Sheet Pan Buttermilk Pancakes

This sheet pan pancake recipe is the solution to breakfasts that are special yet stress-free. Bake a giant buttermilk pancake on a sheet pan and cut it into squares for serving. Freezes great for quick school day brekkies!

Sheet Pan Buttermilk Pancakes Pieces Stacked on a Plate with More Berries and Drizzled with Maple Syrup

Simply Recipes / Mark Beahm

I make pancakes every Sunday morning. Sometimes, my toddler wants me to dance with her or my dog needs me to find his ball, making it difficult to stand by the stove to flip pancakes one by one. This sheet pan pancake recipe allows me to make a batter and let the oven do the rest. Serving piping hot pancakes has never been so easy! 

Sheet Pan Buttermilk Pancakes with Blueberries and Raspberries Surrounded by a Stack of Plates, a Cup of Coffee, a Bowl of Berries, and Serving Utensils on a Kitchen Towel

Simply Recipes / Mark Beahm

Why Buttermilk?

Buttermilk provides a tender crumb and slight tang that is commonly associated with traditional pancakes made in a skillet. In addition, buttermilk produces carbon dioxide when combined with baking soda (a leavener) and maximizes the rise of the pancake. 

If you don’t have any buttermilk, don’t fret. Instead, put 2 tablespoons of white vinegar in a measuring cup and add milk until it reaches the 2 cup mark. Stir and let sit for 5 minutes. (Repeat this twice if you only have a smaller measuring cup). 

Tips For Fluffy Pancakes 

  • Once you are ready to add all your dry ingredients to a bowl, grab a sifter! Putting your dry ingredients through a sifter gets rid of any lumps and results in a more aerated flour. Sifted dry ingredients require less mixing, which will result in very tender pancake. 
  • How you mix your wet and dry ingredients together determines the fluffiness of the pancakes. The most important thing? LUMPS ARE OKAY! When you keep the moist lumps, you increase the batter’s viscosity. If you remove the lumps the batter will be too runny and lead to thinner, flatter pancakes. 
  • The more you mix the pancake batter, the more you will develop gluten molecules that result in tough, chewy pancakes. To prevent overmixing, , I set aside the whisk and fold the batter with a silicone spatula until there are no flour streaks in the batter or on the bottom of the mixing bowl.
Slice of Sheet Pan Buttermilk Pancakes Removed from Sheet Pan Using a Spatula

Simply Recipes / Mark Beahm

Customize This Giant Pancake

In this recipe, I use raspberries and blueberries, because they are my favorite. However, you can add strawberries, bananas, peaches, or even grapes to your pancake! You can also add chocolate chips and omit the lemon zest. 

To serve, cut the pancake into large squares and drizzle with warm maple syrup. Dust powdered sugar or dollop whipped cream on top to make it deluxe.

Freezing Sheet Pan Pancakes

You can make the pancakes ahead of time and freeze them. Slice into squares and wrap each piece tightly in plastic wrap. Place the squares in a gallon Ziplock bag. Try to squeeze all the air out and seal. They'll keep this way for up to 1 month.

When you’re ready to serve up the frozen pancakes, let them thaw in the fridge. Then place the pancakes on a baking sheet and cover them with foil to reheat in the oven at 350°F for 15 minutes.

Sheet Pan Buttermilk Pancakes Pieces Stacked on a Plate with Maple Syrup and More Berries

Simply Recipes / Mark Beahm

Let’s Make All the Pancakes!

Sheet Pan Buttermilk Pancakes

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12 servings


  • 8 tablespoons (1 stick) unsalted butter, melted and cooled, divided 

  • 2 1/2 cup (313g) all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup brown sugar

  • 2 cups buttermilk

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon finely grated lemon zest

  • 1 cup blueberries, divided 

  • 1 cup raspberries, divided


  1. Preheat oven to 425°F:

    Place a rack in the upper third of the oven. Preheat the oven to 425°F.

  2. Grease the baking sheet:

    Pour 2 tablespoons of the melted butter on a 15x10.5-inch sheet pan. Using a pastry brush, brush the butter on the bottom of the baking sheet and up the sides. 

