Sheet Pan Pancakes

Sheet pan pancakes are my new weekend breakfast obsession. 

One big pancake, baked in the oven, with any toppings you can think of. How can you beat that?

It’s so easy, and the result is fluffy, golden pancake perfection. 

And the leftovers? They’ll taste just as good after a few days in the fridge and can even be frozen for later.

Why You’ll Love These Sheet Pan Pancakes

Time-Saving Brilliance: Sheet pan pancakes eliminate the need for flipping individual pancakes, allowing you to prepare breakfast for a crowd in one go.

Customizable: Top these babies with as many extras as you can handle! Make four corners, go for strips, or throw it all on and make it a pancake party!

Consistent Perfection: Baking the batter in a sheet pan ensures even cooking and a uniform golden-brown finish, so every bite is perfectly cooked and delicious.

Easy Cleanup: Using a single sheet pan means fewer dishes to wash, making post-breakfast cleanup a breeze.

Ingredients

• All-Purpose Flour: Forms the base and structure of these delicious baked goods.

• Granulated Sugar: Adds a touch of sweetness to balance the flavors.

• Baking Powder: Helps the batter rise for a light and fluffy texture.

• Salt: Enhances the overall flavor and balances the sweetness.

• Milk: Provides moisture and creates a smooth batter.

• Large Eggs: Bind the ingredients together and add richness.

• Butter: Adds moisture and flavor and ensures a tender crumb.

• Vanilla Extract: Infuses the batter with a warm, sweet aroma.

• Toppings: Fresh sliced strawberries, blueberries, chocolate chips, peanut butter, raspberry jam…I could go on, but you get the picture.

How to Make Sheet Pan Pancakes

My favorite part of this recipe is that you can customize it depending on who you’re serving. 

I swirled jam all over the top and added a bunch of mixed berries, but you can easily change things up.

One popular way to serve it is to add four different toppings in the four corners.

No matter what you pick, this is a fun breakfast that brings everyone to the table. 

Plus, we all get to eat together instead of in shifts like when you make regular pancakes.

If you like the sound of all that, check out how easy these are to pull off.

1. PREP: Preheat the oven to 425°F. Grease and line a 13×18-inch half-sheet tray.

2. MIX DRY: In a large bowl, whisk the flour, sugar, baking powder, and salt.

3. MIX WET: In a separate bowl, combine the milk, eggs, melted butter, and vanilla until well blended.

4. COMBINE: Add the wet ingredients to the dry ingredients and mix gently by hand with a spatula until just combined. Don’t overmix; a few lumps are okay.

5. POUR: Pour the batter into the baking sheet, spread evenly with a rubber spatula, and tap the tray to release air bubbles.

6. TOP: If using toppings, add your choice of toppings. 

7. BAKE: Bake for 12-15 minutes or until golden brown. The middle should spring back when gently pressed.

8. COOL AND SERVE: Allow to cool slightly, then slice, serve, and enjoy!

Tips For the Best Sheet Pan Pancakes

The first time I made these, I went a bit wild with toppings – strawberries, blueberries, chocolate chips, and even a PB&J swirl (because why not?). 

But really, they’re super tasty without anything but a bit of maple syrup.

Just read through these tips before you start, and yours will be just as impressive.

• Don’t overmix. Use a whisk for the wet ingredients, but combine the batter with a spatula by hand. Lumps are fine!

• Even spreading. Use a rubber spatula to spread the batter evenly across the sheet pan to ensure consistent cooking.

• Dry the fruit. Lay fresh fruit on paper towels so they’re not too wet. If they have a lot of excess moisture, the pancakes might turn out soggy.

• Skip frozen fruit. It has a lot of excess moisture, and it’s more likely to bleed into the pancakes, making them soggy.

• Use the right baking sheet. If you use a bigger pan, they’ll be too thin. If you use a smaller pan, they’ll be very thick and might not cook all the way through.

• Recipe variations. Add cocoa powder, lemon zest, pumpkin spice, or almond extract to make it your own.

How to Store

These fluffy oven-baked pancakes are an easy way to make breakfast for a crowd.

And they store well – so you can even make them ahead!

To Store: Place the cooled pancakes in an airtight container and refrigerate for up to 5 days. Ensure they are completely cool before sealing to prevent condensation.

To Freeze: Lay the pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They can be stored in the freezer for up to 3 months.

To Reheat: Warm the pancakes in a preheated oven at 350°F for 5-10 minutes or microwave on high for 30-60 seconds. For a crispier texture, use a toaster oven.

More Delicious Breakfast Recipes to Try

Coconut Chia Pudding
Pumpkin Bread Pudding
Shakshuka
Pecan Pancakes