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.

A sheet pan full of pancakes, some with blueberries in them, some with bananas and nuts, some with chocolate chips and some with strawberries, with one pancake being lifted by a spatula, syrup, fresh blueberries and strawberries, forks, naples, and a plate with two slices of pancake around the sheet 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.

two white plates with slices of sheet pan pancakes on them, topped with slices of butter, maple syrup and fresh blueberries and strawberries, with forks on both plates and a bowl of fresh stawberries beside them

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!

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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!

over-head view of ingredients for sheet pan pancakes including whole milk, baking powder, vanilla extract, salt, eggs, all-purpose flour, butter, granulated sugar, chocolate chips, bananas, strawberries, blueberries and nuts

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
A sheet pan full of pancakes, blueberry pancakes in the upper left corner, banana walnut pancakes in the upper right corner, chocolate chip pancakes in the lower left corner and strawberry pancakes in the lower right corner, with syrup, fresh berries, a cup of chocolate chips, a cup of chopped nuts and a light tan towel surrounding the sheet pan

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:

  1. 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.
  1. Mix dry ingredients. In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  1. Mix wet ingredients. In a separate bowl, combine the milk, eggs, butter, and vanilla extract. Whisk until incorporated.
  2. 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.
  3. Transfer batter to pan. Pour the pancake batter onto the prepared sheet pan, spreading it out evenly.
A sheet pan full of pancake batter, blueberry pancakes in the upper left corner, banana walnut pancakes in the upper right corner, chocolate chip pancakes in the lower left corner and strawberry pancakes in the lower right corner
  1. Add mix-ins. Add your desired mix-ins, visually dividing the pan into 4 sections if you’ll be adding 4 different toppings. 
  2. Bake. Bake in the preheated oven for 15-19 minutes or until the edges are golden brown, and the top is springy. 
  3. Cool. Once baked, let it cool for a few minutes before slicing into squares or rectangles.
  4. 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)
a slice of sheet pan pancakes with chocolate chips and strawberries in it being lifted by a spatula out of the pan of pancakes

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!

A sheet pan full of pancakes, blueberry pancakes in the upper left corner, banana walnut pancakes in the upper right corner, chocolate chip pancakes in the lower left corner and strawberry pancakes in the lower right corner

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

What can you use to make pancakes not stick to the pan?

Use non-stick cooking spray or butter to coat your pan so pancakes won’t stick.

Why are my pancakes burnt outside raw inside?

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.

More Breakfast Recipes

two slices of sheet pan pancakes on a white plate topped with fresh blueberries, a slice of butter and being drizzled with syrup, with a fresh strawberry slice on the plate beside the pancakes

Sheet Pan Pancake Recipe

5 from 1 rating
Prep Time: 5 minutes
Cook Time: 17 minutes
Yield: 12 pancakes
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, but all cooked at one time in one pan.

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

Divide into 4 sections:
  • Sliced Strawberries
  • Blueberries
  • Chocolate Chips
  • Banana Nut (Banana slices and diced walnuts)
Cuisine: American
Course: Breakfast
Author: Beth
Serving: 1pancake, Calories: 218kcal, Carbohydrates: 31g, Protein: 6g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 47mg, Sodium: 336mg, Potassium: 108mg, Fiber: 1g, Sugar: 6g, Vitamin A: 280IU, Calcium: 178mg, Iron: 2mg
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