Eggless Sheet Pan Pancakes

Weekend mornings should be relaxing, but cooking a big family breakfast can often feel like extra work.

That is why I love baking these eggless sheet pan pancakes instead of standing by a frying pan for half an hour.

It is a simple egg free recipe that works wonderfully for anyone who cannot eat eggs or prefers baking without them.

You just stir the batter together, spread it across your baking sheet, and let the oven do the cooking for you.

The pancake bakes evenly and stays tender, giving you plenty of warm slices ready to eat in about twenty minutes.

Why You’ll Love It

Incredible Texture – The buttermilk creates an ultra-soft, fluffy pancake that never feels dense without eggs.

No Flipping Required – Baking on a sheet pan means you skip the stovetop mess and cook everything at once.

Feeds a Crowd – You can slice up warm squares for the whole family in just under twenty minutes.

Three Flavors in One – Sectioning berries and chocolate chips lets everyone enjoy their favorite breakfast topping effortlessly.

Ingredient List

For the Batter

• 1 tbsp Butter, For Greasing The Pan
• 3 cups All Purpose Flour
• 1/4 cup Granulated Sugar
• 4 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 3 cups Buttermilk, Room Temperature
• 5 tbsp Unsalted Butter, Melted
• 1 tbsp Pure Vanilla Extract

For the Toppings

• 1/2 cup Fresh Blueberries
• 1/2 cup Fresh Strawberries, Diced
• 1/3 cup Mini Chocolate Chips

For Finishing

• 2 tbsp Unsalted Butter, Melted
• 1/2 cup Maple Syrup

Directions

Step 1

Preheat the oven to 425°F. Grease an 18×13-inch half sheet pan with butter, line it with parchment paper, then grease the parchment as well.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Step 3

In a separate bowl, whisk the buttermilk, melted butter and vanilla. Pour into the dry ingredients and whisk gently until just combined, leaving a few small lumps. Let the batter rest for 5 minutes.

Step 4

Pour the batter into the prepared pan and spread it evenly into the corners with a spatula. Scatter the blueberries, strawberries and chocolate chips over the top in three sections, so everyone can pick their favorite.

Step 5

Bake for 15-18 minutes, until the top is light golden, springs back when gently pressed and a toothpick inserted in the center comes out clean.

Step 6

Brush the hot pancake with the melted butter right away. Let it cool in the pan for 5 minutes, then cut into squares and serve with maple syrup.

Tips

Make Sure Your Buttermilk Is Room Temperature

If you pour warm melted butter into cold buttermilk straight from the fridge, the butter will instantly harden into tiny solid clumps.

I recommend setting your buttermilk on the counter about an hour before baking, or warming it gently in the microwave for twenty seconds.

Keeping your wet ingredients at an even temperature ensures a smooth batter that blends easily without tough overmixing.

Do Not Skip the Five Minute Rest

Since this is an eggless recipe, that short resting period on the counter is crucial for giving the pancake its light lift.

The baking powder and baking soda need those few quiet minutes to react with the acidic buttermilk and build up tiny air pockets.

I’ve found that letting the batter sit also gives the flour time to absorb the liquid, resulting in a much softer and fluffier texture.

Dry Your Fruit Thoroughly

Fresh blueberries and chopped strawberries carry a lot of moisture on their skin, especially after washing and dicing them.

My favorite trick here is to spread the fruit on paper towels and gently blot them dry before scattering them across the batter.

If the fruit is wet, it will release too much juice into the top layer and leave you with soggy, gummy spots around the berries.

Try These Next

• Eggless Breakfast Casserole
• Eggless Crispy Belgian Waffles
• Eggless Fluffy Buttermilk Pancakes
• Eggless Golden French Toast
• Eggless Mini Pancake Cereal

Questions You Might Have

What can I use if I do not have buttermilk?

You can make a quick homemade substitute by stirring three tablespoons of white vinegar or lemon juice into three cups of whole milk.

Let the mixture sit on the counter for about five minutes until it looks slightly curdled before pouring it into your dry ingredients.