Sheet Pan Pancake

Prep Time: 5 mins Cook Time: 15 mins


  • 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


1. Preheat oven to 500 degrees.

2. Throughly grease a rimmed 13x8 inch baking sheet. You can also line with parchment paper and grease to pull the entire pancake out.

3. Whisk the first 5 ingredients in a large bowl.

4. In a separate large bowl whisk the dry ingredients.

5. Slowly add the dry ingredients into the wet and whisk until just combined 

6. Pour the pancake batter into the baking sheet and use a spatula to spread evenly into the pan.

7. Cover the pancake with desired toppings (see list below). I let everyone decorate  the pancake with desired toppings.

8. 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.

9. 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. 

  • You can also use equal amounts white wheat or gluten free flour for the all purpose flour in the recipe. 
  • To store leftovers, allow to thoroughly cool and place in a covered container up to 4 days. Pancakes can also be placed in freezer bags and frozen up to 3 months. To rewarm place in a 250 degree oven until warmed through or in a toaster oven on low setting.