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This Sheet Pan Pancake recipe is perfect for when you need to make breakfast for a big group! It makes it so easy to make one batch for everyone at once.
My favorite part about making a Sheet Pan Pancake is that all the kids get to decorate their portion of the pancake. It’s rare that everyone wants to eat the same thing at once, so a recipe that we can customize without adding extra work is the best! One person in the family is feeling banana and chocolate chip pancakes and someone else wants strawberries? No problem at all! Everyone can have their (pan)cake and eat it too.
A Sheet Pan Pancake is so great if you’re making breakfast or brunch for a crowd too. Gone are the days of making several batches of pancakes and trying to keep them warm. It’s too much! Put once big pancake in the oven and be amazed at how simple! Plus everyone gets to choose how big or small of a pancake they want. It’s a win-win!
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My family loves pancakes so much that I feel like I’m constantly coming up with pancake recipes like Quick Oatmeal Pancakes, Spinach Pancakes, Cottage Cheese Pancakes, and Gluten-Free Banana Pancakes. There are so many fun ways to do pancakes! The possibilities are endless.
What toppings are you going to put on your Sheet Pan Pancake? We used strawberries, chocolate chips, bananas, blueberries, dye free chocolate pieces, and sprinkles and it was so much fun. But seriously, any topping you’re in the mood for will be delicious! Don’t forget the maple syrup or Strawberry Preserves to put on top!
Let me know in the comments if you make Sheet Pan Pancakes! This is one of my favorite recipes I’ve made in a while so I’m super excited for you guys to try it.
Sheet Pan Pancake
Ingredients
- 3 large eggs
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted and cooled (plus 1 tablespoon extra for greasing baking sheet)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey
- 2 2/3 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 500 degrees.
- Throughly grease a rimmed 13×18 inch baking sheet (a half sheet pan). You can also line with parchment paper and grease to pull the entire pancake out.
- Whisk the first 5 ingredients in a large bowl.
- In a separate large bowl whisk the dry ingredients.
- Slowly add the dry ingredients into the wet and whisk until just combined
- Pour the pancake batter into the baking sheet and use a spatula to spread evenly into the pan.
- Cover the pancake with desired toppings (see list below). I let everyone decorate the pancake with desired toppings.
- Place the pancake in the oven and immediately turn the oven down to 400 degrees. Bake the pancake for 15-16 minutes or until pancake just starts to turn golden and appears puffed up.
- Slice the pancake with a knife or pizza cutter and serve with maple syrup, raspberry sauce, honey or chocolate drizzle.
- Additions: sliced strawberries and bananas, chocolate chips, blueberries, dye free chocolate pieces, jam or nut butter to swirl in before baking.
I love this recipe and it’s become a family tradition for birthdays. Do you think you can make the batter the night before on this?
That’s so great to hear! I wouldn’t make the batter the night before, but you could mix the dry ingredients and wet ingredients (separately) and then in the morning mix them together to make the batter.
Super yummy! Was a hit with the 6 year old and 3 year old. The kiddos loved customizing their pancake quadrant. Made plenty of leftovers.
Didn’t have buttermilk on hand, so went with the substitute of 1 tbsp vinegar per cup of milk and let stand for 10-15 min. Came out great!
Yay! Thanks for the kind comment. Happy you all loved it!
Oooooh MV thank u for this buttermilk save !
Since you are using buttermilk, shouldn’t you use baking SODA as the leavening agent?
Hi! You’ll need both baking soda and baking powder for this recipe.
Do you think we can bake your cottage cheese pancakes following the temp and time on this sheet pan recipe with similar results? Thanks so much!
Absolutely! The texture will be the same as the regular cottage cheese pancakes as well. Let me know how it turns out 🙂
Could I make this recipe the night before in fridge and bake the next morning?
You can make the batter at night and pour it on the sheet pan in the am. Smart shortcut!
These are AMAZING! This is such a gift to our weekends, thank you so much! Can I use any flour, or just a pancake mix? What is the key ingredient that I should not substitute out if I felt the need to get creative here?
You can use all purpose or a solid gluten free flour mix in this recipe. You could use white wheat or whole what flour, but the pancakes will be much more dense once baked.
I love this idea because everyone can personalise their slice and I love that you don’t have to stand and wait for each individual pancake to cook, however, this didn’t taste like a pancake. It had the texture of a cake which was a bit disappointing, but for ease it’s a good idea.
This sheet pan pancake was awesome! I followed the recipe exactly and it turned out perfectly. The blueberries, chocolate chips, marachino cherries and even plain were great. I wouldn’t do white chocolate chips again…not good texture. My sheet pan was a little small so I had to bake the rest in a different pan, but we had enough leftovers for the next day! Thank you for another great recipe.
Can you use almond flour?
Almond flour will cook faster and possibly burn in this recipe. You could use 1/3 cup almond flour with the all purpose flour for a delicious flavor and similar texture, but nothing beats all purpose flour in this recipe.
whats a substitute for buttermilk preferably vegan?
It’s simple to make vegan buttermilk! Take one cup (minus one tablespoon) of your favorite plant based milk and add 1 tablespoon of lemon juice or white vinegar, stir and allow to rest for 5 minutes. You’ve now got vegan buttermilk!
what flour can be used as alternative for all purpose flour in this recipe? Looks great!!!!
I love white wheat and cup4cup gluten free flour. Let me know if you try these!
Have substitutes for the buttermilk
You can use regular milk in this recipe. Plant-based and low or full fat cow’s milk work best.