Sheet Pan Pancakes Recipe

If you’re ready to revolutionize your weekend breakfast routine, Sheet Pan Pancakes are about to become your new favorite kitchen magic trick! Say goodbye to flipping batch after batch—these golden, fluffy pancakes bake up in a single pan, ready to slice, top, and share. They’re a total game-changer for busy mornings, family brunches, or anytime you want stress-free homemade pancakes without standing at the stove.

Ingredients You’ll Need

The beauty of Sheet Pan Pancakes is in their simplicity—just a handful of classic pantry ingredients come together to make breakfast magic. Each one has a special role, whether it’s ensuring tender, lofty pancakes or infusing every bite with rich, buttery flavor.

• All-purpose flour: This is your pancake foundation, giving structure and that classic, soft crumb.
• Granulated sugar: Just enough for a gentle sweetness that lets your toppings shine.
• Baking powder: The essential lift—baking powder is what creates those delightful, fluffy bubbles.
• Salt: A small amount sharpens flavors, keeping your pancakes from tasting flat.
• Milk: Adds moisture and richness; whole or 2% both work beautifully here.
• Large eggs: Eggs bind the batter and add delicious tenderness.
• Butter (melted): Rich, savory-sweet flavor and a soft crumb—don’t skip it!
• Vanilla extract: Adds irresistible warmth and enhances all your mix-ins.
• Cooking spray: Helps your pancake lift effortlessly, with golden edges all around.
• Optional toppings: Strawberries, blueberries, chocolate chips, and even peanut butter and jam for extra fun and flavor.

Variations

One of the best parts about Sheet Pan Pancakes is how easy they are to personalize. You can switch up flavors, textures, and toppings on a whim—making every batch feel brand new, whether you’re catering to picky eaters or experimenting with creative combos.

• Gluten-Free: Substitute your favorite 1:1 gluten-free flour blend for the all-purpose—no one will notice the difference!
• Dairy-Free: Swap out the milk with almond, oat, or soy milk, and use plant-based butter or coconut oil for equally delicious results.
• Mix-in Madness: Fold mini chocolate chips or colorful sprinkles directly into the batter for a celebratory twist.
• Savory Spin: Add shredded cheese, cooked bacon, or chives to make a stunning savory version perfect for brunch spreads.

How to Make Sheet Pan Pancakes

Step 1: Preheat and Prep Your Pan

Start by cranking your oven up to 425°F—this high heat is the secret to golden-brown edges and a fluffy, risen pancake. Generously coat an 11×17-inch rimmed baking sheet with cooking spray (or line it with parchment paper if your pan’s a little weathered); this ensures easy release and no sticking. Set your baking sheet aside while you make the batter.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Taking a moment to combine these evenly means lighter, tender pancakes without pesky clumps later on.

Step 3: Add Wet Ingredients

Pour in the milk, eggs, melted butter, and vanilla extract right into your dry mix. Whisk everything together just until the batter is smooth and combined—don’t overmix! A few small lumps are absolutely fine, and actually help keep your pancakes airy.

Step 4: Pour and Decorate

Gently pour the pancake batter onto your prepared sheet pan and use a spatula to coax it evenly into the corners. Here’s the fun part: visually divide your pancake into four sections, and top each with a different topping—strawberries, blueberries, chocolate chips, or a playful peanut butter and jam swirl (just dollop and swirl with a toothpick). There’s no wrong way to decorate!

Step 5: Bake, Slice & Serve

Pop your pan in the oven and let the Sheet Pan Pancakes bake for 18–20 minutes, or until the top is set and gently golden. Cool slightly for easier slicing, then cut into squares or rectangles—ready to serve with maple syrup and extra toppings!

How to Serve Sheet Pan Pancakes

Garnishes

The finishing touches can really make your Sheet Pan Pancakes sparkle! A generous pour of warm maple syrup is a must, but don’t stop there—try whipped cream, a dusting of powdered sugar, or even a scattering of toasted nuts for an extra-special presentation.

Side Dishes

Pair your squares of pancake perfection with crispy breakfast potatoes, smoky bacon, or colorful fruit salad for a brunch spread that feels like a celebration. A hot cup of coffee or a tall glass of orange juice ties everything together deliciously.

Creative Ways to Present

Cut your Sheet Pan Pancakes into mini squares for a party-friendly breakfast board, or make them the base of a build-your-own pancake bar with bowls of toppings for guests to customize. For kids’ parties, use cookie cutters to create fun shapes and watch the smiles happen!

Make Ahead and Storage

Storing Leftovers

Extra Sheet Pan Pancakes store like a dream—simply let them cool completely, then stack between sheets of parchment or wax paper in an airtight container in the fridge. They’ll stay soft and tasty for up to 3 days, ready for quick breakfasts on hectic mornings.

Freezing

If you want to make pancakes ahead, freeze individual portions! Place cooled slices in a freezer-safe bag separated by parchment, then pop in the freezer for up to 2 months. They reheat beautifully whether you’re feeding yourself or a crowd with no mess.

Reheating

To revive leftover Sheet Pan Pancakes, microwave slices in 20-second bursts until warm, or pop them in a toaster oven for crispy edges. For freezer portions, thaw in the fridge overnight or reheat straight from frozen—just add a minute or two to the warming time.

FAQs

Final Thoughts

If you’ve ever wished pancakes could be as easy as sheet cake, Sheet Pan Pancakes will make breakfast dreams come true. I hope this recipe brings you joy (and a little extra sleep!) on your next morning in. Give it a try—you’ll wonder how you ever made pancakes any other way!

Print