These sheet pan pancakes allow you to make delicious pancakes in a very quick and easy way. They only require a bit of prep work, and then they’re simply baked in the oven. This makes it so much simpler and faster to make a nice stack of fresh homemade pancakes, without having to cook them one by one in a frying pan.
Just like traditional pancakes, you can customize them however you want. Feel free to add whatever toppings you like. I love adding maple syrup and strawberries, but you can always add butter, icing/powdered sugar, and other fruits too. If you’re looking for a more unique version, my sheet pan apple pancakes recipe is similar, but it incorporates apples and spices right into the batter.
What do I need to make sheet pan pancakes?
- Flour
- Brown sugar — I use the dark brown kind, but you can use other kinds instead.
- Baking powder
- Baking soda
- Salt
- Buttermilk — You can make your own by adding 2 tablespoons of vinegar or lemon juice to regular milk.
- Eggs — I use large size, but medium or extra large will likely work all right too.
- Vanilla extract
- Unsalted butter — Melted
How to make sheet pan pancakes:
1. Preheat the oven to 425°F.
2. In a medium or large mixing bowl, add the dry ingredients (3 cups flour, 3 tbsps brown sugar, 2 tsps baking powder, 1 tsp baking soda, 1/2 tsp salt). Whisk the ingredients together.
3. In a separate bowl, mix together the wet ingredients (2 cups buttermilk, 2 eggs, 1 tsp vanilla extract, 1/2 cup melted butter).
4. Add the wet ingredients to the dry ingredients and mix until combined. (Make sure there are no streaks of flour in the batter. Be careful not to overmix, the batter should still have some small lumps).
5. Pour the batter into a parchment paper-lined baking sheet. Spread the batter out evenly with a rubber spatula, making sure the pan is evenly covered.
6. Bake in the oven for about 13-15 minutes. (You may wish to poke the pancakes with a toothpick to check if they’re done. It should come away with little to no crumbs, and should not appear wet).
7. Slice and serve with your favourite toppings like maple syrup, butter, icing/powdered sugar, fruit, and so on.
Notes:
- You can store leftover pancakes in a sealed container in the fridge. Make sure to eat them within 3-4 days.
* Adapted from this recipe.
More Baking Recipes:
Sheet Pan Pancakes
Description
These sheet pan pancakes are so quick and easy. They just take a bit of prep work and then baking in the oven for classic-tasting pancakes. Their simplicity is the best part, and you can top them with any of your favourite toppings.
Ingredients
Instructions
-
Preheat the oven to 425°F.
-
In a medium or large mixing bowl, add the dry ingredients (3 cups flour, 3 tbsps brown sugar, 2 tsps baking powder, 1 tsp baking soda, 1/2 tsp salt). Whisk the ingredients together.
-
In a separate bowl, mix together the wet ingredients (2 cups buttermilk, 2 eggs, 1 tsp vanilla extract, 1/2 cup melted butter).
-
Add the wet ingredients to the dry ingredients and mix until combined. (Make sure there are no streaks of flour in the batter. Be careful not to overmix, the batter should still have some small lumps).
-
Pour the batter into a parchment paper-lined baking sheet. Spread the batter out evenly with a rubber spatula, making sure the pan is evenly covered.
-
Bake in the oven for about 13-15 minutes. (You may wish to poke the pancakes with a toothpick to check if they're done. It should come away with little to no crumbs, and should not appear wet).
-
Slice and serve with your favourite toppings like maple syrup, butter, icing/powdered sugar, fruit, and so on.
Note
- You can store leftover pancakes in a sealed container in the fridge. Make sure to eat them within 3-4 days.
