Description
Golden, fluffy sheet pan buttermilk pancakes baked to perfection and ready to feed a crowd—no flipping required. A cozy, make-ahead-friendly twist on a breakfast classic.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Maple syrup, for serving
Instructions
- Preheat your oven to 425°F and line a rimmed sheet pan with parchment paper or lightly grease it.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared sheet pan and spread evenly with a spatula.
- Sprinkle toppings like berries or chocolate chips if using.
- Bake for 12–15 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly, slice into squares, and serve with maple syrup.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Preheat the pan for better texture and even rise.
- Add-ins like berries or chocolate chips should be sprinkled on top before baking.
- Store leftovers in the fridge for 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 6g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: sheet pan pancakes, buttermilk pancakes, easy breakfast, oven baked pancakes, make-ahead pancakes