Sheet pan pancakes are a time-saver and game-changer for breakfast. There’s no need for flipping or watching the stove, making them ideal for batch cooking or weekend brunch. They’re perfect for customizing—just sprinkle with fruit, chocolate chips, or nuts before baking. Plus, they come out of the oven golden and fluffy, ready to be sliced into squares and served.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat your oven to 425°F (220°C). Grease or line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, and salt.
In another bowl, mix the milk, eggs, vanilla extract, and melted butter.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Pour the batter evenly into the prepared sheet pan and spread it out with a spatula.
Sprinkle with your choice of add-ins like blueberries or chocolate chips.
Bake for 15–18 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let cool slightly, then slice into squares and serve warm with syrup or toppings of your choice.
Servings and timing
This recipe makes about 12 square pancakes and serves 6 people. Prep time: 10 minutes Cook time: 15–18 minutes Total time: 25–30 minutes
Variations
Berry Delight: Top with fresh or frozen berries before baking.
Chocolate Lovers: Add chocolate chips for a sweet twist.
Banana Nut: Add sliced bananas and chopped walnuts for a hearty option.
Cinnamon Swirl: Mix a cinnamon-sugar swirl into the batter for extra flavor.
Savory: Reduce the sugar and add cheese, herbs, for a savory breakfast option.
Storage/Reheating
To store, let pancakes cool completely and place them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze slices in a single layer, then transfer to a freezer-safe bag. They’ll keep well for up to 2 months. To reheat, microwave individual squares for 30–45 seconds or warm in a 350°F (175°C) oven for 5–7 minutes.
FAQs
How do I prevent my sheet pan pancakes from sticking?
Grease your pan well or use parchment paper to prevent sticking.
Can I use pancake mix instead of making the batter from scratch?
Yes, pancake mix works well. Just follow the instructions on the box and pour into your sheet pan.
Can I make these dairy-free?
Absolutely. Use a plant-based milk like almond or oat and substitute the butter with a dairy-free alternative.
Can I double the recipe?
Yes, if you have a larger pan or two sheet pans, you can double the recipe to serve more people.
Why are my sheet pan pancakes dry?
Overbaking can dry them out. Check for doneness a few minutes early and avoid overmixing the batter.
What size pan should I use?
A standard 9×13-inch rimmed sheet pan works best for this recipe.
Can I add protein powder to the batter?
Yes, you can add a scoop of protein powder. Reduce the flour slightly to keep the texture balanced.
How do I know when it’s done baking?
The top should be golden brown and a toothpick inserted into the center should come out clean.
Are sheet pan pancakes good for meal prep?
They’re perfect for meal prep. Just bake, slice, and refrigerate or freeze for easy weekday breakfasts.
Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend that substitutes 1:1 for regular flour.
Conclusion
Sheet pan pancakes bring all the comfort of traditional pancakes with a lot more ease. Whether you’re cooking for a crowd or planning your breakfasts ahead of time, this recipe delivers fluffy, flavorful results with minimal effort. Customize it to suit your taste and enjoy a delicious breakfast any day of the week.
Sheet pan pancakes are a convenient and mess-free way to make fluffy pancakes in the oven, perfect for feeding a crowd or simplifying your morning routine. Customizable with various mix-ins, they bake evenly and slice easily into squares for serving.
Preheat your oven to 425°F (220°C). Grease or line a 9×13-inch rimmed baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, whisk the milk, eggs, vanilla extract, and melted butter until well combined.
Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
Pour the batter evenly into the prepared sheet pan and spread it out with a spatula.
Sprinkle your choice of add-ins (e.g., blueberries, chocolate chips) over the top.
Bake for 15–18 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow to cool slightly, then slice into squares and serve warm with syrup or your favorite toppings.
Notes
Grease the pan well or use parchment paper to avoid sticking.Use pancake mix for a shortcut; follow package directions and bake as instructed.Substitute dairy-free milk and butter for a dairy-free version.Freeze slices for up to 2 months for easy meal prep.Avoid overmixing and overbaking to keep pancakes soft and fluffy.
