Sheet Pan Pancakes
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Fluffy sheet pan pancakes are your new breakfast hero. With just 10 minutes of prep and no flipping, these oven-baked pancakes are perfect for feeding a crowd. Customize with toppings like chocolate chips, blueberries, or strawberries, then slice and serve warm from the pan. A cozy, satisfying morning meal that’s super simple and fun to make.
Ingredients
Instructions
Preheat the oven to 400°F and place a half sheet pan inside to warm.
In a large bowl, whisk buttermilk, milk, melted butter, eggs, and vanilla.
In another bowl, combine flour, sugar, baking powder, salt, and cinnamon.
Add dry ingredients to the wet mixture and stir until just combined—don’t overmix.
Remove the hot pan from the oven and grease it well.
Pour the batter into the pan and spread evenly.
Top ⅓ with chocolate chips, ⅓ with blueberries, and leave ⅓ plain or use another topping.
Bake for 14 to 16 minutes until golden and a toothpick comes out clean.
Cool slightly, slice into squares, and serve with your favorite toppings.
Nutrition
- Serving Size
- 1 square (approx. 1/6 of pan)
- Calories
- 380 calories
- Sugar Content
- 15g
- Sodium Content
- 420mg
- Fat Content
- 17g
- Saturated Fat Content
- 10g
- Unsaturated Fat Content
- 6g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 49g
- Fiber Content
- 2g
- Protein Content
- 7g
- Cholesterol Content
- 75mg
