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Sheet Pan Pancakes

Revolutionize your breakfast with these easy-to-make Sheet Pan Pancakes, perfect for serving a crowd without the hassle of flipping each pancake individually.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 cups buttermilk
  • 1/2 cup milk
  • 4 large eggs
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
  3. In another bowl, whisk the buttermilk, milk, eggs, melted butter, and vanilla extract until everything is combined.
  4. Pour the wet ingredients into the dry ingredients. Gently stir until just blended — a few lumps are perfectly fine; don’t over-mix!
  5. Line a baking sheet with parchment paper and pour the pancake batter evenly across the pan.
  6. Place the sheet pan in the preheated oven and bake for 20 minutes, or until the pancakes are set and slightly firm to the touch.
  7. Remove from the oven, cut into squares or rectangles, and serve warm with your favorite toppings.

Notes

Customization: Feel free to add your favorite mix-ins! Chocolate chips, berries, or nuts are delightful additions. Ensure not to over-mix your batter to keep the pancakes light and fluffy. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to a month.