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    Home » Recipes » Pancakes

    Sheet Pan Pancakes

    Published: Mar 16, 2023 · Modified: Mar 18, 2025 by Maria Doss · This post may contain affiliate links · 4 Comments

    Marbled Sheet Pan Pancakes is made in about 30 minutes with swirls of homemade buttermilk and chocolate pancake batter baked in a sheet pan. I use my secret technique for achieving a soft, light, tender and fluffy pancake.

    Jump to Recipe

    If you are looking for traditional pancake recipes, try my blueberry buttermilk pancakes or oat flour pancake recipe next.

    2 square pancakes on a white plate.

    I love this sheet pan pancakes with the chocolate swirl! They are perfect when you want to impress a crowd for Mother's day brunch recipe idea or for weekend morning breakfast for your family.

    What are sheet pan pancakes? It is exactly what it sound like, buttermilk pancake batter is spread into a greased baking sheet pan, baked and then cut into squares. It is a hassle free breakfast recipe.

    The difference between traditional pancakes and these is simply that it is baked effortlessly in the oven instead cooking in a skillet. It has the same great flavor and texture but with less time and effort.

    I took it a step further and gave a fun twist with chocolate pancake batter swirled into the buttermilk batter giving a pretty pattern when you slice into it. Now you don't have to choose between chocolate and vanilla!

    Jump to:
    • Why you'll love this recipe?
    • Ingredients
    • Variations
    • How to make?
    • How to store?
    • How to reheat?
    • Helpful tips
    • Recipe FAQs
    • More pancake recipes to try:
    • Sheet Pan Pancakes

    Why you'll love this recipe?

    • Light and fluffy texture - My tried and true secret method makes this sheet pan pancakes ultra soft and tender just like this pancake recipe without eggs.
    • Effortless recipe -You don't have to make two different batters! I have made it simple with an easy made from scratch buttermilk pancake batter, poured into a sheet pan and baked in the oven. There's no standing near a hot stove flipping batches of pancakes.
    • Unique - Other sheet pan pancake recipes call for sprinkling you favorite fresh berries, fruits or nuts on top of the batter before baking. Made with contrasting marbled chocolate swirls, these recipe is fun, pretty and impressive.
    • Kid friendly breakfast - Chocolate for breakfast? A winner! This is an excellent pancake recipe for picky eaters like the pancake muffins. Plus, it's a great one for kids who love getting involved in the kitchen.

    Ingredients

    ingredients needed for the recipe.

    Scroll down to the recipe card below for full information on ingredients and amounts.

    • All-purpose flour: Make sure it’s spooned, leveled and not scooped to prevent excess flour, which will result in dry pancakes.
    • Leavening: Both baking powder and baking soda works together in giving them a good lift.
    • Eggs: The two large eggs help bind the batter together.
    • Unsalted butter: For richness and moisture. Make sure to leave the butter at room temperature preferably overnight to ensure that it has enough time to soften.
    • Buttermilk: Apart from giving a great flavor, it creates a nice lift when combined with the baking soda, making them thick and fluffy. Check recipe notes for making your own buttermilk.
    • Sugar – I used granulated. You can use brown sugar if you’d like.
    • Cocoa powder - Unlike most cocoa powder recipes, any variety of cocoa powder will work here, since it is not the main ingredient. Use regular, dutch processed or unsweetened cocoa powder.

    Variations

    Making sheet pan pancakes is fun, and you can really get creative with all the flavor possibilities. I opted to keep it simple and show case the marble effect. Mix in any add-ins to the batter or sprinkle on top for a burst of flavor in every slice!

    • Make it double chocolate and sprinkle chocolate chips on top of the batter.
    • Top with sliced bananas and chopped walnuts for a tasty combo.
    • Sprinkle any nuts such as chopped walnuts, sliced almonds or pecans on top.
    • Add vanilla extract for added flavor.
    • Love chocolate with peanut butter? Swirl in peanut butter for a triple marble or sprinkle peanut butter chips on top.
    • My personal favorite is to add Nutella. I like to heat it in the microwave for a few seconds so it's easier to swirl into the batter.

    How to make?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    2 photo collage of mixing flour mixture in a glass bowl.
    2 photo collage of rubbing butter into flour using hand.
    1. Add all purpose flour, baking powder, baking soda and salt into a large bowl.
    2. Whisk all ingredients together until well combined.
    3. Add room temperature butter.

    Tip: I adopt the pastry method of mixing butter into the flour when compared to the traditional method of mixing melted butter along with the wet ingredients. Why? When butter is rubbed into the flour, the fat forms a protective coating around the flour protein which helps in less gluten formation in the final baked product.

