These Eggless Sheet-Pan Pancakes are perfect to feed a crowd without standing around in your kitchen all morning flipping pancakes! They’re fluffy, light, totally customizable, just adding favorite toppings, and ready in a flash.
Oriana’s Thoughts On The Recipe
Pancakes are a favorite in most households, including mine, but sometimes I don’t feel like being stuck in the kitchen flipping pancake after pancake. That is when this Easy Eggless Sheet-Pan Pancakes recipe comes in handy!
Using the base of my popular Eggless Pancake recipe for these sheet pan pancakes makes this recipe a breeze!
Your next breakfast will be a breeze with these Eggless Sheet-Pan Pancakes!
What I Love About This Recipe
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking powder & Baking soda: Make sure they’re not expired!
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Sugar: Regular white sugar, also known as caster sugar.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
- Vanilla: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Toppings, such as fruits, chocolate chips, and/or nuts, are optional (see the full list of toppings and favorite combinations below).
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix dry ingredients
Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl.
Step 2 -Add wet ingredients
Add buttermilk, melted butter, and vanilla, and mix until combined.
Step 3 – Pour into the baking sheet
Spread the batter into the prepared baking sheet. Top with optional add-ons, if using.
Step 4 – Bake
Bake until golden brown and a toothpick inserted into the center comes out clean.
Step 5 – Slice and Serve!
Eggless Sheet Pan Pancake Mix-In Ideas
- Fruit: Strawberries are usually the most popular option, but you can also use other berries, bananas, apples, etc.
- Chocolate Chips: Semi-sweet chocolate chips are our go-to, but peanut butter chips, cinnamon chips, or butterscotch chips are also great additions.
- Nuts: If you don’t have nut restrictions in your family, you can add 1/2 to 1 cup of chopped nuts, such as pecans or walnuts.
Sheet-Pan Pancakes: Favorite Flavor Combinations
- Lemon Poppy Seeds: Add 1 tablespoon of lemon zest + 2 teaspoons of poppy seeds to the batter. Bake, slice, and serve!
- Banana Walnut: Make the batter as instructed. Add 1/2 cup of chopped walnuts to the batter. Spread the batter evenly onto the prepared baking sheet. Distribute banana slices on top. Bake, slice, and serve!
- Berry Mix: Mix 1 cup of your favorite berries, such as strawberries (thinly sliced), blueberries, raspberries, or blackberries. Make the batter as instructed. Spread batter into the prepared baking sheet. Distribute the berry mix on top. Bake, slice, and serve!
- Cinnamon Rolls (our favorite combination): Add 1 teaspoon of ground cinnamon to the batter. Spread batter into the prepared baking sheet. Bake, as soon as the sheet pan pancakes are ready, brush the top with melted butter (about 1 tablespoon of butter). Then mix 2 tablespoons of granulated sugar + 1/2 teaspoon ground cinnamon. Sprinkle the sugar mixture over the warm sheet-pan pancakes. Slice and serve with cream cheese frosting!
- Apple Pie: Add 1 cup of diced apples and 1 teaspoon of apple pie spice to the batter. Spread batter into the prepared baking sheet. Bake, slice, and serve with a drizzle of salted caramel!
Adapt This Recipe for Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post.
My favorite dairy-free butter brands for baking are:
Storing & Freezing Instructions
Store: Your leftover pancakes will last up to 3 days stored in an airtight container in the fridge.
Freeze: Slice the pancakes into your desired size. Place slices on a large plate or tray, freeze for 1-2 hours or until solid, then transfer them to a large airtight container or freezer bag. Freeze for up to 1 month.
Reheat: Let the pancakes thaw at room temperature, then reheat in the microwave at 10-second intervals until warmed through. You can also reheat them in the oven at 325º F (165 º C) for 5-10 minutes.
Frequently Asked Questions
No, I don’t recommend it. As soon as the batter is mixed together, the baking soda and baking powder are activated, so if they are not baked right away, they will not rise properly.
Yes, add small spoonfuls, then swirl them in with a toothpick before baking.
Probably, but I haven’t made sheet pan pancakes using a mix. This recipe from scratch is so incredibly easy that I haven’t seen the need to use a pancake mix.
Serve with your choice of syrup, butter, powdered sugar, or all three!
More Eggless Breakfast Recipes You’ll Love!
- Fluffy Whole Wheat Pancakes (No Eggs – No Sugar)
- Eggless Blueberry Pancake Muffins
- Eggless Pancakes
- Easy Eggless Chocolate Chip Pancakes
- Eggless Waffles
- BEST Eggless French Toast
- Fluffy Red Velvet Pancakes (No Eggs)
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Pancake Muffins
- Eggless Sugar Donut Muffins
- Browse more eggless breakfast ideas…
Recipe Card
Easy Eggless Sheet-Pan Pancakes
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 2 cups (280 g) all-purpose flour
- 5 teaspoons (20 g) baking powder
- 1 teaspoon (3 g) baking soda
- 1/2 teaspoon (2 g) salt
- 1/2 cup (100 g) granulated sugar
- 2 cups (480 ml) buttermilk (see notes for substitute)
- 4 tablespoons (60 g) unsalted butter, melted
- 2 teaspoons (10 ml) pure vanilla extract
Add-ons Ideas (optional):
- 1 cup sliced strawberries
- 1 cup blueberries
- 1 cup diced apples
- 1 banana, thinly sliced
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup cinnamon chips
- 1/2 cup butterscotch chips
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 425º F (218º C) and lightly grease a 10 × 15 inch or 13 x 18 inch (25 x 38 cm or 33 x 45 cm) rimmed baking sheet.
- Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl, then stir with a balloon whisk to thoroughly combine.
- Add the wet ingredients — buttermilk, melted butter, and vanilla — and mix until well combined. Let the batter rest for 5 – 10 minutes.
- Spread the batter evenly onto the prepared baking sheet. Top with optional add-ons, if using
- Bake for 10-12 minutes, until golden brown and a toothpick comes out clean.
- Slice and serve as desired.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dairy Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. Buttermilk: Make a homemade buttermilk substitute by mixing 2 cups of non-dairy milk with 2 tablespoons of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in January 2021, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
Ok, I’ve left a few comments now on other recipes of yours. I’ve been baking and cooking my way through your website, this is one of my favorites! I can’t believe I’ve never made pancakes in a sheet pan before. So easy, so lovely. I think I really do prefer the texture of eggless pancakes since I’ve started making them.
I could literally just eat this plain; no syrup or butter needed but still very much welcome. It has a nostalgic flavor when I add a little bit of vanilla extract, reminding me a bit of cake mix cakes but better. Definitely a keeper. Thank you again!! All these recipes have been a lifesaver as a baker who definitely wants to keep baking and feeding her family during the insane surge in egg prices. Love it!😊
Hi Julia! Oh wow, thank you so much for your sweet and thoughtful comment! 😊 It means the world to hear that you’ve been cooking your way through my recipes and finding new favorites—especially this sheet pan pancake one (isn’t it a total game-changer?). I totally get what you mean about the nostalgic flavor, and I love that it brings back those cozy memories. I’m so glad my recipes have helped you keep baking without stress during these egg-price rollercoasters. Big hugs and happy baking! 💛🥞
Excellent recipe. My 4 grandsons – all conservative eaters – loved the “square pancakes”. One grandson has an egg allergy and it’s so nice to serve the same food to all of them. Thank you !
Hello Diane! Thank you so much for your kind words! It makes me so happy to hear that your grandsons, even the conservative eaters, loved the “square pancakes.” I love that this recipe allows everyone to enjoy the same meal together—it’s truly what makes it all worthwhile. Wishing you and your family a Happy New Year filled with love, joy, and more delicious moments! x- Oriana
Okay I’m so sorry, tried to leave 5 stars and it wouldn’t let me for some reason, I swear!!
Just wanted to mention I was out of all purpose and doubled the recipe in a large pan (I tried to measure, seems around 18×12 pan?), so I did 1 cup whole wheat, 1 cup Einkorn, and 2 cups cake and pastry flour (all my flour is from 1847 dot com). I did some blueberry, some chocolate chip, some plain. The blueberry was a big hit!! But the whole thing was DELICIOUS!
Forgot, bake for 16-17 mins!
Hello Sarah! No worries at all, and thank you so much for trying to leave 5 stars—it means the world to me! I’m so glad to hear that the recipe turned out delicious despite the adjustments. I love how you mixed the flours and added the blueberry—what a fantastic twist! I’m especially happy to hear that the blueberry version was a big hit! Thanks for sharing your experience, and I’m so glad you enjoyed it!
Hi,
Want to give this a try but all I have is a 10 x10 & 12 x12 pan.
For the above given measurements which pan would you recommend? Also if both are not suitable, would it be possible for you to suggest measurements for any of the above pans.
Would be extremely grateful. Thank you
Hello Oapa!I think a 12×12-inch pan could work fine. You might need to adjust the baking time slightly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
My new favorite recipe. I added sliced bananas. All your recipes are perfection. So thankful that you exist. 🙂
Hello Tamara! Awww… you made my day 🤗 Great to hear that it was a hit! Thanks a lot for the review and good feedback. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Oriana, do you think I could use the Lemon Ricotta Pancake Recipe for a Sheet Pancake?
Hello Noorie! This is something I have never tried myself, so you may need to do some experimenting on your own. If you try it I would love to know how they turn out. 🙂
Hey Oriana,
Love all your recipes husband is allergic to eggs and it’s such a blessing to have all this at hand, I have tried a few recipes and they work beautifully however I found the pancakes taste too much like baking powder, if I were to reduce it would it affect the rise?
Thank you.
Hello Viv! Possibly, but you can give it a try. They will be delicious anyway. xo
Just wanted to say Thank you for sharing this quick no mess no fuss recipe and great for any cooks beginners to advanced and also works with a baking mix as well. My family is been making an enjoying it since the beginning of the C lockdown an we enjoy it an mom’s also great way to get the littles in the kitchen just wanted to let you know I appreciate it and it’s great plain or variety of mix INS as well.
Hello Dianne! Thanks so much for your support. It means a lot to me! I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! xo
My family loved it and it doesn’t take much time or mess.
Hello Brittney! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I have been making this pancake every Saturday for over a month. Kids love it, I love that I don’t have to flip pancakes all morning! We like the cinnamon bun variation, but today I threw some cocoa powder and chocolate chips in the batter and it turned out great! I’m definitely keeping this recipe.
Hello Diana! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.