Sheet Pan Pancakes

Sheet Pan Pancakes

12 servings
My Sheet Pan Pancakes make holiday breakfast easy—prep wet and dry ahead, add toppings, and bake until just set for soft, fluffy pancakes.

Ingredients

  • all-purpose flour
    3 c
  • granulated sugar
    ¼ c
  • baking powder
    1 tbsp
  • baking soda
    1 ½ tsp
  • salt
    1 ½ tsp
  • eggs

    , at room temperature

    3 large
  • buttermilk
    3 c
  • butter
    6 tbsp
  • vanilla extract
    2 tsp
  • cream cheese
    ¼ c
  • raspberry jam

    , warmed

    2 tbsp
  • chocolate chips
    ¼ c
  • blueberries

    fresh or frozen

    ½ c
  • lemon zest
    1 tbsp
  • strawberries
    ½ c

Directions

To make the pancake batter

  1. 1

    Preheat the oven to 425°F (220°C) and butter and line a 13x18 inch sheet pan. Set aside.

  2. 2

    In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

  3. 3

    In a separate jug, whisk the eggs, buttermilk, butter and vanilla extract.

  4. 4

    Pour the wet ingredients into the dry ingredients and combine just until the large lumps are gone. (The batter should still be a little lumpy.)

To top the sheet pan pancakes

  1. 1

    Pour the batter into your prepared pan. Level the batter with a palette knife and roughly divide into 4 sections.

  2. 2

    In the first section, dollop the cream cheese and raspberry jam, then use the knife to swirl this into the batter.

  3. 3

    Scatter chocolate chips, blueberries and lemon, and strawberries in each of the remaining sections.

To bake the sheet pan pancakes

  1. 1

    Bake for 15 - 16 minutes until the top is golden and a knife inserted in the center comes out clean.

  2. 2

    Store leftovers in an airtight container in the refrigerator for up to 3 days.

Sheet Pan Pancakes

Sheet Pan Pancakes

30 min12 servings

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About this Recipe

The Easiest Holiday Breakfast: Sheet Pan Pancakes!

Imagine a stress-free holiday morning where everyone enjoys a warm, fluffy stack of pancakes without you standing over a griddle for an hour. Our Sheet Pan Pancakes recipe makes that dream a delicious reality! This brilliant method takes the classic breakfast staple and transforms it into an incredibly easy, large batch pancake solution, perfect for feeding a crowd or a hungry family.

What makes these no-flip pancakes so special? Simply mix your wet and dry ingredients (you can even prep these ahead!), pour the batter onto a sheet pan, add your favorite toppings, and bake until golden brown and set. The result? Perfectly soft and fluffy pancakes with minimal effort. This recipe is a game-changer for easy breakfast entertaining, saving you precious time in the kitchen so you can enjoy the festivities.

Tips for Perfect Sheet Pan Pancakes

Achieving that ideal light and airy texture is simple with a few tricks:

  • Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for a smoother, lump-free batter.
  • Don't Overmix: Mix until just combined. A few lumps are perfectly fine and contribute to a tender pancake.
  • Get Creative with Toppings: This recipe encourages customization! We love a mix of sweet and tangy, like:
    • Cream cheese swirls with raspberry jam
    • Classic chocolate chips
    • Bright blueberries (fresh or frozen work beautifully)
    • Fresh sliced strawberries
    • A sprinkle of fragrant lemon zest But don't stop there! Think nuts, shredded coconut, or a drizzle of caramel.

Serve your delicious quick pancakes with warm maple syrup, extra fresh berries, and a dollop of whipped cream for an unforgettable family breakfast. This recipe truly simplifies breakfast, making it enjoyable for everyone!

Frequently Asked Questions