Sheet Pan Pancakes is the best pancake recipe to feed a crowd. This homemade pancake recipe can be whipped up easily with basic ingredients. Hands down the best thing about this recipe is they only take 15 minutes to bake.
This is great for the cook because you get to eat hot pancakes the same time the family does!
Furthermore, you can easily any any fruit, berries and/or chocolate chips to different sections of the batter depending on what everyone likes.
What are Sheet Pan Pancakes
They are a convenient way to make a batch of pancakes all at once on a baking sheet. Instead of the traditional stovetop method, this technique involves pouring pancake batter onto a sheet pan and baking it in the oven. The result? A fluffy and golden sheet of pancakes ready to be sliced and served.
Sheet Pan Pancakes
One of the great things about sheet pan pancakes is the versatility. You can customize the toppings to suit your preferences. Whether you love classic maple syrup, fresh berries, or a sprinkle of chocolate chips, feel free to get creative and make it your own. Consider these combinations:
- Banana slices, chocolate chips, and peanut
buttersyrup. For peanut buttersyrup microwave 1/2 cup honey (or maple syrup, Karo syrup, or pancake syrup) with 1/4 cup creamy peanut butter. Whisk until smooth, serve warm.
- Strawberry shortcake. This beloved classic is always enjoyed. Use fresh, sliced strawberries, strawberry syrup and whipped cream (or Cool Whip).
- Nutella and strawberries or any type of berries is good
- Fruit jam or preserves
- Buttermilk syrup is good
- Pecan Pie Caramel Sauce is amazing on hot pancakes
- Bleberries and lemon curd are tasty toppers.
- Fried apple slices makes a delicious pancake topping for fall.
These are just a few suggestions for topping your pancakes. Let your imagination go wild and top them with whatever you like.
Ingredients you’ll need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- All-purpose flour
- Baking powder
- Baking soda
- Granulated sugar
buttercold and cubed
- Buttermilk or kefir
- Large eggs lightly beaten
- Banana very ripe, sliced
- Fresh berries, any variety
Sheet Pan Pancakes FAQ
Making sheet pan pancakes is a breeze. Simply prepare the pancake batter, spread it evenly on a greased sheet pan, and bake. No more flipping individual pancakes or worrying about uneven cooking. It’s a time-saving and stress-free approach to pancake perfection.
I used and recommend using a standard half-sheet pan (18×13 inches) for optimal results. This size allows for even spreading of the batter and ensures that your pancakes cook uniformly.
Yes, you can! These pancakes are perfect for meal prepping. Once baked and cooled, you can slice them into squares or rectangles, store in an airtight container, and reheat for a quick breakfast throughout the week.
To achieve the best results, make sure your sheet pan is well-greased to prevent sticking. Additionally, monitor the baking time to avoid overcooking.
Sheet Pan Pancakes
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- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter cold and cubed
- 2 and ½ cups buttermilk or kefir
- 2 large eggs lightly beaten
- 1 medium banana very ripe, sliced
- 1 cup fresh berries of your choice
- Preheat the oven to 450°F and spray an 18×13-inch sheet pan with olive oil.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the butter and use your fingers or a pastry blender to cut it into the flour mixture until it resembles coarse crumbs.
- In a medium bowl, whisk together the kefir and eggs. Pour the wet ingredients over the dry ingredients and stir gently with a wooden spoon until just combined. Do not overmix; some lumps are okay.
- Spread the batter evenly on the prepared sheet pan, smoothing the top with a spatula. Scatter the banana slices and berries over the batter, pressing them lightly into the surface.
- Bake for 10 to 12 minutes or until golden and a toothpick inserted in the center comes out clean.
- Cut into squares and serve with sour cream, honey and more fresh berries if desired. Enjoy!