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side shot of stacked sheet pan pancakes topped with whipped cream and blueberries
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5 from 6 votes

Sheet Pan Pancakes

These fluffy and spongey Sheet Pan Pancakes are easy to make in your oven! Homemade buttermilk pancakes have never tasted better.
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast ideas, buttermilk pancakes from scratch, easy pancakes, homemade buttermilk pancakes, homemade pancake batter, how to make pancake batter, sheet pan pancakes
Servings: 12 slices
Calories: 171kcal


  • Oven


  • 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

Optional Add-Ins

  • fresh blueberries
  • 1/2 teaspoon finely grated lemon zest


  • Preheat oven to 450˚F.
  • Grease an 18x13 baking sheet with cooking spray and set aside. For a taller pancake, use a 15x11 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!


Calories: 171kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 299mg | Potassium: 89mg | Fiber: 1g | Sugar: 6g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg