Sheet Pan Buttermilk Pancakes Recipe
If you crave pancakes in the morning but dread standing over the stove flipping stacks for the entire family, Sheet Pan Buttermilk Pancakes are about to rock your breakfast world! This delightful recipe takes all the beloved flavors and pillowy texture of traditional pancakes and makes them even more shareable by baking everything on a single sheet. There are swirls of strawberry, blueberry, a fragrant cinnamon streak, and even a honeyed section, so every bite is a new adventure. Best of all, it’s practically effortless—perfect for busy mornings, brunches, or feeding a hungry crowd without breaking a sweat.
Ingredients You’ll Need
Ingredients You’ll Need
These Sheet Pan Buttermilk Pancakes come together with staples you probably already keep in your kitchen. Each ingredient plays an important role, adding flavor, moisture, and beautiful color to make every portion a little different and absolutely irresistible.
- All Purpose Flour: The foundation of our pancake, creating a tender and fluffy crumb.
- Brown Sugar: Adds caramel-like sweetness and helps the pancakes remain extra moist.
- Salt: Just a touch brings out all the flavors and balances sweetness.
- Cinnamon: Warms up the batter and gives cozy, aromatic notes throughout the pancakes.
- Baking Powder: The key to featherlight, airy pancakes—don’t skip this!
- Baking Soda: Works with buttermilk to puff up your pancakes and brown them beautifully.
- Vanilla Extract: Enhances all the other flavors with its gentle, sweet aroma.
- Eggs: Bind ingredients and contribute to richness and structure.
- Buttermilk: The classic ingredient for tang and tenderness in Sheet Pan Buttermilk Pancakes.
- Butter: Both in the batter and for swirl-ins, brings rich flavor and golden edges.
- Strawberries (fresh, sliced): For a vibrant, fruity burst and bright pops of color.
- Heavy Cream: Adds lusciousness to the berry purées, making each swirl extra creamy.
- Blueberries: Sweet, lightly tart pops that work like jewels in your pancake quadrants.
- Granulated Sugar: Sweetens the fruit purées and cinnamon swirl, bringing balance.
- Honey: A drizzle to sweeten one section and give a floral, golden touch.
How to Make Sheet Pan Buttermilk Pancakes
Step 1: Preheat and Prep
Before you dive in, set your oven to 450 degrees F. This high temperature is crucial for that tender crumb and lightly browned top. While the oven heats, line your baking sheet with parchment paper to avoid sticking and make clean-up a breeze.
Step 2: Whisk Up the Batter
In one bowl, combine all your dry ingredients: flour, brown sugar, salt, cinnamon, baking powder, and baking soda. In another, whisk together the eggs, buttermilk, melted butter, and vanilla extract until fully blended. Pour the wet into the dry ingredients and stir just until you get a smooth, lump-free batter—overmixing leads to tough pancakes, so keep it swift and gentle!
Step 3: Prepare the Pancake Mix-Ins
This is where Sheet Pan Buttermilk Pancakes truly come to life! For the strawberry swirl, blend all but 10 strawberry slices with 1 tablespoon of heavy cream and half a tablespoon of granulated sugar. Set this purée aside. Repeat the process with half the blueberries, adding them to the rinsed food processor with half a tablespoon of sugar and 1 tablespoon heavy cream. Next, whisk cinnamon, a tablespoon of sugar, and 1 tablespoon melted butter for the cinnamon swirl. For the honey quadrant, blend honey with 1 tablespoon of melted butter until smooth and pourable.
Step 4: Assemble the Sheet Pan Buttermilk Pancakes
Pour your freshly mixed batter onto the parchment-lined baking sheet, spreading it out evenly with a spatula. Imagine the sheet in four equal quadrants: swirl the strawberry cream into one, topping with reserved strawberry slices; create a blueberry zone with the blueberry-cream combo and extra blueberries sprinkled on top; infuse another quadrant with the cinnamon swirl; and in the final portion, add the honey mixture. This way, every bite offers a different surprise!
Step 5: Bake and Serve
Pop your masterpiece onto the center rack of your oven and bake for 12 minutes. The pancake should be lightly puffed, golden, and set in the middle. Let it cool for a couple of minutes before slicing. Finish with a shower of powdered sugar for that classic, irresistible pancake look.
How to Serve Sheet Pan Buttermilk Pancakes
Garnishes
When it comes to Sheet Pan Buttermilk Pancakes, a few well-chosen garnishes can turn breakfast into a brunch to remember. Dust each slice with powdered sugar, spoon over a dollop of whipped cream, scatter extra fresh berries, or drizzle with maple syrup. For a bit of crunch, a sprinkle of toasted nuts does wonders.
Side Dishes
Round out your brunch with savory breakfast classics! Crispy bacon, sizzling breakfast sausage, or scrambled eggs are savory sidekicks for these sweet, pillowy pancakes. Fresh fruit salad or a scoop of Greek yogurt adds a refreshing, creamy contrast that’s always welcome on the table.
