The Washington Post

Sheet Pan Pancakes

Sheet Pan Pancakes 6.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dec 10, 2022

If you want pancakes but don’t want to stand over the stove flipping individual rounds, this family-friendly recipe is for you. Baking a large slab of pancake batter gives you the same fluffiness and crisp edges as a skillet version (plus extra crispness on top!) and guarantees everyone gets served a hot breakfast at the same time.

Everyone can top their own section with whatever they like: fresh blueberries, chopped bananas or strawberries, mini chocolate chips, chopped pecans and toasted shredded or flaked coconut. Serve with butter, maple syrup and/or confectioners’ sugar at the table.

Active time: 25 mins; Total time: 40 mins

Storage Notes: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months, rewarming in the microwave.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes one 12-by-17-inch slab

  • 10 tablespoons (1 1/4 sticks/140 grams) unsalted butter, plus more for serving
  • 3 cups (375 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1 tablespoon baking powder
  • Finely grated zest of 1 lemon (about 1 teaspoon)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 cups (360 milliliters) whole or low-fat buttermilk
  • 1 1/2 cups (360 milliliters) whole or reduced-fat milk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Fresh blueberries, chopped strawberries, chopped bananas, toasted flaked or shredded coconut, chopped nuts or mini chocolate chips, for topping (optional)
  • Maple syrup, for serving (optional)
  • Confectioners' sugar, for serving (optional)


Position a rack in the middle of the oven and preheat to 400 degrees.

Place the butter on a 13-by-18-inch rimmed baking sheet and place in the oven for 3 to 5 minutes, until the butter is melted and just starting to brown.

Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder, lemon zest, baking soda and salt.

In a medium bowl or 4-cup spouted measuring cup, whisk together the buttermilk, milk and vanilla.

Remove the baking sheet from the oven and tilt it so the butter coats the pan evenly. Then pour the hot butter into the buttermilk mixture, whisking to combine. (Be sure to leave at least a thin coating of butter behind on the pan to help prevent sticking.) Whisk in the eggs.

Pour the wet ingredients into the dry and use a flexible spatula to mix gently until a slightly lumpy batter comes together

Pour the batter into the still-hot baking sheet (if the pan has become cold, warm it for a few minutes in the oven first) and top with your desired toppings, either scattering them evenly all over the pan or creating separate sections for each one. Bake the pancakes for 12 to 15 minutes, or until golden brown and pulling away from the edges of the pan. Let cool for 3 minutes.

Slice the pancakes into large squares and serve hot, with butter and/or maple syrup, or a dusting of confectioners’ sugar, if you’d like.

Recipe Source

Adapted from “Sheet Pan Sweets,” by Molly Gilbert (Union Square & Co., 2022).

Tested by Becky Krystal.

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Nutritional Facts

Calories per serving (4 1/4-by-6-inch slab, using blueberries), based on 8: 414

% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 10g 50%

Cholesterol: 90mg 30%

Sodium: 549mg 23%

Total Carbohydrates: 55g 18%

Dietary Fiber: 3g 12%

Sugar: 14g

Protein: 10g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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