Sheet Pan Pancakes
Forget the flipping and batch-cooking — sheet pan pancakes are a solution to easy mornings and cannonball breakfasts. Oven-baked to golden perfection, these pancakes yield soft, fluffy slices with way less mess and fuss.
Great for busy weekends or entertaining brunch, this approach to tradition pancakes makes a streamlined, one-pan solution. The best part is that you can customize each batch, whether it’s with juicy berries or decadent chocolate chips, for a breakfast as gratifying as it is adaptable.
Whether you’re feeding a hungry family or prepping for the week, these sheet pan pancakes provide both ease and comfort. Slice, serve and enjoy — no griddle necessary.
Sheet Pan Pancakes Ingredients: To Break It All Down
All-Purpose Flour
The base of these pancakes, it gives them the structure and soft chew that makes a slice light but satisfying.
Baking Powder
A major leavening agent that lifts the batter, ensuring the fluffy texture all over the sheet.
Eggs
Binding and enriching, they provide moisture and stability, forming a tender crumb and golden finish.
Milk
Adds moisture and richness, helping to form a smooth, pourable batter that bakes evenly.
Vanilla Extract
A warm, inviting depth: A subtle aromatic that brings out flavor, hotcakes pick up a lot of warmth.
Butter or Vegetable Oil
Fat provides richness and a moist, soft interior and a lightly crisped edge.
How to make Sheet Pan Pancakes – Tips, Serving Ideas and FAQs
Sheet pan pancakes are a game changer for busy mornings, family brunches or whenever you need a no-fuss breakfast that will please a crowd. In a mere minutes you’ll have soft, fluffy pancakes, all without a flipping in sight, made in only one pan and with little more than a few pantry staples. Here’s how to get the most out of this versatile recipe, plus some serving suggestions and answers to frequently asked questions.
Recipe Tips
Don’t Overmix the Batter
The secret to light and fluffy pancakes is all in how you mix the batter. When — as is the case with many loaf-style bread — you overmix the dough, you’re activating the gluten in the flour, resulting in a dense, chewy bite. Mix wet and dry ingredients until just combined—even a few lumps are fine. The aim is a thick, scoopable batter that spreads easily in the sheet pan.
Clean Up Easily With Parchment
Greasing your pan definitely works, but lining it with parchment paper makes for easy cleanup and can prevent sticking, especially if you’re using sweet add-ins, such as fruit or chocolate. It also allows for easier lifting and clean cutting of the pancakes once they’re out of the oven.
Be Careful When Customizing Add-Ins
This recipe is a blank canvas for creativity. Include blueberries, chopped nuts, chocolate chips or sliced bananas for flavor and texture. For even distribution of add-ins, scatter them over the batter after you’ve poured it into the pan. This allows for proper mixing to ensure even distribution, and prevents denser ingredients from settling to the bottom.
What to Serve with Sheet Pan Pancakes?
Fresh Fruit Salad
Cut the richness of the pancakes with a colorful bowl of fresh fruit. A medley of berries, melon and citrus provides a bright, juicy counterpoint that makes the meal feel light and wholesome.
Crispy Bacon or Sausage Links
For savory, serve your pancakes with crispy bacon or breakfast sausage. The salty, smoky flavors pinning against the pancake’s sweetness is the perfect way to start any morning.
Yogurt and Granola Parfaits
Spoon creamy yogurt into a bowl and top with crunchy granola and fresh berries for a refreshing side that also works as a protein-packed option. That’s a good way to bring some texture and nutrition to your breakfast spread.
Q&A (Question and Answer)
Q1: Can I prepare the batter in advance?
For the best texture, mix the batter fresh; the leavening power of baking powder dissipates with time. But you can combine the dry ingredients and the wet ingredients separately the night before, then combine them in the morning.
Q2: Are sheet pan pancakes freezer-friendly?
Absolutely. When cool, slice the pancakes and freeze them in a single layer. Once frozen, store them in a sealed container or freezer bag. Warm in the microwave or toaster oven for an easy breakfast.
Q3: What size sheet pan should I use?
This recipe is best for a standard half-sheet pan (18×13 inches). If you have a smaller pan, the batter will be thicker, and may need a little more time in the oven to bake.
Q4: How do I know when the pancakes are ready?
Give it a shake in the center — if it’s set and jiggle-free, and the edges are a light golden brown, you’re good to go. A toothpick poked into the center should come out clean or with a few damp crumbs.
Sheet Pan Pancakes
Ingredients
- 4 large eggs lightly beaten
- 2½ cups milk
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil or melted butter we use vegetable oil in the videos
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup granulated sugar
- Add-ins of choice fresh fruit, chocolate chips or nuts, etc.
Instructions
- Your oven should be preheated to 375°F (190°C). Spray a large sheet pan with non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, salt and granulated sugar just until dry ingredients are evenly mixed.
- Make a well in the center of the dry mixture. Add the milk, beaten eggs, vanilla extract, and oil or melted butter. Gently stir until the mixture is just combined — overmixing can lead to a denser texture. It’s all right if you have a few lumps in the batter.
- Spread the prepared batter into the bottom of the prepared sheet pan, coming all the way to the edges. If using, sprinkle your chosen add-ins evenly across the surface.
- Put the sheet pan in the preheated oven and bake until 12 to 15 minutes. A pancake is ready when its center is set and no longer jiggles, the edges are lightly golden.
- Take out from the oven, let cool slightly and cut into squares. Serve warm with garnishes of your choice.
