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.
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!
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🥣 Ingredients
- 2 cups all-purpose flour.
- 1 cup whole-wheat flour.
- 6 tsp baking powder.
- 2 tsp salt.
- 3 tbsp maple syrup.
- 1 tbsp vanilla extract.
- 6 tbsp 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 tbsp 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
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!
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.
📋 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
How To Make Easy Homemade Buttermilk Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 cup whole-wheat flour
- 6 tsp baking powder
- 2 tsp salt
- 6 tbsp melted butter
- 2 eggs
- 3 tbsp maple syrup
- 3 cups buttermilk
- 1 tbsp 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 tbsp 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!
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