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Katerina 5 from 9 votes
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Sheet Pan Pancakes – Golden, fluffy, and delicious giant pancake baked in the oven! Sheet Pan pancakes are perfect for feeding a crowd and they are ready in under 30 minutes.
I finally know what I’m going to serve for Mother’s Day Brunch tomorrow: Sheet Pan Pancakes! There’s nothing easier, trust me. And these Pancake Bites with a side of Sunrise Mimosas. I can’t host a brunch-crowd without that duo, and now trio.
SHEET PAN PANCAKES
Pancakes are a breakfast treat that everyone loves, but they are time consuming and require all your attention. However, with this pancake recipe, you don’t have to spend your morning standing in front of the stove, flipping pancakes, and they are VERY easy to prepare.
You know what I REALLY, honestly and totally LOVE about this recipe? The fact that I can make 2 sheet pans on a Sunday night, then slice the pancakes and keep in the fridge for a grab-and-go breakfast. 🥞
HOW TO MAKE PANCAKES IN A SHEET PAN
This is ridiculously easy. Basically, you just mix the pancake batter, pour it into a sheet pan, and bake in the oven for 17-ish minutes.
- We start with making a very straight forward pancake batter; buttermilk, eggs, vanilla, flour, baking powder, baking soda, and butter.
- Then, you’ll want to line a rimmed baking sheet with parchment paper; pour the batter in the sheet pan and top with your favorite berries and chocolate chips.
- Bake for 15 to 17 minutes at 425˚F, or until a toothpick inserted in the center of the pancakes comes out clean.
- Remove from oven and let stand several minutes; cut into squares and serve.
I think this is the laziest way to make pancakes and I LOVE IT! Whoever thought of the baked-pancake concept gets a standing ovation from me. Amazing, golden and puffy pancakes that come out perfect every time.
HOW TO STORE PANCAKES
- Cut into squares and let cool, completely. Store in an airtight container and keep in the fridge for 4 to 5 days.
- OR, store in the freezer; wrap each pancake square with plastic wrap and store them in a large freezer bag. Keep pancakes in the freezer for up to 3 months. Thaw before serving.
Need more ideas for Mother’s Day? Check out these amazing Mother’s Day Brunch Recipes.
MORE BREAKFAST RECIPES
- Baked French Toast
- Buttermilk Pancakes
- Breakfast Egg Muffins
- Cauliflower Crust Breakfast Quiche
ENJOY!
Sheet Pan Pancakes
Katerina | Diethood
Golden, fluffy, and delicious giant pancake baked in the oven! Sheet Pan pancakes are perfect for feeding a crowd and they are ready in under 30 minutes.
5 from 9 votes
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Servings : 12 servings
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Prep Time 5 minutes mins
Cook Time 17 minutes mins
Resting Time 3 minutes mins
Total Time 25 minutes mins
Ingredients
- 3 eggs
- 3 cups buttermilk, (you can use low-fat)
- 1 to 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 5 tablespoons butter, melted
- sliced fresh strawberries, optional
- mini chocolate chips, optional
- maple syrup, optional
Instructions
Preheat oven to 500˚F.
Lightly grease a 13x18 rimmed baking sheet with cooking spray and line with parchment paper; set aside.
Break eggs into a medium sized mixing bowl and whisk in buttermilk, honey, and vanilla. Set aside.
In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Whisk the buttermilk mixture into the flour mixture.
Whisk in the melted butter.
Mix just until combined; do not overmix. Batter will be lumpy.
Pour batter into the prepared baking sheet and spread it out evenly.
Top with sliced fresh berries and chocolate chips.
Reduce oven temperature to 425˚F.
Place sheet pan in the oven and bake for 16 to 17 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let stand 3 to 5 minutes.
Cut into 12 squares and serve with maple syrup.
Notes
HOW TO STORE PANCAKES
- Cut into squares and let cool, completely. Store in anairtight containerand keep in the fridge for 4 to 5 days.
- OR, store in the freezer; wrap each pancake square with plastic wrap and store them in a largefreezer bag. Keep pancakes in the freezer for up to 3 months. Thaw before serving.
Nutrition
Serving: 1 pancake square | Calories: 203 kcal | Carbohydrates: 26 g | Protein: 6 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 60 mg | Sodium: 406 mg | Potassium: 193 mg | Fiber: 0 g | Sugar: 4 g | Vitamin A: 305 IU | Calcium: 110 mg | Iron: 1.5 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Breakfast, Breakfast/Brunch, Snacks
Cuisine: American
Keyword: breakfast for a crowd, breakfast pancakes, brunch recipes, buttermilk pancakes, mother's day brunch
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Categories:
- Breakfast
