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Sheet Pan Pancakes are baked in the oven for a family-favorite pancake breakfast without the fuss. You can even add different toppings to the same pan to make multiple varieties of pancakes at once!
For more pancake flavors, try my Lemon Pancakes and Greek Yogurt Pancakes next!
Table of Contents
Why We Love This Recipe
- Four Different Varieties – You can make four different types of pancakes all on one pan!
- Easy Oven Recipe – No need to stand at the stove flipping pancakes!
- Eat All At Once – No more eating in shifts since all the servings are cooked at the same time!
Ingredients
- Whole Milk
- White Vinegar – You’ll add this to the milk to make a homemade buttermilk
- All Purpose Flour
- White Sugar
- Baking Powder – This helps the pancakes rise and get fluffy.
- Salt
- Eggs
- Vanilla Extract
- Melted Butter – I used salted butter
- Toppings – Banana, strawberries, blueberries, chocolate chips.
How To Make Sheet Pan Pancakes
See recipe card below for ingredient quantities and full instructions.
Prep – Start by preheating the oven and lining a half sheet pan with parchment paper. Spray the paper and pan with non-stick cooking spray. Slice up the bananas and strawberries.
Mix Batter- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Create a well and add the eggs, vanilla, melted butter, and buttermilk mixture. Whisk until just combined – lumps are good! Don’t overmix.
Pour Batter – Pour the pancake batter into the sheet pan and top each ¼ of the pan with the different toppings. You don’t need to mix them in, just place them on top.
Bake – Bake the sheet pan pancakes until a toothpick inserted in the center comes out clean.
Serve – Serve immediately with maple syrup and other favorite toppings.
Recipe FAQs
While regular pancakes are made in a skillet by adding batter and flipping, sheet pan pancakes are baked in the oven. The pancake batter is poured into a baking sheet and then baked until fluffy and golden, like regular pancakes, but with less active cooking time.
The reason restaurant pancakes are so fluffy is they often use buttermilk! Buttermilk has acid which reacts with the baking powder to give extra fluffy pancakes.
If you’re feeding a crowd, you can double this pancake recipe but you’ll need to use 2 sheet pans.
Serving Suggestions
My family loves a big breakfast/brunch spread on the weekend! Pair these pancakes with other breakfast favorites like oven bacon, crispy air fryer bacon, baked egg muffins, or a delicious Goat Cheese Frittata.
Storage
While these pancakes are best served right after making them, you can store leftovers in an airtight bag in the fridge for up to 2 days. Or you can freeze them, tightly wrapped, for up to 2 months.
Reheat the leftovers in the microwave in 10 second increments until warmed.
Expert Tips
- Why Vinegar? Mixing vinegar into the milk creates a sort of homemade buttermilk, which makes the pancakes bake up tender and fluffy. The vinegar does not affect the flavor.
- Don’t Overcook – These pancakes will be blonde when fully cooked, they will not be a deep golden brown. Do not overbake, they will become dry.
- Lots of Topping Options – The topping options are endless! Also try walnuts, pecans, raspberries, cinnamon sugar, or rainbow sprinkles. Top with maple syrup, powdered sugar, butter, or fruit syrups.
- S’mores Flavor Variation – For a fun s’mores flavor, try mixing in mini marshmallows, crushed graham cereal or graham crackers, and milk chocolate chips.
- Frozen vs Fresh Fruit – Frozen fruit can be used, but thaw completely in a colander before use to drain off any excess moisture.
More Pancake Recipes
Sheet Pan Pancakes
Equipment
- Parchment paper
- Mixing Bowl
Ingredients
- 2 ½ cups buttermilk
- 2 ¾ cups all purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 4 tablespoons salted butter melted
Toppings
- 1 banana
- 6 medium strawberries
- 1/3 cup fresh blueberries
- 1/4 cup semi sweet chocolate chips
Instructions
- Preheat oven to 425℉. Line a half sheet pan (about 13”x17”) with parchment paper, spray paper and exposed pan sides with non stick cooking spray. Slice banana and strawberries.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Create a well in the center and add the eggs, vanilla, melted butter, and buttermilk. Whisk until barely combined, you want it lumpy. Do not overmix.
- Pour and spread batter into prepared sheet pan. Place one of each type of topping onto ¼ of the pan, dotting the top with the toppings. Do not mix in.
- Bake for 15-20 minutes, or until a toothpick inserted the center comes out clean. Slice and serve immediately with maple syrup.
