Sheet Pan Pancakes: The Easy Way to Make Pancakes for a Crowd

Make easy pancakes for a crowd with this sheet pan pancakes recipe. We have a regular pancake recipe as well as a vegan and gluten-free version. 

Pancakes are a delicious and popular breakfast food, but they can be time-consuming to make, especially if you’re making them for a crowd.

But there’s a new way to make pancakes that’s quick and easy: using a cookie sheet. 

Sheet pan style pancakes are made by baking the batter in a single sheet pan, which means you can cook a whole batch of pancakes at once.

This is a great way to save time and effort, and it’s also a great way to feed a crowd.

To make sheet pan style pancakes, you’ll need a few simple ingredients: flour, buttermilk, sugar, baking soda, and vanilla.

You can also add in your favorite mix-ins, like blueberries, chocolate chips, or nuts.

Have family members who like different flavors? Sheet pan pancakes can accommodate everyone! 

Once you have your ingredients, simply whisk them together until smooth.

Then, pour the batter onto a greased sheet pan and bake in a preheated oven until golden brown.

They’re quick, easy, and delicious, and they’re sure to be a hit with everyone at your next brunch or breakfast.

Regular Sheet Pan Pancakes Ingredients

• 2 Cups Buttermilk
• 2 Cups all purpose flour
• 1 Teaspoon baking soda
• 1 Teaspoon salt
• 4 Tablespoons sugar
• 1 Teaspoon vanilla
• Pancake topping (optional suggestions)
  • mini chocolate chips
  • strawberries
  • blueberries
  • raspberries
  • bananas

Food Allergy Friendly Version Ingredients

{Gluten Free, Vegan, Nut free, Peanut free, Soy free}

• 2 Cups plant based milk
• 2 Tablespoon apple cider vinegar
• 2 Cups gluten free flour
• 1 Teaspoon baking soda
• 1 Teaspoon salt
• 4 Tablespoons sugar
• 1 Teaspoon vanilla
• Pancake topping (optional suggestions)
  • vegan chocolate chips
  • strawberries
  • blueberries
  • raspberries
  • bananas

For this allergy friendly version, you will want to add vinegar to the plant based milk and set it aside for at least 10 minutes. This will make a plant based “buttermilk”.

Servings:

• 12-16

Prep Time:

• 15 minutes

Bake Time:

• 12-15 minutes

Total Time:

• 27-30 minutes

Directions:

Preheat the oven to 425 degrees F. Prepare a 13 x 18 sheet pan with cooking spray, set aside.

In a large bowl mix flour, baking soda, salt, and sugar.

Add buttermilk and vanilla to dry ingredients, incorporate well, trying not to over mix.

In the prepared sheet pan, pour batter, spread out so all the batter reaches the corners.

Add toppings if you desire.

Bake for 12-15 minutes or until a toothpick inserted into the middle of the pancakes comes out clean.

Remove and serve immediately with maple syrup, syrup, powdered sugar, whipped cream or another favorite topping. 

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Yield: 12-16 pancakes

Sheet Pan Pancakes:

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Make easy pancakes for a crowd with this sheet pan pancakes recipe. We have a regular pancake recipe as well as a vegan and gluten-free version.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 2 Cups Buttermilk
• 2 Cups all purpose flour
• 1 Teaspoon baking soda
• 1 Teaspoon salt
• 4 Tablespoons sugar
• 1 Teaspoon vanilla
• mini chocolate chips (optional)
• strawberries (optional)
• blueberries (optional)
• raspberries (optional)
• bananas (optional)

Instructions

1. Preheat the oven to 425 degrees F. Prepare a 13 x 18 sheet pan with cooking spray, set aside.
2. In a large bowl mix flour, baking soda, salt, and sugar.
3. Add buttermilk and vanilla to dry ingredients, incorporate well, trying not to over mix.

4. In the prepared sheet pan, pour batter, spread out so all the batter reaches the corners.

   Add toppings if you desire.

   Bake for 12-15 minutes or until a toothpick inserted into the middle of the pancakes comes out clean.

   Remove and serve immediately with maple syrup, syrup, powdered sugar, whipped cream or another favorite topping. 

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Want to try your favorite restaurant hotcakes at home? Don’t miss this McDonald’s pancakes copycat recipe. 

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