Would you like to save this?
We'll email this post to you, so you can come back to it later!
Sheet pan pancakes are a simple, no-flip, one-pan breakfast hack that makes mornings easy and delicious.
Full Recipe Introduction
If you’ve ever juggled spatulas, a hot griddle and little impatient hands, you know breakfast can feel like a circus. That’s why I fell head over heels for this sheet pan pancake recipe. Instead of measuring out dozens of scoops, flipping each pancake and hoping they cook evenly, you whisk a big batch of batter, pour it into one pan and pop it in the oven. The result? A fluffy, golden sheet of morning joy that’s perfect for family-friendly brunches, holiday gatherings or a quick weekday breakfast. Since I’m all about easy, quick fixes that still taste delicious, this sheet pan trick has become my go-to when grandkids come to stay or when neighbors drop by for coffee.
Why You’ll Love These Sheet Pan Pancakes
- One-pan cleanup: no more scrubbing tiny nonstick rings.
- Quick batch: feeds six to eight with zero flipping.
- Hands-off baking: while the oven does its magic, you can sip that second cup of coffee.
- Family-friendly: customize with berries, chocolate chips or a swirl of cinnamon.
- Consistent texture: every square is fluffy inside with crisp edges.
- Versatile flavor: swap dairy-free or gluten-free options if needed.
- Brunch crowd-pleaser: no lines at the griddle—everyone grabs a slice.
- Minimal ingredients: pantry staples come together in minutes.
Ingredients for Sheet Pan Pancakes
- 2 cups (240 g) all-purpose flour (King Arthur or Bob’s Red Mill)
- 2 tbsp granulated sugar (or sub honey or maple sugar)
- 2 tsp baking powder (aluminum-free if you prefer)
- ½ tsp fine sea salt
- 2 cups (480 ml) milk (whole, 2%, almond or oat for a dairy-free twist)
- 2 large eggs, room temperature for better rise
- ¼ cup (60 g) unsalted butter, melted and cooled (or coconut oil)
- 1 tsp pure vanilla extract (Trader Joe’s or Nielsen-Massey recommended)
- Optional mix-ins:
- ¾ cup fresh blueberries or sliced strawberries
- ½ cup mini chocolate chips
- 1 tsp ground cinnamon or pumpkin pie spice
Tips on selection and prep:
• Flour: spoon and level for accuracy.
• Eggs: let them sit out 15 minutes to blend smoothly.
• Milk: whole milk yields richer pancakes, but plant milks work fine.
Directions for Sheet Pan Pancakes
- Preheat oven to 425°F (220°C). Place a rimmed quarter sheet pan (9×13″) in the oven to heat—this gives you those coveted crisp edges.
- In a large bowl, whisk flour, sugar, baking powder and salt until combined; this ensures an even lift.
- In a separate bowl, beat eggs lightly, then whisk in milk, melted butter and vanilla until smooth—you’ll smell that sweet warmth right away.
- Pour wet mix into dry ingredients and stir gently until no lumps remain—overmixing can make pancakes tough.
- Carefully remove the hot pan (oven mitts on!), brush with a bit of melted butter, then pour in the batter, smoothing to the corners.
- Scatter fruit, chocolate chips or a dusting of cinnamon on top, gently pressing in.
- Bake 12–16 minutes, until edges are golden and the center springs back when touched; a toothpick should come out clean or with a thin batter streak.
- Let rest 2–3 minutes on a wire rack, then slice with a pizza cutter or sharp knife for neat portions.
- Serve warm with butter, syrup, fresh fruit or a dollop of yogurt—delicious every way.
Servings & Timing
- Yields: Serves 6–8 hungry hearts
- Prep Time: 10 minutes (including preheating)
- Bake Time: 12–16 minutes
- Total Time: About 25 minutes from start to sizzle
Variations for Sheet Pan Pancakes
- Blueberry Burst: fold 1 cup fresh blueberries into the batter before baking.
