Sheet Pan Pancakes Recipe
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Making sheet pan pancakes is the best breakfast hack ever! What if I told you that there’s a way to make one giant, fluffy pancake that bakes all at once – no flipping, no stovetop struggle, just a fuss-free, hands-off approach to making a delicious breakfast for the whole family? The best part? You can split the batter into different flavors so that everyone’s happy!
My kids often request their favorite breakfast combo, sheet pan eggs and 2-ingredient pancakes. As I was in the kitchen one time making both, it hit me. Why not take the ease and convenience of sheet pan eggs and apply it to pancakes?
And just like that, sheet pan pancakes became our new favorite breakfast hack – because who doesn’t love a shortcut to a delicious morning meal?
These easy, no-flip pancakes are perfect for busy weekday mornings, lazy weekend brunches, or meal prep for the week ahead. They’re also great for entertaining – simply pop the pan in the oven and spend more time sipping coffee, chatting, and actually enjoying breakfast. Trust me, this recipe is a lifesaver when you cook at home, especially on busy days.
Why You’ll Love This Recipe
- Pancakes, made easy: Prep for 10 minutes and your oven takes care of the rest. No flipping required!
- Bakes like a dream: No more burnt edges or undercooked centers – just golden, fluffy perfection.
- Less cleanup: One pan means fewer dishes to wash and more time to enjoy your morning.
- Family-friendly: Let everyone choose their own toppings and make breakfast fun!
- Perfect for a crowd: A batch makes 16 pieces, making it perfect for family breakfasts, brunch gatherings, or meal prep.
- Customizable: Customize each section with different toppings so everyone gets their favorite flavors. Want blueberries in one corner, chocolate chips in another, and plain for the syrup lovers? Done.
How to Make Sheet Pan Pancakes
Sheet pan pancakes have all the pancake goodness you love, just easier and more convenient. Just mix, pour, and bake – less work, less mess, and no babysitting the pan needed. In 30 minutes or less, you’ll have perfectly cooked, golden fluffy pancakes for everyone to enjoy.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- All-purpose flour: Provides the base and structure for the batter, giving the pancakes a light and fluffy texture.
- Sugar
- Baking powder: Helps the pancake rise.
- Salt
- Eggs: Provide structure and moisture, binding the ingredients together.
- Milk: Use any dairy, non-dairy, or dairy-free milk of your choice. Buttermilk is also a great choice. I learned how to make buttermilk at home and it’s so easy!
- Butter: Adds richness and helps create a golden-brown color when baking.
- Vanilla extract: Adds to the sweetness and depth of flavor in the pancakes.
Optional toppings:
- Berries: I like using blueberries or sliced strawberries. Fresh or frozen works, but if using frozen, toss them in a little flour before adding them to the pancake to avoid color bleeding into the batter.
- Chocolate chips: I use semisweet chocolate chips, but you can use any kind you have available.
- Banana
- Cinnamon sugar: You can make your own mix of cinnamon and sugar, or try brown sugar for a richer flavor.
Step-By-Step Instructions
Nothing beats a delicious breakfast treat that’s quick and easy to make, and these sheet pan pancakes are exactly that. Whip up a batch of these insanely good waffles in just half an hour from start to finish. Follow the simple steps below to get started.
Step 1: Preheat and prep
Preheat the oven to 425 F. Grease or line a 9×13-inch sheet pan with parchment paper.
Step 2: Combine wet and dry ingredients
Mix the flour, sugar, baking powder, and salt in a large mixing bowl. Whisk the eggs, milk, melted butter, and vanilla extract in a second mixing bowl. Continue until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix. It’s ok for the batter to still be a little lumpy.
Step 3: Prep the batter
Pour the batter into the prepared sheet pan and spread it evenly with a rubber spatula or the back of a spoon. Add optional toppings if desired. Visually divide the sheet into four sections and sprinkle about one of each topping per quadrant.
Step 4: Bake
Bake for 18-20 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.
Step 5: Cool and serve
Let cool for a few minutes, then slice into squares. Serve with syrup, butter, or fresh fruit.
