Sheet-Pan Pancakes
1 year ago

Sheet-Pan Pancakes

Love pancakes, hate that they’re never done at the same time? Twin Cities food blogger greens & chocolate has the solution — Sheet-Pan Pancakes. Not only are all the pancakes ready to eat at the same time, they’re buttery, fluffy and delicious. With her easy recipe, your family will never have to eat brunch in stages again.

Pancakes are a favorite at our house on the weekends. There’s just one big and obvious problem with pancakes: they take forever to make and are never done at the same time. What’s a person to do when she just wants to sit down and eat breakfast with her family?! The solution to this brunch-time problem is … Sheet-Pan Pancakes!

At first I was a little skeptical of the idea of pancakes baked on a sheet pan. Would they really satisfy that pancake craving? Spoiler alert: they definitely did not disappoint! These Sheet-Pan Pancakes were SO much easier than traditional pancakes, still fluffy and delicious, and everyone could eat them at the same time. Oh, and I didn’t have to spend the entire breakfast standing over the stove making everyone’s pancakes to order — that’s the real winner here!

The batter is very similar to regular pancakes. It’s made of flour, baking powder, salt, buttermilk, eggs, vanilla and melted butter. The one difference is the addition of cornstarch, which helps maintain that light and fluffy pancake texture.

There are some secrets to making sure these pancakes taste amazing. First, you want to generously butter the baking sheet. This gives the bottom side of the cakes a buttery flavor, and it also ensures they don’t stick to the baking sheet. I used a 13”x17” baking sheet. You’ll want to use a similar sized pan to make sure the baking time is equal or at least roughly the same. Spread the batter thin so it bakes up quickly and evenly. After the pancakes bake for 12 to 14 minutes, spread them with melted butter and then broil them to get a nice golden brown top and more delicious butter flavor.

As with any pancakes, the toppings are limitless! We loved ours topped with fresh cut strawberries and maple syrup. Blueberries, bananas, whipped cream and chocolate chips would also be delicious.

4 to 6 servings
Preparation time: 10 minutes
Cook time: 15 minutes


4 tablespoons butter, divided
2 ¼ cups all-purpose flour
⅓ cup cornstarch
⅓ cup powdered sugar
4 teaspoons baking powder
½ teaspoon salt
2 cups buttermilk
2 large eggs
5 tablespoons melted butter
1 teaspoon pure vanilla extract


  1. Heat the oven to 425 F.
  2. Grease a 13×17” (or similar) baking sheet with 2 tablespoons butter.
  3. In a large bowl, whisk together the flour, cornstarch, powdered sugar, baking powder and salt.
  4. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and mix with a spatula until just combined. Don’t overmix!
  6. Pour into the prepared baking sheet.
  7. Bake for 12 to 14 minutes, until the middle is set.
  8. Brush with 2 tablespoons of melted butter and broil until golden brown. Be sure to watch carefully so it doesn’t burn.
  9. Cut into squares, serve and enjoy!
Sheet Pan Pancakes