pamela says
These look so good! I lick the bowl clean too! hehehehe 🙂
Jess Jankowski says
It’s too good to let any of it go to waste!
Calleigh | The Fork Bite says
Oh boy! These sheet pan pancakes are perfect when you’re serving for a crowd without standing around all morning making pancakes.
Jess Jankowski says
Such an easy meal for a crowd!
Jacqueline Debono says
This is such a brilliant idea! Can’t wait to try these sheet pan pancakes! Flipping pancakes one at a time is so time consuming when you want to make a lot!
Jess Jankowski says
Seriously! You will never go back once you try pancakes like this!