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A plate of baked Sheet Pan Pancakes squares topped with fresh strawberries, blueberries, syrup, and a lemon wedge.

Sheet Pan Pancakes

Easy sheet Sheet Pan Pancakes baked in the oven fluffy, golden, and perfect for feeding a crowd without standing at the stove flipping!
5 from 1 vote
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Course: Breakfast, Brunch
Cuisine: American, Family-Friendly
Keyword: Sheet pan pancakes allrecipes, Sheet pan pancakes buttermilk, Sheet pan pancakes easy, Sheet pan pancakes healthy, Sheet pan pancakes Kodiak, Sheet pan pancakes Krusteaz, Sheet pan pancakes naptime kitchen, Sheet pan pancakes Pioneer Woman
Prep Time: 8 minutes
Cook Time: 18 minutes
Total Time: 26 minutes
Servings: 12 squares
Calories: 170kcal
Cost: $6

Equipment

  • 1 18x13 heavy-duty rimmed sheet pan (Needed to hold the batter — prevents spills and ensures even baking)
  • 1 Parchment paper (Keeps pancakes from sticking, makes cleanup easier)
  • 1 Large mixing bowl (For whisking dry ingredients)
  • 1 Medium mixing bowl (For whisking wet ingredients)
  • 1 Whisk (For mixing — batter should remain slightly lumpy)
  • 1 Toothpick (For testing doneness in the center)

Ingredients

Base Batter

  • 2 cups All-purpose flour - Can swap with whole wheat or GF mix
  • 2 teaspoon Baking powder - Use fresh for best rise
  • 2 tablespoon Sugar - Adjust to taste / swap honey/maple
  • ½ teaspoon Salt - Balances flavor
  • 2 — Large eggs - Room temperature
  • 2 cups Buttermilk - Or plant milk + lemon juice
  • 4 tablespoon Melted butter - Or coconut oil melted
  • 1 teaspoon Vanilla extract - Pure vanilla preferred

Optional Add-Ins

  • ½ teaspoon Ground cinnamon - Warm spice flavor
  • 1 teaspoon Lemon zest - Bright fresh taste
  • ½ teaspoon Almond extract - Nutty depth
  • ½ cup Mini chocolate chips - Emma’s favorite

For Serving

  • — — Powdered sugar - Light dusting
  • — — Maple syrup - Real pure maple syrup
  • — — Fresh berries - Seasonal fruit blueberries, strawberries, etc.
  • — — Butter pats - Serve warm on top

Instructions

  • Preheat oven to 425°F and line the sheet pan with parchment paper and butter.
    A tray lined with parchment paper, holding neatly arranged baking ingredients: butter, eggs, flour, and sugar.
  • Whisk flour, baking powder, sugar, and salt, then mix eggs, buttermilk, butter, and vanilla.
    A mixing bowl filled with flour and cracked eggs, with a person holding a whisk ready to mix.
  • Gently fold wet ingredients into the dry mixture, leaving lumps for fluffiness.
    A square baking pan with a baked cake base, being brushed with a silicone pastry brush on top.
  • Pour batter into sheet pan, spread evenly, and bake 15–18 minutes until golden.
  • Cool briefly, cut into squares, and serve warm with syrup, berries, or toppings.
    Thick sheet-pan pancakes cut into squares, topped with blueberries, strawberries, butter pieces, and drizzled syrup on a serving plate.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 85g | Calories: 170kcal (9%) | Carbohydrates: 22g (7%) | Protein: 5g (10%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 45mg (15%) | Sodium: 210mg (9%) | Potassium: 120mg (3%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 220IU (4%) | Calcium: 90mg (9%) | Iron: 1.5mg (8%)
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