    4. Using your fingertips, mix until it is incorporated and you don't see any large clumps of butter.

    2 photo collage of breaking and mixing eggs into a glass measuring cup.
    2 photo collage of pouring and mixing buttermilk into the flour in a glass bowl.

    5. Break 4 large eggs into the buttermilk.

    6. Whisk until it has thoroughly combined.

    7. Pour the buttermilk-egg mixture into the combined dry ingredients.

    8. Mix gently until it has just combined and you don't see any large pockets of flour.

    Tip: Don't over mix! Over mixing will cause the gluten from the flour to develop, resulting in chewy pancakes instead of being tender and fluffy.

    2 photo collage of removing some pancake batter and adding cocoa powder into it.
    2 photo collage of mixing cocoa powder into pancake batter using a wooden spoon.

    9. To make chocolate batter, remove 1 cup of batter into a smaller bowl.

    10. Add cocoa powder and water along with it.

    11 & 12. Using a spatula or wooden spoon, mix gently until it is evenly combined.

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    2 photo collage of adding pancake batter into a aluminium sheet pan.
    2 photo collage of making a swirl pattern in pancake batter using a knife.

    13. Let's make swirls. Grease a 18"x13" baking sheet with non-stick cooking spray or butter. Transfer all the buttermilk batter into the pan and spread evenly.

    Tip: When greasing, make sure you get all of the corners and the sides of the baking pan and not just the bottom! This guarantees that pancakes release easily without sticking to the pan.

    14. Using a small spoon, add dollops of chocolate batter on top.

    15 & 16. Drag a butter knife around the batter to make pretty swirl pattern. Bake in a preheated 425 degree oven for about 12 minutes or springs back when touched.

    Tip: Take the pancake out of the oven and let is rest for at least 2 minutes before slicing and serving.

    How to store?

    Baked sheet pan pancakes are best when freshly made. However, leftovers can be stored in the fridge or freezer.

    • Refrigerator: Once the pancakes have cooled you can place slices in an airtight container to store in the fridge. The homemade recipe will keep well in the refrigerator for 2 to 3 days. 
    • Freeze: You can also make Sheet Pan Pancakes ahead of time and freeze them. Slice into squares in the pan pop the sheet pan into the freezer for about an hour to freeze them solid. Transfer the semi frozen slices into a zip lock bag and and freeze for up to 3 months. This ensures that they don't stick together and stay seperate.

    How to reheat?

    When you’re ready to reheat your sheet pan pancakes, there are a few methods you can use. If using from the freezer, then let them thaw on the kitchen counter for 2 to 3 hours before warming them up.

    • Microwave: Place the pancakes in a microwave safe plate and microwave for anywhere from 45-60 seconds, depending on the quantity.
    • Oven: It's best to use oven if you’re reheating a lot of pancakes or the entire sheet pan. Place them on a sheet pan, cover with foil and bake in a pre heated 350 degree oven until warmed through.

    Helpful tips

    • Do not over mix – When whisking together the wet and dry ingredients, you want to combine them until it almost comes together, but not thoroughly incorporated. If you continue to mix it past this, then the gluten develops, resulting tough and chewy instead of the ideal tender and fluffy texture.
    • Buttermilk – Buttermilk makes the most tender and flavorful waffles or pancakes. If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 3 cups milk and ½ cup of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir before using.
    • Do not over bake – It takes about 12 minutes for these sheet pan pancakes. Since every oven is different, please insert a toothpick in the middle of the pancake to check for doneness after about 11 minutes. The toothpick should come out clean. If you see any wet batter, then check again after 1-2 more minutes. 
    • Grease you sheet pan - Make sure to grease your sheet pan with melted butter or cooking spray and don't forget the corners and sides.
    • Spread evenly - Use the back of a spatula or lightly tap the pan on the counter before popping it in the oven to remove any air bubbles, ensure even baking and have even thickness.
    • Use the right size sheet- I recommend using a 13 by 18-inch rimmed baking pan. If too small, the batter may overflow or they'll look more like cakes instead of a pancake. If too large, you’ll have a thin ones that may overcook.

    Recipe FAQs

    What size pan is best for this recipe?

    I use a half sheet baking pan which roughly measures 18"x13" for this sheet pan pancakes recipe.

    Can I add any toppings?

    Absolutely! We preferred to show case the pretty swirl pattern, but feel free to sprinkle chocolate chips, peanut butter chips, chopped nuts, sliced strawberries or bananas on top.

