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Your next breakfast will be a breeze with these Sheet Pan Pancakes! Whip up the batter, pour it into a sheet pan, then be rewarded with piping hot fluffy pancakes for everyone! Set the table with your favorite toppings and enjoy the easy, relaxed morning you deserve.

Table of Contents

a hand pouring maple syrup over a stack of pancakes surrounded by berries

Super Easy Sheet Pan Pancakes

I love making pancakes for breakfast, but the process can be just too laborious. Especially when you’re cooking for more than two people! The pancakes on the bottom of the stack become weighed down and cold, oil splatters all over the cooktop, and you become a servant to the skillet for what feels like an eternity.

Enter: sheet pan pancakes! Everyone’s portion all done at the same time with a fraction of the effort. The great thing about these pancakes, is you can top them with your favorite topping right before you put them in the oven. I prefer mine with different berries, but you choose what you like.

Ingredients You’ll Need

overhead shot of all the ingredients needed to make sheet pan pancakes

Flour – All-purpose. If you use self rising flour, reduce the amount of baking powder to 2 tbsp and take the salt out completely.
Baking powder – Make sure you’re using baking powder, not baking soda. We’re using 3 whole tbsp of baking powder here but this will ensure super fluffy and high pancakes. Trust me!
Sugar – I used granulated. You can use brown sugar if you’d like.
Salt – Use more or less if you prefer.
Milk – There is no pancake without milk. You can use buttermilk if you choose too, either will work.
Eggs – I used large eggs.
Butter – Unsalted. Margarine can be used instead.
Vanilla – Extract, paste, or fresh vanilla bean.

How to make sheet pan pancakes

Prep: Preheat the oven to 425F. Brush an 17×11-inch baking sheet with 2 tbsp of the melted butter.
Make the batter: Whisk the flour, baking power, sugar, and salt in a large bowl. In a separate bowl, whisk the milk, eggs, and the remaining melted butter together. Pour the wet ingredients into the dry ingredients and stir just until you see no more flour. It’s okay to have some lumps.
Bake: Pour the batter into the prepared baking sheet and even out the top with a spatula. Top with your favorite toppings, such as berries, chocolate chips or any of the other toppings mentioned in this post. Transfer the sheet pan to the oven and bake for 12-15 minutes, or until the pancake is set and cooked through and golden brown on top.
Finish: Take the pancake out of the oven and let is rest for 1-2 minutes before slicing and serving.

a spatula holding a pancake in a pan with sheet pan pancakes

How to serve your sheet pan pancakes

Here are some favorite toppings in my household:

Fruits

Fresh berries
Sliced banana
Peaches
Kiwi

Saucy toppings

Syrup/ honey
Peanut butter
Berry sauce (check below for an easy recipe)
Chocolate sauce
Yogurt
Softened butter

And all the rest

Chocolate chips
Icing sugar
Chopped nuts
Chia seeds
Ice cream (don’t knock it ’til you try it)
Whipped cream

a stack of sliced up sheet pan pancakes on a white plate drizzled with maple syrup and lots of berries

How to make the easiest berry sauce

If I’m at a breakfast buffet, I always go for a big scoop of that delicious berry sauce over my pancakes. It’s heavenly! Did you know you can make it yourself with just a few minutes and 2 ingredients? I’m about to change your whole breakfast-making world here.

Add 3 cups of your favorite frozen or fresh berries, raspberries, blueberries, strawberries, or a blend, to a saucepan along with 1/2 cup brown sugar (not packed).
Turn the heat to medium. Cook the berries down, stirring occasionally, for 10-15 minutes or until bubbly and thickned.

That’s it! I like to let the berries chill in the fridge for a few minutes just so that they’re not piping hot to serve.

How to store leftovers

This also comes in handy if you have leftovers! I think we’ve all experienced the day-after pancake, having sat in the fridge with toppings and becoming soggy. I’ll still stand there with the fridge door open, eating a leftover pancake with my hands, but I always end up with the pre-mature topping regret.

Your leftover pancakes will last up to 5 days stored in an airtight container in the fridge. Make sure they’ve completely come down to room temperature before storing them. They’ll actually heat up best in the microwave at 10 second intervals until warmed through. It happens fast! You can also reheat them in the oven at 325F for 5-10 minutes.

overhead shot of sheet pan pancakes all sliced up, a few missing and a spatula holding one

How to freeze sheet pan pancakes

If you have tons of leftovers or you’re prepping these pancakes for future enjoyment, these pancakes will last up to 2 months frozen.

Slice the pancakes into your desired size. Using a parchment paper lined sheet pan, place the sliced pancakes on the pan with space between them. You may need to do this in batches if there are lots. Freeze for 1-2 hours or until solid, then transfer them to a large airtight container or freezer bag.

Let the pancakes thaw at room temperature, then reheat using your preferred method.

side shot of sheet pan pancakes topped with berries fresh out of the oven

More Delicious Pancake Recipes To Try

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