Oven Baked Sheet Pan Pancakes for Effortless Mornings

Deliciously soft and fluffy sheet pan pancakes that are oven-baked to perfection, making breakfast easier and ideal for serving a crowd.

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Line an 18″ x 13″ sheet pan with parchment paper and brush the bottom with 1 tbsp butter or more to prevent sticking.
Set your conventional oven to 425°F (218°C) to get ready for baking.
Sift all dry ingredients into a large bowl, or add homemade pancake mix if using.
In a jug, whisk together the eggs, buttermilk, vanilla extract, and 75 g melted butter until well combined.
Pour wet ingredients into the dry mix and stir until just combined. Some small lumps should remain; avoid over-mixing.
Pour the batter into the prepared sheet pan and spread evenly with an offset spatula. Gently shake the pan to level the batter without deflating it.
Add any desired pancake toppings before baking.
Place the pan on the rack just above the oven center and bake for 5–7 minutes. Check at 5 minutes; the pancakes are done when the center is springy and a toothpick comes out clean or with dry crumbs.
Remove pancakes from oven and switch to broil setting. Brush the surface liberally with the remaining 3 tbsp melted butter.
Broil the pancakes for 1–2 minutes with the oven door slightly ajar. Rotate the pan as needed for even browning. Watch carefully to avoid burning.
Remove from oven once golden brown and cut the hot pancakes into 8 large, 12 medium, or 16 small portions.
Serve warm with maple syrup, pancake syrup, or toppings of your choice.