Description
These Sheet Pan Pancakes are a convenient and delicious way to serve fluffy, soft pancakes for a crowd. Baked in the oven on a large sheet pan, these pancakes are easy to prepare, customizable with various toppings, and perfect for busy mornings or family breakfasts. The recipe uses a mix of all-purpose flour, cornstarch, and buttermilk to create a tender texture, with a quick broil at the end for a golden, buttery finish.
Ingredients
Scale
Dry Ingredients
- 250 g all-purpose flour (2 cups, spooned and leveled)
- 40 g confectioner’s sugar (⅓ cup, spooned and leveled)
- 75 g cornstarch (⅔ cup, spooned and leveled)
- 23 g baking powder (4½ tsp)
- ¾ tsp sea salt (use less if using table salt)
Wet Ingredients
- 2 large eggs (or 3 small eggs)
- 500 ml buttermilk (2 cups)
- 1.5 tsp vanilla extract
- 75 g butter (5 tbsp, melted for the batter)
For Brushing and Serving
- 45 g melted butter (3 tbsp, for brushing on top)
- Maple syrup or pancake syrup, and optional toppings of choice
Instructions
- Prepare the sheet pan: Line a sheet pan approximately 18″ x 13″ with parchment paper and brush the bottom evenly with 1 tablespoon of butter or more to prevent sticking.
- Preheat the oven: Set your conventional oven to 425°F (218°C) and allow it to reach temperature while preparing the batter.
- Mix dry ingredients: Sift together the flour, confectioner’s sugar, cornstarch, baking powder, and salt into a large mixing bowl. If using a homemade or premade pancake mix instead, place that mixture directly in the bowl.
- Combine wet ingredients: In a separate jug or bowl, whisk together the eggs, buttermilk, vanilla extract, and 75 g melted butter until well combined.
- Make the batter: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not over-mix; small lumps should remain to keep the batter light and fluffy.
- Pour batter into pan: Transfer the batter into the prepared sheet pan. Use an offset spatula to spread it evenly across the pan. Gently shake the pan to distribute the batter evenly, taking care not to knock or deflate it.
- Add toppings: If desired, sprinkle any pancake toppings you prefer at this stage, such as berries, chocolate chips, or nuts.
- Bake the pancakes: Place the sheet pan on the rack just above the center of the oven and bake for 5 to 7 minutes. Start checking at 5 minutes; the pancakes are done when the center is springy and a toothpick inserted comes out clean or with a few dry crumbs. Baking time can vary up to 10 minutes depending on your oven and toppings.
- Broil with butter: Remove the sheet pan from the oven and switch the oven setting to broil. Brush the pancake surface liberally with the remaining 45 g (3 tbsp) melted butter.
- Broil the top: Return the sheet pan to the oven under the broiler for 1 to 2 minutes with the oven door slightly ajar. Rotate the pan as necessary to achieve an even golden brown color. Watch the pancakes carefully as they can burn quickly.
- Cut and serve: Once golden brown, remove from the oven and cut the pancakes while still hot into 8 large, 12 medium, or 16 small portions. Serve warm with maple syrup or your favorite syrup and toppings.
Notes
- These sheet pan pancakes are incredibly soft, light, and fluffy, perfect for large gatherings or family breakfasts.
- They are versatile — customize with your favorite toppings such as berries, chocolate chips, or nuts.
- Use weight measurements for accuracy and consistent results.
- This recipe is beginner-friendly but requires close attention during broiling to prevent burning.
- Yields 8 large, 12 medium, or 16 small servings.
- Common US cup, teaspoon, and tablespoon measurements are used.
Nutrition
- Serving Size: 1 slice
- Calories: 199 kcal
- Sugar: 5 g
- Sodium: 97 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 48 mg
