Sheet Pan Pancakes Recipe: One Pan, No Flipping & Feeds a Crowd

This sheet pan pancake recipe is the one I make when I’m feeding more people than my stovetop can keep up with. One pan goes in the oven, and I’m not standing there flipping a stack one at a time while everyone else is already eating. Easy, delish, and feeds a crowd; that’s my kind of recipe!

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My family LOVES pancakes, but I like this version for weekend mornings when there’s a crowd at the table, kids included. Buttermilk keeps the crumb tender, and cutting it into squares means everyone gets the same pancake, not whoever grabbed the first one off the stack. Plus, they’re all ready at the same time, so we can all eat together.

Chef Jenn’s Take on Sheet Pan Pancakes

Pancakes for a crowd usually mean someone stuck at the stove, flipping one round at a time while the rest of the table eats without them. That’s the actual problem with pancakes, not the batter. Sheet pan pancakes fix the logistics, not the flavor, which is why I still start with a real buttermilk batter instead of a shortcut mix.

The batter here is straightforward: buttermilk, eggs, melted butter, and enough baking powder and soda to get real lift in the oven instead of on a griddle. Baking it flat and evenly at 400°F is what gets a golden top and a set center at the same time, without the middle staying gummy while the edges catch color.

Cut it into squares once it’s cooled slightly, not right out of the oven. Warm holds together. Hot falls apart under the knife.

What You’ll Love About Sheet Pan Pancakes

• One pan, one bake, and everyone gets a square at the same time, no one waiting on the next round off the griddle.
• The edges get a little color and a slight chew against the soft centers, which a griddle pancake never really does.
• I make it plain most of the time and let people dress their own square with syrup, nut butter, or fruit, so nobody’s fighting over who gets the chocolate chip corner.

Ingredients

• All-purpose flour – Standard here. This version isn’t built for a gluten-free swap, the rise depends too much on the flour structure to guess at without retesting.
• Granulated sugar – Just enough to balance the tang from the buttermilk, not to make this a dessert.
• Baking powder and baking soda – Both are doing work here. Don’t leave one out; the rise depends on having both.
• Salt – Regular table salt is fine. If you’re using a coarser salt, use a little more since it measures lighter.
• Buttermilk – No buttermilk in the fridge, whole milk with a splash of lemon juice or vinegar, rested five minutes, works as a stand in.
• Eggs – Let them come to room temperature if you remember, the batter mixes smoother.
• Unsalted butter – Melt it and let it cool slightly before mixing in, or it can start cooking the eggs on contact.
• Vanilla extract – Skip the imitation kind if you can taste the difference, real vanilla is worth it in a batter this simple.
• Mix-ins (chocolate chips, blueberries, strawberries) – Pick one, not all three. Too many mix-ins and the batter doesn’t set evenly.

How To Make Sheet Pan Pancakes

Scroll down for the full recipe card with exact measurements and printable instructions.

Preheat the oven to 400°F and line a half sheet pan with parchment, then lightly grease the paper. This keeps the corners from sticking once everything bakes together into one big pancake.

Whisk the dry ingredients together first: flour, sugar, baking powder, baking soda, and salt, so the leaveners are distributed evenly before any liquid hits them. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.

Pour the wet mixture into the dry ingredients and stir until just combined. A few lumps are fine and actually preferred, since overmixing develops the gluten in the flour and that’s what turns a pancake tough instead of tender.

Spread the batter into the prepared pan in an even layer, working it into the corners with a spatula. If you’re adding chocolate chips, blueberries, or strawberries, scatter them over the top now instead of folding them into the batter, so they don’t sink and clump in one spot.

Bake for 15 to 18 minutes, until the top is golden and the center springs back instead of jiggling. Every oven runs a little differently, so start checking around the 15 minute mark instead of waiting on the timer.

Let it cool for a few minutes before slicing into squares. Cutting it too soon while it’s still hot is the easiest way to end up with torn edges instead of clean ones.

Make It A Meal

I don’t dress this recipe up too much on its own, but if you’re serving a full breakfast spread, add something savory alongside it. Freezer Breakfast Burritos give you a protein option that’s already done if you’re feeding a crowd on a morning you don’t want to cook two things at once.

Peameal Bacon or a batch of Sweet Potato Hash with Pulled Pork rounds out the plate if you want something more substantial than syrup and butter. For a lighter side, Mini Blueberry Muffins keep the fruit theme going without doubling up on another pancake.

Storage

Store leftover squares in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster oven until warm through. For longer storage, freeze the squares in layers separated by parchment for up to 2 months, then reheat straight from frozen in the toaster oven.

Frequently Asked Questions