Simplify your mornings with these fluffy, golden Sheet Pan Pancakes! This is hands down the easiest way to make a bunch of pancakes for the family without all the waiting, flipping, and mess. With just one pan, an oven, and a few simple ingredients, you’ll have delicious pancakes ready to serve. Plus, you can customize the pan with different toppings to suit everyone's preferences.
Next time you need an easy breakfast for a special morning, give this sheet pan pancake recipe a try! This recipe is basically hands-off, so you can make a big batch of pancakes for the entire family without missing out on the time together. We especially love them for the holidays when we want to spend more time making memories and less time in the kitchen! Serve them with Strawberry Compote, homemade Blueberry Sauce, maple syrup, or a swirl of whipped cream for an extra special breakfast they'll remember forever!
Why You'll Love These Sheet Pan Pancakes
- Ready in 30 minutes. No more waiting around the stove flipping pancakes one by one. With these oven-baked pancakes, you can make a whole batch at once in half the time.
- Feed the whole family. One batch of these sheet pan pancakes makes 16 small pancakes which is enough for 6-8 servings, so you'll have plenty for the whole crew. It's an ideal option for busy mornings or special occasions.
- Endlessly customizable. Everyone can add their own toppings to different sections of the pan, making it easy to please everyone at the table with just one batch — even the picky eaters who prefer plain pancakes!
- No flipping necessary. Simply pour batter into the pan, bake, and slice. You’ll get all the fluffy goodness of regular pancakes without the hassle of flipping each one individually. It's a game changer!
Ingredient Notes
To make these delicious Sheet Pan Pancakes, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - be sure to scoop and level for accurate measuring.
- baking powder - helps create light, fluffy pancakes. Sift out any clumps for the best results.
- baking soda - using both baking powder and soda ensures your pancakes will bake thoroughly.
- granulated sugar - adds a touch of sweetness to balance the flavor.
- salt
- milk - at room temperature for a smooth, even batter.
- unsalted butter - melted butter adds a soft, tender texture and delicious flavor.
- vanilla extract
- eggs - beaten
- cooking spray
- toppings - add your favorite fruit such as strawberries, blueberries, and bananas. Chocolate chips and shredded coconut are also great topping options.
You will also need a measuring cups and spoons, mixing bowls, a fine mesh sieve, a whisk, and a half-sheet baking pan.
How to Make the Best Sheet Pan Pancakes
- Combine dry ingredients. In a large mixing bowl, sift together flour, baking powder, baking soda, sugar and salt.
- Combine wet ingredients. In a medium mixing bowl, whisk together milk, butter, vanilla extract, and eggs.
- Add wet to dry. Add the wet ingredients to the dry ingredients and fold together until just combined (the batter will be lumpy). Do not over mix.
- Pour. Grease a large 13x18 sheet pan (half sheet pan) with nonstick baking spray or brush with melted butter. Pour the batter into the sheet pan and spread evenly.
- Add toppings. Add your favorite toppings including sliced strawberries, blueberries, banana, and chocolate chips.
- Bake. Bake the pancake in a 400F preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, about 18-20 minutes.
- Serve. Cut into 16 rectangular portions and serve with a drizzle of maple syrup.
Recipe Variations
- Add your favorite toppings. Instead of the classic strawberry, blueberry, chocolate chip, and banana combo, try adding other fresh fruits like raspberries, blackberries, or cherries. You can also sprinkle nuts (like chopped pecans or walnuts) or coconut flakes for added crunch. We like to make banana nut pancakes with sliced bananas and chopped pecans on top!
- Add flavor to the batter. For a fun twist, stir in a tablespoon of cinnamon or cocoa powder to the pancake batter before baking. You can also swap the vanilla extract for almond or maple extract for a unique flavor profile.
- Gluten-free version. Replace the all purpose flour with a gluten-free flour blend. Be sure to check if the blend includes xanthan gum or similar to help with texture. You may need to adjust the liquid slightly for the right consistency.
- Protein-packed pancakes. For an extra protein boost, replace a small amount of the flour with your favorite protein powder.
How to Serve
These Sheet Pan Pancakes are delicious served on their own with maple syrup, Strawberry Compote, Blueberry Sauce, or a swirl of whipped cream. It is also perfect paired with a larger breakfast or brunch spread along with some classics including:
For more recipes, see our 50 Best Breakfast Ideas.
