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–+ servings

Sheet Pan Pancakes

Print Recipe
Sheet pan pancakes are a quick and delicious way to make a big batch of one of the all time best breakfast foods.
Course Breakfast
Prep Time 5 minutes
Cook Time 16 minutes
Cool Time 5 minutes
Total Time 26 minutes
Servings 12 servings
Calories 153
Author Lindsay

Ingredients

Pancake Ingredients

  • 2 cups buttermilk
  • 2 eggs
  • 1/4 cup butter melted
  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Toppings Ingredients

  • Strawberries halved or quartered
  • Raspberries
  • Blackberries
  • Any other desired toppings

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • In a bowl, whisk together the buttermilk, eggs, and melted butter. Add the flour, sugar, baking powder, baking soda, and salt. Pour into a 9x11 inch baking sheet.
  • Place the strawberries, raspberries, and blackberries on top of the batter.
  • Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean and the edges are golden brown.
  • Let cool for 5 minutes before slicing and serving with powdered sugar and maple syrup if desired.

Nutrition

Calories: 153kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 331mg | Potassium: 88mg | Fiber: 1g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 0.01mg | Calcium: 55mg | Iron: 1mg