Fluffy Sheet Pan Pancakes
A quick and easy sheet pan pancake recipe perfect for feeding a crowd with fluffy, tender texture and a warm vanilla aroma.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-33 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 cups (480 ml) buttermilk
- 2 large eggs, room temperature
- 1/4 cup (56 g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- Optional add-ins: blueberries, chocolate chips, sliced bananas
Instructions
- Preheat your oven to 425°F (220°C).
- Lightly grease a 9×13 inch sheet pan with butter or non-stick spray, or line with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined.
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined; lumps are okay.
- Pour the batter into the prepared sheet pan and spread evenly with a spatula. Sprinkle optional add-ins on top if desired.
- Bake for 15–18 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let the pancakes rest for about 5 minutes before slicing into squares and serving.
Notes
Do not overmix the batter to avoid tough pancakes; lumps are okay. Avoid opening the oven door early to prevent deflation. Tent with foil if edges brown too fast. Let pancakes rest before slicing for cleaner cuts.
Nutrition
- Serving Size: 1/8 of the pan (one
- Calories: 250
- Fat: 6
- Carbohydrates: 36
- Protein: 7
Keywords: sheet pan pancakes, fluffy pancakes, easy breakfast, crowd-pleaser, baked pancakes, brunch recipe