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If you love pancakes but hate standing over the stove flipping batch after batch, this sheet pan pancakes recipe is about to become your new breakfast go-to. Everything bakes at once in the oven, giving you fluffy, golden pancakes that are perfect for feeding a crowd—or stocking the freezer for busy mornings.
For more pancakes that will get your family running to the table, try my Fluffy Homemade Pancakes and Chocolate Chip Pancakes.
Why you’ll love these easy sheet pan pancakes!
While individual pancakes aren’t exactly hard to make, when you’re trying to make them with kids vying for your attention, you’re bound to end up with some burnt bottoms and lopsided shapes. It’s not the kind of recipe you can step away from—it needs constant attention! But these sheet pan pancakes are different because they’re completely hands off.
Just like with traditional pancakes (and Classic Bisquick Pancakes), you’ll whip up the batter, but the similarities end there. For these pancakes, instead of cooking the pancake batter on the stovetop, you’ll pour it into a sheet pan. The whole thing bakes up into one giant pancake that you cut into squares.
How easy is that?!
- No flipping required: The oven does all the work
- Perfect for families and crowds: Hello, weekend mornings!
- Easy to customize: Add different toppings all in one pan.
- Great for meal prep: And freezer-friendly too!
Table of Contents
Ingredients You Need
See recipe card below this post for ingredient quantities and full instructions.
- Whole milk – Whole milk gives the fluffiest pancakes, but any milk works.
- Eggs – I recommend letting both the milk and eggs come to room temperature.
- Vanilla extract – For cozy flavor. Real vanilla extract, rather than imitation, is best.
- All-purpose flour – Spoon and level for the best texture.
- Sugar – You with need regular granulated sugar.
- Butter – Unsalted butter is best.
- Baking power – Use fresh baking powder for the best texture and rise.
Sheet Pan Pancakes Add-Ins and Toppings
Feel free to add any of your favorite pancake toppings or add-ins like fresh fruit and chocolate chips. Or use whatever else you typically add to pancakes. Here are a few of my favorites:
- Strawberries
- Blueberries
- Bananas
- Chocolate chips
How to Make Sheet Pan Pancakes
Make this easy breakfast with just a few steps. Prep is easy and you don’t have to stand over the stove waiting for the pancakes to cook. Layer the pancake batter in the prepared sheet pan and bake. It’s that easy!
- Combine the Dry Ingredients: Add the dry ingredients to a large bowl and whisk to combine.
- Add the Wet Ingredients: Add the wet ingredients to the dry ingredients and stir to combine; a few lumps in the batter is fine. Don’t over-mix!
- Bake: Spray a 18×13-inch baking sheet with baking spray and pour the batter into the pan into an even layer. Top with your favorite toppings. Bake for 12-15 minutes, or until it’s set, cooked through, and golden brown on the top.
- Rest: Take the pancake out of the oven and let it rest for a minute or two, then slice and serve with additional fruit and maple syrup.
Serving Suggestions
- Serve the delicious pancakes warm with maple syrup and butter.
- Pair with scrambled eggs or bacon for a full breakfast.
- Cut into squares and serve with yogurt and fruit on the side.
- Use cookie cutters to cut the pancakes into fun shapes. Kids love them!
How to Store and Reheat Leftovers
Store leftovers in an airtight storage container in the refrigerator for up to 4 days. You can reheat sheet pan pancakes in a 350ºF oven or in the microwave. You can also freeze leftovers for up to 3 months and either reheat them from frozen or let them thaw in the refrigerator before reheating.
Frequently Asked Questions
Yes, you can absolutely make pancakes in a sheet pan! Follow the recipe below and you can’t go wrong.
You should grease the pan before you pour in the pancake batter. I use a nonstick baking spray, but you can also use butter if you prefer. Just make sure you use a liberal amount to keep the sheet pan pancake from sticking!
Room temperature milk and eggs will help your pancakes be light and fluffy, and it’s also important to make sure your baking powder hasn’t expired.
Absolutely. These are perfect for meal prep and reheat beautifully.
More Pancake Recipes You’ll Love
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The Best Blueberry Pancakes
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Bacon Pancakes
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Sheet Pan Pancakes
Ingredients
- 2 1/2 cups whole milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 3 tablespoons sugar
- 1 teaspoon salt
- 8 tablespoons melted butter 1 stick
- toppings of your choice strawberries, blueberries, bananas, chocolate chips
Instructions
- Pre-heat oven to 425 degrees F.
- Add the dry ingredients to a bowl and whisk together.
- Next, add the wet ingredients to the dry and combine. (do not over mix – you will have lumps – this is normal).
- Spray a 18×13 inch baking sheet with baking spray and pour the pancake batter onto the pan, spreading evenly.
- Top with your favorite toppings, such as berries, chocolate, or nuts.
- Bake for 12-15 minutes, or until the pancake is set and cooked through and golden brown on top.
- Take the pancake out of the oven and let is rest for 1-2 minutes before slicing and serving. Serve with additional fruits and maple syrup.
Notes
- Whole milk works best, but you can substitute with any type of milk.
- Use your favorite pancake toppings or mix-ins.
We have picky eaters here, they really loved these oven pancakes with peaches!! Thank you so much!