Sheet Pan Pancakes is the breakfast game-changer you didn't know you needed. Let the oven do all the work - no more standing over your stove flipping pancake after pancake all morning long! Grab a large sheet pan, pour in a quick easy batter, add everyone's favorite toppings, bake it off, and enjoy EVERYONE'S pancakes being done all at once! Not only will this easy stress-free recipe simplify your morning, it's a fun and delicious way to feed the whole family.
I noticed this trend back in 2021 on Tiktok when I saw Amy on BellyFull make her version, and it was an absolute hit! What a genius idea especially for big families - now there's no need to choose just one type of pancake. The kids want chocolate chips, and you want banana and walnuts. Grandma wants strawberries, and your teenager wants blueberries. You can see why this idea is PERFECT. Better yet, they're easy to wrap up and reheat in the toaster oven the next day.
Not only can you mix in your favorite berries, you can also use swirl in fruit jams, Nutella, Biscoff, and finish it with powdered sugar, creamy butter, maple or coconut syrup, or even sweetened condensed milk! The possibilities are truly endless.
Looking for classic round pancakes? My Best Buttermilk Pancake recipe makes the most delicious stack with those crispy buttery edges we all love - it's my son's favorite!
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Pros & Cons For Sheet Pan Pancakes
Pros:
- The whole family's pancakes are ready at the same time: There's usually one person still slaving away flipping pancakes while you keep the already-made stack warm. Simply slice the sheet pan pancake and serve everyone.
- Customize it to have a variety: It's so easy to section the tray into sections and include everyone's favorite pancake mix-ins. It's definitely a game-changer for picky eaters!
- Less effort: How long does it take to keep flipping, especially if it's one or a few pancakes at a time? This way, you let the oven do all the work.
Con:
- Texture: If you love the classic round pancakes, the texture of this sheet pan pancake is somehow different. They're fluffy and just as delicious, however it has a mealier texture and the bite is what I imagine pancake-flavored buttery cornbread. With that being said, the pros easily outweigh this con and I continue to enjoy using this sheet pan shortcut.
Ingredients
- All-purpose flour: The main structure for pancakes. Be sure to measure correctly!
- Baking powder: Creates airy fluffy pancakes by releasing carbon dioxide bubbles to batter.
- Baking Soda: Helps flavor and boosts browning.
- Salt: Enhances flavor and balances the sweetness.
- Brown sugar: Feel free to substitute with granulated sugar.
- Eggs: Room temperature large eggs.
- Vanilla extract: Adds extra aroma and flavor.
- Butter: Unsalted butter, melted and cooled. If you use salted butter, adjust salt in recipe.
How To Make Sheet Pan Pancakes
Combine and whisk all the dry ingredients, plus the sugar.
Add in the wet ingredients.
Do not worry if batter appears lumpy. It's more important not to over-mix. Stop when almost all the flour has been incorporated. Let batter rest on counter for 15 minutes.
Pour batter into greased rimmed baking sheet. Tip tray so the batter spreads evenly, then tap a few times on the counter.
Divide into desired sections and add your choice of mix-ins.
Bake until edges are golden brown and toothpick in center comes out clean.
Slice and enjoy with your maple syrup, butter, and fruits.
Dunk them like French toast sticks!
Suzy's Tips For Success
- Resist over-mixing the batter: Over-mixing any batter that includes flour will start to develop gluten, which can lead to rubbery dense pancakes. Gluten is great for bread, but not for cookies, cakes, and you guessed it - pancake batter. Use a light hand when folding in the flour, and stop mixing the moment it's almost been combined. Don't be alarmed if the batter appears lumpy, the flour will continue to be absorbed as it rests.
- Don't skip the rest: Rest batter on the counter for 15 minutes, or even prep it the night before and chill it covered in the fridge! This allows time for the gluten to relax.
- Grease your pan well: Make sure to generously coat your sheet pan to avoid sticking, especially all the corners and sides. If your baking sheet is on the old side and prone to sticking, opt to use some parchment paper.
Best Way To Store/Reheat Sheet Pan Pancakes
You can store leftovers in the fridge in an airtight container for up to 3 days. To freeze, wrap in cling wrap and store in freeze ziplocks for up to 3 months. Thaw in fridge or on the counter before warming up in the toaster oven or microwave.
FAQ
The batter for this recipe is so easy, but sure! I haven't tried it myself, but I can't see why it wouldn't work.
Sure! Cover and store in the fridge, and let it come to room temperature. Give the batter a quick mix before pouring into your baking sheet.
I prefer fresh fruits, since it's such a short cooking time but yes! Be sure the frozen fruits are small. Otherwise, they may not thaw or fully cook properly in the batter.
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Equipment
- 9x13-inch rimmed baking sheet 22x33cm
Ingredients
Pancakes
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup brown sugar
- 2 large eggs room temperature
- 1½ cups milk
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter melted and cooled
- nonstick spray or butter to grease pan
Topping Ideas
- strawberry or any fruit jam
- nutella
- biscoff or cookie butter
- sliced strawberries
- blueberries
- chocolate chips
- sliced bananas
- walnuts or pecans
Brown Sugar Cinnamon Butter (optional)
- 1 tablespoon brown sugar
- 2 tablespoon unsalted butter melted
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 425℉ (218℃). Grease your rimmed sheet pan with nonstick spray or butter, not to miss the corners. Set pan aside.
- In a large bowl, whisk together the dry ingredients and brown sugar. Then add in the eggs, milk, vanilla, and melted butter. Gently stir until all the flour has been combined - do not over-mix. Let batter rest for 15 mins.
- Pour batter into the pan. Tap the tray on the counter a few times to flatten the batter evenly.
- Dollop and spread any desired jams or brown sugar cinnamon butter. Use a toothpick to create a marbled pattern. Top with all other fruit mix-ins.
- Bake pan for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Slice and serve with fruit, butter, and your favorite syrups!
Nutrition
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