Fluffy buttermilk pancakes with a brown sugar cinnamon swirl, baked in the oven on a sheet pan. Sheet pan pancakes are the perfect, no fuss way to make pancakes for a crowd!
Making pancakes for a weekend breakfast or holiday can be a special treat, but it’s so much work! These sheet pan pancakes are baked in the oven for an easy and delicious mashup of buttermilk pancakes and cinnamon rolls that are perfect for Christmas morning, Mother’s Day, Easter brunch or anytime you need a special recipe to feed a group.
This post is brought to you in partnership with my friends at Bob’s Red Mill. I used their Organic Unbleached White All Purpose Flour in this recipe and I absolutely love to bake with Bob’s! Thank you for supporting the brands that help bring new content to Big Delicious Life.
Why you will love this recipe
- An easy an efficient way to make a pancake breakfast for a crowd – no more flipping pancake after pancake!
- You get all of the cinnamon roll vibes without making a complicated recipe.
- You can prep the rest of your breakfast spread while the pancakes are in the oven and everything will be ready at the same time!
For a complete list of ingredients, scroll down to the recipe card.
- Bob’s Red Mill Organic Unbleached White All Purpose Flour – my go-to for all of my baking needs.
- Sugar– granulated sugar for the pancake batter, brown sugar for the cinnamon swirl and powdered sugar for the glaze.
- Buttermilk and Regular Milk – this gives the pancakes so much flavor. If you don’t have buttermilk, you can make your own or use regular milk and swap in more baking powder for the baking soda. You will also need a splash of regular milk for the icing.
- Baking powder and baking soda – baking powder is standard in a pancake recipe, baking soda reacts with the buttermilk, making them super fluffy!
- Butter – two sticks of butter for the whole recipe. Each component will have some butter.
- Vanilla – adds flavor to the pancake batter.
- Cinnamon – for the cinnamon swirl.
- Salt – a pinch of salt balances the sweetness in the icing.
Step by step instructions
Step 1: Whisk together flour, baking soda, baking powder, granulated sugar and salt.
Step 2: In a separate bowl, whisk together melted butter, buttermilk, eggs and vanilla extract.
Step 3: Add wet ingredients to dry ingredients and mix together until combined. Batter will be thick and a little bit lumpy.
Step 4: Make the cinnamon swirl filling by mixing together brown sugar, melted butter and ground cinnamon.
Step 5: Pour pancake batter into preheated, oiled sheet pan and use a spatula to spread to the edges.
Step 6: Dollop cinnamon filling all over pancake batter and use a knife to swirl it through.
Step 7: Bake pancakes in a 425 degree oven for 15-20 minutes until golden brown around the edges and puffed in the middle.
Step 8: Whisk together melted butter, powdered sugar, milk and a pinch of salt to make the icing.
Step 9: Cut pancakes into squares.
Step 10: Serve warm, drizzled with icing.
- Let the buttermilk and eggs come to room temperature for 10-15 minutes before making the batter.
- Let the pancake batter sit for 5 minutes while you preheat the sheet pan and make the cinnamon swirl filling. This will give the buttermilk time to react with the baking soda and make the pancakes super fluffy.
- Don’t skip preheating the oiled baking sheet in the oven! The hot oil will help give the pancakes crispy edges and a golden brown bottom.
- Only use a ½ sheet pan size (13×18). This recipe makes the exact amount of batter needed for this size pan. A bigger pan may result in a thinner, overcooked pancake and a smaller pan may overflow or turn out gummy and undercooked.
How to store and reheat sheet pan pancakes
- Let the cooked pancakes cool completely. Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or covered with foil in a 300 degree f oven until warmed through.
- Leftover icing should also be store in an airtight container in the refrigerator. The butter will solidify when it is cold. Gently reheat in the microwave for 10 second intervals until loose enough to stir.
- Cooked pancakes can be frozen for up to 3 months. When ready to serve, thaw completely in the refrigerator and reheat in the oven.
More breakfast recipes for feeding a crowd
Cinnamon Roll Sheet Pan Pancakes
- 3 cups Bob's Red Mill Organic Unbleached All Purpose Flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons butter melted
- 2 eggs
- 2 ½ cups buttermilk
- 2 teaspoons vanilla extract
Cinnamon Swirl Filling
- ½ cup butter melted
- ½ cup brown sugar packed
- 1 tablespoon ground cinnamon
- 1 ¼ cups powdered sugar
- 2 tablespoons butter melted
- 3 tablespoons milk
- 1-2 tablespoon neutral oil for preparing baking sheet
- Preheat oven to 425 degrees f.
- Pour neutral oil into the baking sheet and brush all over the bottom and the sides, making sure to coat well.
Make the pancake batter
- In a large bowl, whisk together flour, baking soda, baking powder, salt and sugar.
- In a separate bowl, whisk together melted butter, eggs, buttermilk and vanilla.
- Add wet ingredients to dry ingredients and mix until combined. It's ok if the batter is a little bit lumpy, do not over-mix.
- Place the oiled baking sheet in the oven to preheat while you make the cinnamon swirl filling.
Cinnamon swirl filling
- In a small bowl, combine melted butter, brown sugar and ground cinnamon.
- Remove the preheated sheet pan from the oven and pour the pancake batter out onto the hot pan. Smooth it out to the edges with a spatula.
- Dollop the cinnamon mixture all over the batter and use a knife to swirl it through.
- Bake the pancakes at 425 degrees f for 15-20 minutes until the edges are golden brown and it looks puffed in the middle.
- While the pancakes are baking, make the icing. Whisk together powdered sugar, melted butter and milk until smooth.
- Cut the pancakes into squares and drizzle with icing.