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    Home » Recipes » Breakfast

    Buttermilk Sheet Pan Pancakes

    Published: Mar 2, 2021, Last Modified: June 20, 2022 by Jeri - This site uses cookies - See the privacy policy linked in the footer - This post may contain affiliate links - This blog generates income via ads

    Jump to Recipe Print Recipe

    This Homemade Buttermilk Sheet Pan Pancakes recipe makes moist, fluffy pancakes in just a fraction of the time it takes to make pancakes the regular way. No flipping needed! Just mix up the ingredients and set the timer on the oven! Done! Let the oven do the work! This recipe makes 2 small trays of yummy pancakes that will feed about 8 people.

    A baked buttermilk pancake cut up and served with fresh blackberries. this …

    I love making my family breakfast (or usually brunch) on lazy Sunday mornings. What I didn't like was standing at the griddle for over an hour making enough pancakes to feed my hungry teenagers and husband. Now, I have learned that I can prepare pancakes from scratch using my trusted old-fashioned recipe (updated of course), but the mixture on a sheet pan (or two), set the timer, and walk away. No more flipping needed! You have to try it! Plus, if you have any leftovers they freeze really well!

    Jump to:
    • 🥣 Ingredients
    • 🔪 Instructions
    • FAQ section
    • 📖 Variations
    • 💭 Toppings For Homemade Pancakes
    • 📋 Want More Easy Breakfast Recipes?
    • 📋 Recipe
    • 💬 Comments
    Buttermilk blueberry and chocolate chip sheet pan pancakes

    🥣 Ingredients

    • 2 cups all-purpose flour.
    • 1 cup whole-wheat flour.
    • 6 teaspoon baking powder.
    • 2 teaspoon salt.
    • 3 tablespoon maple syrup.
    • 1 tablespoon vanilla extract.
    • 6 tablespoon melted butter or oil
    • 2 Eggs.
    • 3 cups of buttermilk.

    🔪 Instructions

    • Preheat oven to 425 degrees.
    • If you don't have buttermilk on hand, make your own by adding white vinegar to your milk ( 1 tablespoon of vinegar or lemon juice per 1 cup of milk) and let it sit for 5-10 minutes.
    • Mix the flour, baking powder, and salt.
    • Whisk in melted butter, eggs, maple syrup, vanilla extract, and buttermilk. Let rest for 5 minutes. The batter may seem a little runny, but that's what you want. You need the extra moisture so that the pancakes are moist when they are cooked. Trust me!
    • Line 2 small cookie sheets with parchment paper.
    • Pour pancake batter evenly on the 2 cookie sheets.
    • Sprinkle on any fruit of your choice or chocolate chips on top of the batter.
    • Place in the center of the oven and bake for 17-20 minutes, depending on your oven.
    • Cook until golden brown on top and a toothpick inserted in the center comes out clean.
    • Then, slice and serve! That's it!
    • Enjoy!

    FAQ section

    Can you freeze leftovers?

    Absolutely! I flash-freeze any leftover slices of buttermilk pancakes on a cookie sheet, then store them in a large-size Ziploc bag in the freezer. To reheat, just pop them in the toaster on low heat to warm up. Serve with your favorite toppings!

    How can you make pancakes healthier?

    Add more whole grains. Increase the whole wheat flour, or add in oats for extra fiber. You will need a little bit of extra liquid though.

    Use almond flour.

    Add in chia seeds, poppy seeds, flax seeds, or hemp hearts.

    Mix in your choice of fruit to the pancake batter.

    Serve with a generous amount of fruit on top.

    📖 Variations

    • Substitute your preferred oil for the butter.
    • Use only all-purpose flour for an even lighter, fluffier pancake.
    • Add in chocolate chips.
    • Mix in mashed banana.
    • Stir in blueberries or fruit of your choice.
    • Add in grated apples.
    • Sprinkle in a dash of cinnamon.

