Sheet Pan Pancakes: The 15-Minute Brunch Hack That Makes You Look Like a Pro

You want pancakes for a crowd without flipping a single circle of batter? Good—because standing at the stove while everyone else eats is a special kind of torture. Sheet Pan Pancakes are the MVP: mix, pour, bake, slice, done.

They’re fluffy, golden, and ridiculously customizable—like a brunch buffet in one pan. If you can stir a bowl and set a timer, you can pull this off. Bonus: they freeze like a dream, so you’re basically future-proofing breakfast.

Why You’ll Love This Recipe

• No flipping required: Bake once, feed many.

  Your wrists and stovetop will thank you.

• Perfect for crowds: Brunch for six? Easy. Snack for the week?

  Also yes.

• Customizable: Divide the pan into quadrants—blueberries, chocolate chips, bananas, and plain. Everyone wins.
• Fast and reliable: From bowl to plate in about 20–25 minutes, with consistent results every time.
• Kid- and freezer-friendly: Slice into squares, stash in the freezer, and reheat like a champ.

Ingredients Breakdown

• 2 cups all-purpose flour – The base. Use a scale if you want precision.
• 2 tablespoons granulated sugar – Just enough sweetness to stand alone or pair with syrup.
• 2 teaspoons baking powder – The rise agent for that fluffy texture.
• 1/2 teaspoon baking soda – Helps browning and tenderness, especially with buttermilk.
• 1/2 teaspoon fine salt – Balances flavor (don’t skip).
• 1 3/4 cups buttermilk – Tang + lift.

  Sub options below if you don’t have it.

• 2 large eggs – Structure and moisture.
• 4 tablespoons unsalted butter, melted – Richness and golden edges.
• 1 teaspoon vanilla extract – Depth of flavor.
• Optional mix-ins: 1 cup blueberries, chopped strawberries, chocolate chips, sliced bananas, or chopped nuts.
• For the pan: 1–2 tablespoons neutral oil or additional melted butter, plus parchment paper.
• Optional toppings: Maple syrup, powdered sugar, yogurt, whipped cream, nut butter, lemon zest.

Let’s Get Cooking – Instructions

1. Preheat and prep: Heat your oven to 425°F (220°C). Line a rimmed 13×18-inch sheet pan with parchment and lightly grease the sides and parchment.
2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until combined.
3. Mix wet ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter (slightly cooled), and vanilla until smooth.
4. Combine gently: Pour wet into dry. Stir just until you don’t see dry pockets.

   A few lumps are fine. Do not overmix unless you enjoy rubbery pancakes.

5. Customize the pan: Pour batter into the prepared sheet pan and spread evenly to the corners. Sprinkle mix-ins over sections or the whole pan. Lightly press them into the batter.
6. Bake: Place on the middle rack and bake for 12–15 minutes until set and lightly golden.

   If you want extra color, broil for 1 minute—watch closely.

7. Cool and slice: Let rest 3–5 minutes. Lift using parchment, then slice into squares. Serve warm with your favorite toppings.
8. Optional flex: Brush the top with a bit of melted butter and a sprinkle of powdered sugar before serving.

   Because we’re fancy like that.

Storage Instructions

• Fridge: Store slices in an airtight container for up to 4 days. Reheat in a toaster oven or microwave.
• Freezer: Freeze slices on a sheet until solid, then bag with parchment between pieces. Keeps well for 2–3 months.
• Reheating: Toast at 350°F (175°C) for 6–8 minutes or microwave 30–45 seconds.

  Add a splash of syrup or butter if reheated from frozen to keep moisture balanced.

Benefits of This Recipe

• Time efficiency: One bake replaces 15–20 stovetop flips. Your Sunday just got upgraded.
• Consistency: Even browning and texture—no weird undercooked centers.
• Meal prep friendly: Perfect for weekday breakfasts; just reheat and eat.
• Budget-smart: Pantry ingredients, scalable for big families or batch cooking.
• Less cleanup: One bowl, one pan. That’s it.

  Minimal dish regret.

Common Mistakes to Avoid

• Overmixing the batter: This creates tough, dense pancakes. Stop stirring when it’s just combined.
• Skipping parchment or grease: Sticky disaster. Line and grease for easy lift-out and clean edges.
• Overcrowding with mix-ins: More than 1–1.5 cups total can weigh the batter down.

  Be reasonable (I know, the chocolate calls to you).

• Baking too low or too long: 425°F gives a quick rise and tender crumb. Lower temps can dry things out.
• Uneven spreading: Thick spots won’t cook evenly. Use an offset spatula to smooth into corners.

Different Ways to Make This

• Buttermilk substitute: Use 1 3/4 cups milk + 1 tablespoon lemon juice or vinegar; rest 5 minutes.

  Or use 1 1/2 cups yogurt thinned with 1/4 cup milk for extra tang.

• Gluten-free: Swap in a 1:1 gluten-free flour blend with xanthan gum. Add 1–2 tablespoons extra milk if batter is too thick.
• Dairy-free: Use almond or oat milk + 2 teaspoons vinegar; swap butter for neutral oil or melted coconut oil.
• Protein boost: Replace 1/3 cup flour with vanilla or unflavored whey/casein blend. Increase milk by 2–3 tablespoons to keep it pourable.
• Whole wheat: Use 1 cup AP flour + 1 cup white whole wheat.

  Increase buttermilk by 2 tablespoons for tenderness.

• Savory spin: Reduce sugar to 1 teaspoon; add shredded cheddar, chopped scallions, and crumbled cooked bacon. Serve with hot honey or fried eggs.
• Flavor twists: Lemon-zest and poppy seed; cinnamon-swirl (mix 2 tablespoons brown sugar + 1 teaspoon cinnamon, ripple over top); or PB&J (peanut butter chips + dotted jam).

FAQ

Can I use pancake mix instead of making the batter from scratch?

Yes. Use 3 cups of your favorite just-add-water or just-add-milk mix, prepared to a slightly thicker-than-usual consistency.

Bake time remains similar, but start checking at 10–12 minutes.

How do I keep the pancakes fluffy and not dry?

Use buttermilk (or a good substitute), don’t overmix, and bake hot and fast. Pull them as soon as the center sets and springs back lightly—overbaking is the enemy.

My oven runs hot. How should I adjust?

Drop the temperature to 400°F and start checking at 11 minutes.

A light golden top with a clean toothpick is your green light.

Can I make this ahead for a brunch party?

Absolutely. Bake up to a day ahead, cool completely, and refrigerate. Rewarm the whole slab at 325°F for 8–10 minutes, then slice and serve.

FYI, a quick butter brush before reheating helps revive moisture and shine.

What if I don’t own a 13×18 sheet pan?

Use two smaller 9×13 pans and divide the batter, or use a 12×17 pan and bake 1–2 minutes less. Thickness affects time, so keep an eye on it.

How do I prevent berries from sinking?

Toss them lightly in a teaspoon of flour before sprinkling on top. Press gently so they stick without diving to the bottom.

Can I add syrup to the batter?

You can, but keep it minimal (1–2 tablespoons), or it may brown too quickly and alter the texture.

Better to drizzle after baking, IMO.

Wrapping Up

Sheet Pan Pancakes turn an annoying, high-maintenance breakfast into a low-effort, high-reward crowd-pleaser. You mix, you bake, you look like you planned a whole brunch vibe. Keep a batch in the freezer, rotate flavors by quadrant, and enjoy pancakes on your schedule—not the stovetop’s.

Ready to upgrade breakfast with almost zero effort? Your pan is calling.