This recipe for Sheet Pan Pancakes streamlines the pancake-making process so that you can enjoy homemade buttermilk pancakes any day of the week!
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These Sheet Pan Pancakes will change your life.
OK, this recipe might not change your life, but after making it you’ll wonder why you’ve spent a lifetime making pancakes the old-fashioned way.
The thing about pancakes is that they’re a crowd-pleaser — which means pancake recipes will often yield enough to feed an actual crowd.
Pancake batter isn’t hard to make, but the actual cooking process is time-consuming (not to mention, the oft-cursed first batch of pancakes).
That’s why I decided to create these Sheet Pan Pancakes. The method couldn’t be simpler: combine dry ingredients, stir in the wet ingredients, combine and pour the batter into a rimmed baking sheet, bake, slice, and voila! Pancakes for the whole family (no flipping needed!).
We like to top these pancakes with fresh fruit, but I’ve given you plenty of ideas for variations to suit any taste.
Leftover pancakes? Don’t worry, I’ve included tips on storing and reheating extra pancakes (as well as some suggestions for using them up).
How to make these Sheet Pan Pancakes:
- Whisk together the all-purpose or whole-wheat flour, sugar (if using), baking soda, and baking powder in a large bowl.
- Add the buttermilk, eggs, and vanilla to the dry ingredients, stirring until mostly smooth.
- Pour the pancake batter onto a lightly greased, large rimmed baking sheet, topping with fresh fruit if desired.
- Now for the best part! Bake, slice, and serve the sheet pan pancake with all your favorite pancake toppings — no flipping required!
Variations on this Sheet Pan Pancakes recipe:
- Sprinkle chocolate or butterscotch chips on top of the pancake batter before baking.
- Substitute 1 cup of coconut milk for 1 cup of low fat buttermilk (so you have 2 cups total, half coconut milk and half low fat buttermilk). Spread ¼ cup shredded coconut evenly on top of the poured pancake batter before baking.
- Mash a ripe banana and stir into the wet ingredients (or top the poured pancake batter with a thinly sliced banana).
- Sprinkle a handful of chopped nuts, such as pecans or walnuts, on top of the pancake batter.
- Add a grated apple to the wet ingredients and ½ teaspoons cinnamon to the dry ingredients before combining.
- Whisk 2 tablespoons of cocoa powder into the dry ingredients, stirring to break up any clumps. Serve pancakes with hazelnut chocolate spread and optional sliced strawberries.
- Substitute 2 tablespoons of flour for 2 tablespoons of ground flax to boost those Omega 3s!
How to use up leftover Sheet Pan Pancakes:
Leftover pancakes can be stored in a resealable bag or container in the fridge for up to 3 days. Leftover pancakes can be microwaved, but they get nice and crisp when they’re reheated in the toaster or toaster oven.
- Make PB&J or peanut butter and banana sandwiches using toasted leftover pancakes.
- Spread pancakes with a creamy spread, like my Cream Cheese Fruit Dip, and top with sliced fruit or chocolate chips.
- Thread leftover pancakes and fresh fruit onto skewers — dip into maple syrup or vanilla Greek yogurt (this works well as a portable snack my kids can take to school).
How to freeze this recipe for Sheet Pan Pancakes:
Sheet Pan Pancakes freeze beautifully! All you need to do is cut the remaining pancake into your preferred size, stack the pieces, toss them into a resealable bag, and store in the freezer for up to 3 months.
Thaw frozen pancakes overnight in the fridge or in the microwave right before using (I prefer toasting thawed pancakes before serving because it crisps them up).
More easy breakfast recipes for you to try:
- Prep-Ahead Yogurt Parfaits
- Overnight Caramel French Toast
- Banana Chocolate Chip Baked Oatmeal Cups
- Easy Crockpot Breakfast Casserole
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Sheet Pan Pancakes
- 2 cups flour 280g whole wheat or all purpose
- 1/4 cup granulated sugar 50g optional
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups low fat buttermilk
- 2 eggs
- 1 tablespoon vanilla extract
- berries or banana slices, optional
- Preheat oven to 425 degrees and lightly grease a 10×15" rimmed baking sheet (mine is a 12 cup baking sheet).
- In a large bowl, whisk together flour, sugar (if using), baking powder, and baking soda.
- Add buttermilk, eggs and vanilla and whisk until almost smooth.
- Spread into prepared baking sheet and top with optional fruit if using.
- Bake for 15-18 minutes, until golden brown and a toothpick comes out clean.
- Slice and serve as desired.
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