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Easy sheet pan pancakes baked in a rimmed pan, showcasing golden fluffy texture topped with strawberries and blueberries for a crowd-friendly breakfast.

Easy Sheet Pan Pancakes

These Easy Sheet Pan Pancakes are fluffy, oven-baked, and perfect for feeding a hungry family all at once. This no-flip pancake recipe is freezer-friendly, customizable, and a sweet way to make memories in the kitchen together.
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Course: Breakfast
Cuisine: American
Keyword: breakfast meal prep, no flip pancakes, oven baked pancakes, pancakes for a crowd, Sheet Pan Pancakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12 servings
Calories: 280kcal
Cost: $8

Equipment

  • 1 18x13-inch rimmed baking sheet Make sure it has edges so the batter does not spill
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Whisk
  • 1 Rubber spatula Perfect for gentle mixing and spreading
  • 1 Offset spatula or spoon Optional but helpful for even batter spreading

Ingredients

  • 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups buttermilk Or milk with vinegar added
  • 3 large eggs
  • ½ cup unsalted butter Melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 1 cup blueberries Optional topping
  • 1 cup sliced strawberries Optional topping
  • 1 cup chocolate chips Optional topping

Instructions

  • Preheat the oven to 425°F and generously grease the baking sheet.
  • In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
  • Pour the batter onto the prepared sheet pan and spread evenly into the corners.
  • Add toppings in sections using blueberries, strawberries, or chocolate chips.
  • Bake for 15 to 18 minutes until golden and set in the center.
  • Let cool for 5 minutes, then slice into squares and serve warm.

Notes

  • These sheet pan pancakes freeze beautifully for up to 3 months.
  • Reheat in the microwave for 45 seconds or in a toaster oven for crisp edges.
  • You can use pancake mix instead of scratch batter if needed.
  • Whole wheat flour works but add extra milk for moisture.
  • This recipe is one of the first my daughter asked to include in our family cookbook, and that makes it extra special to me.

Nutrition

Serving: 100g | Calories: 280kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 380mg | Potassium: 160mg | Fiber: 2g | Sugar: 10g | Vitamin A: 320IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 2mg