Creative Ways to Present
Slice the Sheet Pan Buttermilk Pancakes into big squares, triangles, or fun shapes using cookie cutters for kids. Serve on a large platter with each quadrant clearly visible, letting guests pick their favorite flavor. Or, layer slices on a board for a pancake “charcuterie” experience, with little bowls of syrup, fruit, and whipped cream for dipping.
Make Ahead and Storage
Storing Leftovers
Any extra Sheet Pan Buttermilk Pancakes will keep happily in an airtight container in the refrigerator for up to three days. Simply layer pieces with parchment paper between them so they don’t stick, ensuring each square stays as fluffy and delicious as it was fresh from the oven.
Freezing
Pancake leftovers freeze beautifully. Lay the cooled slices on a tray, freeze until solid, then transfer to a freezer bag or airtight container. This way, individual pieces don’t stick together, and you can grab just what you need for breakfast next week or a sweet snack anytime.
Reheating
Ready for round two? Warm Sheet Pan Buttermilk Pancakes in a toaster oven, air fryer, or even a conventional oven at 350 degrees F until heated through—about 5 minutes. Alternatively, use a microwave for 20 to 30 seconds per piece for a soft, fluffy result in a snap.
FAQs
Can I make Sheet Pan Buttermilk Pancakes without buttermilk?
Absolutely! If you don’t have buttermilk on hand, simply mix 1 tablespoon of lemon juice or vinegar with 1 cup of regular milk and let it sit for 5 minutes. This homemade version gives you the same tangy, tender results.
Can I customize the mix-in flavors?
Yes! Sheet Pan Buttermilk Pancakes are a blank slate for your cravings. Swap in raspberries, blackberries, or even bananas, use Nutella or peanut butter for a fun twist, or try chocolate chips for dessert-worthy indulgence.
Is it possible to make this recipe gluten-free?
Definitely—just substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The pancakes may be slightly more delicate, but they’ll still bake up fluffy and delicious.
What size baking sheet works best?
A standard half-sheet pan (about 18×13 inches) is the sweet spot for Sheet Pan Buttermilk Pancakes. It keeps the pancakes thick and tender. If using a smaller pan, watch the bake time and consider dividing the batter for two smaller sheets.
Can I prep the batter ahead of time?
For best results, combine the dry and wet ingredients just before baking to keep the pancakes fluffy. However, you can whisk together the dry mix and prep your mix-ins the night before to save time in the morning.
Final Thoughts
Sheet Pan Buttermilk Pancakes take everything you love about a cozy pancake breakfast and make it easier—and more fun—than ever. Whether you’re feeding a crowd or craving breakfast-for-dinner, this colorful, customizable recipe is sure to become a favorite. Give it a try, and you’ll be flipping for pancakes in a whole new way!
Print
Sheet Pan Buttermilk Pancakes Recipe
- Total Time: 27 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Enjoy fluffy and flavorful pancakes without the hassle of flipping each one individually with this sheet pan buttermilk pancake recipe. Customize each quadrant with delicious mix-ins for a delightful breakfast treat.
Ingredients
Dry Ingredients:
- 2 Cups all-purpose flour
- ¼ Cup brown sugar
- 1 Teaspoon salt
- 1 Teaspoon cinnamon
- 1 Tablespoon baking powder
- 1 Teaspoon baking soda
Wet Ingredients:
- 1 Teaspoon vanilla extract
- 2 eggs
- 1 Cup buttermilk
- ¼ Cup butter, melted
Strawberry Cream:
- ½ Cup strawberries, fresh and sliced
- 2 Tablespoons heavy cream
- ½ Tablespoon cinnamon
- 2 Tablespoons granulated sugar
Blueberry Cream:
- ¼ Cup blueberries
- 2 Tablespoons heavy cream
- ½ Tablespoon sugar
Cinnamon Swirl:
- ½ Tablespoon cinnamon
- 1 Tablespoon sugar
- 1 Tablespoon butter, melted
Honey Swirl:
- 2 Tablespoons honey
- 1 Tablespoon butter, melted
Instructions
- Preheat: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
- Make the Pancake Batter: Combine dry ingredients in one bowl and wet ingredients in another. Mix them together until smooth.
- Prepare the Pancake Mix-Ins:
- Strawberry Cream: Puree strawberries, heavy cream, cinnamon, and sugar. Set aside.
- Blueberry Cream: Puree blueberries, heavy cream, and sugar. Set aside.
- Cinnamon Swirl: Whisk cinnamon, sugar, and melted butter in a bowl.
- Honey Swirl: Whisk honey and melted butter in a bowl.
- Assemble the Buttermilk Pancakes:
- Pour the batter onto the baking sheet and spread evenly.
- Add mix-ins to each quadrant: strawberry cream, blueberry cream, cinnamon swirl, and honey swirl.
- Bake and Serve:
- Bake for 12 minutes, then allow to cool slightly before serving. Dust with powdered sugar.
Notes
- You can customize the mix-ins to suit your preferences, such as adding nuts or chocolate chips.
- Ensure the batter is evenly spread on the baking sheet for uniform pancakes.
- Experiment with different fruit combinations for unique flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 240
- Sugar: 10g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Sheet Pan Pancakes, Buttermilk Pancakes, Breakfast Recipe, Pancake Mix-Ins
