Fluffy Sheet Pan Pancakes Recipe Easy Perfect Breakfast for a Crowd

Let me tell you, the smell of warm vanilla and melting butter wafting from my oven is enough to make anyone’s mouth water. There’s something truly magical about waking up to a kitchen filled with the scent of fluffy sheet pan pancakes baking all at once. The first time I made these pancakes, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, when I was knee-high to a grasshopper, pancakes meant standing at the stove flipping one by one, but this recipe changed everything.

Years ago, on a rainy weekend, I stumbled upon the idea of pancakes baked right on a sheet pan. I wish I had discovered this recipe years ago because it’s dangerously easy and delivers pure, nostalgic comfort without the fuss of flipping dozens of pancakes. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). This fluffy sheet pan pancakes recipe is perfect for feeding a crowd, whether it’s a weekend brunch, a holiday morning, or just a cozy breakfast to brighten up your Pinterest cookie board. Believe me, after testing it multiple times—in the name of research, of course—it’s become a staple for family gatherings and gifting breakfast trays to friends.

Why You’ll Love This Recipe

From my kitchen to yours, this fluffy sheet pan pancakes recipe stands out because it’s all about simplicity and comfort with a twist. Having tested countless pancake recipes over the years, I can confidently say this one hits the sweet spot between ease and deliciousness. Here’s why you’re going to want to keep this recipe handy:

• Quick & Easy: Comes together in under 15 minutes, perfect for busy weeknights or last-minute brunch plans.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Crowd-Pleasing: Great for potlucks, holiday mornings, or when you just want to feed a hungry bunch without the hassle.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—fluffy, tender, and just the right amount of sweet.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food, thanks to a secret trick I’ll share in a bit.

This isn’t just another pancake recipe. The batter is mixed directly in the pan, which means less mess and a perfectly even rise. I use a splash of buttermilk for the fluffiest texture and a touch of vanilla to make it smell like a cozy Sunday morning. You know what? This recipe isn’t just good—it’s the kind of breakfast that makes you close your eyes after the first bite. It’s comfort food reimagined—faster, easier, and just as soul-soothing.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, which means you can whip these up anytime without a trip to the store.

• All-purpose flour (2 cups / 240 g) – the base for our fluffy pancakes.
• Baking powder (2 tablespoons) – essential for that light, airy rise.
• Baking soda (1/2 teaspoon) – works with buttermilk for extra fluffiness.
• Salt (1/2 teaspoon) – balances the sweetness and enhances flavor.
• Granulated sugar (2 tablespoons) – adds just the right touch of sweetness.
• Buttermilk (2 cups / 480 ml) – I recommend using real buttermilk for the best tang and fluff.
• Large eggs (2, room temperature) – for structure and richness.
• Unsalted butter (1/4 cup / 56 g, melted) – adds moistness and flavor; use dairy-free butter if needed.
• Pure vanilla extract (1 teaspoon) – for that warm, inviting aroma.
• Optional add-ins: Blueberries, chocolate chips, or sliced bananas to sprinkle on top before baking.

If you want a gluten-free version, almond flour works well, though the texture will be a bit different. For dairy-free, swap the buttermilk with a mixture of almond or oat milk plus a splash of lemon juice or vinegar. I usually stick with classic buttermilk and butter because it just feels like home, but it’s nice to have options.

Equipment Needed

• Sheet pan (approximately 9×13 inches / 23×33 cm) – the star of the show, where the pancakes bake evenly.
• Mixing bowl – for whisking the wet ingredients together, though you can mix directly in the pan if you prefer less cleanup.
• Whisk or fork – to combine ingredients thoroughly.
• Measuring cups and spoons – precise measurements are key for fluffy pancakes.
• Non-stick spray or parchment paper – to prevent sticking and make cleanup a breeze.

If you don’t have a 9×13-inch pan, a slightly larger or smaller one works, but baking times may vary. I’ve tried this in both metal and glass pans, and both work beautifully—just adjust baking time if needed. For budget-friendly options, a simple aluminum sheet pan does the trick, and it’s easy to clean. I always keep a trusty whisk and measuring spoons handy; nothing fancy, just reliable kitchen buddies.

Preparation Method

1. Preheat your oven to 425°F (220°C). This higher temperature helps the pancakes rise quickly and develop a golden crust.
2. Prepare the sheet pan: Lightly grease it with butter or non-stick spray, or line it with parchment paper for easy cleanup.
3. Mix dry ingredients: In a large mixing bowl, whisk together 2 cups (240 g) all-purpose flour, 2 tablespoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 tablespoons sugar until well combined. This ensures even distribution of leavening agents.
4. Combine wet ingredients: In a separate bowl, whisk 2 cups (480 ml) buttermilk, 2 large eggs (room temperature), ¼ cup (56 g) melted unsalted butter, and 1 teaspoon vanilla extract until smooth. The melted butter shouldn’t be hot or it’ll cook the eggs prematurely.
5. Make the batter: Pour the wet mixture into the dry ingredients and gently fold together with a spatula or wooden spoon until just combined. Don’t overmix—lumps are okay. Overworking the batter can lead to tough pancakes.
6. Pour into pan: Transfer the batter to your prepared sheet pan and spread evenly with a spatula. If you like, sprinkle your choice of add-ins like fresh blueberries or chocolate chips on top now.
7. Bake: Place the pan in the oven and bake for 15–18 minutes. Check at 15 minutes; the pancakes should be golden brown and a toothpick inserted in the center comes out clean. If it needs more time, bake in 2-minute increments.
8. Cool slightly and serve: Let the pancakes rest for about 5 minutes before slicing into squares. This helps them set and makes serving easier.

