Sheet Pan Pancakes (No Flipping, One Pan)
Sheet Pan Pancakes (No Flipping, One Pan) is a easy American recipe that serves 8. 350 calories per serving. Recipe by Bigger Bolder Baking with Gemma Stafford on YouTube.
Prep: 25 min | Cook: 16 min | Total: 51 min
Cost: $7.41 total, $0.93 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 2 tablespoons Granulated Sugar (adds light sweetness)
- 2 teaspoons Baking Powder (leavening agent)
- 1 teaspoon Baking Soda (reacts with buttermilk for lift)
- 0.5 teaspoon Salt (enhances flavor)
- 2 cups Buttermilk (room temperature)
- 2 units Eggs (large, room temperature)
- 1 teaspoon Vanilla Extract (pure vanilla)
- 2 tablespoons Unsalted Butter (melted, plus extra for greasing pan)
- 0.5 cup Dark Chocolate Chips (bittersweet, high quality)
- 1 cup Strawberries (thinly sliced)
- 1 cup Frozen Blueberries (no need to thaw)
- 1 teaspoon Lemon Zest (fresh zest)
- 0.25 cup Raspberry Jam (smooth)
- 2 tablespoons Cream Cheese (softened)
Instructions
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined and there are no lumps of baking soda.
Time: PT5M
Combine Wet Ingredients
In a separate jug, combine the buttermilk, eggs, vanilla extract, and melted butter. Whisk until smooth.
Time: PT5M
Make Batter
Pour the wet mixture into the dry bowl and stir with a fork or large whisk just until the flour is incorporated; a few small lumps are fine.
Time: PT3M
Preheat Oven & Line Pan
Preheat the oven to 425°F (220°C). Line the sheet pan with parchment paper and lightly butter the paper to prevent sticking.
Time: PT5M
Temperature: 425°F
Add Batter & Toppings
Spread the batter evenly in the pan. Divide the pan into four sections: sprinkle chocolate chips on one quarter, arrange sliced strawberries on the second, scatter blueberries and lemon zest on the third, and dollop raspberry jam with softened cream cheese on the fourth.
Time: PT5M
Bake
Place the pan in the preheated oven and bake for 15–16 minutes, until the top is light golden brown and the edges are set.
Time: PT16M
Temperature: 425°F
Cool & Serve
Remove the pan, let the pancakes cool for about 2 minutes, then cut into squares and serve warm with additional maple syrup if desired.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 10g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (use 1 cup + 1 cup oat flour)
- Instead of Granulated Sugar: Honey (reduce other liquids)
- Instead of Buttermilk: Milk + 1 tablespoon lemon juice (let sit 5 minutes)
- Instead of Eggs: Egg substitute (1/4 cup applesauce per egg)
- Instead of Unsalted Butter: Vegetable oil (same amount)
- Instead of Dark Chocolate Chips: Milk chocolate chips
- Instead of Strawberries: Frozen strawberries (thawed)
- Instead of Frozen Blueberries: Fresh blueberries
- Instead of Raspberry Jam: Strawberry jam
- Instead of Cream Cheese: Greek yogurt
Equipment Needed
- Large Mixing Bowl
- Whisk or Fork
- Spatula
- Sheet Pan (13x18 inch)
- Parchment Paper
- Butter Brush (optional)
- Oven
- Oven Mitts
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Mix dry ingredients without lumps
- Do not over‑mix the batter
- Preheat oven and line pan correctly
- Add toppings quickly to capture rise
- Bake to a light golden color without overcooking
Chef Tips from the Video
- Melted butter adds steam, which creates extra fluffiness compared to oil.
- Using dark chocolate chips balances the sweetness of the batter.
- Frozen blueberries release juices that create a beautiful marbled effect.
- A light dusting of lemon zest brightens the blueberry section.
- Line the pan with parchment and butter it for effortless release and less cleanup.
Troubleshooting
Batter is too lumpy.
Sift the flour before mixing and break up any baking soda clumps with a fork. If lumps remain, gently whisk a few more seconds, but avoid over‑mixing.
Pancakes are dense or flat.
