sheet pan pancakes bake

Description

Sheet Pan Pancakes Bake is the ultimate hassle-free breakfast! Instead of standing over the stove flipping pancakes one by one, you bake the whole batch at once in the oven. The result is soft, fluffy, golden pancakes that can be sliced into squares or bars—perfect for serving a crowd, meal prep, or busy mornings. You can customize it with fruits, chocolate chips, or nuts for added flavor.

Ingredients For sheet pan pancakes bake

• 2 cups all-purpose flour

• 2 tbsp granulated sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 ½ cups buttermilk (or regular milk with 1 tbsp lemon juice)

• 2 large eggs

• ¼ cup unsalted butter (melted)

• 1 tsp vanilla extract

• Optional toppings: blueberries, strawberries, banana slices, chocolate chips, or chopped nuts

Instructions

1. Preheat oven to 425°F (220°C). Grease or line a 9×13-inch sheet pan with parchment paper.

2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Mix wet ingredients: In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.

4. Combine: Pour the wet ingredients into the dry and gently mix until just combined (do not overmix).

5. Pour batter into the prepared pan, spreading evenly.

6. Add toppings of choice (scatter fruit, chocolate chips, or nuts over the batter).

7. Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

8. Cool slightly, then cut into squares or rectangles. Serve warm with syrup, honey, or toppings of your choice.

Notes

• Use parchment paper for easy removal and cleanup.

• Do not overmix the batter, or the pancakes may turn dense.

• You can double the recipe and bake it in a larger sheet pan for a crowd.

Tips

• For extra fluffiness, let the batter rest for 5 minutes before baking.

• Add cinnamon or nutmeg for a warm, cozy flavor.

• Store leftovers in the fridge for up to 4 days or freeze for 1–2 months. Reheat in the toaster oven or microwave.

• Great for meal prep—slice into bars and pack for grab-and-go breakfasts.

Servings

• Makes 12 pancake squares (from a 9×13 pan).

Nutritional Info (per serving, without toppings, approx.)

• Calories: 160

• Carbohydrates: 22g

• Protein: 4g

• Fat: 6g

• Fiber: 1g

• Sugar: 5g

• Sodium: 200mg

Benefits

• Time-saving: No flipping pancakes one by one.

• Family-friendly: Perfect for serving kids and crowds.

• Customizable: Add fruits, nuts, or chocolate to suit preferences.

• Meal prep friendly: Stores and reheats well for busy mornings.

Q & A

Q1: Can I make this recipe dairy-free?
Yes! Use almond milk or oat milk with 1 tbsp vinegar/lemon juice, and replace butter with coconut oil.

Q2: Can I make it gluten-free?
Yes, use a 1:1 gluten-free baking flour mix.

Q3: How do I keep them soft after baking?
Do not overbake—remove as soon as a toothpick comes out clean. Cover with foil if storing.

Q4: Can I make it savory?
Yes! Skip the sugar and vanilla, then add cheese, bacon bits, or herbs for a savory sheet pan bake.

Q5: What toppings work best?
Blueberries, sliced bananas, strawberries, mini chocolate chips, or even a swirl of peanut butter or Nutella before baking.