How long do you bake sheet pan pancakes?

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.

Can you freeze sheet pan pancakes?

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!

What toppings go well with sheet pan pancakes?

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!

Sheet Pan Pancakes

Name: Sheet Pan Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ½ tablespoons baking powder; 3 tablespoons granulated sugar; 1/2 teaspoon salt; 2 cups milk, at room temperature; 1/3 cup unsalted butter, melted; 1 teaspoon vanilla extract; 2 large eggs, beaten; cooking spray; sliced strawberries; blueberries; banana slices; chocolate chips

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
1/2 teaspoon salt
2 cups milk, at room temperature
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs, beaten
cooking spray

Toppings:

sliced strawberries
blueberries
banana slices
chocolate chips

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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