Sheet Pan Pancakes are incredibly easy, quick, and efficient. There’s no flipping, no mess, and no waiting around. They’re great for making ahead, and you can customize them with your favorite toppings or mix-ins like berries, chocolate chips, or nuts. It’s the perfect solution for busy mornings, weekend brunches, or breakfast-for-dinner nights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder sugar salt milk eggs vanilla extract melted butter or oil
Preheat your oven to 425°F (220°C). Lightly grease or line a rimmed sheet pan (about 9×13 inches or larger) with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, mix the milk, eggs, vanilla extract, and melted butter until smooth.
Combine the wet and dry ingredients and stir until just mixed—don’t overmix.
Pour the batter into the prepared sheet pan and spread it evenly.
Add any desired toppings or mix-ins over the top.
Bake for 12–15 minutes, or until the pancake is golden and a toothpick comes out clean from the center.
Let cool for a few minutes, then slice into squares or rectangles and serve.
Servings and timing
This recipe makes 6–8 servings. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Buttermilk: Swap regular milk for buttermilk for a tangy flavor and extra fluffy texture.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
Fruit-Filled: Swirl in jam or layer fruit slices before baking for a fruity twist.
Savory Style: Reduce the sugar and add cheese for a savory version.
Mini Pancake Squares: Cut into smaller pieces for bite-sized snacks or lunchbox treats.
Storage/Reheating
Storage: Store leftover pancakes in an airtight container in the fridge for up to 4 days.
Freezing: Freeze individual slices in a single layer, then transfer to a freezer bag.
Reheating: Microwave on medium for 30–45 seconds or warm in a toaster oven for a crispier edge.
FAQs
Can I use pancake mix instead of making batter from scratch?
Yes, you can use store-bought pancake mix. Just prepare it according to the package instructions and bake as directed.
What size pan should I use?
A 9×13-inch sheet pan is standard, but you can use a larger one for thinner pancakes or a smaller one for thicker results.
How do I make them extra fluffy?
Be sure not to overmix the batter, and use fresh baking powder for the best rise.
Can I make them dairy-free?
Yes, substitute the milk with almond, soy, or oat milk, and use oil or dairy-free butter.
What toppings go best with sheet pan pancakes?
Fresh fruit, syrup, nut butter, yogurt, or whipped cream all work wonderfully.
Can I add mix-ins directly to the batter?
Absolutely. Stir in your favorite mix-ins like blueberries, chocolate chips, or nuts before pouring the batter into the pan.
How do I know when it’s done baking?
The top should be golden, and a toothpick inserted in the center should come out clean.
Can kids help make this recipe?
Yes, it’s a great recipe for kids to help with—especially adding toppings and spreading the batter.
Do I need to flip the pancake while baking?
No flipping is required. That’s the beauty of sheet pan pancakes—they cook evenly in the oven.
Can I double the recipe?
Yes, just use a larger sheet pan or divide between two pans and adjust baking time slightly if needed.
Conclusion
Sheet Pan Pancakes are a smart, stress-free way to enjoy homemade pancakes without the hassle. They’re fluffy, customizable, and perfect for serving a crowd or prepping for the week ahead. Whether you keep it classic or load them with toppings, this easy recipe is sure to become a breakfast favorite.
Sheet Pan Pancakes are fluffy, oven-baked pancakes made all at once in a single pan. No flipping required—just mix, pour, bake, and slice. They’re easy, customizable, and perfect for feeding a crowd or meal prepping breakfast.
Ingredients
2 cups all-purpose flour
2 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
1 3/4 cups milk
2 large eggs
1 tsp vanilla extract
1/4 cup melted butter or oil
Optional toppings:
1/2 cup fresh berries
1/3 cup chocolate chips
1 banana, sliced
1/4 cup chopped nuts
1/2 tsp cinnamon
Instructions
Preheat your oven to 425°F (220°C). Lightly grease or line a 9×13-inch rimmed sheet pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, mix the milk, eggs, vanilla extract, and melted butter until smooth.
Combine the wet and dry ingredients and stir until just mixed—do not overmix.
Pour the batter into the prepared sheet pan and spread it evenly.
Sprinkle desired toppings or mix-ins over the batter.
Bake for 12–15 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let cool for a few minutes, then slice into squares or rectangles and serve.
Notes
Do not overmix the batter to keep the pancakes fluffy.Use fresh baking powder for the best rise.Swap regular milk with buttermilk for a richer flavor.Make it dairy-free with plant-based milk and oil.Great for meal prep—freeze individual slices for busy mornings.
