Can I make sheet pan pancakes with regular pancake mix?

Absolutely! Any pancake mix works perfectly for this method. Simply follow the package directions for liquid ratios, pour into a buttered sheet pan, and bake at 425°F for 15-20 minutes until golden and set.

Why do my sheet pan pancakes turn out dense instead of fluffy?

Dense pancakes usually result from overmixing the batter or expired baking powder. Mix ingredients just until combined, leaving small lumps, and ensure your baking powder is fresh and active for optimal rise.

How do I prevent toppings from sinking to the bottom?

Lightly coat wet toppings like berries with flour before adding to the batter, and add them after the batter has been in the oven for 5 minutes to prevent sinking during the initial rise.

Can I make sheet pan pancakes dairy-free?

Yes! Substitute plant-based milk for buttermilk and use vegan butter or oil. The texture may be slightly different, but the convenience and flavor remain excellent for dietary restrictions.

Perfect Sheet Pan Pancakes: 8 Amazing Family Recipes (2025)

Description

Perfect sheet pan pancakes that feed the whole family at once! No more standing at the stove flipping individual pancakes. Fluffy, golden, and customizable with any toppings.

Ingredients

Scale

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups buttermilk

2 large eggs

4 tablespoons melted butter

1 teaspoon vanilla extract

2 tablespoons butter for greasing pan

Optional toppings: chocolate chips, fresh berries, sliced bananas

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Instructions

1. Preheat oven to 425°F and position rack in middle

2. Brush 2 tablespoons melted butter all over half-sheet pan

3. In large bowl, whisk together flour, sugar, baking powder, and salt

4. In separate bowl, combine buttermilk, eggs, 4 tablespoons melted butter, and vanilla

5. Pour wet ingredients into dry ingredients and stir just until combined

6. Let batter rest 5 minutes while oven preheats

7. Pour batter into prepared sheet pan and spread evenly

8. Add desired toppings in sections across the surface

9. Bake 15-20 minutes until golden brown and set in center

10. Cool 5 minutes before cutting into squares

11. Serve immediately with maple syrup and butter

Notes

Don’t overmix batter – small lumps are perfectly fine

Add toppings after 5 minutes of baking to prevent sinking

Can substitute regular milk + 1 tbsp vinegar for buttermilk

Leftovers freeze well for up to 3 months

Reheat in toaster or microwave for quick breakfast

Recipe easily doubles for larger crowds

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 squares
Calories: 285
Sugar: 8g
Sodium: 456mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 9g
Cholesterol: 78mg