Sheet Pan Pancakes

5 from 14 votes

These Sheet Pan Pancakes go above and beyond when it comes to breakfast! They’re so easy to make and are ready in no time at all. Great for an easy weekend breakfast or a fun and festive way to celebrate a special occasion like Easter or Mother’s Day!

Course Breakfast

Cuisine American

Keyword oven pancake, pancake sheet pan, sheet pan pancakes, sheet pancakes

Prep Time 10

Cook Time 15

Servings

Calories 240kcal

Author Trish - Mom On Timeout

Ingredients

¼ cup unsalted butter
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup light brown sugar
1 ¼ cups buttermilk
1 teaspoon vanilla extract
1 teaspoon almond extract
2 eggs large, room temperature
¼ cup strawberries cut into quarters
¼ cup blueberries
¼ cup raspberries

Instructions

Preheat oven to 425°F. Grease a 9 x 13 baking sheet with cooking spray and set aside.
Use a large bowl to melt the butter in the microwave and let cool.
Whisk together the flour, baking powder, salt, and light brown sugar in a large bowl.
Add the buttermilk, almond extract, vanilla extract, cooled butter and eggs and whisk until mostly smooth. A few small lumps are fine.
Pour the pancake batter into the greased sheet pan.
Add the berries right on top of the pancake batter (or other toppings).
Bake for 14 to 18 minutes or until an inserted toothpick comes out clean.
Remove from oven, allow to cool just slightly and then cut into rectangles or squares!
You can serve these as is, top with additional berries, add whipped cream, or drizzle in syrup!

Notes

Try different toppings! Berries are always a good idea but my kids love variety so check out these ideas:

Banana slices and Nutella (or peanut butter) swirled in.
Chocolate chips with a dash of ground cinnamon.
Brown sugar and toasted, chopped pecans.
Swirl in your favorite flavor or jam, jelly or preserves.

Storage Information:

While these are best eaten right away, you can store them in an airtight container in the fridge for up to 3 days. However, after about a day they just don’t hold up as well. Which is why freezing the leftovers is a great alternative!

To Freeze: Wrap pancakes individually in plastic wrap or a freezer safe container and freeze them for up to a month. Defrost in the refrigerator or at room temperature. You can reheat the pancakes in the microwave, oven, toaster, or even the air fryer. Perfect for meal prepping and an easy grab and go breakfast!

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