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This sheet pan pancakes recipe is a game-changer! Breakfast just got a major upgrade, and your family will love you for it. All the flavor of the best pancakes, easily customized with everyone’s favorite add-ins, all cooked at one time in one pan.
Make breakfast easy with these Baked Pancakes
Pancakes are great, but you know what I hate about traditional pancakes? By the time you finish making them, everyone else has already eaten, and you’re just tired and have a messy kitchen.
Or, you can hold off and keep the whole family away while you finish cooking individual pancakes for everyone, but then half of them are cold by the time everyone eats. Well, now we have a solution, my friends, and it’s a fun and tasty one.
Easy sheet pan pancakes are the best thing to hit breakfast time in a long time. Another thing I love about these is that everyone can have their favorite; if one person likes plain pancakes, another likes blueberry, and another likes chocolate chip… everyone gets what they want!
It doesn’t get easier than this to make an entire batch of pancakes customized to your family’s preferences. I’m all for easy breakfast ideas with less mess.
This recipe makes fluffy, delicious sheet pan pancakes in just 5 minutes of prep time. A double batch of these sheet pan pancakes would be a super easy way to feed a large group of people a great breakfast. Keep reading for all my best tips!
Pancake Sheet Pan Ingredients
This easy sheet pan breakfast recipe uses simple ingredients to make delicious pancakes your entire family will love. Get the full recipe with measurements and easy-to-follow steps in the recipe card below. Here’s what you’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk: I used whole milk.
- Eggs
- Unsalted butter: melted & cooled
- Vanilla extract
Add-Ins
- Sliced Strawberries
- Blueberries
- Chocolate Chips
- Banana slices and diced walnuts
How to make Sheet Pan Pancakes in the Oven
Oven-baked pancakes are perfect for busy mornings, picky eaters, and big families. Get the full recipe in the recipe card below. Follow these easy steps:
- Prep oven and sheet pan. Preheat your oven to 425°F and grease a standard half sheet pan (18 x 13 inch rimmed pan – this is your typical cookie sheet size) with non-stick cooking spray or butter.
- Mix dry ingredients. In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix wet ingredients. In a separate bowl, combine the milk, eggs, butter, and vanilla extract. Whisk until incorporated.
- Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Transfer batter to pan. Pour the pancake batter onto the prepared sheet pan, spreading it out evenly.
- Add mix-ins. Add your desired mix-ins, visually dividing the pan into 4 sections if you’ll be adding 4 different toppings.
- Bake. Bake in the preheated oven for 15-19 minutes or until the edges are golden brown, and the top is springy.
- Cool. Once baked, let it cool for a few minutes before slicing into squares or rectangles.
- Top and serve. Serve the sheet pan pancakes with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
Divide into 4 Sections:
- Sliced Strawberries
- Blueberries
- Chocolate Chips
- Banana Nut (Banana slices and diced walnuts)
How to Serve Oven Pancakes
Serving sheet pan pancakes is the really fun part! Once the pancakes are cooled a little bit, slice them into squares or rectangles. Serve the slices on individual plates with whatever toppings you like.
Here are some topping ideas:
- Maple syrup
- Fresh fruit and berries
- Homemade whipped cream
- Butter
- Honey
- Chopped nuts
- Nut butter
- Nutella
- Chocolate chips
- Coconut shavings
- Or savory toppings like bacon, sausage, avocado, and cheese
If you are feeding a lot of people in a large group, you can place the slices on a platter and then place bowls of toppings with spoons around the platter for everyone to make their own. These are such easy crowd pleasers!
Storing Baked Pancakes
Leftover sheet pan pancakes store well; that’s another perk of this recipe! Just make sure they are fully cooled to room temperature and then store them in an airtight container or zip-top bag in the refrigerator for 3-4 days.
When you’re ready to eat them, you can reheat them in the oven or microwave. To reheat in the oven, place them on a sheet pan, cover with foil, and reheat at 350°F for about 5 minutes. To reheat in the microwave, cover with a damp paper towel and heat for 30 seconds or until hot.
You can also freeze leftover pancakes! To freeze, make sure they are fully cooked, then wrap slices in plastic wrap. Place them in a freezer bag or freezer-safe container for up to 3 months. When ready to eat, place frozen pancakes in the refrigerator to thaw before reheating.
Pancake Sheet Pan FAQs
Use non-stick cooking spray or butter to coat your pan so pancakes won’t stick.
High heat will cause pancakes to cook too fast on the outside and not cook enough on the inside. This sheet pan pancake recipe helps to avoid that issue because all of the pancakes are cooked at the same time at one temperature in the oven, versus cooking one pancake at a time on a hot griddle where it is harder to control the temperature over time.
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Sheet Pan Pancake Recipe
Ingredients
- 3 cups all-purpose flour, leveled, 360 grams
- ¼ cup granulated sugar
- 2 Tbsp baking powder
- ½ tsp salt
- 2 cups milk, I used whole milk
- 2 large eggs
- 6 Tbsp unsalted butter, melted & cooled
- 2 tsp vanilla extract
Add ins
- Sliced Strawberries
- Blueberries
- Chocolate Chips
- Banana slices and diced walnuts
Instructions
- Preheat your oven to 425°F and grease a standard half sheet pan (18 x 13 inch rimmed pan – this is your typical cookie sheet size) with non-stick cooking spray or butter.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, eggs, butter, and vanilla extract. Whisk until incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the pancake batter onto the prepared sheet pan, spreading it out evenly.
- Add your desired mix-ins, visually dividing the pan into 4 sections if you’ll be adding 4 different toppings.
- Bake in the preheated oven for 15-19 minutes or until the edges are golden brown, and the top is springy.
- Once baked, let it cool for a few minutes before slicing into squares or rectangles.
- Serve the sheet pan pancakes with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
Notes
- Sliced Strawberries
- Blueberries
- Chocolate Chips
- Banana Nut (Banana slices and diced walnuts)
These “pan-Cakes” had a wonderful texture- could be cut and frozen then taken out the door to eat on your way out the door. The favor was sweet but not overly so. I Loved the addition of blueberries and that was the only addition to my batter on 1/2 of the pan. I buttered the parchment paper and they cakes were very easy to slice and serve. I recommend this easy to make recipe- Â