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A hand pours syrup over stacked pieces of sheet pan pancakes on a blue plate.

Soft And Fluffy Sheet Pan Pancakes

Author: Jessica Haggard
Making sheet pan pancakes is the best breakfast hack ever! Soft, fluffy, and baked all at once, it’s the best way to serve pancakes to a crowd. Just mix, pour, and bake - no flipping required and a batch is ready in 30 minutes or less. You’ll have perfectly cooked, golden fluffy pancakes for everyone to enjoy in no time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 16 pieces
Calories 118 kcal

Ingredients
 
 

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 9x13-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.

Video

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.
Serve: Keep plain pancakes classic with butter and maple syrup or a dusting of cinnamon or powdered sugar.
Store: Cool completely and place leftovers in an airtight container. Store in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Thaw frozen pancakes in the fridge before rewarming in the oven.

Nutrition

Calories: 118kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 34mgSodium: 170mgPotassium: 61mgFiber: 0.4gSugar: 4gVitamin A: 159IUCalcium: 79mgIron: 1mg
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