Sheet pan pancakes are the fastest way to make light, fluffy pancakes for a crowd—no flipping required. Pour a single large batch into a greased 9×13-inch pan, top each section with your favorite mix-ins, bake until golden, then slice and serve. They’re ideal for holiday mornings, weekend brunch or any time you need to feed a group quickly.
The easiest way to make pancakes for a crowd
Pancakes are a staple at our house, and sheet pan pancakes may be my favorite method. No flipping, no batches and no cold pancakes for the cook—just one big pan of tender, fluffy goodness ready at once.
They’re my go-to for feeding a hungry group of guests or a busy family on a weekday. Mix the batter, pour it into the pan, bake and slice. Finish with butter and warm maple syrup and you’re done.
My favorite part is making “topping zones”: blueberries on one side, chocolate chips on another, maybe a cinnamon-sugar corner so everyone gets exactly what they want.
Ingredients you’ll need
This sheet pan batter is adapted from a classic light-and-fluffy buttermilk pancake recipe, scaled up for one large pan. The results are just as tender and airy as stovetop pancakes, but baked all at once.
Key ingredients that give the pancakes their texture:
- Baking powder and baking soda: Baking powder provides lift while baking soda reacts with buttermilk to create airiness.
- Sugar: A little sugar adds gentle sweetness, moisture and helps the top brown nicely.
- Buttermilk: Adds a subtle tang and yields a tender crumb. If you don’t have buttermilk, a simple milk-and-lemon substitute works in a pinch.
You’ll also need:
- All-purpose flour
- Eggs
- Melted butter
- Vanilla extract
See the recipe card below for exact quantities and full details.
How to make sheet pan pancakes
This recipe is sized for a standard 9×13-inch baking pan, generously greased with cooking spray or butter.
Whisk the dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients, then add the wet to the dry and whisk just until combined. Don’t overmix—the batter should be lumpy. Those lumps help keep the pancakes light and tender.
Pour the batter into the prepared pan and spread into an even layer. If you like toppings, sprinkle them on top now: berries, chocolate chips or nuts work great.
Bake at 425°F until the pancakes are puffed, golden and a toothpick inserted in the center comes out clean, about 15 to 20 minutes depending on your oven. Allow the slab to cool a few minutes, then slice into squares and serve with warm maple syrup.
Toppings and mix-in ideas
Don’t fold mix-ins into the batter—sprinkle them on top. That keeps the slab light and prevents heavier ingredients from sinking.
Try these combinations:
- Blueberries, raspberries or sliced strawberries
- Mini chocolate chips
- Banana slices with chopped walnuts or pecans
- Chopped nuts for crunch
- Nutella spread or fruit sauces spooned over before serving
Storage and freezing instructions
After cooling completely, store leftover squares in an airtight container in the refrigerator for up to 3 days.
They freeze well: place cooled squares in a single layer in a freezer-safe container or bag, separating layers with parchment. Freeze up to 3 months. Reheat from frozen in a toaster oven or microwave.
Lunchbox hack: Turn leftovers into pancake PB&J sandwiches—spread peanut butter on one square and jelly on another, then sandwich them together for an easy packed lunch.
Quick Sheet Pan Pancakes — Recipe
Quick Sheet Pan Pancakes
Ingredients
- Cooking spray
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 2 Tablespoons sugar
- 1/2 teaspoon kosher salt
- 3 cups buttermilk
- 2 large eggs
- 4 Tablespoons unsalted butter, melted
- 1 Tablespoon vanilla extract
- Fruit, chocolate chips or nuts, for topping (optional)
- Maple syrup, for serving
Instructions
- Preheat the oven to 425°F. Generously grease a 9×13-inch baking pan with cooking spray or butter.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla extract.
- Add the wet ingredients to the dry and whisk just until combined; the batter should be lumpy. Pour the batter into the prepared pan and spread it into an even layer.
- Sprinkle toppings evenly over the batter, if using.
- Bake until the top is golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes.
- Remove from the oven and let cool slightly before slicing into squares. Serve warm with maple syrup.