Make breakfast a breeze with these sheet pan pancakes! They’re quick, tasty, and perfect for the whole family. These pancakes taste just as good as the ones made on a griddle but are way faster to cook—no flipping needed! Plus, you only need one bowl and a whisk. There are many flavors possible but my favorite are these lemon blueberry pancakes!
Why you will love this recipe
- Sheet pan pancakes simplify preparing breakfast for a crowd.
- They require almost no work – you just need to whisk all the ingredients in 1 bowl, then pour the batter into a baking sheet and bake!
- There is no flipping needed.
- They’re really good, moist and NOT dry!
Ingredients
Here’s what you need to make this easy recipe:
The batter is similar to this buttermilk pancakes batter but there are a couple of differences:
- There are more eggs so that the pancake keeps its shape better in the oven.
- Butter is added on top of the pancake and not to the batter to keep the pancakes nice and moist, and not dry! this is really a game changer in this recipe, butter also helps the pancakes brown in the oven.
- Please don’t swap buttermilk for milk. Buttermilk reacts with baking soda and together they make the pancakes super fluffy.
Step-by-step instructions
Below, you will find full instructions for the recipe along with the ingredients. Scroll down for a printable recipe card located at the bottom of the post.
STEP 1: Preheat the oven to 425°F (220°C). Arrange the wire rack one shelf above the center.
Prepare a 13×18-inch baking sheet oan (33×45 cm or 38×38 cm) / half-sheet pan. Grease it thoroughly with 1 tablespoon of soft butter.
Prepare and measure out all the wet ingredients (4 large eggs, lemon zest from 2 lemons, 1 tablespoon of lemon juice, 2 teaspoons vanilla extract, 1 cup (240g) buttermilk, 1/4 cup + 2 tablespoons (80g) sugar, and 1 tablespoon of melted coconut oil or butter).
STEP 2: Add all the wet ingredients into a large bowl and whisk until combined.
STEP 3: Prepare and measure out all the dry ingredients (2 1/4 cups (280g) flour 280g, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt).
STEP 4: Place a sieve over the bowl and sift the dry ingredients into the wet ingredients. Whisk until just combined, don’t overmix the batter.
STEP 5: Pour the batter into the prepared baking pan and even out with a spatula. Make sure there is just slightly less batter in the middle than on the edges (edges cook quicker than the middle).
STEP 6: Scatter the blueberries on top of the batter, then place thin slices of cold butter on top (the remaining three tablespoons).
STEP 7: Bake the pancake for about 13-15 minutes. Please keep an eye on the pancake so it won’t brown too much. Baking time may vary, depending on the oven and baking sheet dimensions. The pancake is ready when it’s set in the middle and golden in color. You test the center of the pancake with a cake tester or a wooden skewer.
STEP 8: Cut the pancake into squares and serve.
Enjoy!
If you like the convenience of baked pancakes, try also our Dutch Baby pancake or German Apple Pancake (coming soon).
Serving suggestions
I served these pancakes with maple syrup, a dollop of plain yogurt, and fresh berries. For extra indulgence, you could add whipped cream or shaved chocolate.
Storage tips
Store them in a tightly closed container, or wrapped in plastic foil. On the second day, they taste just as good as freshly baked. They make a great make-ahead breakfast. Reheat quickly in the oven or in a non-stick pan. I wouldn’t store them longer than 1 day. The pancakes are ok, but the blueberries don’t look very appealing.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Sheet Pan Pancakes (lemon blueberry oven-baked pancakes)
Ingredients
wet ingredients:
- 4 large eggs
- zest grated from 2 lemons
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 cup (240g) buttermilk
- 1/4 cup + 2 tablespoons (80g) sugar or xylitol
- 1 tablespoon melted butter or melted coconut oil
dry ingredients:
- 2 1/4 cups (280g) flour spooned and leveled, not scooped
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
additionally:
- 2 cups (250g) blueberries or other fruit like raspberries, strawberries, can be frozen
- 1 tablespoon soft butter for greasing the baking sheet
- 3 tablespoons cold butter to place on top of the batter
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Instructions
- Prepare a 13×18-inch baking sheet pan (33×45 cm or 38×38 cm) / half-sheet pan. Grease it thoroughly with soft butter.1 tablespoon soft butter
- Preheat the oven to 425°F (220°C). Arrange the wire rack one shelf above the center.
- Add all the wet ingredients into a large bowl and whisk until combined.4 large eggs, zest grated from 2 lemons, 1 tablespoon lemon juice, 2 teaspoons vanilla extract, 1 cup (240g) buttermilk, 1/4 cup + 2 tablespoons (80g) sugar, 1 tablespoon melted butter
- Place a sieve over the bowl, sift all the dry ingredients into the wet ingredients. Whisk until just combined, don't overmix the batter.2 1/4 cups (280g) flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt
- Pour the batter into the prepared baking sheet and even out with a spatula. Make sure there is just slightly less batter in the middle than on the edges (edges cook quicker than the middle).
- Scatter the blueberries on top of the batter, then place thin slices of butter on top (the remaining three tablespoons).2 cups (250g) blueberries, 3 tablespoons cold butter
- Bake the pancake for about 13-15 minutes. Please keep an eye on the pancake so it won't brown too much. Baking time may vary, depending on the oven and baking sheet dimensions. The pancake is ready when it's set in the middle and golden in color. You can test the center of the pancake with a cake tester or a wooden skewer.
- Cut the pancake into squares and serve.
- Enjoy!
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