Substitutions
Sheet pan pancakes call for simple, easy-to-find ingredients. If you’re running low on an ingredient or looking to switch things up, here are some ideal substitutions:
- All-purpose flour: I like to use all-purpose flour because the pancakes turn out light and fluffy, but you can substitute with whole wheat if preferred. You can also use a 1:1 gluten-free flour substitute.
- Sugar: Swap the granulated sugar with brown sugar or coconut sugar in a 1:1 ratio.
- Milk: I use whole milk, but use almond milk, oat milk, or soy milk for a dairy-free option if preferred.
- Butter: Substitute with vegetable oil, or coconut oil.
- Chocolate chips: Try white chocolate chips, peanut butter chips, or even mini M&Ms for a fun twist. A chopped up chocolate bar will work well, too.
Expert Tips
- Don’t overmix the batter: Stir just until combined. A few lumps are okay! Overmixing can result in tough pancakes.
- Customize with flavor: Experiment with adding cinnamon, nutmeg, or a dash of almond extract to the batter for an extra layer of flavor.
- Keep it even: Make sure the batter is spread evenly across the pan to ensure the pancake bakes uniformly. A rubber spatula helps evenly spread the batter into the pan and makes cleanup easier afterward.
- Use a dark baking pan for crispier edges: If you want a crispy edge, opt for a dark-colored sheet pan to help the pancake crisp up.
- Avoid overcrowding the toppings: While toppings are fun, don’t go overboard. Too many toppings can make the pancake soggy, so stick to a light sprinkle.
- Make it a breakfast bar: Set up a topping station with syrup, fresh fruit, whipped cream, nuts, and granola so everyone can customize their slice of pancake.
How to Store This Recipe
Sheet pan pancakes with topping like fresh fruit can last in the refrigerator for up to 3 days when stored in an airtight container. Leftovers can also be transferred to a freezer-safe container and frozen for up to 1 month. Thaw frozen pancakes in the fridge before rewarming in the oven.
What to Serve with Sheet Pan Pancakes
Sheet pan pancakes are a versatile breakfast that pairs well with both sweet and savory sides, depending on your chosen toppings. Keep plain pancakes classic with butter and maple syrup or a dusting of cinnamon or powdered sugar.
A side of maple bacon or breakfast sausage and some scrambled eggs pair well with sheet pan pancakes with sweet toppings.
More Easy Breakfast Recipes To Try
- Applesauce pancakes
- Leftover mashed potato waffles
- Overnight breakfast casserole
- Puff pastry cinnamon rolls
- Lemon blueberry loaf
Soft And Fluffy Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups milk
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
Optional toppings (for smaller sections):
- ¼ cup blueberries or sliced strawberries
- ¼ cup chocolate chips
- 1 small banana sliced
- ½ teaspoon cinnamon sugar
Optional toppings (for the whole tray)
- ¾ cup blueberries or sliced strawberries
- ½ cup chocolate chips
- 2 medium bananas sliced
- 2 teaspoons cinnamon sugar
- 2 tablespoons jam
Instructions
- Preheat the oven to 425 °F. Grease or line a 9×13-inch sheet pan with parchment paper.
- Mix the flour, sugar, baking powder, and salt in a large mixing bowl.
- Whisk the eggs, milk, melted butter, and vanilla extract in a second mixing bowl. Continue until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix. It’s ok for the batter to still be a little lumpy.
- Pour the batter into the prepared sheet pan and spread it evenly with a rubber spatula or the back of a spoon. Add optional toppings if desired. Visually divide the sheet into four sections and sprinkle about one of each topping per quadrant.
- Bake for 18-20 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes, then slice into squares. Serve with syrup, butter, or fresh fruit.
Notes
- Stir just until combined. A few lumps are okay! Overmixing can result in tough pancakes.
- If you want a crispy edge, opt for a dark-colored sheet pan to help the pancake crisp up.
- While toppings are fun, don’t go overboard. Too many toppings can make the pancake soggy, so stick to a light sprinkle.
