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.
Ingredients
- cooking spray:
- baking mix (such as Bisquick®): 3 cups
- buttermilk: 2 cups
- eggs: 4 piece
- granulated sugar: 0.25 cup
- vanilla extract: 0.5 tsp
- ground cinnamon: 0.25 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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Bake in the preheated oven until lightly golden, 15 to 18 minutes.
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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.
