Name: Sheet Pan Pancake
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 eggs; 3 cups buttermilk; 4 tablespoons unsalted butter; 1 tsp vanilla extract; 2 tablespoons maple syrup or honey; 2.667 cups all purpose flour; 1 tsp baking soda; 2 teaspoons baking powder; 1 tsp kosher salt

A Sheet Pan Pancake is perfect for when you need to make breakfast for a big group! It's so easy to make one batch for everyone at once. A Sheet Pan Pancake is so great if you’re making breakfast or brunch for a crowd too. Gone are the days of making several batches of pancakes and trying to keep them warm. It’s too much! Put once big pancake in the oven and be amazed at how simple! Plus everyone gets to choose how big or small of a pancake they want. It’s a win-win!

Breakfast

20 m

American

Weelicious

March 11, 2026

Weelicious.com

From the Cook

1/6

Sheet Pan Pancake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 500 degrees.

Throughly grease a rimmed 13×18 inch baking sheet (a half sheet pan). You can also line with parchment paper and grease to pull the entire pancake out.

Whisk the first 5 ingredients in a large bowl.

In a separate large bowl whisk the dry ingredients.

Slowly add the dry ingredients into the wet and whisk until just combined

Pour the pancake batter into the baking sheet and use a spatula to spread evenly into the pan.

Cover the pancake with desired toppings (see list below). I let everyone decorate the pancake with desired toppings.

Place the pancake in the oven and immediately turn the oven down to 400 degrees. Bake the pancake for 15-16 minutes or until pancake just starts to turn golden and appears puffed up.

Slice the pancake with a knife or pizza cutter and serve with maple syrup, raspberry sauce, honey or chocolate drizzle.

Additions: sliced strawberries and bananas, chocolate chips, blueberries, dye free chocolate pieces, jam or nut butter to swirl in before baking.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Allow eggs, buttermilk, and butter to reach room temperature before mixing to ensure even distribution and a lighter, fluffier pancake with better rise in the oven.
Don't Overmix the Batter 🥄
Stir the wet and dry ingredients until just combined with visible lumps remaining; overmixing develops gluten and creates dense, tough pancakes instead of fluffy ones.
Preheat Your Sheet Pan 🔥
Butter your sheet pan generously and preheat it in a 425°F oven for 2-3 minutes before pouring batter to create a crispy, golden-brown bottom layer.
Test Doneness with a Toothpick 🔍
Insert a toothpick into the center of the pancake at the 15-minute mark; it should come out clean or with just a few moist crumbs when fully cooked.
Cut and Serve Immediately ✂️
Slice the pancake into portions while still warm and serve within 2-3 minutes for optimal texture, as it firms up quickly and becomes less tender as it cools.