Sheet pan pancakes are customizable and perfect for meal prep.
Are you a pancake fan? We sure are! But for as many hundreds of pancakes I’ve made over the years none of them have been in a sheet pan. Sheet pans have been all the rage for a while in terms of main dish offerings. So it makes sense to think of sheet pans to help with meal prep for breakfast too.
Honestly breakfast during the school week is where I really need help the most with meal prep. My kids are on different schedules for the first time this year and the boy is eating breakfast by about 6:30 am. Then once I get him off to school I wake up the girl and she’s eating her breakfast by about 8:30 am. And somewhere in there I need to feed myself too.
Pancakes had never been a thought in my mind to make during the school week until now. I looked up a few recipes for sheet pan pancakes and liked this one the best although I still made some changes to it. I had fresh raspberries to add to our pancakes for this first recipe but blueberries, chocolate chips or fresh banana slices could also be used.
Once the pancakes were baked, I sliced them and layered them in between sheets of parchment paper for freezing. After they’ve been frozen, individual slices of pancake can be heated quickly in the microwave and topped with the usual maple syrup or even cream cheese and jam or peanut butter. I couldn’t believe how easily and quickly this sheet pan pancake baked in the oven and it tastes just like a fluffy buttermilk pancake made on a griddle. Be sure and PIN this recipe for all your meal prepping needs.
For reference, THIS is the size of sheet pan I used for baking this pancake recipe.
Sheet Pan Pancakes
- 1 tbsp vegetable oil
- 2 cups buttermilk not low fat
- 2 large eggs beaten
- 1 tsp vanilla extract
- 3 tbsp unsalted butter melted
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- fresh raspberries, blueberries, banana slices or chocolate chips
Preheat oven to 425 degrees F. Lightly coat a 12 by 17 inch rimmed sheet pan with the vegetable oil and line the pan with parchment paper - making sure to press the paper into the bottom so that it sticks.
Whisk together the buttermilk, eggs, vanilla and melted butter.
In a separate bowl whisk together the flour, sugar, baking powder, baking soda and salt.
Pour the buttermilk mixture into the bowl with the flour mixture. Mix the pancake batter until smooth with a wooden spoon or spatula. Spread the pancake batter evenly into the bottom of the prepared sheet pan.
Evenly top the batter with raspberries (or blueberries, bananas, chocolate chips - or whatever you would like in your pancakes).
Bake for 11 - 13 minutes, or until pancake is puffed and springs back when lightly touched.
Allow to cool in the pan for a few minutes before slicing. Serve right away or allow to cool completely and store in the freezer with parchment paper separating the slices of pancake.