Go Back
+ servings
Sheet Pan Pancakes
Print Recipe
5 from 1 vote

Sheet Pan Pancakes

Fluffy pancakes made right in a sheet pan...no flipping necessary!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 451kcal

Ingredients

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

Instructions

  • 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!

Notes

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

Nutrition

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