Sheet Pan Pancakes
A stress-free method to enjoy fluffy pancakes, perfect for feeding a crowd in just one batch!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup melted butter
- Optional toppings (berries, chocolate chips, etc.)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- Mix the buttermilk, eggs, vanilla extract, and melted butter until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined, avoiding over-mixing.
- Spread the batter onto the prepared baking sheet, ensuring even cooking.
- Sprinkle any optional toppings you desire over the batter.
- Bake for 15-20 minutes, until the edges are golden and a toothpick inserted comes out clean.
- Allow to cool slightly, cut into squares, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Find it online: https://ameliasweets.com/2026/07/16/sheet-pan-pancakes/