These Easy Sheet Pan Pancakes are a fun way to cook a big breakfast the whole family can enjoy!! No need to stand over the stove for an hour making a pancakes at a time!
This is one of my favorite Breakfast recipes I know you will want to make over and over again!
If you have kids or a big family, then you know that making pancakes for everyone can become a tedious process! Growing up with three other siblings, I remember my mom standing over the stove for a WHILE as she made 2 pancakes at a time. I truly believe this recipe is one of the best breakfast hacks around here!
This is where the sheet pan pancakes come into play! Now you will be able to actually sit down with your family and enjoy breakfast together!
How to Make Sheet Pan Pancakes?
- Mix the dry ingredients together in a medium bowl
- Mix wet ingredients: eggs, buttermilk, vanilla, and butter
- Stir the wet with the dry: be careful not to over mix. Some lumps are okay.
- Transfer to baking sheet. Spread into an even layer for even baking.
- Bake
- Brush with butter
TIP: Make sure you spray the sheet pan or use both parchment paper and spray! Also, don’t skip brushing the top of the pancake with butter.
Variations of this recipe
- Buttermilk substitute – if you do not have buttermilk you can make your own or use regular whole milk!
- Stir ins – you can add anything you like! Chocolate chips, nuts, sliced fruits (like berries, bananas)
- Toppings – I kept it simple with maple syrup and some strawberries, but you can use nutella, melted chocolate, or whipped cream.
Freezing
Do you have too many pancakes left over!? No worries, you can freeze them!
Make sure they have been completely cooled down. Add the pieces to a wax paper lined baking sheet. Place everything in the freezer and freeze for up to 3 months.
Storage
Leftover pancakes should be refrigerated in an airtight container. Eat within 3-4 days.
More breakfast recipes on the blog:
- No-Bake Chocolate Chip Granola Bars
- Buttermilk Pancakes
- Cinnamon Roll Monkey Bread
- Gluten-Free Banana Muffins
If you make these Sheet Pan Pancakes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.
Easy Sheet Pan Pancakes
Ingredients
- 2 eggs
- 2 1/2 cups whole milk (or buttermilk)
- 3 tbsp granulated sugar
- 2 tsp vanilla extract
- 1/2 cup melted butter (divided)
- 3 cups all purpose flour
- 2 tbsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 425°F. Line a half-size baking sheet (18"x13") with parchment paper. Spray parchment paper and inside rims of the baking sheet with nonstick cooking spray, or brush with additional melted butter. Set aside.
- In a large mixing bowl, add the wet ingredients and whisk to combine.
- Add in the dry ingredients and mix with a spatula
- Stir until you no longer see flour streaks, but don't worry about getting all the little lumps out.
- Spread the batter into an even layer and top with any toppings you like
- Bake for 13-15 minutes, until golden brown and set in the center.
- Remove pancake from oven and brush with 2 tbsp of butter.Return to the oven to bake or broil for another minute or two.
