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These simple sheet pan pancakes are quick, easy, and perfect for feeding a crowd. Just add your favorite toppings and enjoy!
When you need to feed a large number, recipes like these sheet pan pancakes come in handy! Top it with our favorite Buttermilk Syrup or Whipped Cream.
We Love to Feed a Crowd
Sheet pan pancakes produce the same flavorful bite of Easy Pancakes we all know and love, just in one large section.
If you haven’t had them before – they’re easier than you think. Simply cut the large pancake into squares and serve for a great breakfast.
Why we love these pancakes:
- Easy. One of the appeals is that you just pour and bake – no need to babysit a griddle while flipping pancakes.
- Feed the masses. This sheet pan pancake recipe is a simple recipe for a crowd.
- Variety. Set out your favorite pancake toppings and let everyone top them with their favorites.
So if your family loves easy breakfasts like we do and you like to keep it simple, whip up a batch and enjoy.
Ingredients
- cooking spray
- baking mix – such as Bisquick
- Buttermilk – or use regular milk or make a Buttermilk Substitute.
- large eggs
- granulated sugar
- vanilla extract
- ground cinnamon
- salt
How to Make Sheet Pan Pancakes
- PREP. Preheat the oven to 350°F. Line a sheet pan (approx. 13 x18 inches) or jelly roll pan (12×17 inches) with parchment paper and lightly grease with cooking spray.
- MIX. In a large bowl, whisk baking mix, buttermilk, eggs, sugar, vanilla, cinnamon, and salt until just combined (it’s okay to still see pea-sized clumps). Let set for 5 minutes (this creates fluffier pancakes).
- BAKE. Pour onto prepared baking pan in an even layer and bake for 14-18 minutes or until lightly golden brown.
- Remove from oven and remove the pancakes on the parchment paper to cut and serve as desired.
Favorite Toppings
Top the pancake slices with all the same toppings you use for traditional pancakes. Aside from classic butter and maple syrup, you can top them with:
- chocolate chips, peanut butter chips, butterscotch chips
- rainbow jimmies or festive holiday sprinkles
- chopped nuts
- fresh berries like strawberries and blueberries or sliced bananas
- Whipped Cream
- Buttermilk Syrup or Strawberry Sauce
- peanut butter or Nutella
Recipe Tips
- Baking sheet. Use a rimmed 13×18 sheet pan or a 12×17 jelly roll pan. If it is too small, the batter will overflow. If the pan is too large the batter will become too thin and burn.
- Homemade pancake batter is a great option for making a sheet pan pancake. Adjust the quantities of the ingredients according to the size of the pan you’re using.
- Flavor alternatives. Sprinkle fruit over the pancake batter and then bake. Try dividing the sheet pan into sections and add different toppings to each section. Add chocolate chips, diced fresh fruit, shredded coconut, colorful sprinkles, and more.
- Cinnamon swirl. In a separate bowl combine 2 tablespoons of melted butter, ¼ cup of brown sugar, and 1 teaspoon of ground cinnamon in a small bowl. Mix until well combined. Use the cinnamon mixture to add several parallel lines onto the pancake batter and use a toothpick to drag through the cinnamon in a swirl or zigzag pattern. Bake as directed.
- Serving suggestions. These pancakes taste great with just about anything, but we love Breakfast Potatoes, Breakfast Sausage, Avocado Eggs, Scrambled Eggs, or Fruit Salad.
Storing Tips
- STORE leftovers in an airtight container in the fridge for 2-3 days.
- FREEZE. Place the cooled pancake squares in a freezer bag, separating the layers with parchment or wax paper. The pancakes will last for up to 3 months.
- To reheat. Place the desired number of pancake squares on a sheet pan and cover with foil. Reheat in a 350°F oven. You can also use the microwave.
For More Pancakes:
Sheet Pan Pancakes Recipe
These simple sheet pan pancakes are quick, easy, and perfect for feeding a crowd. Just add your favorite toppings and enjoy!
Ingredients
- cooking spray
- 3 cups baking mix, such as Bisquick®
- 2 cups buttermilk
- 4 large eggs
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch salt
Instructions
- Preheat the oven to 350°F. Line a sheet pan (approx. 13 x18 inches) or jelly roll pan (12×17 inches) with parchment paper and lightly grease with cooking spray.
- In a large bowl, combine baking mix, buttermilk, eggs, sugar, vanilla, cinnamon, and salt until just combined. Let set for 5 minutes.
- Pour onto prepared baking pan and bake for 14-18 minutes or until lightly golden brown.
- Remove from oven and remove the pancakes on the parchment paper to cut and serve as desired.
Video
Notes
STORE leftovers in an airtight container in the fridge for 2-3 days.
FREEZE. Place the cooled pancake squares in a freezer bag, separating the layers with parchment or wax paper. The pancakes will last for up to 3 months.
To reheat. Place the desired number of pancake squares on a sheet pan and cover with foil. Reheat in a 350°F oven. You can also use the microwave.
Nutrition
Calories: 287kcal, Carbohydrates: 38g, Protein: 8g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 89mg, Sodium: 669mg, Potassium: 186mg, Fiber: 1g, Sugar: 15g, Vitamin A: 220IU, Vitamin C: 0.1mg, Calcium: 163mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
