Sheet pan pancakes are a game-changer in the world of breakfast cooking. If you’ve ever tried to make pancakes for a crowd, you know how tedious it can be—standing by the stove flipping batch after batch. But with this oven-baked method, you get the same fluffy, delicious pancakes with half the effort. They’re perfect for meal prepping, busy mornings, weekend brunches, or feeding a family without the mess or fuss of traditional pancakes.
Why You Will Love This Recipe
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No flipping needed: Just pour the batter, bake, and slice—so simple.
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Feeds a crowd: Easily serves a whole family in one go.
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Customizable: Add your favorite toppings to different sections of the sheet.
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Perfect for meal prep: Make ahead and store in the fridge or freezer for a quick breakfast.
Ingredients List
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2 cups all-purpose flour
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2 tablespoons sugar
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 ¾ cups buttermilk (or milk with 1 tablespoon lemon juice)
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2 large eggs
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4 tablespoons unsalted butter, melted
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1 teaspoon vanilla extract
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Optional mix-ins: chocolate chips, blueberries, sliced strawberries, nuts, or banana slices
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Butter or non-stick spray for greasing the pan
Timing & Servings
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Prep Time: 10 minutes
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Cook Time: 15–18 minutes
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Total Time: 25–30 minutes
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Servings: 6–8 slices
Step-by-Step Instructions for sheet pan pancakes
Step 1: Preheat and Prepare
Preheat your oven to 425°F (220°C). Lightly grease a rimmed sheet pan (approx. 9×13 inches) with butter or non-stick spray, or line with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Mix until fully combined.
Step 4: Combine and Stir
Slowly pour the wet mixture into the dry ingredients. Stir gently just until combined. Do not overmix—lumps are okay.
Step 5: Pour Into Pan
Pour the batter into the prepared sheet pan and spread it out evenly using a spatula. Tap the pan gently on the counter to settle the batter.
Step 6: Add Toppings
Sprinkle your choice of toppings (chocolate chips, berries, etc.) over the surface. You can even divide the pan into sections for variety.
Step 7: Bake
Place the pan in the preheated oven and bake for 15–18 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Step 8: Cool and Slice
Let cool for 5 minutes, then slice into squares or rectangles. Serve warm with syrup, whipped cream, or fruit.
Best Toppings for Sheet Pan Pancakes
Classic Options
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Maple syrup
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Butter
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Fresh fruit
Sweet Additions
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Chocolate chips
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Cinnamon sugar
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Whipped cream
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Peanut butter drizzle
Savory Twists
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Crumbled bacon
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Sausage bits
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Cheddar cheese
Storage and Reheating Tips
How to Store
Let the pancakes cool completely before storing them. Stack between layers of parchment paper in an airtight container.
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Refrigerator: Up to 4 days
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Freezer: Up to 2 months
Reheating
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Microwave: 30 seconds for one square
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Oven: Reheat in a 350°F oven for 5–7 minutes for a crisp edge
Make It Healthier
Ingredient Swaps
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Use whole wheat flour or oat flour for added fiber
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Replace sugar with honey or maple syrup
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Add grated zucchini or mashed banana for natural sweetness
Reduce Fat
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Use low-fat milk instead of buttermilk
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Substitute applesauce for butter
Tips for Success
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Don’t overmix the batter—this keeps the pancakes fluffy.
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Rotate the pan halfway through baking for even browning.
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Let the batter rest for a few minutes before baking to help it rise better.
Serving Suggestions
For Breakfast
Serve with scrambled eggs, sausage, or yogurt for a balanced meal.
For Brunch
Create a pancake bar with different toppings and syrups.
For Kids
Use cookie cutters to make fun shapes after baking.
Variations
Blueberry Sheet Pan Pancakes
Fold in 1 cup of fresh or frozen blueberries before baking.
Chocolate Chip Version
Mix ½ cup mini chocolate chips into the batter or sprinkle on top.
Cinnamon Swirl
Add a swirl of cinnamon-sugar butter across the top before baking.
Sheet Pan Pancakes vs. Traditional Pancakes
Feature Sheet Pan Pancakes Traditional Pancakes Cooking Time 15–18 minutes Multiple batches Hands-on Time Low High Serving Size Feeds many at once One or two at a time Consistency Even and uniform texture May vary by batch
FAQs
Can I use pancake mix?
Yes, just follow the mix’s instructions and pour the batter onto the sheet pan. Adjust baking time as needed.
What kind of pan should I use?
Use a rimmed sheet pan, preferably 9×13 or similar. Make sure it has sides to contain the batter.
Can I double the recipe?
Yes, just use a larger sheet pan or two smaller ones and adjust the baking time.
Conclusion
Sheet pan pancakes simplify breakfast without sacrificing flavor. Whether you’re hosting brunch or just want an easier morning, this recipe offers delicious results with minimal effort. It’s endlessly customizable, freezer-friendly, and a true time-saver in the kitchen. Try it once, and it may just become your new favorite way to make pancakes.