    💭 Toppings For Homemade Pancakes

    • Maple syrup.
    • Peanut butter and sliced bananas.
    • Sliced fruit.
    • Whipped cream.
    • Ice cream.
    • Jam (Try my Homemade Raspberry Rhubarb Jam).
    • Nutella.
    • Homemade Crabapple Syrup.
    A baked buttermilk pancake cut up and served with fresh blackberries

    📋 Want More Easy Breakfast Recipes?

    • The Best Crispy Buttermilk Belgian Waffles.
    • Fluffy Oven Baked Omelet Casserole.
    • Perfect Instant Pot Hard Boiled Eggs.
    • Toast Using My Homemade Bread Recipe.

    I hope you enjoy these Homemade Buttermilk Sheet Pan Pancakes as much as we do!

    Please let me know in the comments below how you enjoyed the recipe, or send me an email on my Contact Page.

    You can also follow me on Facebook, Pinterest, and Instagram.

    📋 Recipe

    A baked buttermilk pancake cut up and served with fresh blackberries.

    How To Make Easy Homemade Buttermilk Sheet Pan Pancakes

    This Homemade Buttermilk Sheet Pan Pancakes recipe makes moist, fluffy pancakes in just a fraction of the time it takes to make pancakes the regular way.  No flipping is needed! Just mix up the ingredients and set the timer on the oven! Done! Let the oven do the work! This recipe makes 2 small trays of yummy pancakes that will feed about 8 people. Plus, they freeze great for a quick weekday breakfast!
    5 from 25 votes
    Print Pin Rate Save Saved!
    Course: Breakfast
    Cuisine: American
    Keyword: buttermilk pancakes, buttermilk sheet pan pancakes, easy sheet pan pancakes, sheet pan pancakes
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 8
    Calories: 322kcal
    Author: windingcreekranch

    Ingredients

    • 2 cups all-purpose flour
    • 1 cup whole-wheat flour
    • 6 teaspoon baking powder
    • 2 teaspoon salt
    • 6 tablespoon melted butter
    • 2 eggs
    • 3 tablespoon maple syrup
    • 3 cups buttermilk
    • 1 tablespoon vanilla extract

    Instructions

    • Preheat oven to 425 degrees.
    • If you don't have buttermilk on hand, make your own by adding white vinegar to your milk ( 1 tablespoon of vinegar per 1 cup of milk) and let it sit for 5-10 minutes.
    • Mix the flour, baking powder, and salt.
    • Whisk in melted butter, eggs, maple syrup, vanilla extract, and milk. Let rest for 5 minutes. The batter may seem a bit runny, but that's how we want it to be. This liquid makes the pancakes very moist when they are done baking. Trust me!
    • Line 2 cookie sheets with parchment paper.
    • Pour pancake batter evenly on the 2 cookie sheets.
    • Sprinkle fruit of your choice or chocolate chips on top of the batter.
    • Place in the center of the oven and bake for 17-20 minutes, depending on your oven temperature.
    • Cook until golden brown on top and a toothpick inserted in the center comes out clean.
    • Then, slice and serve! That's it!
    • Enjoy!

    Notes

    Nutritional information is approximate and is meant as a guideline only

    Nutrition

    Serving: 1grams | Calories: 322kcal | Carbohydrates: 45g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 73mg | Sodium: 1210mg | Fiber: 2g | Sugar: 9g

    More Breakfast

    • Raspberry Rhubarb Jam Recipe - Low Sugar
    • Easy Crispy Buttermilk Belgian Waffles
    • Easy Crabapple Syrup
    • Easy Fluffy Oven-Baked Omelet Casserole

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    Comments

    1. Dennis

      November 02, 2021 at 6:45 am

      5 stars
      This was my first time making sheet pancakes and they were a huge success! Thanks for such a fun and delicious recipe

      Reply
      • Jeri

        November 02, 2021 at 10:47 am

        I'm so glad you liked the recipe, Dennis!

        Reply

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