Fluffy Oven-Baked Pancakes

Fluffy Oven-Baked Pancakes stacked into golden squares on a white luxurious plate, drizzled with maple syrup and topped with fresh berries. A sheet pan of pancakes rests blurred in the background on FoodForYourGood.com — Fluffy Oven-Baked Pancakes – baked golden, sliced into squares, and stacked high with syrup and berries for the perfect brunch.

Fluffy Oven-Baked Pancakes bring the ease of a weekend brunch to your kitchen without the flipping or fuss. Instead of standing over the stove making one pancake at a time, this recipe lets you bake an entire batch at once in the oven. The result? A golden, fluffy sheet of pancake perfection that’s ready to slice, serve, and enjoy with your favorite toppings.

Even better, sheet pan pancakes are incredibly versatile. You can top one half with blueberries, sprinkle strawberries over the other, and even add a handful of chocolate chips for the kids—or for yourself. With each slice offering something unique, it’s the ultimate breakfast crowd-pleaser.

Interestingly, the sheet pan method has grown in popularity as more families look for make-ahead meals. These pancakes are not only delicious fresh out of the oven but also reheat beautifully, making them a go-to choice for busy mornings. With Fluffy Oven-Baked Pancakes, breakfast has never been easier, tastier, or more satisfying.

Recipe Yield: 8 servings

INGREDIENTS

2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
2 cups buttermilk
2 large eggs
4 tbsp unsalted butter, melted
1 tsp vanilla extract
½ cup blueberries (optional, for topping)
½ cup sliced strawberries (optional, for topping)
¼ cup mini chocolate chips (optional, for topping)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 425°F (220°C). Line a 9×13-inch sheet pan with parchment paper and lightly grease it.

2. Mix the dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.

3. Whisk the wet ingredients:
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.

4. Combine batter:
Pour wet ingredients into the dry mixture. Gently stir until just combined, being careful not to overmix. Batter should be slightly lumpy.

5. Spread in pan:
Pour batter evenly into the prepared sheet pan. Smooth the top with a spatula for even baking.

6. Add toppings:
Sprinkle blueberries, strawberries, and chocolate chips (if using) evenly over the batter.

7. Bake:
Bake for 15–18 minutes, until the pancake is golden and a toothpick inserted in the center comes out clean.

8. Slice and serve:
Cool for 5 minutes, then cut into squares or rectangles. Serve warm with maple syrup, butter, or fresh fruit.

Helpful Tips to Perfect This Recipe

Don’t Overmix the Batter: Stir just until combined. Overmixing creates dense, tough pancakes instead of fluffy ones.
Switch Up the Toppings: Seasonal fruits, nuts, or even a swirl of peanut butter can elevate your sheet pan pancakes and keep them exciting.
Make Ahead for Busy Mornings: Bake the sheet pan pancakes in advance, slice them into squares, and refrigerate or freeze. Reheat in the toaster oven for a quick breakfast.

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