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    Home > Breakfast Brunch Brinner > Easy Sheet Pan Buttermilk Pancakes from Scratch

    Easy Sheet Pan Buttermilk Pancakes from Scratch

    May 12, 2021 by gritsandgouda Leave a Comment

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    Jump to Recipe

    Easy Sheet Pan Buttermilk Pancakes are actually one big pancake baked in the oven and cut into squares for a fast breakfast or brunch! No standing over a hot griddle or skillet here. The perfect basic pancake recipe for kids to make, for a large crowd, sleepovers or a tall stack of flapjacks for Father's Day.

    Stack of square pancakes with butter and blueberries on white plate

    8 minutes to prep. 12 minutes to bake. Breakfast in 20 minutes.

    In this pantry-friendly recipe, I'll also tell you how to make your own buttermilk. Although these easy pancakes are made from scratch with ingredients you already have on hand, it's still a shortcut recipe.

    Breakfast on the cheap! This whole sheet pan of pancakes (15 squares) will cost no more than $3 max. Now, that's my kind of inexpensive but yummy way to start the day.

    Recipe Shortcut(s)

    • These pancakes are baked in a sheet pan, so no time consuming flipping.
    • Melt butter in the microwave in seconds.
    • Save a trip to the store by making your own buttermilk.

    What you need to make Sheet Pan Pancakes

    Ingredients: bag of flour, baking soda, butter, vanilla, milk in a measuring cup

    How to make Sheet Pan Pancakes

    • Stick of butter being rubbed on sheet pan
    • Butter cubes in glass bowl
    • Melted butter in a bowl flour in a bowl
    • Butter a 12x17-inch or 13x18-inch sheet pan. (See tip below for buttering pan.)
    • Melt butter in the microwave. Slicing butter first into 4 pieces helps prevent any splattering.
    • Whisk together eggs, buttermilk, and vanilla. Stir together flour, baking soda, and salt in another bowl.
    • Pancake batter in a glass bowl with wire whisk
    • Pancake batter being poured onto a sheet pan
    • Sheet pan pancakes cut from pan; stacked on white plate
    • Pour the buttermilk mixture into the flour mixture and stir just until dry ingredients are moistened. Do not over stir.
    • Pour the batter onto the buttered sheet pan.
    • Bake at 400F for 12 minutes or until golden brown and set.

    It's that easy! Made from scratch with ingredients you have in your pantry.

    Drizzle with maple syrup and serve with fruit, sausage or my Easy Air Fryer Candied Bacon or The Best Easy Candied Bacon.

    Stack of square pancakes on white plate with butter pat and drizzled syrup; tiny pitcher of syrup in background

    What is the difference between a sheet pan and a cookie sheet?

    Not all cookie sheets are sheet pans, but all sheet pans can be used to bake cookies. Both can be considered baking sheets but the main difference between a cookie sheet and a sheet pan is a sheet pan will have sides tall enough to hold a batter.

    The standard size for a half sheet pan for is 13 x 18 inches, measured from outside edges. I used a half sheet pan for Easy Sheet Pan Buttermilk Pancakes From Scratch. a quarter sheet pan is typically 13 x 9 and a full sheet pan, used in food service institutions, is 26 x 18.

    How to make your own buttermilk with vinegar

    To make 2 cups of buttermilk, measure 1 3/4 cups plus 2 tablespoons 2% or whole milk and add 2 tablespoons apple cider vinegar or white distilled vinegar. Let this stand for 5 minutes and stir gently.

    Tips for making Buttermilk Sheet Pan Pancakes

    • Want taller, fluffier pancakes? Reduce the buttermilk to 1 1/2 cups or use a slightly smaller baking pan with sides.
    • For easier cleanup, line your sheet pan with aluminum foil or parchment paper. The parchment paper will not provide the more golden edges I prefer, though.
    • After cutting the stick of butter in 4 pieces, place the butter wrapper over the pieces to catch any splatters in the microwave without having to use plastic wrap.
    • Nonstick sheet pans are great! Use a teflon coated spatula to remove the pancakes and very carefully cut them-kitchen shears work, too!

