Best Quick Sheet Pan Pancakes Recipe

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Pre-heat your oven for light and fluffy Quick Sheet Pan Pancakes that can be topped with anything.


– 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 egg – 4 Tablespoons unsalted butter, melted – 1 Tablespoon vanilla extract – Fruit, chocolate chips or nuts, for topping (optional) – Maple syrup, for serving


Heat the oven to 425°F. Coat a 13x9-inch baking pan with cooking spray. Mix flour, baking powder, baking soda, sugar, and salt in a large bowl.

Step 1

Mix buttermilk, eggs, melted butter, and vanilla in a medium basin. 

Step 2

Add wet ingredients to dry and stir until mixed. (Make lumpy batter.) Pour the batter onto the baking sheet and distribute evenly.

Step 3

Sprinkle optional toppings on batter.  Bake the pancakes for 15–20 minutes until golden brown and a toothpick inserted comes out clean.

Step 4

Allow the pancakes to cool before slicing and serving with maple syrup.

Step 5


– Calories: 309kcal,  – Carbohydrates: 44g,  – Protein: 9g,  – Fat: 10g,  – Saturated Fat: 6g,  – Polyunsaturated Fat: 1g,  – Monounsaturated Fat: 3g,  – Trans Fat: 1g,  – Cholesterol: 66mg,  – Sodium: 553mg,  – Potassium: 191mg,  – Fiber: 1g,  – Sugar: 8g,  – Vitamin A: 383IU,  – Calcium: 207mg,  – Iron: 3mg

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