This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Sheet pan pancakes are not only soft and delicious, but the best way to feed a crowd! Serve them up with your favorite toppings for an unforgettable breakfast that’s super easy to make!
Look, these sheet pan pancakes are great as-is, but even better with some toppings! Try some buttermilk syrup, blueberry syrup, or cinnamon honey butter with your next batch!
Sheet Pan Pancakes Recipe
Sheet pan pancakes are a game-changer when it comes to whipping up a delicious breakfast in a flash. No more having to wait around and cook pancakes one by one! By using a single sheet pan, you can avoid the hassle of flipping individual pancakes on a griddle, which not only saves you time but also minimizes the mess in the kitchen. Just mix up the batter, pour it into the pan, and let the oven do the work. It’s the BEST way to feed a crowd.
Just like traditional pancakes, you can customize these to your liking! Try adding in your favorite ingredients like chocolate chips, blueberries, or even a swirl of cinnamon and sugar. The result is a batch of pancakes that are wonderfully fluffy on the inside and golden-brown around the edges. They’re a breeze to prepare, easy to slice into squares, and everyone will love them. It’s such a fun twist on a classic breakfast! Whether it’s a lazy weekend brunch or a busy weekday morning, sheet pan pancakes are a convenient way to satisfy your pancake cravings without the fuss. Here’s what you need to make them!
Ingredients Needed
One of the best things about this recipe for sheet pan pancakes is that it uses such simple ingredients. Grab things like flour, sugar, eggs, and milk, and get ready to watch them transform into a sheet of fluffy, golden goodness!
- All-Purpose Flour: Gives the pancakes structure.
- Baking Powder: The leavening agent that makes the pancakes rise and become fluffy when baked in the oven.
- Salt: A trusty flavor booster!
- Granulated Sugar: So the sheet pan pancakes have a little sweetness to them.
- Milk: The fat content in milk helps make the pancakes nice and tender.
- Large Eggs: Eggs provide structure, moisture, and help bind the ingredients together in the batter.
- Vanilla Extract: Gives the pancakes a warm and comforting flavor.
- Vegetable Oil or Butter: Vegetable oil or melted butter adds moisture to the mix. I like using butter because of the extra pop of rich flavor it adds.
- Add-Ins and Toppings of choice: These can be ingredients like chocolate chips, berries, nuts, or any other favorite toppings you prefer!
Let’s Make Sheet Pan Pancakes!
Sheet pan pancakes are the easiest breakfast whip up. No measuring out batter, no flipping, no mess! Just mix up your ingredients, add it to a pan, and pop it in the oven! Looking for more easy breakfast staples? Try this recipe for bacon in the oven!
- Preheat Oven, Prepare Pan: Preheat the oven to 375 degrees Fahrenheit. Then spray a large sheet pan with non-stick cooking spray.
- Mix Dry Ingredients: Add the flour, baking powder, salt, and sugar into a large bowl and whisk to combine.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and then add the milk, eggs, and oil. Whisk pancake mix together until just combined. Be careful not to overwork the batter or the pancakes will be dense and chewy. The batter will be thick and lumps are ok.
- Transfer to Pan: Pour the pancake batter into the prepared baking sheet then spread it evenly in the pan. Sprinkle on the add-ins if you are using them.
- Bake: Bake for 12-15 minutes. The pancakes are ready when the center is no longer jiggly and lightly golden around the edges.
- Cut and Serve: Remove from the oven and then cut into squares. Top with your favorite pancake toppings and enjoy!
Tips and Variations
Sheet pan pancakes are so tasty and a fun twist on a classic breakfast! Here are a few ways to make them your own.
- Get Creative with Toppings: Experiment with your favorite toppings like sliced bananas, powdered sugar, peanut butter, fresh berries, chopped nuts, or even a drizzle of maple syrup or caramel sauce. Don’t be afraid to mix and match for a unique flavor combo.
- Add Zest: Boost the flavor by adding a teaspoon of citrus zest (lemon or orange) to the batter. It adds a refreshing twist to your pancakes.
- Spice It Up: If you like a hint of warmth, try adding a pinch of ground cinnamon or nutmeg to the dry ingredients for a cozy, spiced pancake experience. It’s perfect for fall!
- Fun Shapes: Instead of cutting into squares, use cookie cutters to create fun, bite-sized pancake shapes for the kids (or the kids at heart).
- Make Them Savory: Pancakes don’t always have to be sweet. Try adding grated cheese, chopped herbs, peppers, or cooked bacon bits for a savory twist.
Storing Leftovers and Freezing
Store any leftover sheet pan pancakes in an airtight container in the refrigerator for up to 2-3 days. To reheat them, pop them in the toaster for a minute or warm over the stove!
Can Sheet Pan Pancakes Be Frozen?
Yes! These pancakes freeze well. Once they’ve cooled, cut them into squares, place them in a zip-top bag with parchment paper between layers, and freeze. Pop them in the toaster for a quick breakfast anytime!
More Quick and Easy Breakfast Recipes
Simplify your mornings with a few of these tasty recipes! They’ll be a hit with the whole family and are sure to keep you satisfied until lunch!
Pin this now to find it later
Pin It
Sheet Pan Pancakes
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 2 1/2 cups milk
- 4 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil, or melted butter
- Add-ins of choice
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a large sheet pan with non-stick cooking spray.
- Add the flour, baking powder, salt, and sugar into a large bowl and whisk to combine.
- Make a well in the center of the dry ingredients and add the milk, eggs, and oil. Whisk together until just combined. Be careful not to overwork the batter or the pancakes will be dense and chewy. The batter will be thick and lumps are ok.
- Pour the batter into the prepared pan then spread it evenly in the pan. Sprinkle on the add-ins if you are using them.
- Bake for 12-15 minutes. The pancakes are ready when the center is no longer jiggly and lightly golden around the edges.
- Remove from the oven and cut into squares. Top with your favorite pancake toppings and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Texture is super fluffy and moist. They were a hit at family brunch and easy for my one year old to eat them too! I ran out of white whole wheat flour so I had to mix in whole wheat flour and almond flour (2 cups white whole wheat, 1.5 cups whole wheat, 0.5 cups almond flour). I also added about a 1/2 cup of greek yogurt and some lemon juice.
Is it safe to assume when you say “large sheet pan” are you referring to an 18″x13″ half sheet pan?
Correct!