These sheet pan pancakes are the perfect breakfast for feeding a crowd! Made in one bowl and on one sheet, there is no waiting, no flipping and you can customize the toppings.
Our family loves breakfast recipes! A few other pancake breakfast favorites include oatmeal pancakes, Swedish pancakes and fluffy German pancakes.
Table of Contents
Easy Oven Baked Pancakes
Sheet pan pancakes are for those days when you don’t have time to stand around flipping batches of pancakes or brioche French toast. All the batter gets cooked at once similar to a sheet pan dinner, making it even easier to get the light and fluffy pancakes we all love with a fraction of the effort!
Pancakes on a sheet pan use the same ingredients your everyday pancakes do. The measurements are a little different because you’re essentially making one giant pancake. Slice into as big or as little pieces as you’d like then serve with a maple syrup or buttermilk syrup!
Can I Make these into Buttermilk Pancakes?
You can! To turn my favorite buttermilk pancakes into a sheet pan recipe, swap the milk used in this recipe for buttermilk. If you don’t have any on hand, here’s a quick buttermilk substitute.
Yummy Add-ins
Once you’ve poured the batter into the sheet pan, think about what you want to bake into it! You could evenly distribute them or give each topping its own section that way everyone can have what they like. We especially love making chocolate chip pancakes!
- Sliced bananas
- Strawberries
- Blueberries
- Chocolate chips
- Sprinkles (a funfetti pancake for a birthday breakfast!)
Topping Ideas
Keep it healthy, keep it simple, or indulge a little!
- Almond butter
- Sliced fruit or fresh berries
- A pat of butter
- Salted caramel sauce
- Cinnamon pancake syrup
- Powdered sugar
- Apple pie filling
- Whipped cream
- Sprinkles
- Hot fudge
- Strawberry sauce
Tips
- This recipe will make 8 large slices, 12 regular slices or 16 small slices.
- Lining your sheet pan with parchment paper as well as greasing it will help with easy lifting of the pancakes to get nice clean slices.
- Use a butter knife or pizza cutter for slicing.
- Do not overmix the batter. You want it to remain light and fluffy.
- Add a little brown butter to your pancakes for an exceptional depth of flavor and yummy nuttiness.
- Throw in a dash of pumpkin pie spice when the weather gets cooler for some delicious sheet pan pumpkin pancakes!
Storing & Reheating
Store pancakes in an airtight container or Ziploc bag in the fridge for up to 4 days or transfer to the freezer for up to 2 months.
To reheat, you can either thaw in the fridge overnight if you are planning ahead, or reheat from frozen. Pop them in the toaster for a crispier pancake or in the microwave for 20-second intervals for a softer texture.
More breakfast recipes we love include make-ahead sausage and egg breakfast casserole, overnight French toast casserole, baked oatmeal and breakfast pie.
More Breakfast Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Sheet Pan Pancakes
Equipment
- Half-Size Sheet Pan (18×13")
Ingredients
- 3 cups (396 g) all-purpose flour
- 2 Tablespoons baking powder
- 3 Tablespoons granulated sugar
- ½ teaspoon fine sea salt , or table salt
- 2 ½ cups milk , I used 2%
- 1 teaspoon vanilla extract
- 2 large eggs
- 6 Tablespoons butter
For serving: Fresh berries, butter, syrup
Instructions
- Preheat oven to 425°F. Combine together the flour, baking powder, sugar and salt in a large bowl.
- Next whisk in the milk, vanilla and eggs. Then slowly whisk in the butter. Be careful not to over mix.
- Line a half-size baking sheet with parchment paper and spray with non stick spray. Pour the batter onto the baking sheet. Bake for 15 minutes or until the edges are golden brown and a tooth pick comes clean.
- Allow to cool for a few minutes and then cut the pancakes into 12 slices using a butter knife.
- Serve while warm with your favorite toppings. Store leftovers in the refrigerator for up to 3 days.
Notes
- 1 to 2 cups Blueberries (or another berry)
- 1/2 to 1 cup chocolate chips
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, American, Breakfast, Dinner, Freezer-Friendly, Kid-Friendly, Nut-Free, Sheet Pan, Sheet Pan, Sweet Breakfast, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
My family enjoyed these! They were very fluffy and although a bit crumbly my husband said nice and moist. They bake up like cross almost between a coffee cake and pancake. Half the pan topped with chocolate chips and other half blueberries.
My kids loved this for breakfast and I even made them a toppings bar! Such an easy and delicious recipe! Definitely making this again!
I was hesitant to try because I love the traditional round shape but I am glad I did. So much easier and faster with the same great taste!
Thank you so much for sharing this amazing sheet pan pancakes recipe! Really helpful and easy to make! Loved it!