Sheet Pan Pancakes with Butter and Toppings Recipe

If you’re anything like me, mornings can get hectic, and standing over a griddle flipping pancakes isn’t always the most appealing way to start the day. That’s exactly why I adore this Sheet Pan Pancakes with Butter and Toppings Recipe—it takes classic pancakes to a whole new level, all baked evenly in the oven on a single pan. It’s a game changer for feeding a crowd or just making breakfast incredibly simple and delicious. Trust me, you’re going to want to keep this one in your breakfast rotation.

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Ingredients You’ll Need

The ingredient list is straightforward and full of pantry staples, which makes this an easy recipe to pull off any morning. Each one plays a role—flour for structure, cornstarch for that tender crumb, and buttermilk for tang and fluff.

• All-purpose flour: The base of your pancake batter; I recommend spooning it into the measuring cup then leveling it for accuracy.
• Confectioner’s sugar: Adds gentle sweetness without graininess and helps with browning.
• Cornstarch: Super important for keeping pancakes light and delicate instead of dense.
• Baking powder: Your rising agent—freshness here really matters, so do check that expiration date!
• Sea salt: I stick with sea salt for its pure flavor, but adjust if you use table salt.
• Eggs: Bind everything together; I usually use large eggs but three small work just fine too.
• Buttermilk: The star for both moisture and that subtle tang makeover to the pancake flavor.
• Vanilla extract: Adds warmth and depth—don’t skip or substitute lightly!
• Butter (melted): Part goes into the batter and part is brushed on top to ensure those crispy, golden edges.

Variations

I love how forgiving this Sheet Pan Pancakes with Butter and Toppings Recipe is when it comes to personalizing it. Whether you want to keep it classic or add fun twists, this is your playground.

• Fruit Topped: I often scatter fresh blueberries or sliced strawberries on top before baking—they plump up inside and give bursts of juicy sweetness.
• Chocolate Chip: For a weekend treat, sprinkling semi-sweet chocolate chips before baking is always a crowd-pleaser.
• Gluten-Free Swap: I’ve swapped in a gluten-free all-purpose mix and the texture stays wonderfully fluffy, just watch the baking time.
• Vegan Option: I’ve tested with flax eggs and a dairy-free milk substitute—results are tasty though slightly less fluffy; melt vegan butter to brush on top for a golden finish.

How to Make Sheet Pan Pancakes with Butter and Toppings Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by lining your sheet pan (roughly 18″ x 13″) with parchment paper—this prevents sticking and makes cleanup easier. Then brush about one tablespoon of melted butter over the parchment; this extra bit of fat helps give the bottom of your pancakes a lovely golden finish. Preheat your oven to 425°F / 218°C, which is a hot enough temperature to give your pancakes that perfect puff.

Step 2: Mix Dry Ingredients

Whisk together your flour, confectioner’s sugar, cornstarch, baking powder, and sea salt in a large bowl. If you’re using a homemade or store-bought pancake mix instead, just place the mix in your bowl and skip the separate dry mixing. Sifting or mixing well here makes sure no lumps hide in your batter, which is key for that smooth texture.

Step 3: Combine Wet Ingredients and Create Batter

In a separate jug or bowl, whisk together the eggs, buttermilk, vanilla extract, and the 5 tablespoons of melted butter. Then pour the wet ingredients into your dry mix and stir until just combined. I know it’s tempting to keep going, but don’t overmix—leave some tiny lumps. Overmixing can lead to tougher pancakes, and we’re going for soft fluffiness!

Step 4: Spread Batter and Add Toppings

Pour your batter into the prepared sheet pan. I use an offset spatula to spread it evenly—this helps the pancakes bake uniformly. Gently shake the pan to settle the batter, but be gentle; you don’t want to deflate those lovely bubbles forming. Now’s the time to add any toppings you love—fresh berries, nuts, or even chocolate chips work beautifully here.

Step 5: Bake and Broil to Golden Perfection

Bake your sheet pan pancakes on the oven rack just above center for 5 to 7 minutes. I always peek at 5 minutes by poking the center gently—it should feel springy, and a toothpick should come out clean or with a few dry crumbs. Depending on your oven’s quirks or toppings, it might take up to 10 minutes. When it’s done, brush the entire top with the remaining melted butter, then switch your oven to broil.

Put the pan back under the broiler for just 1 to 2 minutes, keeping the oven door slightly open so you can watch closely. Rotate the pan halfway if your broiler isn’t even. This part gives that irresistible golden-brown finish on top, so don’t walk away here—you want perfection, not burnt edges!

Step 6: Cut and Serve

Once they’re out of the oven and still hot, cut your sheet pan pancakes into 8 large, 12 medium, or 16 small squares depending on your appetite and occasion. Serve warm with a generous drizzle of maple syrup or pancake syrup, and any extra toppings you adore. I promise, the whole family will be asking for this again and again.

How to Serve Sheet Pan Pancakes with Butter and Toppings Recipe

Garnishes

I love topping these pancakes with a pat of butter that melts right over the warm surface, combined with a drizzle of pure maple syrup. Fresh berries like raspberries and blueberries add a nice pop of color and freshness, and sometimes I sprinkle toasted nuts like walnuts or pecans for a delightful crunch.

Side Dishes

For heartier breakfasts, I usually serve these with crispy bacon or breakfast sausage. A side of scrambled eggs or a fresh fruit salad pairs wonderfully and helps balance the meal. When I want something lighter, Greek yogurt with honey makes a nice accompaniment.

Creative Ways to Present

For birthdays or special mornings, I arrange the cut squares on a large platter in a fun pattern and top with colorful fresh fruit, edible flowers, and whipped cream dollops. Another fun idea is layering the squares like a mini pancake cake with layers of yogurt and berries in between – a guaranteed showstopper!

Make Ahead and Storage

Storing Leftovers

I store leftover pancakes in an airtight container in the fridge, and they usually last up to 3 days without losing their fluffy texture. To keep them from getting soggy, I layer parchment paper between stacks.

Freezing

I’ve had great success freezing these pancakes individually wrapped in plastic wrap and then stacked in a freezer-safe bag. They freeze well for up to two months, which makes them a lifesaver for busy mornings when you want a quick, homemade breakfast.

Reheating

To warm up leftovers, I usually pop them in a toaster oven or under the broiler for a couple of minutes to revive that fresh-from-the-oven crispness. You can also microwave them briefly but watch out—the edges won’t stay as crisp this way.

FAQs

Final Thoughts

Honestly, I absolutely love how this Sheet Pan Pancakes with Butter and Toppings Recipe makes life easy and delicious. When I first tried it, I couldn’t believe how evenly fluffy the pancakes came out without any flipping or fuss. It’s become my go-to when time is tight but I still want that homemade touch. You’ll find that once you’ve tried making pancakes this way, you’ll never go back to the stovetop method for feeding more than a couple of people. So go ahead—grab that sheet pan, gather your favorite toppings, and make a batch. Your mornings just got upgraded.

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