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Easy Sheet Pan Pancakes

Stack of golden brown, square slices of berry sheet pan pancakes with visible red fruit pieces.

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Make fluffy pancakes all at once on a single sheet pan. This recipe is perfect for feeding a crowd quickly without flipping individual pancakes.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Optional inclusions: 1 cup berries or chocolate chips

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Grease a 13×18 inch rimmed baking sheet or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk together the milk, buttermilk, egg, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  5. Gently fold in any desired inclusions like berries or chocolate chips.
  6. Pour the batter evenly onto the prepared sheet pan, spreading it to the edges.
  7. Bake for 15 to 20 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let cool slightly before slicing into squares. Serve immediately with your favorite toppings.

Notes

  • For a quick version using pancake mix, substitute the dry ingredients (flour, baking powder, sugar) with 3 cups of Kodiak Cakes mix. Adjust the liquid ingredients according to the mix package directions, usually adding slightly more liquid for a pourable batter consistency.
  • You can prepare this recipe ahead by storing leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the toaster or microwave.
  • To make this recipe dairy-free, substitute the milk and buttermilk with your preferred non-dairy alternatives.

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