Fluffy and comforting, buttermilk sheet pan pancakes are a simple delight that your whole family will love. 

Overhead view of two plates of square pancakes, a sheet pan, fruit, and syrup.

Similar to classic round buttermilk pancakes, buttermilk sheet pan pancakes provide the perfect “blank slate” for any amazing pancake toppings you can dream up! These pancakes are fluffy and flavorful all on their own, and they provide a natural base for fruit, nuts, syrups, and sauces.

One of the best features of sheet pan pancakes is that they bake all on their own in the oven, freeing up your time to work on other tasks. And you don’t even have to worry about getting the kitchen cleaned up, because these pancakes come together in just one bowl. So easy!

Pancakes on a sheet pan.

About these sheet pan pancakes

While this recipe can be made with regular milk, the buttermilk really elevates the complexity of the flavors and creates thick, tender pancakes that you just can’t get from a box. 

It may seem intimidating to make buttermilk pancakes from scratch, but it’s really easy. Promise! You really do just add all of your ingredients into one bowl to combine, and then pour the entire batter onto a sheet pan and pop it in the oven.

Stack of square pancakes, messy syrup, and a fork.

While your pancakes are baking, you’ll have plenty of time to prep toppings, make lunches, or sit down with an extra cup of coffee. 

Sheet pan pancakes are the perfect breakfast to toss in the oven when you have a fridge full of leftover bites. A piece or two of bacon, a handful of berries, a scoop of granola, and a little honey or syrup is all you need to create a sheet pan smorgasbord.

You can crumble bacon on one side and top with syrup, and sprinkle your berries on the other side with a little honey and granola for two options in one easy dish. It’s sure to be a new favorite way to make the most of what you already have on hand.

Close up of a square cut pancake on a spatula.

FAQ

I don’t have buttermilk. Can I make this recipe with regular milk?

Yes! Simply increase the baking powder to 2 teaspoons and omit baking soda.

What does buttermilk do in pancakes?

The acid in the buttermilk works with the baking soda to make the pancakes extra fluffy, and it makes the pancakes extra tender.

Stack of square cut pancakes on a white plate with butter and syrup.

What you need

The ingredients in this recipe are super basic and straight-forward. If you have buttermilk, you probably have all the ingredients you need! As always, scroll down for a printable version of the recipe with measurements.

  • Wet Ingredients: Buttermilk (or make your own buttermilk!), melted butter (you can also use oil but the flavor of butter can’t be beat), egg, and vanilla extract.
  • Dry Ingredients: All-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Ingredients on a black sheet pan: flour, eggs, vanilla, milk, butter, baking soda, baking powder, salt.

How to make it

Preheat oven to 375ºF and spray a 9×13 sheet pan with nonstick cooking spray. Add melted butter to a mixing bowl and slowly whisk in buttermilk. Mixture will become slightly thick.

Butter and buttermilk in a white mixing bowl.

Whisk in beaten egg, sugar, and vanilla extract until well combined.

Wet ingredients in a white mixing bowl.

On top of wet ingredients, add flour, baking powder, baking soda, and salt. Toss these together gently before stirring all ingredients together until just combined.

Dry ingredients on top of wet ingredients in a white mixing bowl.

Spread into prepared sheet pan in an even layer. If you want to sprinkle on a few toppings, now is the time to do it.

Unbaked sheet pan pancake.

Bake for 12 minutes or until set in the middle. Cut into squares and serve with desired toppings.

Baked sheet pan pancake, uncut.

How to make these pancakes your own

  • Leftovers never tasted so good! Not just for breakfast, you can enjoy buttermilk sheet pan pancakes for any meal. Try topping your pancakes with leftover ham and sliced pineapples, crumbled bacon and sausage, or fruit and yogurt.
  • If you like blueberry pancakes, you can sprinkle a few blueberries on top of the batter before baking. Press them lightly into the batter before placing the sheet pan in the oven.
  • This recipe is perfect for feeding a crowd. You can set two half sheet pans in the oven side-by-side to bake and then cut the cooked pancakes into squares. Serve on the pan with toppings on the side and you’ll have plenty to go around!

Top it!

Try topping these pancakes with chocolate syrup, strawberry sauce, blueberry sauce, or lemon glaze.

Stack of pancakes with cut out of them.

Storage Suggestions

Store in the fridge for 2-3 days. You may also freeze these, but they may lose some of their texture.

Reheating Tips

Reheat leftovers in the microwave for 20-30 seconds on high power.

Close up overhead view of square pancakes with butter and syrup.

More sheet pan recipes

Sheet pan pancake cut into squares.
Overhead view of square pancakes on two white plates with syrup and butter.

Get the Recipe: Buttermilk Sheet Pan Pancakes

Fluffy and comforting, buttermilk sheet pan pancakes are a simple delight that your whole family will love.
5 from 2 votes

Ingredients

  • 2 tablespoons unsalted butter melted
  • 1 1/2 cups buttermilk
  • 1 large egg beaten
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 375ºF and spray a 9×13 sheet pan with nonstick cooking spray.
  • Add melted butter to a mixing bowl and slowly whisk in buttermilk. Mixture will become slightly thick. Whisk in beaten egg, sugar, and vanilla extract until well combined.
  • On top of wet ingredients, add flour, baking powder, baking soda, and salt. Toss together gently before stirring all ingredients together until just combined.
  • Spread into prepared sheet pan in an even layer.
  • Bake for 12 minutes or until set in the middle. Cut into squares and serve with desired toppings.

Notes

  • Can make with regular milk, increase baking powder to 2 teaspoons, omit baking soda.
Serving: 2pancakes, Calories: 213kcal, Carbohydrates: 31g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 333mg, Potassium: 127mg, Fiber: 1g, Sugar: 7g, Vitamin A: 255IU, Calcium: 118mg, Iron: 2mg