Sheet Pan Pancakes
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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.
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
- 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.
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
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.
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.
More Delicious Pancake Recipes To Try
- Japanese Pancakes
- The Best Buttermilk Pancakes
- Lemon Blueberry and Ricotta Pancakes
- Dutch Baby Pancake
- Healthy Whole Wheat and Oats Pumpkin Pancakes
- Blueberry Buttermilk Pancakes
- Jalapeno Popper Pancakes
- Pancake Muffins
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Sheet Pan Pancakes
Ingredients
- 2 ½ cups all-purpose flour (all-purpose)
- 3 tablespoon baking powder
- ⅓ cup sugar (granulated)
- ½ teaspoon salt (or to taste)
- 2 ½ cups milk
- 2 eggs
- ½ cup butter (melted, divided)
- 2 teaspoon vanilla extract
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat the oven to 425F. Brush a 17×11-inch baking sheet with 2 tbsp of the melted butter.
- Make the batter: Whisk the flour, baking powder, 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. Serve with additional fruits and maple syrup.
Notes
- Leftovers: 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.
- Freezing: 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made this recipe for breakfast and it was fantastic! I put mini chocolate chips on one half and a very light sprinkle of turbinado sugar on the other side.
HIghly recommend 🙂
Made this for my husbands breakfast lunch for work. Easy no mess and very tasty. Make again. Thank you.
Glad you guys enjoyed them!
Made this with oil and oat milk for a delicious dairy free breakfast! Will definitely make again!
We love this recipe,
I’ve made this many times. We homeschooled grandkids for a year and a half during the pandemic, and I made it regularly. A cook often spends too much time at the stove, but this recipe allows everyone to eat together. Delicious.
I wish I knew about sheet pan pancakes when the kiddos were little. This is such a time saver. Easy and delicious!
I made this for dinner and my family loved it. I was able to make 4 variations in 1 pan. So easy, so delicious! Will definitely make again! Thanks Jo!
My pleasure, so glad you guys enjoyed it!
Have made these pancakes twice now and they are soooo delicious. My kids going nuts for them. I had some cake flour that was about to expire and threw that in, tasted like we were eating cake for brekky! We have a ton of strawberries to use up so served with strawberry sauce. Thanks so much for the recipe. This is our new fave pancake recipe.
I’m so glad you like them!
These pancakes are delicious!! So easy to make, too.
I would love to make this recipe but where are the ingredients measurements?
In the recipe card, scroll down or at the top of the post there’s a “jump to recipe” button you can click on.
This turns out amazing!, I sub the sugar for coconut sugar and the butter for coconut oil, it is a favorite.
This recipe is super simple and easy to put together! Delicious!
Made these for the first time today. Family LOVED them! Will be making these again!
Can I use whole wheat flour instead of white?
Sure, I don’t see why not.
I made the pancake with peaches, then topped it with pecans and some peach preserves. My husband LOVED IT!
How many pancakes does this make? Im supposed to be counting calories, it says 172cal per pancake but doesn’t say how many this recipe is supposed to make
Since it’s made in a sheet pan, it would depend on how big the slice you cut!
Thank you for this super easy recipe, the kids loved it. I used 3 eggs instead of 2, and added frozen blueberries to the flour to prevent them from sinking to the bottom.
So glad you liked it Rania!