Sheet Pan Pancakes

5 from 1 vote

Whip up some light and fluffy pancakes without standing over a skillet! Make your next batch of pancakes in the oven with these simple and easy sheet pan pancakes.

Prep Time10

Bake Time12

Total Time22

Recipe Author Lynn April

Servings: 12 pancakes

Ingredients

▢ 6 Tablespoons (84g) unsalted butter melted and divided
▢ 2 and ⅔ cup (320g) all-purpose flour
▢ ¼ cup (50g) granulated sugar
▢ 4 teaspoons baking powder
▢ ½ teaspoon salt
▢ 2 large eggs separated¹
▢ 2 cups (480mL) buttermilk
▢ 2 teaspoons vanilla extract
▢ ADD-INS: nuts, fruit, sprinkles, chocolate chips²

Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

Preheat the oven to 425ºF (218ºC). Line a large baking sheet (13" x 18") with parchment paper and brush with 2 Tablespoons of the melted butter. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
2 and ⅔ cup (320g) all-purpose flour, ¼ cup (50g) granulated sugar, 4 teaspoons baking powder, ½ teaspoon salt
In a medium size bowl, combine the remaining 4 Tablespoons of melted butter, beaten egg yolks, buttermilk, and vanilla, and whisk together until completely combined.
6 Tablespoons (84g) unsalted butter, 2 large eggs, 2 cups (480mL) buttermilk, 2 teaspoons vanilla extract
Pour the wet ingredients into the dry ingredients and stir gently with a large spatula until mostly combined and only small chunks of flour remain. Set aside.
Using a handheld mixer with the small bowl containing the egg whites or the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until soft peaks form.
Gently fold the whipped egg whites into the pancake batter until fully incorporated. It is imperative to do this gently so as not to deflate the egg whites.
Pour the batter evenly onto the prepared baking sheet, add any add-ins, then bake for 10-12 minutes, rotating the baking sheet halfway through. Remove from the oven, allow to cool for about 5 minutes, then slice and serve with additional toppings and/or syrup. Store leftovers covered tightly in the refrigerator up to 5 days. Sheet pan pancakes freeze well, up to 3 months. Slice, stack, wrap, freeze, and thaw as needed in the microwave.
ADD-INS: nuts, fruit, sprinkles, chocolate chips2

Notes

Separated eggs: crack two eggs, keeping the yolks together in one small bowl and the egg whites together in another small bowl. Beat the egg yolks together before adding to the pancake batter.
Add ins: put any add-ins on top of the batter once it's in the baking sheet. You can use quadrants like I did, or choose to make the whole batch the same flavor. Have fun with it!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.