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Sheet Pan Pancakes are a game changer for easy breakfasts – fluffy, golden brown pancakes without standing over the stove! Customize these homemade pancakes with different toppings such fresh berries, chocolate chips, nuts, and peanut butter for a variety of pancake flavors that everyone will love.
Want more pancake recipes? Try this Dutch Baby Pancake Recipe, these amazing family favorite Buttermilk Pancakes With Buttermilk Syrup, or these Fluffy Oatmeal Pancakes.
Easy Sheet Pan Pancakes
Instead of making individual pancakes and flipping pancakes, try this easy recipe for fluffy pancakes made in a sheet pan in the oven! Simply mix up a homemade pancake batter, pour it into a sheet pan, bake, and slice. It’s that easy to make pancakes for your whole family or even a large crowd.
Perfect easy breakfast for busy weekday mornings, school mornings, or even as breakfast meal prep for the week.
The best part is that you can add your own toppings and bake everything together. Add the same topping over the pancakes, or add several different toppings for a variety of pancake flavors to choose from.
Ingredients Needed
- Salted Butter : Melt the butter in the microwave before adding it into the pancake mixture.
- Milk : I prefer using a higher fat milk such as whole milk, but you can use whatever milk you prefer or what fits any dietary restrictions. Just note that using almond milk or coconut milk, could slightly change the flavor of the pancakes.
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt : I use kosher salt or sea salt.
- Optional Toppings : Fresh berries, chocolate chips, melted peanut butter swirls, Nutella swirls, nuts, etc.
How To Make Sheet Pan Pancakes (Printable Recipe Card)
Preheat the oven to 350 degrees F. Spray a 13×18-inch rimmed baking sheet with nonstick cooking spray. Set aside.
In a small mixing bowl, whisk together the melted butter, milk, large eggs, and vanilla extract.
In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a rubber spatula just until combined.
Spread the pancake batter evenly into the prepared sheet pan. Add your favorite toppings on top of the pancake batter (fresh berries, chopped nuts, chocolate chips, melted peanut butter drizzle, melted Nutella drizzle, banana slices, etc.) or leave the pancakes plain and garnish at serving.
Bake for 15-20 minutes or until the pancake is golden brown and fluffy.
Cut the pancakes into large squares (I use a pizza cutter) and serve warm with maple syrup or your favorite pancake syrup, and additional butter if wanted.
How To Store Leftover Sheet Pan Pancakes
Leftover pancakes should be stored in an airtight container, or inside a Ziploc bag, in the refrigerator for 3-4 days. To reheat, place individual portions inside a toaster oven or on a microwave-safe plate and heat until warmed through.
To freeze sheet pan pancakes, place the pancakes in single layers with a piece of parchment paper between each pancake layer, inside a freezer bag or container, and freeze for up to 3 months. No need to defrost before eating, simply leave it out at room temperature or use a toaster oven or microwave to heat through.
Sheet Pan Pancake Topping Ideas & Serving Suggestions
- drizzle melted peanut butter
- drizzle melted Nutella
- chopped nuts
- blueberries
- banana slices
- chopped strawberries
- chocolate chips (milk chocolate, semi-sweet, or dark chocolate chips)
- mini semi-sweet chocolate chips (I prefer using minis)
You can also leave the sheet pan pancakes plain and serve with assorted toppings such as maple syrup, pancake syrup, fruit syrups, jams, peanut butter, Nutella, fresh fruit, whipped cream, etc.
Recipe FAQ’s
Should I Bake The Toppings In Or Add Them After Baking When Serving?
You can do either. Some prefer the toppings baked in (as pictured), or some may prefer them adding them when serving the pancakes. I prefer baking the toppings in because it makes serving much easier that way! Just cut and serve with some warmed pancake syrup and you’re good to go.
Can I Make Sheet Pan Pancakes Ahead of Time?
Yes, these are perfect even for meal prep, as they freeze and reheat well. Plus, they are healthier for you than the out-of-the-box pancakes from the store and have much better flavor too. You can store them in the refrigerator for up to 4 days or freeze them for even longer. And there is no need to thaw, simply reheat from frozen just like you would the ones from the store.
Could I Use Meat As A topping To Add While Baking?
If you would like to add meat as a topping while baking, then you need to ensure that the meat is cooked and drained really well of any excess grease that sausage or bacon can create while cooking, before adding it into the pancake batter or on top of the pancake batter.
Can I Use Buttermilk?
Yes you can use buttermilk, which will make the pancakes fluffier, but it might also slightly change the flavor just a touch. Similar to the flavor of the buttermilk pancakes.
How Can I Make These Gluten-Free Pancakes?
Switch to a 1:1 Gluten-Free flour for a GF option. If doing this, I recommend using buttermilk instead of regular milk OR add an extra egg to the pancake mixture.
Sheet Pan Pancakes
Ingredients
- 4 tablespoons salted butter melted
- 2 large eggs
- 2 cups milk (I use whole milk)
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt (I use sea salt or kosher salt)
Instructions
- Preheat the oven to 350℉. Spray a 13×18-inch rimmed baking sheet with nonstick cooking spray. Set aside.
- In a small mixing bowl, whisk together the melted butter, large eggs, milk, and vanilla extract.4 tablespoons salted butter, 2 large eggs, 2 cups milk, 2 teaspoons vanilla extract
- In a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.2½ cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a rubber spatula just until combined.
- Spread the pancake batter evenly into the prepared sheet pan. Add your favorite toppings on top of the pancake batter (fresh berries, chopped nuts, chocolate chips, melted peanut butter drizzle, melted Nutella drizzle, banana slices, etc.) or leave the pancakes plain and garnish at serving.
- Bake for 15-20 minutes or until the pancake is golden brown and fluffy. Cut the pancakes into large squares (I use a pizza cutter) and serve warm with maple syrup or your favorite pancake syrup, and additional butter if wanted.
Notes
Nutrition
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