Sheet Pan Pancakes

These Sheet Pan Pancakes are a quick and easy way to make tasty, fluffy pancakes in the oven! It’s the perfect recipe to feed a crowd or to make for a delicious weekend brunch.

Easy Baked Pancakes

If there’s any food that my kids will eat without fail, it’s any kind of breakfast food. Pancakes are one of their all-time favorites and I make them from scratch often, like our popular fluffy pancakes. Once I discovered the idea of sheet pan pancakes, I knew I had to try it out. It’s convenient and the pancakes are still so fluffy in the middle and get that signature golden brown color on the outside. I also love that you can make several flavors at once. We don’t always agree on what flavor of pancakes we want, so this gives everyone the option to customize theirs. It’s amazing!

Why You’ll Love These Sheet Pan Pancakes

• Time saver: Baking the pancakes on a sheet pan saves a lot of time. It allows you to make more pancakes without cooking them in batches on the stovetop.
• Versatile recipe: Not only are there endless possibilities to add your favorite toppings and flavors, but it’s also great to eat for breakfast or dinner.
• Great for meal prep: Make these pancakes ahead of time to enjoy an easy breakfast all week.

What You’ll Need

This is a basic yet delicious pancake recipe from scratch. If you like to bake, many of these ingredients are likely already in your kitchen.

• Flour: I use all-purpose flour but you can also use whole wheat or your favorite gluten-free blend.
• Sugar: Simple white granulated sugar is the sweetener used in this recipe.
• Baking powder: This ingredient will give you light and fluffy sheet pancakes.
• Salt: A pinch of salt balances the flavors. Leave it out if you use salted butter.
• Milk: Any variety of milk can be used in this recipe including almond milk.
• Eggs: Be sure these are at room temperature for best results. It will give you a smooth batter.
• Butter: Fresh pancakes’ rich buttery flavor can only come from melted butter. You can also use vegetable oil in a pinch.
• Vanilla: I love the subtle vanilla flavor in the pancake batter. It enhances the flavors of the pancakes so well.
• Toppings: You can add any kind of topping that you like before and after the pancakes have been baked. Fresh fruit, fresh berries, bananas, nuts, and syrup are great choices.

How to Make Sheet Pan Pancakes

It only takes about 10 minutes to prepare these baked sheet pancakes. They are ready to eat in just a half hour. It’s so convenient and easy. 

• Prepare the oven and baking sheet. Preheat your oven to 425 degrees F and grease a 13 x 18 baking sheet. You can also line it with parchment if you prefer.
• Combine the dry ingredients. Whisk flour, sugar, baking powder, and salt in a large mixing bowl until combined.

• Add the wet ingredients. Make a well in the middle of the dry ingredient mixture and add milk, eggs, vanilla, and melted butter. Carefully break the egg yolks and whisk until all of the ingredients are just combined.
• Pour batter onto the sheet pan. Pour and spread the batter evenly onto the prepared baking sheet.

• Add toppings. Sprinkle your chosen toppings over the entire pan or divide it in half or quarters to make different varieties. 
• Bake. Put the pan in the oven and bake for 20 minutes or until the pancakes are light golden brown. 

• Cool. Transfer the sheet pancake to a wire rack to cool slightly.
• Slice and serve. Using a pizza cutter, slice it into 16 equal rectangles. Serve with syrup or whipped cream.

Serving Ideas

• Toppings you can add in quadrants before baking are blueberries, chocolate chips, or even peanut butter chips.
• Make Patriotic pancakes and use red white and blue sprinkles, or blueberries, strawberries, and white chocolate chips.
• A great seasonal flavor fall could be pumpkin pie filling or Pumpkin Puree swirled into the pancake batter.
• Drizzle the finished pancakes with classic maple syrup, honey or try Chocolate Syrup and Caramel Sauce to make them extra indulgent. 
• Try tasty Homemade Whipped Cream or Cinnamon Whipped Cream on top.
• More tasty toppings are Strawberry Butter and Instant Pot Strawberry Jam.

Tips for Success

• Don’t overmix the pancake batter or they won’t be as light and fluffy.
• Allow them to cool completely before refrigerating or freezing.
• Don’t overbake or they will become dry.

Storage Directions

Store extra sheet pan pancakes in a resealable bag or airtight container in the refrigerator for 5-7 days. Reheat these pancakes easily in the microwave.

To freeze, place them in a freezer bag and store them in the freezer for up to 4 months. 

More Pancake Recipes to Try

• Cinnamon Roll Pancakes
• Carrot Cake Pancakes
• Red Velvet Pancakes
• Best Blueberry Pancakes
• Eggnog Pancakes
• Rainbow Funfetti Pancakes