    What if I don't have buttermilk?

    Make your own buttermilk substitute by stirring 3 cups whole milk with ½ cup white vinegar or lemon juice. Set aside for 10 to 15 minutes to thicken and curdle before proceeding to make sheet pan pancakes.

    cut pancake squares on a baking sheet pan.
    maple syrup being poured on a stack of 2 pancakes on white plate.

    More pancake recipes to try:

    • 5 pancakes topped with maple syrup on a white plate.
      Almond Butter Pancakes
    • 3 cooked pancakes placed on a round black plate.
      Oat Flour Pancakes
    • a hand pouring syrup on 3 pancakes on a white plate.
      Healthy Pumpkin Pancakes
    • 3 banana pancakes topped with sliced bananas in a white bowl.
      Almond Flour Banana Pancakes
    2 square marbled pancakes with berries on a white plate.

    Sheet Pan Pancakes

    Marbled Sheet Pan Pancakes is made in about 30 minutes with swirls of homemade buttermilk and chocolate pancake batter baked in a sheet pan. I use my secret technique for achieving a soft, light, tender and fluffy pancake.
    4.5 from 8 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 9 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 21 minutes minutes
    Servings: 12 slices
    Calories: 259kcal
    Author: Maria Doss

    Equipment

    • Sheet pan

    Ingredients

    Dry ingredients

    • 3 cups all purpose flour
    • ¼ cup sugar
    • 2 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt

    Additional ingredients

    • 8 tablespoons unsalted butter (or 1 stick), at room temperature room temperature
    • 4 eggs, large
    • 3 cups buttermilk
    • ¼ cup cocoa powder
    • 2 tablespoons water
    • maple syrup for serving
    • fresh berries optional, for serving
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 425 degrees F. Grease a 18 X 13 sheet pan (half sheet pan) with non-stick cooking spray and set aside. 
      Tip: When greasing, make sure you get all of the corners and the sides of the baking pan and not just the bottom! This guarantees that pancakes release easily without sticking to the pan.
    • Add all dry ingredients into a large bowl and whisk to combine. Add room temperature butter and mix with your fingertips, until it looks like coarse sand. 
    • Whisk eggs in a different bowl and stir with buttermilk.
    • Add the egg-buttermilk mixture into the dry ingredients and fold with a rubber spatula, until almost combined ( DO NOT OVER MIX).
    • Remove 1 cup batter into a seperate smaller bowl, stir in cocoa powder and water, until thoroughly combined. 
    • Transfer plain pancake batter into the prepared pan and spread evenly. Dollop chocolate batter randomly over the plain batter and using a butter knife, gently swirl to spread batter. 
    • Bake for 12 to 13 minutes or until done or it springs back when pressed gently.
    • Place pan on a wire rack to cool slightly.  Cut into slices and serve with maple syrup and berries. 

    Notes

    Buttermilk – If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 3 cups milk and ½ cup of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir before using. 
    Do not over bake – It takes about 12 minutes for these oven baked pancakes. Since every oven is different, please insert a toothpick in the middle of the pancake to check for doneness after about 11 minutes. The toothpick should come out clean. If you see any wet batter, then check again after 1-2 more minutes. 
    Halve the recipe – The recipe can be easily halved and made in a quarter sheet pan to feed a smaller crowd. 
     

    Nutrition

    Serving: 1Serving | Calories: 259kcal | Carbohydrates: 32g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 373mg | Potassium: 164mg | Fiber: 2g | Sugar: 7g | Vitamin A: 411IU | Calcium: 136mg | Iron: 2mg

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.

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    Comments

    1. Kelly @ Kelly Lynns Sweets and Treats

      December 05, 2019 at 1:42 pm

      I am in love with this recipe!! Pinning and plan on making Christmas morning! So much better than making 10,000 individual pancakes!

      Reply
    2. Amy Muehlhausen

      February 16, 2020 at 1:09 pm

      These are Delicious! My husband is requesting these instead of our traditional cinnamon rolls for our next Christmas breafast. I made these even a little more over the top by dotting throughout a basic sweet cream cheese filling 😀 for Valentine's Day. Thank you!!!

      Reply
    3. Jacqueline McColl

      March 23, 2023 at 3:56 pm

      This recipe was fantastic, I even made 1 sheet gluten free, so good then I made a full sheet with regular flour. Looks so pretty. 👌

      Reply
      • Maria Doss

        March 23, 2023 at 4:05 pm

        Happy to hear hun, have a wonderful day - Maria

        Reply
    4.50 from 8 votes (8 ratings without comment)

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