Sheet Pan Buttermilk Pancakes

Sheet pan pancakes are one of my favorite breakfast hacks for busy mornings or breakfast meal prep. The buttermilk makes these baked pancakes light, fluffy, and oh-so-delicious! This sheet pan pancake recipe can be easily customized by adding your favorite fruit or other pancake toppings on top of the batter before cooking.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 359 Calories

Ingredients

• ½ teaspoon vanilla extract
• 4 large eggs
• ¼ teaspoon ground cinnamon
• 2 cups buttermilk
• cooking spray
• ¼ cup granulated sugar
• 3 cups baking mix (such as Bisquick®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan (approx. 13 x18 inches) or jelly roll pan (12x17 inches) with parchment paper. Spray the parchment paper with cooking spray.

Step 2

Combine baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don't overmix. Pour batter onto the parchment paper-lined pan.

Step 3

Bake in the preheated oven until lightly golden, 15 to 18 minutes.

Step 4

Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.