Imagine this: warm, golden-brown pancakes with a light, fluffy texture made effortlessly in the oven, all in one batch. No flipping, no standing over the stove, just slice and serve! Fluffy Sheet Pan Pancakes are the ultimate time-saver for busy mornings, weekend brunches, or meal prep. Whether you’re feeding a crowd or just want an easy breakfast hack, this recipe is a game-changer.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Fluffy Sheet Pan Pancakes
No Flipping Needed: Skip the stovetop hassle—just pour the batter into a pan and bake!
Evenly Cooked & Golden: Every bite is perfectly fluffy and tender, without the risk of uneven cooking.
Customizable: Add your favorite mix-ins like chocolate chips, berries, or nuts for extra flavor.
Great for Meal Prep: Make a big batch and freeze leftovers for quick breakfasts all week.
Perfect for a Crowd: Whether it’s a family breakfast or brunch with friends, everyone gets hot pancakes at the same time!
Ingredients in Fluffy Sheet Pan Pancakes
Flour: The base for the perfect light and fluffy texture.
Baking Powder & Baking Soda: The secret to extra fluffiness and a tender crumb.
Sugar: Adds just the right amount of sweetness.
Salt: Enhances the flavor and balances the sweetness.
Milk: Keeps the pancakes soft and moist—dairy or plant-based options work!
Eggs: Help bind everything together and give structure.
Melted Butter or Oil: Adds richness and moisture to the batter.
Vanilla Extract: For a warm, sweet aroma that elevates the flavor.
Optional Mix-ins: Chocolate chips, blueberries, or chopped nuts for extra deliciousness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 375°F (190°C) and grease or line a sheet pan with parchment paper. This ensures your pancakes don’t stick and come out beautifully golden.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Combine the Wet Ingredients: In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
Make the Batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the pancakes light and fluffy.
Pour & Spread: Pour the batter into the prepared sheet pan and spread it evenly with a spatula. If adding mix-ins, sprinkle them evenly on top.
Bake to Perfection: Bake for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cool & Slice: Let it cool slightly before slicing into squares or rectangles.
Serve & Enjoy: Top with syrup, fresh fruit, or your favorite pancake toppings!
How to Serve Fluffy Sheet Pan Pancakes
Classic Style: Drizzle with maple syrup and add a pat of butter for that traditional pancake experience.
Berry Bliss: Top with fresh strawberries, blueberries, or raspberries for a fruity twist.
Chocolate Lovers’ Dream: Sprinkle with chocolate chips and a dusting of powdered sugar.
Nutty & Crunchy: Add chopped pecans, almonds, or walnuts for a satisfying crunch.
Savory Twist: Try them with a smear of cream cheese and smoked salmon for something unique!
Additional Tips
Don’t Overmix: Stir just until combined to keep the pancakes fluffy.
Even Spread: Use a spatula to level out the batter for even baking.
Make It Dairy-Free: Swap milk for almond or oat milk, and use oil instead of butter.
Want Thicker Pancakes? Use a smaller pan for a taller, fluffier texture.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
FAQ Section
Q1: Can I make these pancakes gluten-free?
A1: Yes! Just use a 1:1 gluten-free flour blend for best results.
Q2: How do I reheat leftovers?
A2: Warm them in the microwave for 30 seconds or toast them in the oven for a few minutes to keep them crispy.
Q3: Can I make the batter ahead of time?
A3: It’s best to bake the pancakes right away, but you can store the batter in the fridge for up to 24 hours before baking.
Q4: Can I use buttermilk instead of regular milk?
A4: Absolutely! Buttermilk adds extra tanginess and makes the pancakes even fluffier.
Q5: What size sheet pan should I use?
A5: A standard 9×13-inch sheet pan works well, but you can adjust based on how thick you want your pancakes.
Q6: Can I add protein powder?
A6: Yes! Add a scoop of vanilla or unflavored protein powder and adjust the liquid slightly if needed.
Q7: Why are my pancakes dry?
A7: Overbaking or using too much flour can make them dry—be sure to measure ingredients accurately.
Q8: Can I make these vegan?
A8: Yes! Use a flax egg (1 tbsp flaxseed + 3 tbsp water) and dairy-free milk.
Q9: Can I use pancake mix instead?
A9: Definitely! Just prepare the mix as directed and bake instead of cooking on a griddle.
Q10: How do I make these pancakes extra fluffy?
A10: Adding an extra egg or using buttermilk can help make them even fluffier.
Final Thoughts
Fluffy Sheet Pan Pancakes are the ultimate solution for easy, no-fuss breakfasts! Whether you’re meal-prepping, feeding a crowd, or just want to simplify your morning routine, this recipe delivers the perfect pancakes—golden, airy, and downright delicious. Give it a try, and you’ll never go back to flipping pancakes again!
Print
Fluffy Sheet Pan Pancakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings (24 squares, 3 per person) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Make a family-size batch of pancakes with this easy sheet pan method! No flipping required—just pour the batter into a pan, bake, and slice into squares. These fluffy buttermilk pancakes have a light sweetness, making them perfect for maple syrup or your favorite toppings. A quick and effortless breakfast for busy mornings!
Ingredients
- 8 tbsp unsalted butter, melted (divided)
- 2 1/2 cups (354g) all-purpose flour (plus 1 tbsp for dusting pan)
- 1/4 cup (50g) granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 large eggs
- 2 1/2 cups low-fat buttermilk
- 1 tsp vanilla extract
Instructions
Prepare the Pan:
- Preheat oven to 425°F.
- Brush an 18×13-inch rimmed baking sheet with 2 tbsp melted butter.
- Dust with 1 tbsp flour, shake to coat, and set aside.
2. Make the Batter:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt for 20 seconds. Create a well in the center.
- In another bowl, whisk together eggs, buttermilk, and vanilla extract.
- Slowly whisk in 5 tbsp melted butter (some clumping is fine).
- Pour the buttermilk mixture into the flour mixture and whisk until just combined (batter should be slightly lumpy—don’t overmix!).
3. Bake the Pancakes:
- Pour the batter into the prepared baking sheet and spread evenly with a spatula.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- If the top isn’t golden, move the pan closer to the broiler and toast briefly.
- Brush the top with the remaining 1 tbsp melted butter.
4. Serve:
- Cut into squares and serve warm with maple syrup or your favorite toppings.
Notes
- Storage: Store in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months.
- Reheating: Warm in the oven at 300°F for 5 minutes or microwave for 30 seconds.
- Topping Ideas: Fresh fruit, whipped cream, nut butter, or chocolate chips!
Nutrition
- Serving Size: 3 squares
- Calories: 280 kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg