Sheet pan pancakes are the easiest way to make pancakes for breakfast! No forming pancakes and no flipping, this recipe makes fluffy pancakes a cinch.
While 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.
Easy Sheet Pan Pancake Recipe
Just like with regular pancakes, you’ll whip up the batter, but the similarities end there. For sheet pan 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?!
I love this recipe because it’s so darn simple, but my kids love it because they can add their favorite toppings. Here, I added fresh fruit, but when my kids have their way, it’s chocolate chips, sprinkles, and whipped cream for days. You can also let everyone customize their own section of the sheet pan pancakes!
See recipe card below this post for ingredient quantities and full instructions.
- Whole milk
- Eggs – I recommend letting both the milk and eggs come to room temperature.
- Vanilla extract
- All-purpose flour
- Baking powder
- Butter – Unsalted butter is best.
Sheet Pan Pancakes Add-Ins and Toppings
- Chocolate chips
How to Make Sheet Pan Pancakes
Preheat your oven to 425ºF. Coat an 18×13 sheet pan with baking spray.
2. Combine the Dry Ingredients
Add the dry ingredients to a bowl and whisk to combine.
3. 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!
Pour the pancake batter onto the prepared pan, spreading evenly. Add your choice of toppings/add-ins by dropping them onto the batter.
Bake the sheet pan pancakes for 12-15 minutes, or until it’s set, cooked through, and golden brown on the top.
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.
How to Store and Reheat Leftover Sheet Pan Pancakes
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.
Can you make pancakes in a sheet pan?
Yes, you can absolutely make pancakes in a sheet pan! Follow the recipe below and you can’t go wrong.
Do you grease the pan before making sheet pan pancakes?
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!
Why aren’t my sheet pan pancakes fluffy?
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.
More Easy Breakfast Recipes
- Quick & Easy Breakfast Quesadillas
- Overnight Breakfast Casserole
- Keto Sausage & Egg Breakfast Bowls
- Bacon & Gruyere Sous Vide Egg Bites
Sheet Pan Pancakes
- 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
- 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.