Sheet Pan Pancakes

Tired of flipping pancakes every Sunday morning? Make them on a sheet pan, instead! Sheet Pan Pancakes are WAY easier than regular pancakes and just as delicious!

Sheet Pan Pancakes

Pancakes are a household favorite on the weekends in our family. There’s just one big and obvious problem with serving pancakes - they take forever to make and are never done at the same time.  What’s a mom to do when she just wants to sit down and eat breakfast with her family?!  The solution to this brunch-time problem: sheet pan pancakes!  This sheet pan pancake recipe is a total lifesaver when you want to serve pancakes to a crowd!

Sheet Pan Pancakes

At first I was a little skeptical of this idea of pancakes baked in a sheet pan.  Would they really satisfy that pancake craving?  Spoiler alert: they definitely did not disappoint! 

These sheet pan pancakes were SO much easier than traditional pancakes, still fluffy and delicious, and everyone could be served at the same time.  Oh and mom didn’t have to spend the entire breakfast standing over the stove making everyone’s pancakes to order - that’s the real winner here!

Sheet Pan Pancakes

Ingredients in Sheet Pan Pancakes

The batter of these sheet pan pancakes is very similar to regular pancakes.

Flour - I always use unbleached all-purpose flour when baking or making pancakes.

Baking Powder - baking powder helps leaven the pancakes.


Buttermilk - buttermilk is a classic pancake recipe ingredient. The reason is that the acid in the buttermilk kickstarts the leavening agent into action for extra height and adds a subtle tang.


Vanilla - I use pure vanilla extract for a subtle hint of vanilla flavor.

Melted Butter - melted butter is used in the batter and is also brushed on top to make this sheet pan pancake recipe super buttery!

Cornstarch - the addition of cornstarch helps keep the light and fluffy texture of pancakes.

Sheet Pan Pancakes

Tips for Making Sheet Pan Pancakes

There are some key steps to making sure these pancakes turn out amazing.  First, you want to generously butter the baking sheet. This gives a buttery flavor to the bottom side and also makes sure they don’t stick to the baking sheet.

I used a 13”x17” baking dish, so you will want to use something similar to make sure the baking time is equal or at least similar.  Since the batter is spread so thin, they bake up quickly and evenly. 

After the pancakes are baked for 12-14 minutes, they are spread with melted butter and then broiled to get a nice golden brown top and more delicious butter flavor.  

Toppings for Sheet Pan Pancakes

As with any pancakes, the toppings are limitless with these pancakes!  We loved ours topped with fresh cut strawberries, blueberries, and maple syrup.  Any kind of berries, bananas, whipped cream, powdered sugar, and chocolate chips would also be delicious!  

Can pancake mix be used for sheet pan pancakes?

Yes! I have made this sheet pan pancake recipe with pancake mix, too. Just prepare the pancake mix as directed and then follow the baking directions in this recipe card.

Can this pancake recipe be prepped in advance?

Yes. You can mix the pancake batter a couple hours in advance and then bake when you're ready.

How should leftovers be stored?

Store leftovers in an airtight container in the fridge. It is easier to cut them into squares and then refrigerate them. To reheat, place them on a microwaveable plate and microwave OR you can toast them.

Are these sheet pan pancakes freezer friendly?

Yes you can freeze these pancakes! Place the pancake slices in an airtight container or plastic Ziplock freezer bag and freeze. Frozen pancakes are great for easy weekday morning breakfasts!

What should I serve with Sheet Pan Pancakes?

I like serving these pancakes with something savory like scrambled eggs and bacon (we love Jalapeno Bacon!), or a delicious breakfast casserole if I'm feeding a larger group.

Like this recipe? Check these out, too!

Cinnamon Roll Pancakes

Banana Oatmeal Pancakes

Fluffiest Buttermilk Pancakes

Sheet Pan Pancakes

Sheet Pan Pancakes

Fluffy pancakes made right in a sheet flipping necessary!
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 451kcal


For Greasing the Pan:

  • 2 tablespoon butter

For the Pancakes:

  • 2 ¼ cups all-purpose flour
  • cup cornstarch
  • cup powdered sugar
  • 4 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 eggs
  • 5 tablespoon melted butter
  • 1 teaspoon pure vanilla extract

For Topping:

  • 2 tablespoon melted butter


  • Preheat the oven to 425 degrees F.
  • Grease a 17x13” (or similar) baking sheet with 2 tablespoon butter.
  • In a large bowl, whisk together the flour, cornstarch, powdered sugar, baking powder, and salt.
  • In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix with a spatula until just combined. Don’t overmix!
  • Pour into the prepared baking sheet.
  • Bake in the preheated oven for 12-14 minutes, until the middle is set.
  • Brush with 2 tablespoon of melted butter and broil until golden brown.  Be sure to watch carefully so it doesn’t burn!
  • Cut into squares, serve, and enjoy!


  • Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, microwave or pop them in the toaster!


Calories: 451kcal | Carbohydrates: 55g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 109mg | Sodium: 454mg | Potassium: 515mg | Fiber: 1g | Sugar: 11g | Vitamin A: 738IU | Calcium: 254mg | Iron: 3mg
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