Say goodbye to flipping pancakes one by one! These Sheet Pan Pancakes are soft, fluffy, and baked all at once on a single pan — perfect for busy mornings, brunch with guests, or meal prepping for the week.

Customize each section of the pan with your favorite toppings — blueberries, chocolate chips, strawberries, or banana slices — so everyone gets the pancake they love most!

This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the paragraphs and fluff to sift through. Save the sifting for the baking!

Ingredients

2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 large eggs
1/4 cup melted butter
1 tsp vanilla extract
Toppings: blueberries, chocolate chips, sliced strawberries, banana, or nuts

Instructions

Preheat oven to 425°F (220°C). Line a 9×13-inch rimmed baking sheet with parchment paper or grease well.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla.
Make the batter: Pour wet ingredients into dry ingredients and mix until just combined — do not overmix.
Pour into pan: Spread the batter evenly into the prepared sheet pan.
Add toppings: Scatter different toppings in separate sections for variety.
Bake: Bake 12–15 minutes, or until lightly golden and set in the center.
Slice and serve: Cut into squares and serve with butter, syrup, or powdered sugar.

Nutrition (per serving)


Calories	190
Carbohydrates	25g
Protein	5g
Fat	7g
Sugar	6g

💡 Simply Made Tip:

To make perfect, evenly baked sheet pan pancakes, tap the pan gently before baking to remove air bubbles. For meal prep, slice and freeze leftovers — just reheat in the toaster or microwave!