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+ servings

Sheet Pan Pancakes

This is the basic recipe to make Sheet pan pancakes. Add any of your family favorite toppings to customize and make your own. Great to feed a crowd.
Author: Pavani
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Prep Time: 15 mins
Cook Time: 20 mins
Resting Time:: 5 mins
Total Time: 40 mins
Course: Breakfast, brunch
Cuisine: American
Servings: 6 Servings


  • cups Buttermilk, straight from the fridge
  • cups Whole or 2% Milk, straight from the fridge
  • 3 cups All purpose Flour*
  • 3 tbsp Sugar
  • 2 tsp Baking Powder
  • ¾ tsp Baking Soda
  • ¾ tsp Salt
  • ½ stick Cold Unsalted butter, cut into ½" cubes
  • ½ cup Mini Chocolate Chips*


  • Preheat the oven to 450°F. Lightly spray a large baking sheet (13" x 8") with cooking spray, line with parchment paper and spray again. Set aside.
  • In a large measuring cup or a medium size mixing bowl, combine milk, buttermilk. Whisk well and set aside.
  • In a food processor, combine flour, baking powder, baking soda, salt and sugar - pulse until combined.
  • Add the cubed, chilled butter and pulse until a coarse, sand like mixture forms.
  • Remove the flour mixture into a large mixing bowl; add the wet ingredients and mix until just combined. Set aside for 5 minutes.
  • After 5 minutes, stir the batter once and pour onto the prepared baking sheet and smooth the top with a spatula. Sprinkle with your choice of toppings.
  • Bake in the preheated oven for 12~15 minutes or until a cake tester inserted into the center comes out clean.
  • (Optional Step) To get a golden brown top, turn on the oven to broil for 1~2 minutes.
  • Let cool slightly before cutting into squares and serving. Serve warm with maple syrup.


  • I use 2 cups all purpose flour combined with 1 cup whole wheat or whole wheat pastry flour.
  • Substitute chocolate chips with chopped nuts, sliced banana, strawberries or blueberries.
  • Optional Step: To get a golden brown top, turn on the oven to broil for 1~2 minutes.
  • Recipe can easily be made vegan:
    • substitute milk and buttermilk with any nondairy milk (unsweetened oat and almond are my favorite) mixed with apple vinegar. So in the recipe use 4 cups of nondairy milk + 1tbsp apple cider vinegar. Whisk and set aside to curdle.
    • Butter can be easily subbed with vegan butter or ½ cup of vegetable oil.
    • Everything else remains the same.
  • If you want to make this recipe even easier, then make the sheet pan pancake with store bought pancake mix like bisquick or kodiack (my favorite brand). Store bought mixes only need milk and/ or egg. So follow the instructions on the package and bake on the sheet pan instead of cooking on stove.
  • Leftovers: Let the leftovers cool completely, then place them in a ziplock bag and freeze for up to 2 months. Warm in the microwave before serving.


Calories: 350kcal
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