Sheet Pan Pancakes

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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.

Four flavors of Sheet Pan Pancakes baked on a baking sheet.

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.
Closeup view of Sheet Pan Pancakes.

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.
Ingredients for Closeup view of Sheet Pan Pancakes..

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.
Sheet Pan Pancakes topped with berries on a white plate.

Serving Ideas

Closeup view of Sheet Pan Pancakes.

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. 

Pouring syrup onto berry flavored Sheet Pan Pancakes.

More Pancake Recipes to Try

Sheet Pan Pancakes feature
5 from 1 vote

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.
Servings: 8 Servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes



  • Preheat the oven to 425 degrees.
  • Take a 13 x 18 sheet pan and either line it with parchment paper or generously grease with cooking spray.
  • In a large bowl, add the flour, sugar, baking powder and salt. Whisk together to combine.
  • Create a well in the dry ingredients and add the milk, eggs, vanilla and 4 Tablespoons of butter that has been melted.
  • Break the yolks and slowly whisk to combine until just incorporated. Do not overmix.
  • Pour the pancake batter onto the sheet pan and tilt the pan allowing it to spread evenly.
  • Add your topping to the entire pan or divide in half or quadrants to create several varieties of pancakes.
  • Bake for 20 minutes or until lightly brown.
  • Remove to a wire rack to cool slightly before using a pizza cutter to divide the pancakes into rectangles.
  • Serve immediately with syrup and/or extra toppings.

Last Step:

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Topping options are endless!
Ideas: fresh fruit, chocolate chips, any other baking chip, brown sugar mixed with melted butter to create a streusel swirl (which is what I did), M&M’s, etc.
It would be easy to get creative with this. You could make it patriotic for the Fourth of July, add pumpkin to make pumpkin pancakes, etc.


Calories: 261kcal | Carbohydrates: 37g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 233mg | Potassium: 454mg | Fiber: 1g | Sugar: 6g | Vitamin A: 333IU | Calcium: 219mg | Iron: 2mg


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