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sheet pan pancakes with fresh raspberries and orange juice

Sheet Pan Pancakes

Sheet pan pancakes taste just like your favorite fluffy buttermilk pancakes but are baked in a sheet pan - making them perfect for meal prep and busy mornings.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 16
Calories 124kcal


  • 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.


Calories: 124kcal