©Aimée Geroux | https://extremecouponingmom.ca
The Best Sheet Pan Pancakes
We are a pancake-loving household.
Stick a stack of warm fluffy pancakes in front of me and I simply cannot resist!
While my family loves pancakes, I really dislike cooking individual pancakes all of the time.
The constant flipping and watching and standing over the stove, no thank you.
But, thanks to the best sheet pan pancakes I created out of my hatred of slaving over a frying pan, I can serve up delicious pancakes with minimal effort more often!
The best part is the base pancake recipe is just a blank canvas, and while you will see me feature blueberry and chocolate chip sheet pan pancakes today, you can substitute them for whatever your favourite pancake add-ins are.
Want cinnamon pancakes? Whip up a cinnamon swirl mixture and swirl it in after adding the batter to the sheet pan.
Celebrating a birthday? Toss in some funfetti sprinkles and then once cooked top with whipped cream and more sprinkles.
The options are endless!
©Aimée Geroux | https://extremecouponingmom.ca
The Best Sheet Pan Pancakes
Add these sheet pan pancakes to your breakfast menu for a delicious, yet easy, way to feed your family!
What You Will Need:
- 1 ½ cups buttermilk
- 1 cup whole milk
- 1 stick (½ cup) butter, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup chocolate chips
- 1 cup blueberries
Servings: 8
This recipe can easily be halved and fits perfectly on a quarter sheet pan– just reduce the cooking time by 1-2 minutes.
You can also substitute the blueberries and chocolate chips for your preferred add-ins!
©Aimée Geroux | https://extremecouponingmom.ca
How To Make The Best Sheet Pan Pancakes:
Follow along with the step-by-step process photos for the best sheet pan pancakes and then find the printable recipe below!
©Aimée Geroux | https://extremecouponingmom.ca
Gather all of the ingredients you will need to make the best sheet pan pancakes!
Preheat the oven to 400°F and place a half-sheet pan (18”x13”) in the oven while it preheats.
©Aimée Geroux | https://extremecouponingmom.ca
In a large bowl, whisk together the buttermilk, whole milk, melted butter, eggs, and vanilla.
Recipe Note: I love the combination of buttermilk and whole milk, buttermilk adds a slight tang and extra flavour but doesn’t overpower the pancakes if you cut it with regular milk. If you don’t have both, regular milk works too!
©Aimée Geroux | https://extremecouponingmom.ca
In another bowl, whisk together the flour, baking powder, sugar, and cinnamon. If you’re using unsalted butter, add a pinch of kosher salt to the dry ingredients as well.
Add the dry ingredients to the wet and mix just until they are combined– it’s okay if you have a few small lumps.
Recipe Notes: Flour is the main dry ingredient in our pancakes. Make sure to measure using the spoon and level method. Adding too much flour will result in dry pancakes. Cinnamon adds a bit of warmth and spice to the batter. It’s optional but highly encouraged!
©Aimée Geroux | https://extremecouponingmom.ca
Remove the hot pan from the oven and carefully grease it with nonstick baking spray, make sure to grease it very well!
Pour the pancake batter into the greased pan and top one-third of the pan with chocolate chips. Top another third with blueberries.
©Aimée Geroux | https://extremecouponingmom.ca
Bake the pancakes for 14-16 minutes or until they are golden brown and a toothpick inserted into the centre comes out clean.
©Aimée Geroux | https://extremecouponingmom.ca
Slice the pancakes into squares.
©Aimée Geroux | https://extremecouponingmom.ca
Top with some whipped cream and fresh fruit.
©Aimée Geroux | https://extremecouponingmom.ca
How delicious do they look?
©Aimée Geroux | https://extremecouponingmom.ca
Can’t forget the syrup!
Store any leftovers in an airtight container in the fridge for up to two days.
The Best Sheet Pan Pancakes
Ingredients
- 1 ½ cups buttermilk
- 1 cup whole milk
- 1 stick (½ cup) butter, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups all purpose flour
- 2 tablespoons baking powder
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup chocolate chips
- 1 cup blueberries
Instructions
- Preheat the oven to 400F and place a half-sheet pan (18”x13”) in the oven while it preheats.
- In a large bowl, whisk together the buttermilk, whole milk, melted butter, eggs, and vanilla.
- In another bowl, whisk together the flour, baking powder, sugar, and cinnamon. If you’re using unsalted butter, add a pinch of kosher salt to the dry ingredients as well.
- Add the dry ingredients to the wet and mix just until they are combined– it’s okay if you have a few small lumps.
- Remove the hot pan from the oven and carefully grease it with nonstick baking spray– make sure to grease it very well!
- Pour the pancake batter into the greased pan and top one-third of the pan with chocolate chips. Top another third with blueberries.
- Bake the pancakes for 14-16 minutes or until they are golden brown and a toothpick inserted into the centre comes out clean.
- Slice the pancakes and serve them as desired. Store any leftovers in an airtight container in the fridge for up to two days.
Notes
This recipe can easily be halved and fits perfectly on a quarter sheet pan– just reduce the cooking time by 1-2 minutes.
I’m using chocolate chips and blueberries, feel free to substitute them for your preferred add-ins!
©Aimée Geroux | https://extremecouponingmom.ca
You might also want to try my No Yeast Jumbo Cinnamon Buns or my Keto Chocolate Chip Pancakes.
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Kelli Brost says
Definitely going to try this! Looks simple and my kids would love them.