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Pancakes and waffles

Overnight Sheet Pan Pancakes

Customizing the pancake with four different toppings gives different flavors without extra work. Mixing this pancake batter the night before allows the yeast to start working, which makes for fluffier and more tender pancakes.

Serves 10
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
240 calories per serving


> 3 cups white whole-wheat flour
> 2 tbsp granulated sugar
> 1 tbsp instant yeast
> 1 tbsp baking powder
> 2 tsp baking soda
> Heavy pinch of salt
> 2 large eggs
> 3 cups low-fat buttermilk
> 3 tbsp canola oil
> 1 tsp vanilla extract
> Cooking spray
> Maple syrup, to serve

Toppings (optional):

> Chocolate hazelnut spread
> Peanut butter
> Jam
> Sliced fresh strawberries
> Sliced bananas
> Blueberries


In a large bowl, combine the flour, sugar, instant yeast, baking powder, baking soda, and a heavy pinch salt. Whisk in the eggs, buttermilk, oil, and vanilla. Refrigerate batter overnight.
Preheat oven to 400°F. Line an 13x18-inch rimmed baking sheet with parchment and coat with the cooking spray. Add batter to prepared pan and spread into an even layer.
If desired, to 1 quadrant, add the chocolate-hazelnut or other spread. With a toothpick or spatula, make swirls in the batter with the spread, staying in its own quadrant. Bake 7 min., then, if desired, add the strawberries, blueberries, and/or bananas to the remaining 3 quadrants. Bake another 8–12 min., until golden brown. Slice into squares or use cookie cutters to punch out fun shapes. Serve warm with the maple syrup.


If you don’t have instant yeast, dissolve 1 tbsp active dry yeast in ¼ cup warm water. Let sit 5 min., until foamy. Add yeast mixture to batter with wet ingredients.

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