Sheet Pan Pancakes

Are you tired of flipping pancakes one by ones? These Sheet Pan Pancakes are here to rescue your breakfast routine! Made with a delightful blend of regular flour, oat flour, and almond flour, these pancakes bring a wholesome twist to your morning meal.

Our Sheet Pan Pancakes are all about the perfect balance of flavors and textures. Regular flour adds that classic pancake fluffiness, while oat flour and almond flour provide a nutty, wholesome depth. It’s like having a cozy breakfast and a health boost all in one bite.

What makes these pancakes truly special is the variety of toppings you can choose from. Divide the pan into thirds or quarters and choose you favorite toppings. For the fruit lovers, sprinkle a mix of fresh berries over the pancake base. The natural sweetness of blueberries and raspberries will bring a lot of flavor.

If you’re a chocolate lover, a generous sprinkle of chocolate chips takes these pancakes to a whole new level of indulgence. It’s like having dessert for breakfast!

For a hearty, satisfying option, top your Sheet Pan Pancakes with sliced bananas and a sprinkle of pecans. The creamy bananas and crunchy pecans create a delightful contrast.

You can use different toppings, like peanut butter, chocolate hazelnut spread, fruit jams and the list can go on.

How to make Sheet Pan Pancakes

Making Sheet Pan Pancakes is a breeze. Start by preheating your oven to 425°F (220°C) and get a 12×16 inch (30x40cm) baking sheet greased and line it with parchment paper.

Mix flour, oat flour, almond flour, baking powder, baking soda, and a pinch of salt in a large bowl.

In another bowl, combine eggs, sugar, vanilla extract, and melted butter. Then, add buttermilk and mix it all together. Gradually add the dry flour mixture until everything’s well mixed.

Pour the batter into the baking pan, spreading it evenly. Divide the pan into thirds, or quarters and sprinkle your favorite toppings on the batter.

Bake until it’s golden brown, for about 10-15 minutes, cut into slices and serve with honey or maple syrup.

Whether you’re hosting a brunch or simply treating yourself to a lazy weekend breakfast, Sheet Pan Pancakes offer a delightful twist on a classic favorite. With a mix of flours and three mouthwatering topping options, they’ll have you savoring every bite. 

If you try these amazing sheet pan pancakes don’t forget to tag me on Instagram. Would love to see how they turn out for you.

Other breakfast recipes you may like to try

These Baked Oats are a healthy and tasty way to start your day. They’re made using simple ingredients like creamy buttermilk, hearty oat flour, ripe banana, fresh eggs, and a bit of honey. And because they’re made in individual ramekins, you get your very own serving that’s warm and inviting.

This Berry Crumble is one of the easiest dishes you can prepare for either breakfast or even dessert. It takes no more than 10 minutes to have it all ready and placed in the oven.

This delightful Strawberry Bread Pudding. It is so easy to prepare and it is absolutely an amazing treat the whole family will love. You can serve it for breakfast if desired or as a dessert alongside some ice cream or as a snack during the day. 

Popovers are a classic breakfast treat that are known for their light and airy texture, crispy exterior, and delicious taste. While they are traditionally baked in a popover pan, it is possible to achieve the same result using a muffin pan.

For more breakfast ideas check our full collection of Breakfast Recipes.

sheet pan pancakes - three different toppings - berries, chocolate and bananas with pecans

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Sheet Pan Pancakes

Sheet Pan Pancakes

5 from 1 vote
These Sheet Pan Pancakes bring a wholesome twist to your morning meal, and are made with a blend of regular flour, oat flour, and almond flour and three mouthwatering topping options.
Servings 24 pancakes
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes


  • 1 cup (125g) all-purpose flour
  • 1 cup (100g) oat flour
  • 1/2 cup (50g) almond flour
  • 2 tsp (8g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 2 eggs
  • 3 tbsp (45g) sugar
  • 1 tsp (5g) vanilla extract
  • 2 cups (480ml) buttermilk
  • 3 tbsp (45g) butter, melted

For the topping

  • Fresh blueberries and raspberries
  • Banana slices and pecans
  • Chocolate chips


  • Preheat the oven to 425F (220C). Grease and line a 12×16 inch (30x40cm) baking sheet with parchment paper.
  • In a large bowl whisk together the dry ingredients: flour, oat flour, almond flour, baking powder, baking soda and salt.
  • Mix the eggs with sugar, vanilla extract and butter. Add buttermilk and add the flour mixture. Mix until well combined.
  • Pour the batter into the prepared pan and spread evenly.
  • Divide the pan into thirds, or quarters and sprinkle your favorite toppings on the batter.
  • Bake for 13-15 minutes, until set and slightly golden.
  • Cut into 24 slices, and serve with honey or maple syrup. Enjoy.



Serving: 1 slice out of 24Calories: 96kcalCarbohydrates: 12.8gProtein: 2.4gFat: 3.9gSaturated Fat: 1.6gCholesterol: 19mgSodium: 124mgPotassium: 118mgFiber: 1.2gSugar: 4.6gCalcium: 51mgIron: 1mg
Calories: 96kcal
Course: Breakfast, Snack
Cuisine: American
Keyword: pancakes, sheet pan recipes

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