There’s nothing quite like the smell of pancakes wafting through the kitchen on a lazy Sunday morning. But what if I told you that you can capture all that fluffy goodness without the tedious flipping? Enter my Sheet Pan Buttermilk Pancakes with Four Toppings! This recipe has been an absolute game-changer for my family brunches, saving time and ensuring no one is left waiting for their plate.
Picture a stunning pancake feast, beautifully swirled with fresh strawberries, plump blueberries, warm cinnamon, and a touch of honey. This easy-to-make, customizable dish will impress your guests while freeing you from the stove, allowing you to join in on the fun. It’s perfect for gatherings, and the best part? You can whip it up without breaking a sweat.
So, whether you’re welcoming friends or just treating yourself, get ready to discover a breakfast experience that turns traditional baking on its head and delights your taste buds!
Why will you love Sheet Pan Buttermilk Pancakes?
Simplicity at Its Best: With just one pan, you can create a generous batch, eliminating the hassle of flipping individual pancakes.
Customizable Delight: Choose your favorite toppings – from fruity to spiced – ensuring everyone gets their ideal flavor.
Family-Friendly Fun: This recipe is perfect for those lazy weekend mornings when everyone wants something delicious, but you want to relax too.
Effortless Prep: Quick to mix and bake, you’ll spend less time in the kitchen and more time with your loved ones.
Impressive Presentation: Beautifully swirled pancakes look as good as they taste, making your brunch a hit with guests!
Time-Saving Solution: Whip up a brunch feast in under 30 minutes, allowing you to focus on enjoying the moment.
Sheet Pan Buttermilk Pancakes Ingredients
• Get ready for the tastiest brunch experience with these fluffy pancakes!
For the Pancake Batter
- All-purpose flour – Forms the base and structure; gluten-free flour can be used as a substitute.
- Brown sugar – Adds sweetness and a hint of molasses flavor; white sugar works too if needed.
- Salt – Enhances overall flavor, ensuring a delicious taste with every bite.
- Cinnamon – Brings warmth to the batter; try nutmeg for a different spice profile.
- Baking powder & baking soda – These leavening agents make the pancakes light and fluffy.
- Vanilla extract – Adds aromatic sweetness and depth to the batter.
- Eggs – Binds everything together and adds structure; flax eggs can be used for a vegan alternative.
- Buttermilk – Provides tenderness and a slight tang; swap with plant-based milk mixed with vinegar or lemon juice.
- Butter – Contributes richness; use dairy-free substitutes for a dairy-free option.
For the Toppings
- Fresh strawberries & blueberries – Provide natural sweetness and flavor; feel free to swap with raspberries, peaches, or apples.
- Heavy cream – Helps create creamy swirls with fruit purées; omit for a lighter version.
- Granulated sugar – Sweetens fruit purées and toppings; adjust based on other fruits’ sweetness.
- Honey – Offers a natural sweetener for toppings; maple syrup can also be used as a substitute.
How to Make Sheet Pan Buttermilk Pancakes
- Preheat Oven: Preheat your oven to 450°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make Batter: In a large bowl, mix the dry ingredients flour, brown sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together the wet ingredients vanilla extract, eggs, buttermilk, and melted butter until smooth. Combine both mixtures until just mixed for a fluffy texture.
- Prepare Toppings: For the toppings, blend the fresh strawberries with heavy cream and sugar until smooth for one variant. In a separate bowl, do the same with blueberries. For a spiced option, mix cinnamon and sugar with melted butter, and emulsify honey with melted butter for a sweet drizzle.
- Assemble: Pour the pancake batter into the prepared sheet pan, spreading it evenly with a spatula. Create four quadrants in the batter and gently swirl in each topping mixture so they’re nicely incorporated but still visible.
- Bake: Place the sheet pan in the oven and bake for about 12 minutes, or until the pancakes puff up and turn golden brown. Keep an eye on them to avoid overbaking!
