Name: Sheet Pan Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 cups milk; 2 eggs; 1/4 cup melted butter or oil; 1 teaspoon vanilla extract; Blueberries; Chocolate chips; Sliced bananas; Strawberries

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If you’re craving fluffy, golden pancakes but want an easier way to serve a crowd, this Sheet Pan Pancakes Recipe is an absolute game changer. Instead of standing over a skillet flipping one pancake at a time, you pour all the batter into a single sheet pan and bake until perfectly risen and lightly browned. This simple method ensures every bite is tender and full of classic pancake flavor, making breakfast (or brunch) a breeze and a delight for everyone gathered around the table.

Ingredients You’ll Need

A rectangular white tray contains a vibrant dessert divided into four equal sections by fruit topping. The top left section is covered with thin, round banana slices arranged neatly in rows on a creamy yellow base. The top right section has scattered dark purple blueberries on the same smooth yellow base. The bottom left section shows small chocolate chips spread across the yellow surface. The bottom right section features thinly sliced strawberries arranged in a flower pattern, bright red on yellow. Around the tray are small white bowls with chocolate chips and what looks like grated coconut, a cup with dark liquid, fresh whole strawberries, and a slice of the dessert on a white plate. A woman’s hand is holding the tray over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Sheet Pan Pancakes Recipe uses straightforward ingredients you probably already have on hand. Each item plays a key role: the flour forms the base, sugar adds just the right hint of sweetness, baking powder ensures fluffiness, and the blend of milk, eggs, and melted butter creates that rich, tender texture you love in pancakes.

Flour (2 cups): The foundation for light and tender pancakes.
Sugar (2 tablespoons): Adds subtle sweetness that balances the flavors.
Baking powder (1 tablespoon): The secret to those fluffy, airy pancakes.
Salt (1/2 teaspoon): Enhances the overall taste by balancing sweetness.
Milk (2 cups): Keeps the batter smooth and ensures moistness.
Eggs (2): Help bind ingredients and add richness.
Melted butter or oil (1/4 cup): Adds flavor and tenderizes the pancake texture.
Vanilla extract (1 teaspoon): Brings a warm aroma and depth of flavor.

How to Make Sheet Pan Pancakes Recipe

Step 1: Preheat and Prepare Your Pan

Begin by setting your oven to 425°F and lining a rimmed sheet pan with parchment paper. This ensures the pancakes won’t stick and makes cleanup easy. Using a rimmed pan is important to keep the batter contained as it rises and bakes evenly.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined. This step is key to evenly distributing the leavening agent and seasoning to get the perfect rise and balanced taste.

Step 3: Combine the Wet Ingredients

In a separate bowl or measuring cup, whisk the milk, eggs, melted butter (or oil), and vanilla extract together. Make sure the butter isn’t too hot so it doesn’t cook the eggs. Mixing these separately ensures the wet ingredients blend smoothly into the dry.

Step 4: Mix to Create the Batter

Pour the wet mixture into the dry ingredients, stirring gently just until everything comes together. A light hand here is crucial—overmixing can lead to tough pancakes, so keep the batter a bit lumpy for fluffiness.

Step 5: Pour Batter and Add Toppings

Evenly pour the pancake batter into the prepared sheet pan, smoothing it out with a spatula. Now is the fun part—sprinkle over any desired toppings like blueberries, chocolate chips, or sliced bananas for bursts of flavor in every bite.

Step 6: Bake to Perfection

Place the sheet pan in your preheated oven and bake for 12 to 15 minutes until the pancakes are set and lightly golden on top. You’ll know they’re ready when the edges turn firm and a toothpick inserted comes out clean. The result is a beautiful, evenly cooked pancake slab.

Step 7: Slice and Serve Warm

Once baked, slice the sheet pan pancakes into squares or rectangles for easy serving. These fluffy squares are best enjoyed warm right out of the oven, oozing with your favorite syrup or toppings.

How to Serve Sheet Pan Pancakes Recipe

The image shows two square slices of strawberry-filled pie on a white plate, each slice with a golden-brown, slightly shiny crust that looks crisp and flaky on top. The top crust is lightly dusted with powdered sugar, and red strawberry pieces peek through the small gaps of the crust. Around the plate, there are fresh whole strawberries with green leaves and a few small dark chocolate chips scattered on a white marbled surface. In the background, a rectangular metal baking pan with more pie slices is partially visible. The photo is taken with a woman's hand holding the plate slightly from the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These pancakes are a blank canvas begging for toppings like fresh berries, sliced bananas, or a sprinkle of powdered sugar. A dollop of whipped cream or a drizzle of maple syrup brings everything together into a dreamy morning treat.

Side Dishes

Because this recipe feeds a crowd efficiently, pairing it with simple sides like crispy bacon, savory sausage, or fresh fruit salad rounds out the meal beautifully. The sweet and savory contrast elevates the eating experience instantly.

Creative Ways to Present

For a brunch centerpiece, serve the sliced sheet pan pancakes stacked like mini towers with alternating layers of yogurt and fruit. Alternatively, cut into bite-sized pieces and serve with skewers for a fun pancake kabob that’s perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

Store any leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days. They hold their fluffy texture quite well when wrapped properly, making for easy breakfasts on busy mornings.

Freezing

If you want to keep these pancakes around longer, freeze individual slices by placing them on a baking sheet until firm, then transfer to a freezer-safe bag. Frozen pancakes can last up to 2 months without losing flavor or texture.

Reheating

Reheat pancakes gently in a toaster oven or on a skillet over medium heat to regain crisp edges and warm interiors. Microwaving is an option for speed but don’t expect the same texture as fresh from the oven.

FAQs

Can I use gluten-free flour for this Sheet Pan Pancakes Recipe?

Yes! Just swap in your favorite gluten-free blend. Keep in mind the texture might vary slightly depending on the flour, so you may want to adjust the liquid slightly if the batter feels too thick.

Can I make this recipe vegan?

Absolutely. Use plant-based milk such as almond or oat milk, replace eggs with flax eggs or applesauce, and use oil instead of butter. The pancakes will still be deliciously fluffy and flavorful.

What toppings work best with sheet pan pancakes?

Classic options like blueberries, chocolate chips, and banana slices are always winners. You can also get creative with nuts, shredded coconut, or fresh herbs like mint for unique flavor twists.

Is it possible to add mix-ins directly into the batter?

Definitely! Gently fold in ingredients like berries or chocolate chips before pouring the batter into the pan for evenly distributed bursts of flavor throughout the pancakes.

How thick will the pancakes be using a sheet pan?

The batter spreads evenly to create a pancake about 1 inch thick, giving it the perfect balance of fluffy insides and golden edges when baked at 425°F.

Final Thoughts

This Sheet Pan Pancakes Recipe is one of those brilliant tweaks on a classic that makes life so much easier and breakfast so much more fun. Whether feeding a sleepy family or surprising brunch guests, it delivers warm, fluffy happiness with less hassle. Give it a try—you’ll wonder how you ever made pancakes without it!