Who doesn’t love a delicious breakfast recipe like this amazing Sheet Pan Pancakes recipe? It is so much easier than making individual pancakes and tastes just like the traditional pancakes make on a hot griddle but without the extra work and still have an entire batch of pancakes.
If you love fluffy pancakes, then make these oven-baked pancakes for a delicious Saturday or Sunday breakfast, and serve it with some fresh fruit, and a bunch of different toppings.
All you have to do for this hot breakfast is cut it into large squares in the baking sheet, put on your favorite toppings, and serve them to your picky eaters.
Forget tasteless regular pancakes, give these different flavors a try:
- Cracker Barrel Buttermilk Pancakes Copycat Recipe
- Funfetti Birthday Pancakes Recipe
- Baked Pancakes (Freezer Meal) Recipe
Ingredients used to make Sheet Pan Pancakes:
- Eggs, separated
- Sugar
- Vanilla
- Salted butter
- Buttermilk
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Vanilla extract
- Cinnamon
How to make Sheet Pan Pancakes:
1. Prep. Preheat the oven to 425 degrees F and line a half sheet pan with aluminum foil or parchment paper. Spray the aluminum foil with cooking spray.
2. Beat the egg whites on high speed until stiff peaks form. Transfer to a bowl and set aside.
3. Combine the wet ingredients in a large bowl. Whisk together the egg yolks, sugar, vanilla, and butter until smooth. Slowly mix in the buttermilk.
4. Add the dry ingredients. Whisk in the flour, baking powder, baking soda, salt, cinnamon, and vanilla into the wet ingredients.
5. Add the whipped egg whites. Gently fold in the egg whites (this creates the fluffy texture).
6. Bake. Pour the batter into the prepared sheet pan and bake for 16 minutes or until a toothpick inserted in the center comes out clean and are turning a golden brown.
7. Serve. Slice and serve with butter and maple syrup.
Do I need buttermilk for these easy sheet pan pancakes?
I’ll say that it is not 100% necessary to make this fluffy sheet pan pancake recipe, however, the buttermilk makes this a super delicious pancakes recipe the whole family will love.
It is however easy to make your own buttermilk with lemon juice instead of buying the expensive stuff from the grocery store. Give making homemade buttermilk a try and see if you like it!
How to store leftover sheet pan pancakes
Place any of the leftover pancakes in an airtight container and store the in the fridge for 3-4 days. Or you can put them in a freezer bag once cooled to room temperature and freeze them for up to 3 months.
More great breakfast ideas:
- Freezer Breakfast Burritos Recipe
- Breakfast Cupcakes Recipe
- Easy Hashbrown and Egg Breakfast Casserole Recipe
- Sausage and Egg Breakfast Casserole Recipe
- Scrambled Egg Breakfast Muffins Recipe
Easy recipes with great flavor:
- Greek Yogurt Fruit Salad Recipe
- Watermelon Fruit Pizza Recipe
- Fresh Fruit Salsa and Homemade Cinnamon Chips Recipe
- Rainbow Fruit Kabobs with Fluffy Marshmallow Dip Recipe
- Raspberry Fruit Dip Recipe
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Sheet Pan Pancakes Recipe
Ingredients
- 2 eggs separated
- ¼ cup sugar
- 1½ teaspoons vanilla
- 4 Tablespoons salted butter
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 425 degrees F and line a half sheet pan with aluminum foil. Spray the aluminum foil with cooking spray.
- Beat the egg whites on high speed until stiff peaks form. Transfer to a bowl and set aside.
- Combine the wet ingredients. Whisk together the egg yolks, sugar, vanilla, and butter until smooth. Slowly mix in the buttermilk.
- Add the dry ingredients. Whisk in the flour, baking powder, baking soda, salt, cinnamon, and vanilla into the wet ingredients.
- Add the whipped egg whites. Gently fold in the egg whites.
- Pour the batter into the prepared sheet pan and bake for 16 minutes or until a toothpick inserted in the center comes out clean.
- Slice and serve with butter and maple syrup.
Notes
- Toppings are not included in nutritional information.
Nutrition
Equipment
- Half Baking Sheet
- Hand or Stand Mixer
- Large Bowl
Recipe Details
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