This One’s for the Sunday Snoozers (Like Me)
I’ll admit it: I’m not what you’d call a morning person, especially on weekends. Flipping pancakes one by one at the stove? Not happening. One time, I burned three in a row because I was too busy watching cat videos. Then, my friend Rachel texted about her new obsession—sheet pan pancakes. I was skeptical (pancakes on a cookie sheet? Sure, Jan), but wow, it changed my breakfast game. No more babysitting the skillet, no sad, cold pancake at the bottom of the stack. Just one big, fluffy, golden beauty that you cut up like brownie bars. Brilliant, right?
Why You'll Probably Get Hooked On These
I make this when I want pancakes, but can’t be bothered to drag out three different pans (or when I’m making breakfast for, like, everyone). My family’s weirdly competitive about who gets the first pancake, so honestly, baking them all at once saves me from all sorts of squabbling. If you’ve ever been personally victimized by pancake batter splatter, this method is for you. And, another thing—sometimes I toss berries on just half the pan, because my kids boycott fruit in cooked things. This recipe is forgiving like that. Oh, if you have a grudge against cleaning (I do), you’ll love that you just have one pan to sort out at the end. Just, don’t skip the parchment—ask me how I know!
Here's What Goes In (And Some Swaps I've Tried)
- 2 cups all-purpose flour (I use whole wheat when I’m feeling virtuous, or half and half for compromise)
- 2 tablespoon sugar — but I’ve used raw sugar; no one noticed
- 1 tablespoon baking powder (my grandmother swears by Rumford, but honestly, whatever you have is fine)
- ½ teaspoon salt (I once forgot and it was bland, so don’t omit)
- 2 cups milk (Almond milk works; I haven’t tried oat, though. Yet...)
- 2 eggs (Sometimes, I use a flax “egg” to make it vegan, but it’s a bit denser)
- ¼ cup melted unsalted butter (or a neutral oil; olive oil is a stretch, but, hey, up to you)
- 1 teaspoon vanilla extract (I’ll dump in extra if I’m feeling wild)
- Optional: A handful of berries, banana slices, chocolate chips, or whatever your heart (or pantry) desires
Let's Get This Pancake Party Started: Directions (With Side-Comments)
- Crank your oven to 425F (220C) and line a rimmed baking sheet (about 18x13 inches) with parchment—seriously, don’t skip that step unless you really love scrubbing pans.
- In a big bowl, whisk the flour, sugar, baking powder, and salt together. This is where I usually sneeze from the flour cloud, so—whisk slowly at first.
- In another bowl (or just a big measuring jug, who has time?), beat the milk, eggs, melted butter, and vanilla together. No need for perfection—it’ll all come together in the end.
- Pour the wet stuff into the dry. Stir gently. Lumps are your friend. If you overmix, you get chewy pancakes, and not the good kind. If it looks a bit weird and blobby, that’s pretty standard.
- Pour the batter right onto your lined sheet pan, and spread it around a little with a spatula—doesn’t have to be totally even. At this point, I like to toss half with blueberries and the other half with chocolate chips so everyone’s happy (well, mostly).
- Bake for 13–16 minutes, until puffed and golden, and the edges look set. Truth: I once forgot about it and it got a bit brown, but even then, it was still tasty.
- Let it cool for a few minutes, then slice into squares or rectangles. Or hearts, if you’re feeling wholesome.
Random Notes (Lessons From a Pancake Fanatic)
- If you want crispier edges, brush the parchment with butter before pouring in the batter. Found that out by accident; it’s 💯.
- Batter thickness is a thing—don’t pour it thinner than about ¾ inch, or it comes out weirdly dry.
- Yeah, you can halve the recipe if you want less, just adjust baking time a smidge.
Variations I’ve Attempted (Some Wins, Some Fails)
- Swapping half the milk for buttermilk makes ‘em tangy and fluffy—my favorite.
- Cinnamon swirl version: looked cool, but honestly, kind of a sticky mess. (Learn from me!)
- Scattering chopped nuts and dried fruit on top for a trail-mix vibe—kids hated it, but grown-ups approved.
- Making it gluten-free with a 1:1 flour swap totally worked. The one from Cup4Cup gets my vote.
So, What If You Don’t Have the “Proper” Equipment?
A proper rimmed sheet pan is ideal, but you can use two smaller ones or, honestly, a big casserole dish works (just watch the thickness). Oh, and if you’re missing parchment, greasing the heck out of your pan keeps things from sticking... mostly. Aluminum foil: not my first choice, but I've made it work in a pinch; just don't let it tear.
How to Store Them (If They Stick Around...)
You can stack leftover squares in an airtight container, with wax paper between layers, and keep them in the fridge for about 3 days. They freeze well too; I just reheat in the toaster oven. Though honestly, in my house these vanish before lunchtime. Sneaky snackers, I see you.
Serving 'Em Up—My Faves
I love these squares with warm maple syrup and a big scoop of Greek yogurt (sounds fancy, but it’s usually store-brand). My kids unofficially declared it “pancake pizza night” once and insisted on chocolate spread and sprinkles for dinner (don’t judge). Oh, and a little knob of butter melting on top—classic.
Pro Tips…Or, How I’ve Screwed This Up Before
- I once tried pouring the batter in while the pan was hot, thinking it’d get crispy edges. It overflowed—huge mess and uneven cook. So, just stick to regular pans.
- If you spread the batter too thin, it’ll dry out (yes, I’m repeating myself; it’s happened more than once).
- Don’t skip the “let it cool a few minutes” part—otherwise it crumbles and you’ll end up eating pancake rubble (guilty).
Bouncing Around Some Real-Life Questions
Q: Can these be made dairy-free?
Yep, I’ve used almond milk (see above) and vegan butter. Turned out just fine, but maybe not as rich. Oat milk probably works too, though I haven’t gotten around to it.
Q: What if I don’t have parchment paper?
I covered this, but just grease your pan really well—it probably won’t stick. Fingers crossed.
Q: How do I keep them fluffy?
Don’t overmix, and use fresh baking powder. One time I grabbed the old can hiding at the back of the cupboard—sad, flat pancakes happened. If you want to geek out on pancake science, check out the blog post from Sally’s Baking Addiction (her tips are spot on).
Q: Can I add mix-ins right to the batter?
You can! I just like scattering them on top for that bakery vibe, but whatever floats your boat.
Q: Is this better than regular pancakes?
Eh, depends. They’re just as tasty, but nothing beats the drama of flipping a perfect pancake. Still, for crowds (or lazy days), this is a winner in my book.
(Oh! On second thought, if you’ve got amazing maple syrup, please don’t hold back—good syrup makes all the difference. Learned that on a trip up North. I’ve even ordered from Crown Maple and it was worth every penny—no joke!)
Give this a shot next weekend. And if you have any leftovers (doubtful), try eating them cold with peanut butter. Kind of weird—kind of genius.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 and ¾ cups buttermilk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
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1Preheat oven to 425°F (220°C) and lightly grease a rimmed sheet pan (about 18x13 inches) with nonstick spray or line with parchment paper.
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2In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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3In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla extract until combined.
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4Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
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5Pour batter into the prepared sheet pan and spread it evenly. Optional: Sprinkle with fresh berries or chocolate chips.
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6Bake for 13-15 minutes until pancakes are golden and set. Slice and serve warm with maple syrup.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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