    What can I put on top of my pancakes?

    The possibilities are endless but here are a few suggestions:

    • Fresh fruit: blueberries, strawberries, blackberries, raspberries, figs
    • Melted Easy Strawberry Freezer Jam
    • Maple syrup & Butter
    • Golden Eagle syrup (Made in Alabama)
    • Peanut Butter (One of my favorite pancake toppings)
    • Whipped cream
    • Apple and cherry pie filling
    • Toasted pecans

    Can I freeze buttermilk pancakes?

    Yes. No matter the size or shape, buttermilk pancakes can be frozen. Simply place cooled pancakes in a freezer zip-top plastic bag, gently press as much air out as you can and seal the bag.

    Vacuum sealing pancakes is my favorite way to freeze them. When all the air is removed, it's nearly impossible for them to be freezer-burned or collect moisture and form ice crystals inside the bag.

    Other shortcut breakfast recipes

    • Easy Air Fryer Candied Bacon
    • King Cake Pancakes
    • The Best Easy Candied Bacon
    • Bacon Sausage Strata Breakfast Casserole
    • One Bowl Lemon Blueberry Squash Muffins

    My Amazon picks for this recipe

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    Pinterest Pin for Sheet Pan Pancakes stacked on a plate recipe

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    Stack of square pancakes with butter and blueberries on white plate
    Print Recipe
    5 from 5 votes

    Easy Buttermilk Sheet Pan Pancakes From Scratch

    Easy Sheet Pan Buttermilk Pancakes are actually one big pancake baked in the oven and cut into squares for a fast breakfast or brunch! No standing over a hot griddle or skillet here. The perfect basic pancake recipe for kids to make, for a large crowd, sleepovers or a tall stack of flapjacks for Father's Day.
    Prep Time8 minutes mins
    Cook Time12 minutes mins
    Total Time20 minutes mins
    Course: bread, Breakfast
    Servings: 15 square pancakes
    Calories: 290kcal
    Author: Kathleen Phillips | GritsAndGouda.com
    Cost: 3
    Prevent your screen from going dark

    Equipment

    • sheet pan

    Ingredients

    • 1/2 cup butter, salted or unsalted (1 stick)
    • 2 large eggs
    • 1 3/4 cups nonfat or whole buttermilk (See note below to make your own before starting recipe.)
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour ( I use White Lily)
    • 3 tablespoons sugar
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • Maple syrup, if you like

    Instructions

    • Preheat oven to 400F.
    • Unwrap the butter package halfway on one end. Holding on to the other half with paper, grease a sheet pan (13 x 18 inches-measured from outside edges)
    • Place the stick of butter in a microwave safe bowl and cut it into 4 pieces. Lay the paper wrapping over the pieces of butter. Both steps will help prevent splattering in the microwave. Microwave on HIGH for 35 to 40 seconds. Stir butter until it melts completely. Butter should not be piping hot or it will cook the eggs in the next step.
    • Add eggs and stir quickly with a fork or whisk to lightly beat them. Stir in buttermilk and vanilla.
    • In a separate bowl, stir together flour, baking powder, baking soda and salt. Add the milk mixture to the flour mixture and stir just until the dry ingredients are moistened. Do not over stir.
    • Pour the batter into the buttered pan. Bake at 400F for 12 minutes or until lightly golden. Cut into 15 squares. (Or any size you choose.)

    Notes

    How to Make Your Own Buttermilk: To make 1 3/4 cups of buttermilk, measure 1 2/3 cups 2% or whole milk  and add 2 tablespoons apple cider vinegar or white distilled vinegar. Let this stand for 5 minutes and stir gently.

    Nutrition

    Serving: 2squares | Calories: 290kcal
    Did you make this recipe?If you love it, share it! Tag me on Instagram @gritsandgouda using #gritsandgouda Comment below before you go!

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    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster.

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    Hi y'all! I’m Kathleen. I share Southern shortcut recipes! I’m a food stylist, cookbook author, and former test kitchen director in Alabama. I take traditional Southern recipes you know and love (and a few new ones) and make them with shortcuts so you can enjoy them faster. Learn More…

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