    Simple Tip!

    You can also bake this in a 9x13-inch pan. The slices of pancake will be very thick, more like a breakfast snack cake, but equally delicious. An 11x17-inch pan, meanwhile, will give you thinner slices that bake faster.

    Pastry Brush Used to Grease Sheet Pan with Melted Butter for Buttermilk Sheet Pan Pancakes

    Simply Recipes / Mark Beahm

  3. Sift the dry ingredients:

    Sift the flour, baking powder, baking soda, and salt into a medium bowl.

    Dry Ingredients Sifted Using a Sieve for Sheet Pan Buttermilk Pancakes Recipe

    Simply Recipes / Mark Beahm

  4. Combine the wet ingredients:

    In a large bowl, combine the buttermilk, eggs, vanilla, lemon zest, and sugar. Whisk vigorously until combined.

    Wet Ingredients for Sheet Pan Buttermilk Pancake in a Bowl with a Whisk

    Simply Recipes / Mark Beahm

  5. Fold the dry ingredients into the wet:

    Pour 1/3 of the dry ingredients into the wet ingredients. Fold together using a silicone spatula. Repeat until all the dry ingredients are combined with the wet. Continue to fold until there are no streaks of flour. Mix until there is no dry flour on the bottom of the bowl. Fold in 4 tablespoons of the melted butter. Lumps are fine. Your batter should look like loose ricotta.

    Dry Ingredients Folded into the Wet Ingredients for Buttermilk Pancakes in a Sheet Pan Recipe

    Simply Recipes / Mark Beahm

  6. Fold in half of the fruit:

    Fold in half of the blueberries and raspberries into the pancake batter.

    Cup of Raspberries and Blueberries Poured into Bowl of Sheet Pan Buttermilk Pancakes Recipe

    Simply Recipes / Mark Beahm

  7. Pour the batter into the pan:

    Pour the batter into the buttered pan. Using a silicone spatula, spread the batter around so it covers the bottom of the baking sheet completely and is even on top.

  8. Sprinkle the remaining fruit on top:

    Sprinkle the remaining blueberries and raspberries on top of the batter.

    Sheet Pan Buttermilk Pancake Batter in a Sheet Pan and Topped with More Berries

    Simply Recipes / Mark Beahm

  9. Bake the pancake:

    Bake the pancake for 15 minutes. Insert toothpick in the middle of the pancake. If it is free from wet batter, it's done. If not, bake for 5 minutes longer. The top of your pancake should be lightly toasted.

    Simple Tip!

    For a 9x13-inch pan, the baking time will be closer to 20 minutes. An 11x17-inch pan will take 12 to 15 minutes.

  10. Brush the remaining butter on the pancake:

    Right after it comes out of the oven, brush the remaining 2 tablespoons of butter on the pancake.

    Sheet Pan Buttermilk Pancakes Resting on a Cooling Rack and Brushed with Melted Butter

    Simply Recipes / Mark Beahm

  11. Cut and serve: 

    Allow the pancake to cool slightly, approximately 3 minutes.

    Cut into squares and serve with warm maple syrup.

  12. Storage:

    Once cooked, you can leave sheet pan pancakes at room temperature for up to 2 hours. Put leftover slices in a zip-top bag or another airtight container and refrigerate for 2-3 days.

    Did you love the recipe? Leave us stars below!

    Simple Tip!

    Want to know the best way to reheat pancakes? It’s not what you think!

    Slices of Sheet Pan Buttermilk Pancakes with Blueberries and Raspberries Cut and Served onto a Plate Next to a Cup of Coffee and a Bowl of Berries

    Simply Recipes / Mark Beahm

Nutrition Facts (per serving)
234 Calories
9g Fat
33g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 234
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 26%
Cholesterol 53mg 18%
Sodium 408mg 18%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 6%
Total Sugars 11g
Protein 5g
Vitamin C 5mg 23%
Calcium 136mg 10%
Iron 2mg 9%
Potassium 139mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.