Baked Sheet Pan Pancakes

Ever wondered if you can make pancakes in a sheet pan to save time? These baked sheet pan pancakes are the easy, simple, and delicious answer!

Did you know that the whole “breakfast is the most important meal of the day” idea was actually made up by a marketer? Yep, it’s true, no doctors or nutritionists involved. Back in the 1800s, a couple of gents by the name of Jackson and Kellogg (you know where this is going) came up with the line to promote their new cereal line.

But believe me, at my house, breakfast really is the most important meal of the day. I don’t need a doctor or cereal manufacturer to tell me that we won’t survive the two year old’s hangry if he’s not fed STAT. But I also have two infants and another child that all need a lot first thing in the morning, which makes easy breakfasts like these baked sheet pan pancakes a lifesaver.

While we have honored traditions around weekend mornings that involve sourdough pancakes, thick cut bacon, and fluffy scrambled eggs, every other day of the week I’m just trying to get all of the small humans fed. Something that I can whip up in minutes, bake, and have leftovers the next day is a win for everyone.

And if you’re looking for other unique ways to make pancakes, try making them with eggnog, or make pancakes without milk.

How to Make Baked Sheet Pan Pancakes

To make these sheet pan pancakes, all you really have to do is mix up a pancake batter, pour it onto a sheet pan, and bake it! So much faster than standing in front of the stove and flipping pancakes individually, right? Here’s the step by step process:

• Start by lining a half sheet pan (they measure 13″x18″) with parchment paper and greasing both the paper and any exposed pan edges with baking spray. Preheat the oven to 425f.
• Whisk together the flour, lemon zest, baking powder and soda, and salt together in a large mixing bowl.
• In a separate bowl, combine the buttermilk, eggs, honey, and melted butter, then pour it into the dry ingredients. Whisk them all together until they’re well combined in a batter.
• Pour the batter into the prepared baking sheet, then sprinkle any toppings you want on top.
• Place the tray in the oven and bake for 12-15 minutes, or until the pancakes are golden brown on top. A toothpick inserted in the center should come out clean.

Recipe Notes:

• If you don’t have buttermilk on hand, no problem! Simply place 6 tablespoons of lemon juice in the bottom of your measuring cup, then add milk (preferably whole) until it measures 3 cups. Let it sit for 5-8 minutes, or until the milk has thickened and looks slightly curdled.
• I baked these pancakes in a half sheet pan that measures 18″x13″, which is perfect for feeding a crowd. However, if you only need breakfast for a few the rest of the pancakes can be refrigerated and reheated for a few seconds in the microwave for an even quicker breakfast!
• You can bake toppings into the sheet pan pancakes (and I’ve included a list of different ideas!), or bake them plain and dress them up when servings.

Topping Ideas for Baked Sheet Pan Pancakes

• I absolutely love berries, and sprinkled those and chopped chocolate over the pancakes in the pictures
• You could also add sliced bananas & pecans. Mix the bananas into the batter, since they’ll oxidize and turn brown and unappetizing when baking if they’re left exposed.
• Plain chocolate chips are completely acceptable, of course. I recommend sticking with semi sweet to keep the added sugar down, but you do you!
• You could stir in 1 tsp. cinnamon or chai spice mix with the dry ingredients for a spicy/sweet version!
• After baking, top with whipped cream, syrup, peanut butter, flavored cream cheese, jam, or just about anything you’d put on top of regular pancakes!

Other Recipes You May Enjoy:

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