Name: Sheet Pan Buttermilk Pancakes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 2 cups buttermilk; 2 large eggs; 6 tablespoons salted butter, melted and cooled, divided; 1 teaspoon vanilla extract; 6 tablespoons fruit jam of your choice; 2 tablespoons maple syrup

Jump to Recipe· 4.7 from 6 reviews

If you adore pancakes but dread spending your brunch flipping them over a griddle for a crowd, then this Sheet Pan Buttermilk Pancakes Recipe is about to be your weekend hero. It delivers irresistibly fluffy, golden pancakes bursting with swirls of fruity jam—all baked at once in the oven! No more batches, no more hovering. It’s a hands-off, ingenious way to bring the cozy comfort of classic pancakes to your whole table at the same time, making mornings easier and infinitely more delicious.

Sheet Pan Buttermilk Pancakes Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of this Sheet Pan Buttermilk Pancakes Recipe is just how down-to-earth the ingredients are. Every item has a purpose: from the tangy buttermilk that keeps the crumb tender to the hint of jam adding a joyful pop of color. Here’s what you’ll need—and why you’ll love each component.

All-purpose flour: The backbone of your pancake, providing just the right amount of structure for a tender bite.
Sugar: Sweetens the batter so every forkful is subtly delightful, even before the syrup hits.
Baking powder: Helps these pancakes rise in the oven, ensuring the result is lofty, not leaden.
Baking soda: Reacts with buttermilk to add even more lift and fluffiness.
Kosher salt: Balances sweetness and awakens the flavors—never skip the salt!
Buttermilk: Adds a gentle tang and ensures your pancakes turn out moist and tender every time.
Large eggs: Bring richness, color, and crucial structure to the pancake.
Salted butter, melted and cooled (divided): Offers buttery flavor throughout, plus a glorious finish brushed on top.
Vanilla extract: Adds a warm, homey aroma that pairs beautifully with the jam and maple syrup.
Fruit jam of your choice: The swoops of jam are a built-in garnish and let you customize flavors for your crowd.
Maple syrup: For mixing with butter and generously drizzling over the finished treats.

How to Make Sheet Pan Buttermilk Pancakes Recipe

Step 1: Prep Your Pan and Oven

First things first: preheat your oven to a super-hot 425 F, ensuring that gorgeous golden color. Grease a 9×13-inch baking sheet well—either with a spray or a swipe of butter—so those pancakes pop out easily and never stick.

Step 2: Sift Dry Ingredients

Sift together the all-purpose flour, sugar, baking powder, baking soda, and kosher salt into a large mixing bowl. This not only aerates the flour for fluffiness, but also evenly distributes the leaveners and salt, guaranteeing every slice is perfect.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, 4 tablespoons of your melted butter, and vanilla extract until the mixture looks smooth and cohesive. The cool buttermilk helps keep the butter from seizing, so everything blends beautifully.

Step 4: Mix It All Together

Create a little well in the center of the dry ingredients and pour in your wet mixture. Gently stir—just until there are a few streaks of flour left. Resist the urge to overmix! Those lumps are the key to tender, restaurant-style pancakes. Let the batter rest for ten minutes, so the flour fully hydrates and the leaveners get to work.

Step 5: Assemble the Sheet Pan Buttermilk Pancakes Recipe

Pour your lumpy, magical batter into the prepared sheet pan and smooth the top with a spatula. Drop spoonfuls of your favorite jam all over the surface, then drag a butter knife through to swirl it into eye-catching ribbons. That’s the fun part—get creative!

Step 6: Bake to Perfection

Pop the pan into the hot oven and bake for 15 to 20 minutes, or until a knife inserted in the center comes out clean. You’ll see the pancake puff up and the jam glisten—utterly tempting!

Step 7: Finish with Maple Butter

While your pancake cools for just 5 minutes, mix together the remaining melted butter with the maple syrup. Brush this glorious maple butter all over the top, infusing your creation with gloss and flavor. Now, slice into six generous servings and get ready to dazzle at the breakfast table.

How to Serve Sheet Pan Buttermilk Pancakes Recipe

Garnishes

Take your Sheet Pan Buttermilk Pancakes Recipe over the top with a shower of fresh berries, more fruit jam, or classic whipped cream. For extra flair, a sprinkle of powdered sugar or a few toasted nuts can add texture and glamor. Don’t forget a drizzle of maple syrup for that picture-perfect finish!

Side Dishes

Round out your brunch by serving these pancakes alongside crisp bacon, sizzling breakfast sausage, or a sunny fruit salad for brightness. They pair beautifully with a frothy cappuccino or tall glass of cold milk, making the meal feel both special and balanced.

Creative Ways to Present

Try serving cut squares stacked like a cake with layers of jam or fresh fruit between, or use small cookie cutters to punch out fun shapes for kids. If you’re celebrating, add birthday candles or a scoop of ice cream for a delightfully unexpected pancake dessert!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Sheet Pan Buttermilk Pancakes Recipe (a rare occurrence!), let them cool completely before placing them in an airtight container. They’ll stay soft and moist in the fridge for up to three days, ready for easy breakfasts.

Freezing

To freeze, cut cooled pancakes into individual slices, wrap each one tightly in plastic wrap or foil, and store in a freezer-safe bag. They’ll keep well for up to two months—just perfect for busy mornings or unexpected guests.

Reheating

When you’re ready to enjoy, there’s no need to thaw—just pop a slice in the toaster oven or microwave until warm. For the freshest experience, reheat in the oven at 350 F for about 5 minutes to revive that just-baked texture.

FAQs

Can I use a different size pan for the Sheet Pan Buttermilk Pancakes Recipe?

If you don’t have a 9×13-inch pan, you can use a slightly larger sheet pan for thinner pancakes or divide the batter between two smaller pans. Just keep an eye on baking time, as thinner pancakes will bake faster and thicker ones may need a few extra minutes.

What kind of jam is best for the swirls?

Any jam you love works! Strawberry, raspberry, blueberry, or even apricot all blend beautifully in the Sheet Pan Buttermilk Pancakes Recipe. You can even mix and match for a fun, colorful presentation.

Can I make this recipe dairy-free?

Absolutely! Use your favorite plant-based butter and dairy-free buttermilk (simply add a splash of lemon juice or vinegar to a non-dairy milk) for similar results. The pancakes will still be fluffy and delicious.

How do I know when the pancakes are done baking?

Look for deep golden edges and a set, springy top. A knife or toothpick inserted in the center should come out clean—if not, give it a couple more minutes. The jam may bubble, which is delicious!

Can I add mix-ins like chocolate chips or nuts?

Definitely! Sprinkle chocolate chips, chopped nuts, or even small berries over the batter before baking for a personal twist on the Sheet Pan Buttermilk Pancakes Recipe. The possibilities are endless, so have fun experimenting.

Final Thoughts

If you’re looking to simplify your mornings but keep all the joy and flavor of homemade pancakes, this Sheet Pan Buttermilk Pancakes Recipe is a must-try. It’s the kind of crowd-pleaser that makes brunch effortless and exciting. I hope you’ll give it a go and share it with all your favorite people—there’s nothing better than easy, cozy homemade pancakes straight from the oven!