- Cool and Serve: Once baked, remove from the oven and allow the pancakes to cool slightly. Cut into squares, and dust with powdered sugar if desired for a lovely finish.
Optional: Drizzle with maple syrup for extra sweetness.
Exact quantities are listed in the recipe card below.
What to Serve with Sheet Pan Buttermilk Pancakes?
There’s nothing quite like a delightful spread to elevate your pancake experience and turn breakfast into a festive occasion!
- Crispy Bacon: The salty crunch of bacon contrasts beautifully with the sweetness of the pancakes, creating a savory-sweet harmony that everyone loves. It’s a classic pairing that brings comfort to any breakfast table.
- Fresh Fruit Salad: A colorful medley of seasonal fruits adds a refreshing touch to your meal. The natural sweetness and juiciness of fruits like melons, oranges, and bananas will complement your fluffy pancakes perfectly.
- Scrambled Eggs: Soft and creamy scrambled eggs offer a protein-packed side that balances out the meal. Their rich texture contrasts nicely with the fluffy pancakes, making each bite a little piece of heaven.
- Lavender Matcha Latte: This fragrant drink is sweet and calming, making it a perfect morning companion. The floral notes of lavender will elevate the whole breakfast experience and add a touch of elegance to the table.
- Maple Syrup: Always a classic! A generous drizzle of pure maple syrup is a must-have for buttermilk pancakes. It not only enhances their flavor but also adds a delicious sweetness that everyone will crave.
- Savory Breakfast Casserole: A hearty dish filled with eggs, cheese, and vegetables gives a satisfying contrast to the lightness of the pancakes. Think of it as a savory balance to your sweet breakfast centerpiece.
- Yogurt Parfait: Layered with granola and fresh berries, a yogurt parfait will bring a delightful crunch and tartness to your meal. It’s also a beautiful way to showcase freshness alongside fluffy sweetness.
- Smoothies: A fruit smoothie creates a refreshing drink option. Choose berry or tropical blends to add a lively kick that echoes the flavors in your pancakes.
Serve any combination of these alongside your Sheet Pan Buttermilk Pancakes, and you’ll have a delightful feast that your family or guests will rave about!
Expert Tips for Sheet Pan Buttermilk Pancakes
- Even Batter: Use a spatula to ensure the batter is spread evenly in the pan for uniform baking and perfect texture.
- Choose Ripe Fruit: Opt for ripe strawberries and blueberries for natural sweetness; under-ripe fruit can lead to a less flavorful experience.
- Allow to Cool: Let the pancakes cool slightly before slicing; this way, they hold their shape and are easier to cut.
- Avoid Overmixing: Mix the batter just until combined; overmixing can make the sheet pan buttermilk pancakes dense instead of fluffy.
- Check Doneness: Keep an eye on the pancakes as they bake; check for a golden color and puffiness to know when they’re ready.
Make Ahead Options
These Sheet Pan Buttermilk Pancakes are a fantastic option for meal prep! You can mix the dry ingredients and wet ingredients separately up to 24 hours in advance, storing them in airtight containers. If you like, you can also prepare the toppings—pureed fruits and swirls—up to 3 days ahead and keep them refrigerated. To maintain the pancakes’ fluffy texture, avoid mixing the wet and dry ingredients too far in advance, as they can lose their leavening power. When you’re ready to bake, simply combine the mixtures and pour the batter into the pan, then swirl in your toppings. Bake as directed for a delightful breakfast that feels fresh and homemade with minimal effort!
Sheet Pan Buttermilk Pancakes Variations
Feel free to get creative and make this pancake recipe your own with some delightful twists!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free treat without sacrificing taste.
- Vegan: Replace eggs with flax eggs and buttermilk with plant-based milk mixed with vinegar for an entirely vegan-friendly option.
- Chocolate Chip Delight: Stir in mini chocolate chips into the batter for a deliciously sweet twist that kids will love, making breakfast feel like dessert!
- Savory Surprise: Incorporate shredded cheese and cooked chopped bacon in one quadrant for a fun, savory pancake that contrasts beautifully with the sweet toppings.