Do not over‑mix the batter; mix only until combined. Also, bake immediately after mixing to capture the lift from the baking soda reaction.
Storage
Refrigerator: Store leftover pancakes in an airtight container for up to 3 days. Reheat in a toaster or oven.
Freezer: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Keep for up to 2 months and reheat directly in the oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The batter can be prepared up to 24 hours ahead and kept refrigerated; give it a gentle stir before baking.
- Prepare all toppings in advance and store them separately to maintain freshness.
- Reheat leftovers in a 350°F (175°C) oven for 5‑7 minutes for best texture.
Frequently Asked Questions
What is the cultural significance and history of American buttermilk pancakes in United States cuisine?
Buttermilk pancakes have been a staple of American breakfast since the 19th century, originally made by farm families using leftover buttermilk from butter churns. They became popular in diners and home kitchens as a quick, comforting morning dish, symbolizing home‑cooked comfort and weekend brunch traditions.
How did the tradition of serving pancakes on holidays like Thanksgiving develop in American culture?
Pancakes are often served at holiday brunches, especially Thanksgiving, because they can be made in large batches to feed many guests. The tradition grew from the desire for a hearty, sweet start before the main feast, and many families now include flavored toppings to make the dish festive.
What are the regional variations of buttermilk pancakes across the United States?
In the Midwest, pancakes are often thick and fluffy with a generous amount of butter. The South adds cornmeal for texture, while the Pacific Northwest may incorporate berries or maple syrup. Each region tweaks the batter or toppings to reflect local produce and taste preferences.
In what ways are American buttermilk pancakes traditionally served (toppings, sides) in the Midwest?
Midwestern families typically serve pancakes with maple syrup, butter, and sometimes fresh fruit like strawberries or blueberries. Savory sides such as bacon or sausage are common, and a dusting of powdered sugar adds a decorative touch for special occasions.
What occasions or celebrations are American buttermilk pancakes commonly associated with?
Buttermilk pancakes are a go‑to for weekend brunches, family breakfasts, holiday gatherings (Thanksgiving, Christmas), and birthday celebrations for kids because they can be customized with fun toppings and are quick to make for a crowd.
How does the use of buttermilk in pancakes fit into the broader American breakfast tradition?
Buttermilk adds acidity that reacts with baking soda, creating a light, airy crumb that distinguishes American pancakes from other breakfast breads. This chemistry is a hallmark of classic American breakfast cooking, emphasizing fluffy texture and rich flavor.
What are authentic traditional ingredients for classic American buttermilk pancakes versus acceptable substitutes?
Traditional ingredients include all‑purpose flour, granulated sugar, baking powder, baking soda, salt, buttermilk, eggs, melted butter, and vanilla. Acceptable substitutes are milk plus lemon juice for buttermilk, whole‑wheat flour for a heartier version, or oil instead of butter for a softer texture.
What are the most common mistakes to avoid when making the ultimate buttermilk sheet pan pancakes?
Common errors include over‑mixing the batter, which deflates the rise; letting the batter sit too long before baking, causing the leavening to lose potency; and under‑baking, which leaves the center gummy. Follow the quick‑mix‑and‑bake method and watch the golden color for perfect results.
Why does this recipe use melted butter instead of oil, and how does that affect the pancake texture?
Melted butter contains water that creates steam during baking, giving the pancakes an extra lift and a tender crumb. Oil adds moisture but lacks the steam‑generated fluffiness, so butter results in a richer, more airy pancake that stays soft after baking.
What does the YouTube channel Bigger Bolder Baking with Gemma Stafford specialize in?
The YouTube channel Bigger Bolder Baking with Gemma Stafford specializes in approachable, high‑impact baking recipes that save time and effort, often featuring make‑ahead techniques, bold flavors, and creative twists on classic American desserts and breakfast dishes.
What is the cooking philosophy and style of the YouTube channel Bigger Bolder Baking with Gemma Stafford?
Gemma Stafford’s cooking philosophy focuses on bold flavors, efficient methods, and making recipes that look impressive yet are simple enough for home cooks. Her style blends professional technique with friendly, step‑by‑step explanations, encouraging viewers to experiment and customize dishes.
Last updated: August 30, 2026
