Sheet Pan Pancake Recipe

I absolutely love this Sheet Pan Pancake Recipe because it takes all the fuss of flipping individual pancakes right out of your morning routine. Imagine pouring one big, fluffy pancake onto a sheet pan, tossing in your favorite toppings, and then popping it into the oven while you sip your coffee. It’s a game-changer for busy mornings, lazy weekends, or when you have a crowd to feed without spending forever at the stove.

When I first tried this Sheet Pan Pancake Recipe, I was skeptical about whether it would taste as good as traditional pancakes, but it blew me away with its golden edges and perfect, tender crumb. You’ll find that it’s not only easy to prep but also incredibly versatile — you can customize it with anything from fresh berries to chocolate chips, making it perfect for all tastes and occasions.

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Ingredients You’ll Need

For this Sheet Pan Pancake Recipe, I like to keep things simple with classic pancake staples that combine for the fluffiest, most flavorful base. Using buttermilk and baking soda together is a trick that gives great rise and tang, so don’t skip them!

• Eggs: They add richness and structure to the pancake batter.
• Buttermilk: Adds tang and reacts with baking soda for extra fluffiness.
• Unsalted Butter: Melted and cooled butter ensures a tender crumb and easy spreading.
• Vanilla Extract: Gives a warm, sweet aroma and flavor depth.
• Maple Syrup or Honey: Just a little sweetness in the batter without overpowering your toppings.
• All-Purpose Flour: Provides the perfect balance to achieve a tender yet sturdy pancake.
• Baking Soda: Reacts with the buttermilk to help your pancake rise beautifully.
• Baking Powder: Adds extra lift and fluffiness.
• Kosher Salt: Enhances all the flavors and balances the sweetness.

Variations

This Sheet Pan Pancake Recipe is such a perfect base that I love making it my own depending on the season or mood. Feel free to get creative with your favorite add-ins or tweak it to suit dietary needs — you can’t really go wrong here!

• Berry Blast: Adding fresh blueberries and sliced strawberries before baking makes it bright and fresh — my family goes crazy for this combo in spring and summer.
• Chocolate Lovers: Sprinkle mini chocolate chips or dye-free chocolate pieces right into the batter or on top for a dessert-like treat.
• Nutty Swirl: Swirl in some almond or peanut butter before baking for a rich, nutty twist I discovered when craving something different.
• Gluten-Free: Substitute with your favorite gluten-free flour blend to enjoy this pancake hassle-free.

How to Make Sheet Pan Pancake Recipe

Step 1: Get Your Oven and Pan Ready

Start by preheating your oven to 500°F — yes, it’s hot, but here’s the trick: once you put the pancake in, you’ll immediately reduce it to 400°F. This initial heat jump helps the pancake puff up nicely. Meanwhile, thoroughly grease a rimmed 13×18 inch baking sheet with butter, or for less fuss, line it with parchment paper and then grease that too — this makes pulling out the pancake after baking a breeze.

Step 2: Mix Wet and Dry Ingredients Separately

In a large bowl, whisk together the eggs, buttermilk, melted butter, vanilla extract, and maple syrup until smooth. In another bowl, combine your flour, baking soda, baking powder, and salt. Separating wet and dry ensures you don’t overmix later, which can make your pancake tough.

Step 3: Combine Batter and Pour

Slowly add the dry ingredients to the wet, whisking gently until just combined — it’s okay if there are a few small lumps. Overmixing is the enemy of fluffiness here. Pour your batter into the greased baking sheet and spread it evenly with a spatula so the thickness is uniform.

Step 4: Add Toppings and Bake

This part is where you get to have fun! Add your favorite toppings on top — fresh fruit, chocolate chips, or a drizzle of jam — and let everyone decorate their section if you’re serving a group. Slide the pan into the oven and immediately turn the temperature down to 400°F. Bake for 15-16 minutes until the edges start turning golden and the pancake puffs up beautifully.

Step 5: Serve and Enjoy

Once out of the oven, use a sharp knife or pizza cutter to slice the pancake right in the pan. Serve with classic maple syrup, a drizzle of honey, or raspberry sauce for a fancy touch. This pancake is best enjoyed warm — you’ll see why it quickly becomes a favorite breakfast or brunch idea.

How to Serve Sheet Pan Pancake Recipe

Garnishes

I usually top my sheet pan pancake with a dusting of powdered sugar and a handful of fresh berries for color and brightness. A drizzle of warm maple syrup or homemade raspberry sauce adds that perfect finishing touch. For an extra special weekend breakfast, I sometimes add a dollop of whipped cream or a sprinkle of toasted nuts for crunch.

Side Dishes

This recipe pairs wonderfully with simple sides like crispy bacon or sausage links to balance the sweetness. I also love serving it with scrambled eggs and fresh fruit salad for a full, satisfying breakfast that’s easy to assemble.

Creative Ways to Present

For special occasions, I’ve turned this into a pancake “cake” by layering slices with whipped cream and fruit between them after cooling slightly. It’s an impressive presentation for birthdays or brunch gatherings, and so much easier than individual pancakes stacked high on plates.

Make Ahead and Storage

Storing Leftovers

If there are any leftovers (rare in my house!), I store them covered in the fridge for up to 2 days. I find that tightly wrapping the sheet pan pancake or transferring slices to an airtight container keeps them from drying out.

Freezing

This recipe freezes beautifully! I individually wrap slices in plastic wrap and place them in a freezer-safe bag. Then whenever I want a quick breakfast, I just pop them in the toaster or microwave.

Reheating

To reheat, I prefer to use the oven or toaster oven at low heat for a few minutes to keep the outside crisp and the inside soft. Microwaving works too, but the texture can get slightly rubbery if overdone.

FAQs

Final Thoughts

This Sheet Pan Pancake Recipe holds a special place on my weekend morning table. It’s the perfect no-fuss way to enjoy pancakes without the mess or stress of flipping individual ones. I hope you give this a try and discover how easy and delicious breakfast can be when everyone’s gathered around the oven instead of the stovetop. Trust me, once you make this, you’ll wonder how you ever went back to making pancakes any other way!

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