- Citrus Zest: Add lemon or orange zest to the batter for a bright flavor twist that pairs wonderfully with the fruits.
- Nutty Crunch: Toss in some chopped nuts, like walnuts or pecans, for added texture and a delightful crunchy bite in every square.
- Spiced Up: Don’t hesitate to swap out cinnamon for pumpkin pie spice for a seasonal twist that warms the palate on chilly mornings.
- Fruit Combos: Experiment with different fruit combinations like peaches and blackberries, or mix in seasonal fruits to keep the recipe fresh and exciting!
Storage Tips for Sheet Pan Buttermilk Pancakes
Fridge: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the pancakes by placing them in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
Reheating: Thaw pancakes overnight in the fridge and reheat in the microwave for 20-30 seconds or in a preheated oven at 350°F for about 10 minutes for best results.
Serving Idea: Serve reheated pancakes with a fresh drizzle of syrup or additional toppings to bring back the original flavor of your sheet pan buttermilk pancakes!
Sheet Pan Buttermilk Pancakes Recipe FAQs
What type of flour is best for sheet pan buttermilk pancakes?
All-purpose flour is ideal as it provides the best structure and fluffiness. If you need a gluten-free option, you can substitute it with gluten-free flour. Just make sure to use a blend designed for baking to achieve a similar texture.
How should I store leftover sheet pan buttermilk pancakes?
For short-term storage, place any leftover pancakes in an airtight container in the refrigerator, where they’ll stay fresh for up to 2-3 days. If you want to keep them longer, freezing them is a fantastic option; simply freeze them in a single layer first, then transfer them to a freezer bag for up to 3 months.
Can I freeze sheet pan buttermilk pancakes?
Absolutely! To freeze your pancakes, follow these steps: First, let them cool completely. Then, lay them flat on a baking sheet without overlapping, and freeze until solid this usually takes about an hour. Once frozen, transfer them to a freezer bag or airtight container, placing parchment paper between layers if stacking. They can be stored for up to 3 months.
What if my pancake batter is too thick?
If you find that your batter is too thick, just add a little bit more buttermilk (or your substitute) to thin it out. Start with a tablespoon at a time, mixing gently until you reach the desired consistency. It should be pourable but not watery. Remember, a thicker batter might lead to denser pancakes, so aim for a smooth, pourable texture.
Can I make these pancakes vegan?
Certainly! To make vegan sheet pan buttermilk pancakes, substitute the eggs with flax eggs just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes to thicken. For the buttermilk, use plant-based milk with 1 tablespoon of vinegar or lemon juice, letting it sit for a few minutes to curdle. Also, replace the butter with a dairy-free alternative, and enjoy delicious, fluffy vegan pancakes!
How do I prevent my pancakes from sticking to the pan?
To prevent sticking, always line your baking sheet with parchment paper before pouring the batter. Lightly greasing it with non-stick spray or a bit of melted butter can also help, ensuring an easy release after baking. Allowing them to cool slightly before cutting can further help maintain their shape. Enjoy your baking!
Sheet Pan Buttermilk Pancakes: Easy, Customizable Brunch Delight
Ingredients
Equipment
Method
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, mix the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the wet ingredients: vanilla extract, eggs, buttermilk, and melted butter until smooth.
- Combine both mixtures until just mixed for a fluffy texture.
- For the toppings, blend the fresh strawberries with heavy cream and sugar until smooth for one variant.
- In a separate bowl, do the same with blueberries. Mix cinnamon and sugar with melted butter for a spiced option.
- Emulsify honey with melted butter for a sweet drizzle.
- Pour the pancake batter into the prepared sheet pan, spreading it evenly with a spatula.
- Create four quadrants in the batter and gently swirl in each topping mixture.
- Place the sheet pan in the oven and bake for about 12 minutes or until puffed and golden brown.
- Allow the pancakes to cool slightly, cut into squares, and dust with powdered sugar if desired.