Sheet pan pancakes taste just like your favorite fluffy buttermilk pancakes but they are baked in a sheet pan – making them perfect for meal prep and busy mornings.
Are you a pancake fan? We sure are! But for as many hundreds of pancakes as 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. Don’t forget to PIN this recipe!
Tips for making Sheet Pan Pancakes:
- Use a sheet pan like this one
- Brush the bottom of the pan with vegetable oil and then line the pan with parchment paper to ensure easy removal of the baked pancakes from the pan
- If freezing, slice and allow the pancakes to cool completely – then separate each slice with parchment paper and seal in a freezer-safe bag
- Frozen pancakes will keep in the freezer for up to one month
- Topping suggestions: butter and syrup, peanut butter, cream cheese and jam
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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.
For more make-ahead breakfast ideas, be sure and check out these recipes:
The Ultimate Freezer Breakfast Burritos
Nutella Mocha Banana Smoothie
Oatmeal Pancakes for the Freezer
Such a great idea for pancakes! Definitely perfect for quickly feeding a crowd in the morning. I love the little dollops of raspberries.
Thank you so much Tara!
Kristen Chidsey says
Jill, this is GENIUS!!! I HATE having to be locked at the stove to flip pancakes. This is the perfect solution.
This post is making me feel really good about myself 😉 Let me know if you try them Kristen. Happy New Year!
Sarah Walker Caron (Sarah's Cucina Bella) says
What a fantastic idea! My kids adore pancakes every day of the week, but they are too time-consuming to make on busy mornings. I love how you can make this ahead and just reheat them!
Exactly – I pulled some out of the freezer this morning for all three of us and they were such a hit. Can’t wait to make them again and try new toppings.
Felesha Bell says
This is such a fun idea!! Can’t wait to try it out in my next group breakfast!! Looks yummy!
Come back and let me know what you think. I hope you love them!
Heather Johnson says
OK hussy – MIND BLOWN!!!! i love this idea!!!! wooohoo
Yay! So glad it is a hit. Thank you for the positivity 🙂
Edyta at Innocent Delight says
What an awesome idea. I would never thought about making pancake in the oven. I’m steeling it 🙂
Absolutely – steal away! 🙂
I have never been able to master pancakes on the stove, but maybe I can master sheet pan pancakes! Thanks for the recipe!
You are welcome! I hope you enjoy them 🙂
Andrea Slone says
Had the pan lined and the batter in the blender before church with company coming for brunch. Delicious, unusual, easy and fun. I’m loving this blog!
Thank you Andrea – I love getting positive feedback, especially from friends 🙂
Such a great idea! I’ve actually wondered if I could do this, but never tried it. Glad to see it works! 🙂
They are pretty much a game-changer for me
What a great idea to do them in a pan like this. So handy for when you are feeding a crowd.
What a brilliant idea! Totally pinning this recipe!
Thanks for the pin Emily, I appreciate it!
I’ve never made sheet pan pancakes but they sure do look yummy! Raspberries are a favorite.
They tasted like tradition pancakes – just quicker to make! I hope you try them
Oh, wow! This is brilliant! Whenever I make pancakes for a weekend breakfast, I always make extra and freeze them so that my kids can pop them in microwave! This is whole lot easier! Definitely giving this one a try!
Thanks so much Beth. If you try them come back and let us know what you think 🙂
These are great with blueberries or chocolate chips too!
How long do you reheat them in the microwave? I love this idea, I have such a hard time with breakfast and this sounds perfect!
It depends on your microwave wattage – but between 30 seconds and 60 seconds should be enough. I know that’s a wide range but microwaves really are very different.