Sheet pan pancakes are the quickest way to make light, fluffy pancakes for a crowd—no flipping required! Load them up with your favorite mix-ins, bake until golden, then slice and serve. Perfect for holiday mornings, weekend brunch or feeding your crew fast.
The Easiest Way to Make Pancakes for a Crowd
Pancakes are a food group around our house… and these sheet pan pancakes might just be my favorite way to whip up this breakfast classic. No flipping, no batches, no cold pancakes for the cook. Just one big pan of light, fluffy, golden goodness ready all at once.
Whether I’m feeding a hungry crowd of holiday houseguests or my own crew of little ones on a random Tuesday, this recipe is my hands-off hero. Just mix, pour, bake and slice. All that’s left to do is top with butter and warm maple syrup.
But maybe what I love most about sheet pan pancakes is the “topping zones.” Blueberries on one side, chocolate chips on the other, maybe a cinnamon-swirl corner so everyone gets exactly what they want (a rare parenting win).
And if you’re feeding a hungry house full, pair them with a few of my other crowd-friendly breakfast favorites, like my Ham and Cheese Egg Cups or No-Yeast Cinnamon Rolls. It’s the easiest way to turn a simple sheet pan breakfast into a full brunch spread.
If these sheet pan pancakes taste familiar, there’s a good reason: the batter is based on my Light and Fluffy Buttermilk Pancakes. The same tried-and-true recipe thousands of readers love, just scaled up and baked in one giant, glorious slab instead of being flipped one at a time. The goal is simple: pancakes that are just as light and fluffy as the stovetop version, minus the babysitting.
Achieving this texture is all about a few key ingredients working together:
- Baking powder and baking soda: Baking powder gives your pancakes lift, while baking soda reacts with the acidity in the buttermilk to create tiny bubbles that make the batter airy instead of dense.
- Sugar: Just 2 tablespoons to lightly sweeten the batter, add moisture and help the top bake up golden brown in the oven.
- Buttermilk: Adds subtle tang and keeps the crumb tender. No buttermilk? No problem! I have a whole post on the 5 best buttermilk substitutes using pantry staples.
You’ll also need:
- All-purpose flour
- Eggs
- Melted butter
- Vanilla extract
See the recipe card for full information on ingredients and quantities.
Making sheet pan pancakes is so easy! This recipe yields the perfect quantity of batter for a standard 9×13 baking pan, which you’ll grease generously with cooking spray or butter.
Start by whisking together your dry ingredients in a large bowl. In a separate bowl, mix the wet ingredients, then pour the wet ingredients into the dry and whisk just until everything comes together. Don’t overmix the batter!
Just like when you’re making classic buttermilk pancakes, a lumpy batter is a good batter (just like you see in the image below). Overmixing knocks out the air bubbles we need for lift, so when in doubt, stop stirring!
Pour the batter into your generously greased baking pan and spread it into an even layer. If you’re adding toppings, now’s the time. Scatter berries, chocolate chips or nuts over the top.
Bake at 425°F until the pancakes are puffed, golden and a toothpick comes out clean, 15 to 20 minutes depending on your oven. Let the giant pancake slab cool for a few minutes before slicing into squares and serving with warm maple syrup.
Toppings and Mix-in Ideas
These sheet pan pancakes can be customized with your favorite mix-ins turned toppings. Because here’s my #1 tip: don’t fold mix-ins into the batter. Sprinkling them on top keeps everything light and fluffy instead of weighing the batter down or sinking to the bottom. Mix-and-match, keep one side plain or turn the whole pan into a patchwork of toppings—everyone wins.
A few of my favorites:
- Blueberries, raspberries or sliced strawberries
- Mini chocolate chips
- Banana slices (bonus points for adding chopped walnuts or pecans)
- Chopped nuts
- Strawberry sauce or blueberry sauce
- Nutella
Storage and Freezing Instructions
Once the pancakes have cooled completely, transfer them to an airtight container and refrigerate for up to 3 days.
They’re also freezer-friendly! Arrange cooled squares in a single layer in a freezer bag or airtight container, using parchment between layers to prevent sticking. Freeze for up to 3 months. Reheat straight from frozen in a toaster oven or microwave.
Lunchbox Hack: Leftovers make the cutest pancake PB&J sandwiches! Spread peanut butter on one square, jelly on another, and sandwich them together before popping into lunchboxes. (A little trick straight from my School Lunches That Aren’t Sandwiches playbook!)
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 half-size (13×9”) baking sheet with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
- In a separate medium 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 baking sheet, spreading it into an even layer.
- Sprinkle preferred toppings atop the batter (optional).
- Bake the pancakes until they are golden brown on top and a toothpick inserted comes out clean, 15 to 20 minutes.
- Remove the pancakes from the oven and let them cool slightly before slicing and serving with maple syrup.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Did you try this recipe?
Leave a comment below with your star rating!
This post may contain affiliate links.
Made this recipe for breakfast today and it did not disappoint! Delicious! However next time I will bake in a sheet pan to make it thinner like a pancake. I baked it in a casserole dish and it came out great, nice and fluffy, but I guess it’s habit and I want it thinner like a pancake. The best part was the ease of cooking because you didn’t have to drop pancakes and watch a frying pan! Will definitely make again! Thanks for sharing!
Thrilled you enjoyed it, Kara!
I live in Colorado Springs and I have made the recipe for the Chocolate chip cookies several times and every time the cookies come out awesome!!! I’m so thankful for Just a Taste recipes for high altitude baking!!!
I’m looking for a high altitude recipe for pound cakes!
Yay! I’m so, so thrilled you’ve been enjoying Just a Taste!
Made these on Christmas Eve morning since I was running short on time and they were perfect – fluffy, easy to customize and super simple to make. Going in the recipe book as a keeper!
Woohoo! I’m so thrilled you enjoyed the recipe, Natalie!
What is the correct size pan? Narrative says 13×9 but recipe says 13×18. Thanks
Thanks for catching that, Cheryl! It’s 13×9 and the recipe has been updated. Enjoy!
Can this be made up the night before & baked the next morning?
I haven’t tried that long of a delay in baking, Bobbie, so I’m not sure. Let me know if you try it!