- Cinnamon Swirl: whisk in 1 tsp ground cinnamon and swirl extra on top.
- Chocolate Chip Treat: swap ½ cup chocolate chips for half the fruit for a weekend dessert-style pancake.
- Gluten-Free Version: use a 1:1 GF flour blend and add 1 tsp xanthan gum if needed.
- Vegan Twist: replace eggs with flax “eggs” (2 tbsp flaxseed meal + 6 tbsp water) and use plant milk.
- Mini Pancake Poppers: use a half-sheet pan for thinner, bite-sized rounds—kid favorite.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Layer parchment between slices in a freezer bag; freeze up to 1 month.
Reheat:
• Microwave: 30 seconds per slice restores softness quickly.
• Toaster Oven: 350°F for 4–6 minutes brings back crisp edges.
• Oven: Spread on a baking sheet, heat at 375°F for 5–7 minutes.
Make-ahead Tip: Combine dry mix the night before; stir in wet ingredients right before baking for maximum fluff.
Notes
• Batter thickness: should pour easily—if too thick, stir in a teaspoon of milk.
• Pan choice: a 9×13″ quarter sheet gives perfect thickness; adjust size for thinner or thicker slices.
• Crisp corners: preheating the pan pays off big time.
• Flavor zones: try berries on one half and cheddar on the other—teens love that.
• Testing: poke the center at 12 minutes; ovens vary, and you want tender insides without soggy spots.
FAQs
Q: Can I use whole wheat flour?
A: Yes—swap up to half the all-purpose flour for whole wheat, adding 1–2 tbsp extra milk if the batter feels dry.
Q: My pancake came out soggy—what happened?
A: Likely underbaked or too much moisture—bake until the edges pull away slightly and a toothpick comes out mostly clean.
Q: How do I make these dairy-free?
A: Use almond, soy or oat milk plus coconut oil or vegan margarine instead of butter.
Q: Can I prep the batter ahead?
A: For best rise, mix dry ingredients ahead and stir in wet ingredients just before baking.
Q: What size pan should I use?
A: A 9×13″ quarter sheet is ideal, but a half sheet gives thinner pancake-style bites.
Q: Is freezing the batter okay?
A: I don’t recommend freezing wet batter—fresh mix yields the fluffiest bake, though leftovers freeze beautifully.
Q: Any tips for keeping edges crisp?
A: Oven temperature accuracy matters—use an oven thermometer and don’t skip the preheat step.
Conclusion
Sheet pan pancakes take classic pancakes into an easy, one-pan baking method that’s perfect for busy mornings or leisurely brunches. They’re quick to whip up, endlessly customizable and sure to become a new family favorite. Give this recipe a try—slice, stack and share your toppings story in the comments! If you love this, check out my fluffy blueberry muffins or savory egg-cup cups next.
Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour (King Arthur or Bob’s Red Mill)
- 2 tbsp granulated sugar (or sub honey or maple sugar)
- 2 tsp baking powder (aluminum-free if you prefer)
- ½ tsp fine sea salt
- 2 cups milk (whole, 2%, almond, or oat for a dairy-free twist)
- 2 large eggs (room temperature)
- ¼ cup unsalted butter (or coconut oil, melted and cooled)
- 1 tsp pure vanilla extract (Trader Joe’s or Nielsen-Massey recommended)
- Optional mix-ins
Instructions
- Preheat oven to 425°F (220°C) and place a rimmed quarter sheet pan (9×13") in the oven to heat.
- In a large bowl, whisk flour, sugar, baking powder, and salt until combined.
- In a separate bowl, beat eggs, then whisk in milk, melted butter, and vanilla until smooth.
- Pour wet mix into dry ingredients and stir gently until no lumps remain.
- Carefully remove hot pan, brush with melted butter, pour in the batter, and add optional toppings.
- Bake for 12-16 minutes until edges are golden and the center springs back when touched.
- Let rest 2-3 minutes, then slice and serve warm with toppings of choice.