Recipe Tips and Tricks
- Spread evenly. For a perfectly golden pancake, spread the batter evenly in the sheet pan. An uneven layer can result in uneven cooking, with some areas overcooked and others undercooked.
- Grease the pan well. Ensure the entire surface of the pan is thoroughly greased to prevent sticking. If your pans are older, you can line the pan with a piece of parchment paper instead of oil.
- Avoid frozen fruit. For the best texture, use fresh fruit instead of frozen. Frozen fruit can release excess moisture during baking, making the pancake soggy.
- Let cool before cutting. Allow the sheet pan pancake to cool for a few minutes to help it set. Once ready, you can use a sharp knife or pizza cutter for neatly sliced pancakes.
Storing and Freezing Instructions
How to Store
Once fully cooled, store leftover sheet pan pancakes in an airtight container in the fridge for 2-3 days.
How to Reheat
Place the pancakes in a toaster oven for a few minutes until warmed through, or microwave them with a damp paper towel over the top to retain moisture. For larger batches, you can also place the pancakes on a prepared baking sheet and reheat them in the oven for about 5-10 minutes.
How to Freeze
Store the leftover pancakes in a freezer-safe container or freezer bag for up to 3 months. Make sure to place them in single layers to avoid sticking. This will make it easy to grab individual pancakes when you’re ready to reheat. Thaw in the fridge before reheating.
FAQ
The baking time for an entire batch of pancakes is 18-20 minutes in a 400F preheated oven. The timing can vary depending on the fillings you choose and the thickness of the batter.
Yes! Simply place the leftover pancakes in a freezer-safe container or freezer bag and store for up to 3 months. When you're ready to eat, just thaw them in the fridge and reheat as needed. They're so handy for meal prep!
Try dark chocolate chips, fresh berries, bananas, or chopped nuts on top of the pancakes before baking for a flavorful twist. Afterward, you can drizzle with maple syrup, add whipped cream, butter, or even Nutella or homemade almond butter for more flavor variations. Anything you like on regular pancakes will work on these delicious sheet pan pancakes!
More Pancake Recipes
- Best Old Fashioned Pancakes
- Blueberry Pancakes
- Mini Pancakes (Silver Dollar Pancakes)
- Applesauce Pancakes
- Gingerbread Pancakes
- Carrot Cake Pancakes
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Recipe
Sheet Pan Pancakes
- Total Time: 30 minutes
- Yield: 16 small pancakes
- Diet: Vegetarian
Description
Simplify your mornings with these fluffy, golden Sheet Pan Pancakes! This is hands down the easiest way to make a bunch of pancakes for the family without all the waiting, flipping, and mess. With just one pan, an oven, and a few simple ingredients, you’ll have delicious pancakes ready to serve. Plus, you can customize the pan with different toppings to suit everyone's preferences.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ tablespoons baking powder
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 2 cups milk, at room temperature
- ⅓ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- cooking spray
Toppings:
- sliced strawberries
- blueberries
- banana slices
- chocolate chips
Instructions
- Preheat oven to 400F.
- In a large mixing bowl, sift together flour, baking powder, baking soda, sugar and salt.
- In a medium mixing bowl, whisk together milk, butter, vanilla extract, and eggs.
- Add the wet ingredients to the dry ingredients and fold together until just combined (the batter will be lumpy). Do not over mix.
- Grease a large 13x18 sheet pan (half sheet pan) with nonstick baking spray or brush with melted butter. Pour the batter into the sheet pan and spread evenly.
- Add your favorite toppings including sliced strawberries, blueberries, banana, and chocolate chips.
- Bake the pancake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 18-20 minutes.
- Cut into 16 rectangular portions and serve with a drizzle of maple syrup, if desired.
Notes
How to store: Once fully cooled, store leftover sheet pan pancakes in an airtight container in the fridge for 2-3 days.
How to reheat: Place the pancakes in a toaster oven for a few minutes until warmed through, or microwave them with a damp paper towel over the top to retain moisture. For larger batches, you can also place the pancakes on a prepared baking sheet and reheat them in the oven for about 5-10 minutes.
How to freeze: Store the leftover pancakes in a freezer-safe container or freezer bag for up to 3 months. Make sure to place them in single layers to avoid sticking. This will make it easy to grab individual pancakes when you’re ready to reheat. Thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
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