Sheet pan pancakes are one of my favorite breakfast hacks for busy mornings or breakfast meal prep. It’s hands-off and great for serving a crowd. For #NationalPancakeDay I’m sharing a variation on my classic sheet pan pancakes recipe: Buttermilk Sheet Pan Pancakes! The buttermilk makes these baked pancakes light, fluffy, and oh-so-delicious! This recipe can be easily customized by adding your favorite fruit or other pancake toppings on top of the batter before cooking. I originally developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my Sheet Pan Buttermilk Pancakes recipe on Allrecipes here, or scroll down for the full recipe and some step-by-step photos.
What you need to make sheet pan buttermilk pancakes
To make this recipe for buttermilk sheet pan pancakes, you’ll need the following:
- Sheet pan or jelly roll pan
- Parchment paper
- Nonstick cooking spray
- 3 cups baking mix (such as Bisquick®, or your preferred baking mix for pancakes)
- 2 cups buttermilk
- 4 large eggs
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pizza slicer or cookie cutters
How to make buttermilk sheet pan pancakes
To make sheet pan buttermilk pancakes, start by preheating the oven to 350 degrees F (175 degrees C). Line a sheet pan or jelly roll pan with parchment paper, and spray the parchment paper with cooking spray. Combine the baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don’t overmix. Pour batter onto the parchment paper-lined pan.
Bake the buttermilk sheet pan pancakes in the preheated oven until lightly golden (15 to 18 minutes). Remove the sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter, or you can cut it into your desired shapes with a cookie cutter.
So light and fluffy!
Trust me, this is the breakfast hack you need in your life. Here’s the full Buttermilk Sheet Pan Pancakes recipe! If you find any great customizations, share in the comments!
Buttermilk Sheet Pan Pancakes
Sheet pan buttermilk pancakes are one of my favorite breakfast hacks for busy mornings or breakfast meal prep. The buttermilk makes these baked pancakes light, fluffy, and oh-so-delicious! This buttermilk sheet pan pancakes recipe can be easily customized by adding your favorite fruit or other pancake toppings on top of the batter before cooking.
Ingredients
- Nonstick cooking spray
- 3 cups baking mix (such as Bisquick®)
- 2 cups buttermilk
- 4 large eggs
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan (approx. 13 x18 inches) or jelly roll pan (12x17 inches) with parchment paper. Spray the parchment paper with cooking spray.
- Combine baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don't overmix. Pour batter onto the parchment paper-lined pan.
- Bake in the preheated oven until lightly golden, 15 to 18 minutes.
- Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.
Notes
This is a variation on my classic sheet pan pancakes recipe. If you're looking for a basic sheet pan pancake recipe, get that recipe here.
Leave a Reply