These tall, fluffy Sheet Pan Pancakes are SO easy to make, and they bake in the oven! No flipping required! Homemade buttermilk pancakes have never tasted better.
The Easiest Way to Make Fluffy Homemade Pancakes
Making pancakes is a lot simpler when you don’t have to fuss over a hot stove. These fluffy buttermilk pancakes cook perfectly in the oven! They have the best texture and you can fashion them with all of your favorite pancake toppings.
You only need 8 ingredients to make the pancake batter and 15 minutes to bake the pancakes. This recipe is perfect for family brunches and breakfast for dinner!
Why Make Pancakes in a Sheet Pan?
The best part about making pancakes in a sheet pan is that you don’t have to cook them one by one. All the pancakes are cooked in one pan and then sliced into servings. By making your pancakes in a sheet pan, you’re saving time, effort, and ensuring that they all cook evenly.
- Buttermilk: If you don’t have any buttermilk, you can easily make your own.
- Large Eggs
- Butter: You’ll need to melt your butter for this recipe.
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Fresh Blueberries
- Lemon Zest: Grate your lemon zest as finely as you can.
How to Make Sheet Pan Pancakes
- Prepare for Baking: Preheat your oven to 450˚F. Grease an 18×13 baking sheet with cooking spray and set it aside. For a tall pancake, use a 15×11 baking sheet.
- Combine Buttermilk & Eggs: In a large mixing bowl, whisk together the buttermilk and eggs.
- Add Butter: Whisk in the butter and set the bowl aside.
- Combine Dry Ingredients: In a separate mixing bowl, combine the flour, sugar, baking powder, baking soda and salt; whisk until well combined. If you’re using lemon zest, whisk that in, too.
- Combine Wet & Dry Ingredients: Add the flour mixture to the buttermilk mixture and fold until thoroughly incorporated.
- Pour into Pan: Transfer the batter to your previously prepared baking sheet and spread it out in an even layer. Top with blueberries, if you’re using them.
- Bake: Bake for 15 to 18 minutes, or until the pancake is puffed up, browned, and pulls from the edges of the pan.
- Let Cool & Serve: Remove your pancake from the oven and let it cool for a few minutes. Cut it into servings and enjoy with maple syrup! I use a pizza cutter to cut through it.
Tips for the Best Pancakes
- Grease Baking Sheet: Generously grease the baking sheet to make sure your pancakes are easily removable. Alternatively, you can line the pan with parchment paper, but I recommend lightly greasing the paper if you do.
- Let Butter Cool After Melting: I don’t recommend adding very hot butter into the egg mixture. Give your melted butter a few minutes to cool down before you whisk it in.
- Spread Batter Evenly: After you transfer your pancake batter to the pan, even it out with a spatula so everything is the same thickness.
- Nuts: Feel free to mix some walnuts or pecans right into your pancake batter for crunch and added flavor.
- Cinnamon: Adding cinnamon into your batter will make your pancakes extra warm and comforting.
- Chocolate Chips: Treat your inner chocoholic by adding chocolate chips to the pancake batter.
Serving Suggestions & Topping Ideas
- Top with Bacon: If you want to swap out the sweet blueberries for something savory, top your pancake batter with cooked, crumbled bacon before you put it in the oven.
- Add Cream Cheese & Berries: Top your pancakes with dollops of cream cheese and your favorite berries before baking. You’ll end up with a tasty pancake cheesecake!
- Serve with Fritters: These Crispy Zucchini Fritters are a wonderful savory side dish to serve with your sheet pan pancakes.
- Serve with Whipped Cream: Fluffy pancakes topped with whipped cream and maple syrup are my weakness!
How to Store and Reheat Leftovers
- Store leftover pancakes in an airtight container in the fridge for up to 5 days. Just make sure they’ve cooled completely before you refrigerate them.
- To reheat your pancakes, I recommend using the microwave. Heat in 10 second intervals until warm.
- To Freeze: If you want to store your pancakes in the freezer, you’ll need to flash-freeze them first. Arrange the pancakes on a pan so that none of them are touching each other. Freeze for an hour or until the pancakes are solid, then transfer them to a sealed plastic bag and freeze for up to 3 months.
- Be sure to thaw your pancakes overnight in the fridge before reheating.
Sheet Pan Pancakes
- 2 cups buttermilk
- 2 large eggs
- 1/2 tablespoon pure vanilla extract (optionally, you can also use lemon juice instead of vanilla)
- 4 tablespoons butter melted
- 2 1/4 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- fresh blueberries
- 1/2 teaspoon finely grated lemon zest
- Preheat oven to 450˚F.
- Grease an 18×13 baking sheet with cooking spray and set aside. For a taller pancake, use a 15×11 baking sheet.
- In a mixing bowl, whisk together buttermilk, eggs, and vanilla.
- Whisk in the slightly cooled melted butter; set aside.
- In a separate mixing bowl, combine flour, sugar, baking powder, baking soda and salt; whisk until well combined. If using lemon zest, whisk that in, too.
- Add the flour mixture to the buttermilk mixture and fold until thoroughly incorporated.
- Transfer batter to previously prepared baking sheet and spread it out into an even layer. Top with blueberries, if using.
- Bake for 15 to 18 minutes, or until pancake is puffed up, top is golden brown, and pulls from the edges of the pan.
- Remove from oven and allow to cool slightly.
- Cut, serve, and enjoy!