Sheet Pan Pancakes
Fluffy, golden, and easy sheet pan pancakes perfect for weekend breakfast or brunch. Baked all at once, this recipe is quick, delicious, and family-friendly.
Ingredients
- 2 cups all-purpose flour I like King Arthur Flour for consistency
- 2 tablespoons sugar sub with honey or maple sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups buttermilk or plain yogurt thinned with milk
- 2 large eggs room temperature
- 3 tablespoons unsalted butter melted (plus extra for pan)
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries or 1/2 cup mini chocolate chips Optional mix-ins
- maple syrup, lemon zest, whipped cream Topping suggestions
Instructions
- Heat oven to 425°F (220°C). Butter a half-sheet pan (18x13 inches).
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk buttermilk, eggs, melted butter, and vanilla until smooth.
- Pour wet into dry, stir until flour disappears.
- Scrape batter onto pan, smooth into corners.
- Scatter blueberries or chocolate chips on top.
- Bake for 15-18 minutes until edges are golden.
- Let rest, slice into squares and serve hot.
Notes
To make the recipe dairy-free, use plant-based yogurt and dairy-free butter. Sheet pan pancakes can be topped with fresh berries, spiced apples, or citrus curds.
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