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Buttermilk sheet pan pancakes from scratch are a quick and easy breakfast idea you can have on the table in 25 minutes. Sweet, soft, and loaded with custom add ins, this is a sheet pan meal the whole family will devour.
My husband loves pancakes, he would eat them every morning if either of us was willing to stand there and flip them in a pan again and again. So you can imagine when sheet pan pancakes were introduced to me, it was a game changer.
It has to be one of the easiest breakfast ideas out there. Not only can I make a HUGE batch of pancakes in one go, but I can create individual flavors. Berries for kids, a little fudge sauce swirl for me, and bananas for the hubby, all in one go! If you’ve never made sheet pan meals for breakfast, get ready, you’re about to fall in love.
Homemade Pancake Batter
Now the key to any successful pancake, traditional or sheet pan, is a good batter. Buttermilk is my go to pancake batter and with some minor tweaking it easily adapted to create a fluffy and soft sheet pan pancake that was perfectly sweet. There are a few key tips for making this batter at it’s best:
- Beat the eggs with the buttermilk before adding it to the batter. This helps the eggs better incorporate into the batter without overmixing.
- Don’t overmix! Any flour based batter has the risk of becoming tough or dry when baked if it’s worked too hard beforehand. Simply fold the wet into the dry until you no longer see any streaks of dry flour. It should be a little lumpy, thick, but easy to pour.
- Spread the batter evenly in the pan. Skipping this step may lead to unevenly baked pancakes, that’s no fun!
Mix In Ideas
My absolute favorite part about sheet pan pancakes (aside from how easy they are!) are the mix ins. You have so many options! You can easily just drop in one mix-in across the whole sheet pan, each half can have a different ingredient, or go nuts and do a four flavor sheet pan pancake! Somewhere between 1 to 1 ½ cups was right for us, but add as much, or as little, as you prefer.
Here are some of my favorite ideas:
- Chocolate Chips (or any flavor you like!)
- Homemade fudge sauce
- Chopped nuts
- Fresh Berries
- Banana Slices
- Apple chunks
- Jam or jelly
- Spices like cinnamon or nutmeg
- Oat streusel
My family’s favorite has been a simple chocolate chip sheet pan pancake, but I’ll be honest, it was a swirl of fudge sauce that did it for me, one slice of fudge swirl, one slice swirled with pomegranate jelly, now that’s a match made it heaven!
Pro Tip: Gently press any mix-in into the pancake batter once it’s been spread on the sheet pan. This makes sure it gets baked into the pancakes, rather than sitting just on top. If you’re using fudge sauce, jam or spices, swirl gently with a spoon.
The Benefits of Baked Pancakes Sheet PAn Style
Now that every member of your family has claimed a corner of your pancake, it’s off to the oven. It took only minutes to mix and add your custom mix-ins, and now you can go relax while they bake! The benefits of making your pancakes this way are numerous!
- No flipping! Easily the best benefit for me, no standing at a griddle or frying pan for half an hour.
- No more cold pancakes! Instead of turning my oven on and stacking each pancake inside as soon as they come off the griddle, they come out of the oven hot and fresh ready to eat.
- Even baking, no more slightly burnt or slightly gooey pancakes. The sheet pan and oven do a fabulous job keeping the temperature even so every pancake bakes nice and even.
- It’s the easiest way to serve breakfast for a large group! We all love a good breakfast casserole for groups, and now you can add this breakfast sheet pan meal to your list. With unlimited flavors!
- No hassle clean-up. You can easily wash the bowl and measuring cups while it bakes, no hot greased griddle or pancake drippings on your stove.
Don’t Forget Dessert!
Okay, now you’re all full and satisfied and ready for the day…but what do you do with the leftover pancakes? I have a few tips, but my most favorite of all is to serve it as dessert!
Simply stack up a few of your favorite flavors, and top with some ice cream, whipped cream, and a nice fruity drizzle like blueberry or strawberry sauce!
Think of it like a brownie sundae…but with pancakes! Your sundae toppings can be as creative and diverse as your pancake mix-ins were! Reheat the pancakes to serve them warm or heck, make them just for dessert. You’ll be happy you did.
Of course, save them for breakfast the next morning by simply wrapping with plastic or storing in a plastic container with a lid. Then just pop in the oven or a toaster oven to reheat (you can also use the microwave very briefly).
Yes! I have some in my freezer right now. My best results for reheating them happens when I take a few extra minutes to wrap each pancake square with plastic wrap and then place the wrapped squares in a freezer safe bag or container. To reheat, let thaw like you would any frozen bread or muffin, and toast to warm in the oven or toaster oven.
No. So far nothing I’ve added as affected the texture or time my pancakes took to bake.
Sure thing, go ahead and half it or even double it to meet your needs. Just adjust the size or number of pans as needed.
Sure! Make your own buttermilk by measuring 1 tablespoon plus 1 teaspoon of white vinegar or lemon juice in a measuring cup and filling it to the 1 ¼ cup mark with milk. Or to use the powder, mix in 5 tablespoons of powder to the dry mix and use 1 ¼ cups of water for the liquid.
One of the great things about this recipe is that it’s pretty flexible. You can use a smaller sheet pan and have fluffier thicker pancakes with an extra minute or two of bake time. You can divide it onto multiple sheet pans if you prefer, you can even bake this in a few cake pans or casserole dish, you simply need spread it about 3/4 inch thick in any pan for best results!
I’m wholly convinced, try this sheet pan pancake thing one time and you’ll be a convert for life. I sure am! Sheet pan meals are a great time saver for dinner, why shouldn’t they be for breakfast too! Now that you know how to make sheet pan pancakes, whip up some super easy custom pancakes for your next family brunch, and enjoy a relaxing morning that both the cook and the family get to enjoy.
If you liked this breakfast recipe, be sure to check out these!
- Blackberry Coffee Cake
- Cinnamon Oatmeal Muffins
- Buckwheat Pancakes
- Fluffy Toasted Coconut Pancakes
- Sourdough Pancakes
- 13 1/2 ounces all purpose flour 3 cups
- 5 1/4 ounces granulated sugar 3/4 cups
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 2 1/2 teaspoons vanilla extract
- 10 ounces buttermilk 1 1/4 cups
- 3 ounces butter, melted 6 tablespoons
- 1 1/2 cups mix ins (chocolate chips, nuts, berries, etc) optional
- Preheat your oven to 400°F. Lightly grease a half sheet pan (12 x 17).
- Combine flour, sugar, salt, baking powder and soda in a large bowl. Stir to combine.
- Melt your butter and set aside. Combine 4 eggs with the buttermilk and vanilla in a large measuring cup or small bowl and whisk to combine.
- Pour the melted butter and buttermilk mixture into the dry ingredients and gently fold together until no more flour streaks are in the batter.
- Pour onto the prepared sheet pan and top with mix-ins if desired.
- Bake for 12 minutes or until the top springs back when lightly touched.
- Serve immediately with desired toppings!
I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.