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.
Ingredient Notes
- Eggs, separated
- Sugar
- Vanilla
- Salted butter
- Buttermilk
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Vanilla extract
- Cinnamon
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Sheet Pan Pancakes:
- Prep. Preheat the oven to 425℉ and line a half sheet pan with aluminum foil or parchment paper. 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 in a large bowl. 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 (this creates the fluffy texture).
- 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.
- Serve. Slice and serve with butter and maple syrup.
Storing and Other Tips
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.
Do you have to use buttermilk?
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!
Serving Suggestions
- Pina Colada Fruit Salad Recipe
- Creamy Yogurt Fresh Fruit Salad Recipe
- Honey Lime Fresh Fruit Salad Recipe
- Copycat Jamba Juice Aloha Pineapple Smoothie Recipe
Sheet Pan Pancakes
Ingredients
- 2 eggs, separated
- ¼ cup sugar
- 1 ½ teaspoon vanilla
- 4 Tablespoons butter (salted)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 425℉ 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
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Great recipe! Ours fluffed to twice the size! Put frosting on it and you’ve got cake! I assume the vanilla listed twice is wrong? Also would cut back the cinnamon but that’s just a personal preference! It got eaten up over here!