One trick I learned is to avoid opening the oven door too early, or the pancakes might deflate. Also, if the edges brown too fast, you can tent the pan loosely with foil during the last few minutes. The batter’s consistency should be pourable but thick enough to hold shape—think thick cake batter.

Cooking Tips & Techniques

Let’s talk some tips that’ll make your sheet pan pancakes come out just right every time. First off, don’t skip the buttermilk—it reacts with the baking soda to give you that signature fluffy texture. I once tried regular milk, and honestly, it was a bit flat. So, lesson learned there.

Using room temperature eggs helps the batter blend smoothly without lumps. And if you want to save time, mix everything directly in the sheet pan (sprayed first), but be gentle stirring so you don’t overmix. You know, sometimes I’m lazy and do that, and it still works great!

Another tip: if you’re adding fruit or chocolate chips, distributing them evenly ensures every bite is a treat. Also, keep an eye on the baking time because ovens vary—mine tends to run hot, so I check early.

Don’t forget to let the pancakes rest after baking; it helps them firm up and slice cleanly. Trying to cut them straight out of the oven can lead to crumbly edges, and that’s no fun.

Lastly, multitask by prepping your toppings while pancakes bake—maple syrup, fresh berries, or whipped cream all work wonders and make serving a breeze.

Variations & Adaptations

This fluffy sheet pan pancakes recipe is a great base for playing around with flavors and dietary tweaks. Here are a few ideas I’ve tried and loved:

• Gluten-Free: Swap all-purpose flour with a gluten-free blend. I like using Bob’s Red Mill 1-to-1 GF flour, which keeps the texture soft and light.
• Vegan: Use almond milk mixed with 1 tablespoon apple cider vinegar in place of buttermilk, replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water), and swap butter for coconut oil. The texture is a bit different but still tasty.
• Seasonal Fruit: Add diced apples and cinnamon for fall vibes, or fresh strawberries and lemon zest in spring. Just sprinkle on top before baking.
• Chocolate Lovers: Mix cocoa powder (about 1/4 cup) into the dry ingredients and add chocolate chips for a rich twist.

One variation I tried recently was swirling in some peanut butter right before baking—dangerously good, by the way. These little tweaks let you customize the pancakes to match your mood or occasion without much hassle.

Serving & Storage Suggestions

These sheet pan pancakes are best served warm, fresh out of the oven, with classic maple syrup and maybe a pat of butter melting on top. For a special touch, add fresh fruit or a dollop of whipped cream. They pair beautifully with crispy bacon or sausage for a hearty breakfast spread.

If you have leftovers (which might be rare, but hey, it happens), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop slices in the toaster oven or microwave until warm—just be careful not to overheat or they’ll dry out.

For longer storage, you can freeze individual squares on a baking sheet, then transfer them to freezer bags. Reheat straight from frozen in a toaster or oven for a quick breakfast fix. Flavors actually deepen a bit after resting, so sometimes I like to make these a day ahead when hosting.

Nutritional Information & Benefits

Each serving of these fluffy sheet pan pancakes (approximately 1/8 of the pan) contains roughly 250 calories, 6 grams of fat, 36 grams of carbohydrates, and 7 grams of protein. Using buttermilk adds calcium and probiotics that can aid digestion, while eggs provide essential amino acids and vitamins.

This recipe is flexible for dietary needs: you can make it gluten-free or dairy-free with simple swaps, and it’s naturally nut-free unless you add toppings. It’s a balanced breakfast option that combines carbs and protein to keep you energized for hours.

Personally, I appreciate that it offers comfort without being overly indulgent—perfect for busy mornings when you want something nourishing yet satisfying.

Conclusion

So, why is this fluffy sheet pan pancakes recipe worth your time? Because it takes all the hassle out of making pancakes for a crowd, delivers incredible flavor and texture, and feels like a warm hug on a plate. You can customize it any way you like, from gluten-free to chocolate-studded, making it a versatile staple in your breakfast rotation.

I love this recipe because it brings people together around the table with minimal effort and maximum smiles. Honestly, you’re going to want to bookmark this one and share it with friends—it’s that kind of recipe.

If you try it, I’d love to hear how you made it your own, so please leave a comment or share your variations. Now, go enjoy that cozy breakfast moment—you deserve it!

FAQs

Can I make these pancakes ahead of time?

Yes! You can prepare the batter the night before and refrigerate it, then bake fresh in the morning. Just give the batter a gentle stir before pouring into the pan.

What if I don’t have buttermilk?

Mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar, let it sit for 5 minutes, and use as a buttermilk substitute. It won’t be exactly the same, but it works well.

Can I freeze leftover pancakes?

Absolutely! Freeze individual squares on a baking sheet, then transfer to freezer bags. Reheat in a toaster or oven for a quick breakfast.

How do I prevent the edges from over-browning?

If the edges brown too quickly, tent the pan loosely with foil during the last few minutes of baking to avoid burning.

Can I add mix-ins like nuts or fruit?

Yes! Sprinkle blueberries, chocolate chips, or nuts on top of the batter before baking for added flavor and texture.

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