Sheet Pan Pancakes (Fluffy Buttermilk Recipe for a Crowd)

Mornings just got a whole lot easier, and a lot more delicious. These fluffy buttermilk sheet pan pancakes bake up all at once, so you can feed a crowd without flipping a single pancake. The tangy buttermilk gives them that classic, soft texture everyone loves, while the sheet pan lets you customize every section. You can choose plain, strawberry, banana, chocolate chip, or whatever you're craving. One pan, one bake, and everyone eats together - we're talking no fuss, just really good pancakes.

Pancakes are a staple slow morning breakfast or brunch fare. Everyone loves them, especially the fluffy buttermilk kind. So enjoy this recipe when hosting your next brunch or weekend breakfast along with some of my other brunch recipes like Quiche (Lorraine and others), Eggs Benedict Casserole, Brioche French Toast Casserole, or Berry Crepes.

Ingredients

For exact quantities, see the recipe card at the bottom of the post.

• Buttermilk - it's thickness aids in keeping the batter thick which helps to hold on to air bubbles. It's acidity reacts with baking soda to help make a lifted airy pancake, and also breaks down some of the gluten producing a tender crumb.
• Eggs - add moisture, richness, and structure while helping the pancakes rise slightly as they cook.
• Salted Butter (melted) - adds flavor and richness, and helps keep the pancakes soft and tender.
• All-purpose Flour - provides the structure. It forms the base of the batter and gives the pancakes shape and stability.
• Granulated Sugar - adds sweetness and aids in browning
• Brown Sugar - adds sweetness and aids even more in browning.
• Baking Powder - the main leavening agent. It gives the pancakes their lift and fluffy texture.
• Baking Soda - works with the buttermilk's acidity to create extra rise and lightness, and also helps with browning.
• Salt - is only added if you are using unsalted butter.

Mix-Ins (optional)

• Berries (strawberries, blueberries, raspberries etc)
• Bananas
• Chocolate Chips
• Nuts
• Cinnamon
• Jam
• Nut Butter

Instructions

Preheat oven to 425F.

Grease a sheet pan and then line with a piece of parchment paper, and then grease the parchmet paper. (This is for ease of clean up, you can skip the parchment paper if you like).

1. In a large mixing bowl add all the wet ingredients together and combine with a whisk, then set aside.

2. In another large or medium sized mixing bowl, mix together all the dry ingredients.

3. Add all the wet ingredients to the dry ingredients and combine with a whisk or spoon.

4. Add the batter to the prepared 13x18 sheet pan. Use a rubber spatula or offset spatula to evenly distribute the batter to the edges. Add mix-ins on top as desired.

Hint: Don't overmix the batter or it can make the pancakes dense. It's ok if there are some dry lumps here and there, that is normal.

Bake at 425F for 12-16 minutes. The pancakes are done when a toothpick inserted comes out clean. You can leave it under the broiler for a couple of minutes at the end to brown the top. But keep an eye on it, as it can burn quickly.

Slice into desired sizes (I did 3x4 so I had 12 pieces) and serve with butter, syrup, and or whipped cream.

Substitutions

• Buttermilk - Not everyone has buttermilk in their fridge, but don't fret, you can easily make your own. Take 2 cups of milk (preferably whole milk), remove 2 tbsp, then add 2 tablespoon of white vinegar. Give it a good stir and allow it to sit for about 5-10 minutes at room temperature before using.
• Salted butter - can replace with unsalted butter and add ⅛ teaspoon of salt.
• Brown Sugar - replace with white sugar. Brown sugar only aids in helping with the browning process during baking.

Variations

If you prefer you can also add the mix-ins directly to the batter before adding to the sheet pan. This will ensure the mix-ins are throughout the entire thickness of the pancake.

This batter can also be used to make traditional pancakes as well if you would like to pour and flip instead.

Equipment

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• Large/medium mixing bowls.
• Measuring Cups
• Measuring Spoons
• Whisk
• Rubber Spatula
• Sheet pan (13x18)
• Parchment Paper optional, but it does make clean up easier.

Storage

Leftover pancakes can be placed in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20-30 seconds before serving.

Leftovers can also be stored in the freezer in a zipper top bag or air tight container for up to three months. You can thaw and reheat or you can re-heat from frozen in the microwave.

FAQ

Related

Other great brunch/breakfast dishes to check out.

Pairing

Some great breakfast drinks that go well with sheet pan pancakes and add a little caffeine to your morning.

If you enjoyed this recipe, please consider rating it📋and leaving a comment below - I love to hear how people get on with my recipes and I truly make an effort to respond to everyone who takes the time to comment. Let me know if you made in tweaks and how they turned out.

Sheet Pan Pancakes (Buttermilk)

Leanne Neill

These fluffy buttermilk sheet pan pancakes bake up all at once, so you can feed a crowd without flipping a single pancake. The tangy buttermilk gives them that classic, soft texture everyone loves, while the sheet pan lets you customize every section. One pan, one bake, and everyone eats together - we're talking no fuss, just really good pancakes.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 14 minutes mins

Total Time 26 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 12 pancakes

Ingredients

  

• ¼ cup salted butter melted (57g)
• 2 cups buttermilk
• 2 large eggs
• 2 ½ cups all-purpose flour (358g)
• 2 tablespoon granulated sugar (40g)
• 2 tablespoon brown sugar (40g)
• 1 ½ tablespoon baking powder
• ½ teaspoon baking soda

Instructions

 

• Preheat oven to 425F.
• Grease a sheet pan and then line with a piece of parchment paper, and then grease the parchmet paper. (This is for ease of clean up, you can skip the parchment paper if you like).
• In a medium/large mixing bowl add all the wet ingredients and combine with a whisk, then set aside. 2 cups buttermilk, ¼ cup salted butter, 2 large eggs
• In a large mixing bowl, combine all the dry ingredients together. 2 ½ cups all-purpose flour, 2 tablespoon granulated sugar, 2 tablespoon brown sugar, 1 ½ tablespoon baking powder, ½ teaspoon baking soda
• Add all the wet ingredients to the dry ingredients and combine with a whisk or spoon. I like to start with a whisk to get things going and then switch over to a large mixing spoon so I don't work the batter too much with a whisk.
• Add the batter to the prepared 13x18 sheet pan. Use a rubber spatula or offset spatula to evenly distribute the batter to the edges.
• Add mix-ins on top of the batter. You can swirl jams/nut butters in with a tooth pick.
• Place in the 425F oven and bake for 12-16 minutes. A toothpick inserted should come out clean. If the top is not brown enough, you can leave it under the broiler for a couple of minutes. Keep a close eye on it so it doesn't burn.
• Slice into desired sizes (I did 3x4 so I had 12 pieces) and serve.

Notes

1. You can make your own buttermilk if you need to.  Take 2 cups of milk (whole milk preferred), remove 2 tablespoon of the milk and add 2 tablespoon of white vinegar.  Stir to combine and set aside for 5-10 minutes at room temperature before using.
2. Don't overmix the batter or it can make the pancakes dense. It's ok if there are some dry lumps here and there, that is normal.
3. If you are cooking multiple batches at once, be sure to rotate the sheet pans between shelves (top to bottom), and rotate them around (front to back) for even cooking (about half way through baking).

Keyword Buttermilk Pancakes, Pancakes, Sheet pan pancakes