Baked Pancake Recipe
Sheet Pan Pancakes – This Oven Baked Pancake Recipe is fluffy and tender; no griddle needed! Our easy sheet pan breakfast recipe is great to feed a crowd with barely any effort.
Why We Love This Baked Pancake Recipe
Pancakes are easy enough to make, right? Why do you have to put them in the oven?? Well obviously, you don’t. However, pouring pancake batter into a sheet pan and popping it in the oven takes out a lot of the busy time of flipping pancakes over a hot stovetop.
While Sheet Pan Pancakes cook effortlessly in the oven, you have time to casually scramble eggs or cook sausage patties. There’s no need to stress over and juggle all your breakfast dishes on the stovetop at once. Also, all the pancakes are ready at the same time!
PLUS, less mess, less chance of burning the pancakes, and just as much breakfast fun! Enjoy making this easy recipe with your choice of tasty toppings – in fact, everyone in the house can choose what goodies to include in their section of baked pancake.
Ingredients You Need
- All-purpose flour – can be gluten-free flour
- Granulated sugar – or your preferred granulated sweetener, like coconut sugar
- Baking powder – for perfectly fluffy baked pancakes
- Salt – just a pinch
- Buttermilk – store-bought or homemade buttermilk, or whole milk
- Eggs – room temperature is best for baking
- Vanilla extract – a must-have ingredient for baked sweets
- Butter – unsalted butter
Plus your favorite add-ins and toppings! In the photos shown here, we have one pancake with blueberries – you can use fresh or frozen. The other has sliced bananas, chocolate chips, and sliced almonds.
Pro Tip: In a hurry? You can use this method with pancake mix. Simply use 3 cups of mix with the appropriately measured add-ins.
How to Make Baked Pancakes
Preheat the oven to 425°F. Set out a large 13 x 18-inch “half sheet pan” baking sheet. *Or you can use two 9 x 13-inch baking dishes, or four 8 X 8-inch dishes.
Melt the butter. Brush 2 tablespoons of melted butter over the sheet pan, making sure to coat the edges and corners well.
Set out a large bowl. Combine the flour, sugar, baking powder, and salt.
Mix well.
Then add in the buttermilk, eggs, and vanilla. Whisk until smooth.
Finally, mix in the remaining 6 tablespoons of melted butter. Small lumps in the batter are fine.
Pour the batter into the sheet pan.
Use a spatula to spread the batter into an even layer across the sheet pan.
Sprinkle the blueberries, or your preferred toppings, evenly over the top of the pancake batter.
Get the Complete (Printable) Easy Sheet Pan Pancakes Recipe Below. Enjoy!
Lastly, bake for 12 to 17 minutes.
When it’s done the sheet pan pancake will be a light golden color. A toothpick inserted in the center should come out clean.
Cut into 12 even slices, and serve warm.
Serving Suggestions
Serve this baked pancake recipe with classic toppings like butter and warm maple syrup. Special occasion? Add a generous dollop of whipped cream or sprinkle chocolate chips on top, too!
This sweet breakfast treat is delicious with savory dishes. Pair with cheesy scrambled eggs or spicy breakfast sausage for a hearty meal.
And a side of fresh fruit is always great with breakfast.
More Add-In Ideas
Wondering what other goodies can go on sheet pan pancakes? The sky’s the limit! Here are just a few of our favorite toppings and add-ins to get you going:
- Sliced strawberries
- Raspberries, blackberries, or other fresh berries
- Shredded coconut
- Toffee chips
- Peanut butter chips
- Macadamia nuts + white chocolate chips
- Chopped pecans + brown sugar
Oven Pancakes Tips & Tricks
- Create multiple flavors in one sheet! In one fourth of the sheet, top with chocolate chips, in the other fourth top with blueberries, and keep going until all of the sheet pan pancake has your favorite toppings! That way you can have a little bit of each topping.
- Avoid frozen fruits! I recommend using fresh fruits as toppings on your baking sheet pancakes to avoid too much moisture!
- If you are worried about the pancakes sticking to your pan, line it with parchment paper!
- Don’t over mix the batter! Once the flour is mixed with the wet ingredients, avoid over-mixing the batter. Just mix until combined!
Frequently Asked Questions
Use 3 cups of boxed mix with the appropriately measured add-ins, like milk and eggs. This will cut out several minutes of prep time!
The right combination of eggs and baking powder is what makes the fluffiest baked pancakes. Also, be sure to not over-mix the batter.
Swap all-purpose flour with a GF baking mix you like. Similarly, use a gluten-free boxed pancake mix.
Yes! Swap traditional dairy ingredients with your favorite plant-based butter and milk subs. Soy, almond, and oat milk are all great alternatives!
Store cooled pancakes in an airtight container in the fridge for up to 3 days. To freeze, wrap in plastic wrap and store in an airtight zipper bag for up to 3 months.
Reheat sheet pan pancakes in short bursts in the microwave at 50% power. To keep them from drying out, I suggest you wrap each piece in a layer of slightly damp paper towel when microwaving.
Looking for More Easy Breakfast Recipes?
- Best Air Fryer French Toast
- 3-Ingredient Cinnamon Swirl Bread
- Simple & Easy Waffle Recipe
- Strata Recipe (Overnight Breakfast Casserole)
- Blintz Pancakes with Blackberry Sauce
Oven Baked Pancake Recipe
Video
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 ¼ cups buttermilk or whole milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 8 tablespoons melted butter divided
Add-Ins As Shown:
- 1 cup blueberries, fresh or frozen OR
- 2 sliced bananas + ½ cup chocolate chips + ¼ sliced almonds
More Add-In Ideas:
- Sliced strawberries
- Raspberries or blackberries
- Shredded coconut
- Toffee chips
- Peanut butter chips
- Macadamia nuts + white chocolate chips
- Chopped pecans + brown sugar
Instructions
- Preheat the oven to 425°F. Set out a large 13 x 18-inch “half sheet pan”. (Or you can use two 9 x 13-inch baking dishes.)
- Melt the butter. Brush 2 tablespoons of melted butter over the sheet pan, making sure to coat the edges and corners well.
- Set out or large mixing bowl. Combine the flour, sugar, baking powder, and salt. Mix well. Then add in the buttermilk, eggs, and vanilla, then beat until smooth. Finally, mix in the remaining 6 tablespoons of melted butter.
- Pour the batter into the sheet pan. Use a spatula to spread the batter evenly across the entire sheet pan. Sprinkle the blueberries, or your preferred toppings, evenly over the top of the pancake batter.
- Bake for 12 to 17 minutes, until lightly golden on top. Cut and served warm, with butter and maple syrup.
This is now the house favorite dinner/breakfast and it’s so easy and delicious I think I have told anyone that is looking for a quick favorite for all ages 😂❤️
great idea, a great use of sheetpan, one huge pancake and done! thank you
Thank you so much for sharing this amazing sheet pan pancakes recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
These came out sooo yummy! I’m obsessed!!
Love how easy these pancakes are to make! Seriously delicious!
this is the easiest pancakes that you can make for a lazy saturday or for a group of people, thank you so much for sharing this recipe!