Sheet pan pancakes are your breakfast shortcut for feeding everyone at the same time. They bake up fluffy with lightly crisp edges, and you skip the flipping completely. It’s an easy weeknight-to-morning win and perfect for brunch, too.
Introduction
If pancakes make you think of standing at the stove for way too long, you’ll love this. Sheet pan pancakes are one big pancake baked in the oven, then cut into squares. Same cozy flavor, way less work.
The key step is a well-greased pan and a hot oven. That helps the pancakes puff and brown instead of sticking or steaming.
This sheet pan pancakes recipe is also meal prep-friendly. Slice, chill, and reheat for quick breakfasts all week.
Why You’ll Love These Sheet Pan Pancakes
- One-pan cleanup: Easy breakfast with less mess.
- No flipping: Everyone eats warm pancakes at the same time.
- Topping sections: Make different flavors on one pan.
- Great for crowds: Brunch, holidays, sleepovers, you name it.
- Freezer-friendly: Perfect for meal prep breakfasts.
Ingredients for Sheet Pan Pancakes
Batter
- All-purpose flour (2 1/2 cups): Classic pancake texture. Sub: swap in 1 cup whole wheat for a heartier bite.
- Granulated sugar (3 tablespoons): Light sweetness and better browning.
- Baking powder (2 tablespoons): Makes them fluffy.
- Salt (1/2 teaspoon): Balances sweetness.
- Milk (2 cups): Keeps batter pourable. Sub: 2% works fine.
- Eggs (2 large): Structure and tenderness.
- Unsalted butter (6 tablespoons, melted): Rich flavor. Sub: neutral oil.
- Vanilla extract (2 teaspoons): Cozy, bakery-style flavor.
Toppings (pick 1–3)
- Blueberries (1 cup): Fresh or frozen.
- Mini chocolate chips (1/2 cup): Sweet and kid-friendly.
- Sliced bananas (1–2 bananas): Naturally sweet.
- Cinnamon sugar (2 tablespoons sugar + 1 teaspoon cinnamon): Easy flavor boost.
How to Make Sheet Pan Pancakes
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Servings: 8–10
- 1. Preheat the oven to 425°F and grease an 18×13-inch rimmed sheet pan very well.
- 2. Whisk flour, sugar, baking powder, and salt in a large bowl.
- 3. Whisk milk, eggs, melted butter, and vanilla in a second bowl.
- 4. Stir wet into dry just until combined (lumps are fine).
- 5. Spread batter evenly in the pan.
- 6. Sprinkle toppings in sections and press lightly.
- 7. Bake 12–15 minutes, until set and lightly golden.
- 8. Rest 5 minutes, slice into squares, and serve with syrup.
Reader Review: “We stopped making stovetop pancakes after this. Sheet pan pancakes are so easy and everyone gets their favorite topping section!”
Tips for Perfect Sheet Pan Pancakes
- Grease the pan generously: Helps browning and prevents sticking.
- Don’t overmix: Keeps them fluffy.
- Spread evenly: Even thickness bakes evenly.
- Start checking at 12 minutes: Ovens vary.
- Warm syrup: Tiny detail, big cozy payoff.
Variations & Substitutions
- Blueberry-lemon: Add lemon zest to batter and top with blueberries.
- Chocolate chip: Use mini chips for better coverage.
- Protein boost: Serve with Greek yogurt and fruit.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Lazy version: Use pancake mix and bake the same way.
Storing & Reheating
- Fridge: 3–5 days in an airtight container.
- Freezer: Up to 2 months.
- Reheat: Microwave for speed or warm at 325°F until hot.
Serving Suggestions
- Bacon or breakfast sausage
- Fruit salad
- Scrambled eggs
- Peanut butter or whipped cream as extra toppings
Leave a rating and a comment if you try these sheet pan pancakes. What toppings would you do on your pan?