Sheet pan pancakes are a quick and easy breakfast solution that lets you bake soft, fluffy pancakes in the oven. No more flipping individual pancakes—just pour the batter onto a sheet pan, bake, and serve.
These oven-baked pancakes are perfect for feeding a crowd, and you can customize each section with different toppings to satisfy everyone’s cravings.
Why You’ll Love This Recipe
1. Quick and Convenient
These baked pancakes use the same ingredients as regular pancakes but are cooked all at once, saving you time in the kitchen.
2. Customizable Toppings
You can divide the sheet pan into sections and top each section with different flavors—chocolate chips, berries, Nutella, or even cinnamon sugar.
Ingredients for Sheet Pan Pancakes
Dry Ingredients:
- 2 ½ cups (300 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs, room temperature
- 2 cups (480 ml) milk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ¼ cup (60 ml) unsalted butter, melted
For Greasing:
- 1 tablespoon unsalted butter, melted
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 425°F (218°C). Lightly grease a 13 x 18-inch (33 x 45 cm) rimmed baking sheet with 1 tablespoon of melted butter.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Mix the Wet Ingredients
In another bowl, whisk the eggs until smooth. Add the milk, vanilla extract, and melted butter, whisking until well combined.
4. Combine the Wet and Dry Ingredients
Gradually whisk the wet ingredients into the dry ingredients, mixing until just combined. A few lumps are fine—avoid overmixing to ensure fluffy pancakes.
5. Pour and Top the Batter
Pour the pancake batter evenly onto the prepared sheet pan, spreading it out with a spatula. Add your favorite toppings, such as chocolate chips, berries, or cinnamon sugar.
- Topping Tip: If using multiple toppings, divide the sheet pan into sections and customize each section with a different topping.
6. Bake the Pancakes
Bake for 15-17 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Slice and Serve
Let the pancakes cool for a few minutes before slicing them into squares or rectangles. Serve with maple syrup, powdered sugar, or additional toppings of your choice.
Topping Ideas for Sheet Pan Pancakes
- Chocolate Chips: Semi-sweet, milk chocolate, or white chocolate chips
- Fresh Fruit: Strawberries, blueberries, bananas, or raspberries
- Nutella or Peanut Butter: Drizzle over the top for a decadent treat
- Cinnamon Sugar: Combine 1 ½ tablespoons melted butter, 1 tablespoon brown sugar, and ¼ teaspoon ground cinnamon
- Powdered Sugar: Dust lightly for a classic pancake finish
- Maple Syrup: A must-have for traditional pancake lovers
Storage and Reheating
- Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze individual portions for up to 1 month. Thaw and reheat before serving.
- Reheating: Warm in the microwave or toaster oven until heated through.
Tips for the Best Sheet Pan Pancakes
- Bring cold ingredients to room temperature: This helps the batter mix evenly and results in softer, fluffier pancakes.
- Use the right pan: A 13 x 18-inch rimmed baking sheet is ideal. The rimmed edge prevents the batter from spilling over.
- Grease the pan well: Even if you have a non-stick baking sheet, greasing the pan with butter ensures the pancakes release easily.
- Avoid frozen fruit: Frozen fruit releases too much liquid while baking and can make the pancakes soggy. Use fresh fruit instead.
Sheet pan pancakes are a game-changer for busy mornings or family brunches. With their light, fluffy texture and customizable toppings, they’re a delicious and practical alternative to traditional pancakes. Whether you’re feeding a crowd or meal-prepping for the week, these baked pancakes will quickly become a household favorite.
FAQ Section
Q: Can I use a smaller or larger sheet pan?
A: Yes! For thicker pancakes, use a smaller pan, such as 9×13 inches. For thinner pancakes, you can use a larger pan. Just adjust the baking time accordingly.
Q: Can I make the batter ahead of time?
A: It’s best to make the batter fresh, but you can prepare it up to 12 hours in advance and store it in the fridge. Stir gently before pouring it onto the sheet pan.
Q: Can I freeze sheet pan pancakes?
A: Absolutely! Slice the pancakes into squares and freeze them in an airtight container for up to 1 month. Reheat in the toaster or microwave.
Q: What toppings work best for sheet pan pancakes?
A: Popular options include chocolate chips, berries, Nutella, peanut butter, or cinnamon sugar. You can also drizzle maple syrup or sprinkle powdered sugar on top after baking.
Q: How do I know when the pancakes are done baking?
A: The top should be golden brown, and a toothpick inserted into the center should come out clean or with a few crumbs.
Q: Can I make these pancakes dairy-free?
A: Yes! Substitute the milk with almond milk, oat milk, or any non-dairy alternative, and use melted coconut oil instead of butter.