Healthy Sheet Pan Pancakes Recipe: Making pancakes for a big family or a weekend brunch can be time-consuming. But not anymore! With these Sheet Pan Pancakes, you can bake a large batch all at once in the oven — no flipping needed. They’re fluffy, soft, and ready in just minutes. You can even customize them with fruits, chocolate chips, or your favourite toppings. Let’s dive into this simple and delicious recipe!
Ingredients You’ll Need
- 2 cups all-purpose flour
- 6 tbsp granulated white sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 2 ½ cups buttermilk
- 2 large eggs
- 3 tbsp canola oil
- Chopped fresh fruit, chocolate chips, or other toppings (optional)
- Powdered sugar or syrup for serving
How to Make Sheet Pan Pancakes
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (about 175°C). Lightly grease a half sheet pan (approximately 17×12 inches) with cooking oil spray to prevent sticking.
Step 2: Mix the Pancake Batter
In a large mixing bowl, add the flour, sugar, baking powder, and baking soda. Whisk them together until evenly combined. Then, add the buttermilk, eggs, and oil. Whisk gently until the batter is smooth with only small lumps. Do not over-mix, or your pancakes may turn dense.
Step 3: Pour and Top
Pour the pancake batter onto the prepared sheet pan. Use a spatula to spread it evenly. If you like, sprinkle chopped fruits or chocolate chips on top of the batter for extra flavour and fun!
Step 4: Bake
Place the pan in the preheated oven. Bake for about 15–17 minutes, or until a knife inserted in the center comes out clean. The top of the pancake should bounce back when touched lightly.
Step 5: Slice and Serve
Once baked, let it cool for a minute. Then slice the giant pancake into squares. Serve with fresh fruit, powdered sugar, syrup, or any toppings you love!
Why You’ll Love This Recipe
Sheet Pan Pancakes are perfect for busy mornings, brunch parties, or whenever you need to feed a crowd quickly. You get the same fluffy texture of traditional pancakes without standing over the stove flipping batch after batch. Plus, you can easily customise each part of the pan with different toppings to make everyone happy!
Breakfast has never been easier than with these Sheet Pan Pancakes. Soft, fluffy, and endlessly customisable, they are a smart way to enjoy homemade pancakes without the fuss. Whether you top them with berries, chocolate chips, or enjoy them plain with syrup, this method will save you time and still deliver that comforting pancake goodness. Try them once, and you’ll wonder why you didn’t make pancakes this way sooner!
FAQs
Can I use regular milk instead of buttermilk?
Yes, buttermilk gives a richer taste. If using regular milk, add 1 tbsp of vinegar or lemon juice to it and let it sit for 5 minutes before using.
Can I make these pancakes gluten-free?
Yes, just use a good-quality gluten-free all-purpose flour blend. Baking times may vary slightly.
How can I store leftover sheet pan pancakes?
Store them in an airtight container in the fridge for up to 3 days, or freeze for longer. Reheat in a toaster or microwave.
What toppings can I add before baking?
You can sprinkle chocolate chips, blueberries, strawberries, banana slices, or nuts before baking the pancakes.
Can I double the recipe?
Yes, but you will need two sheet pans or bake them one after the other for best results.
