How to Make Sheet Pan Buttermilk Pancakes - A Step-by-Step Guide

Are you tired of standing over the stove flipping pancakes? Do you wish there was an easier way to make a large batch of pancakes for a group of hungry breakfast guests? Look no further than sheet pan buttermilk pancakes! This innovative recipe allows you to make a large quantity of fluffy, golden pancakes all at once, and the best part is, there's no flipping involved. Simply pour the batter into a sheet pan and let the oven do the work.

Sheet pan buttermilk pancakes are perfect for ...

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Ingredients

  • cooking spray
  • 3 cups baking mix (such as Bisquick®)
  • 2 cups buttermilk
  • 4 large eggs
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 6

  • Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan (approx. 13 x18 inches) or jelly roll pan (12x17 inches) with parchment paper. Spray the parchment paper with cooking spray.
  • Combine baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don't overmix. Pour batter onto the parchment paper-lined pan.
  • Bake in the preheated oven until lightly golden, 15 to 18 minutes.
  • Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.
  • Nutrition

    359 cal.

    • Total Fat: 13g
    • Saturated Fat: 4g
    • Cholesterol: 127mg
    • Sodium: 888mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 1g
    • Protein: 11g
    • Potassium: 245mg