Sheet Pan Pancakes

The beauty of these Sheet Pan Pancakes lies in their simplicity. By baking the batter in the oven instead of cooking pancakes one by one on the stove, you save time and serve a perfect stack (or square!) to everyone at once. It’s an ideal solution for busy mornings, weekend brunches, or whenever you’re feeding a group.

Infused with a hint of vanilla and topped with vibrant berries, this fluffy pancake bake delivers all the warmth and comfort of a traditional pancake breakfast, without the mess or wait. Whether you top it with syrup, powdered sugar, or even whipped cream, each slice is as delicious as the last.

Full Recipe:

Ingredients:

• 2 cups all-purpose flour

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 2 large eggs

• 1 1/2 cups milk

• 1/4 cup unsalted butter, melted

• 1 teaspoon vanilla extract

• 1/2 cup blueberries

• 1/2 cup sliced strawberries

• Maple syrup for serving

• Optional: powdered sugar for dusting

Directions:

1. Preheat oven to 425°F (220°C) and line a 9×13-inch baking sheet with parchment paper or grease well.

2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

3. In a separate bowl, beat the eggs, then whisk in milk, melted butter, and vanilla.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. Pour the batter into the prepared baking sheet and spread evenly.

6. Sprinkle blueberries and sliced strawberries evenly over the top of the batter.

7. Bake for 15-18 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

8. Let cool slightly before slicing into squares.

9. Serve with maple syrup and a light dusting of powdered sugar if desired.

Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes
Kcal: 210 kcal | Servings: 6 servings

Why Sheet Pan Pancakes Are a Game Changer

When it comes to breakfast and brunch, pancakes are an undeniable classic. Their soft, fluffy texture and comforting aroma instantly bring a sense of warmth and nostalgia. But there’s one downside, making pancakes the traditional way can be time-consuming, especially if you’re serving a crowd. You’re stuck at the stove, flipping one or two pancakes at a time while everyone else gets to enjoy their food hot and fresh.

Enter sheet pan pancakes, a revolutionary approach to a breakfast favorite that allows you to bake your pancake batter in the oven. This technique lets you skip the flipping entirely, and instead produces perfectly golden, fluffy pancakes in one go. It’s efficient, mess-free, and guarantees that everyone gets to eat at the same time.

This method is especially handy for busy families, meal preppers, or brunch hosts looking to impress without spending their entire morning in the kitchen. Whether you’re cooking for picky kids, sleepy guests, or just yourself, these oven-baked pancakes are about to become your go-to breakfast staple.

What Makes Sheet Pan Pancakes Unique?

Unlike skillet pancakes, sheet pan pancakes are baked in the oven on a large tray or baking sheet. The result is a pancake that’s soft on the inside, golden on the outside, and evenly cooked throughout.

Here are a few things that make this recipe truly special:

1. No Flipping Required

Traditional pancakes require constant attention. You stand at the stovetop, flipping and monitoring heat to avoid burning. With sheet pan pancakes, you pour the batter into a pan, pop it into the oven, and forget about it for 15–18 minutes. That means you can focus on preparing coffee, setting the table, or simply enjoying your morning.

2. Perfect for Customization

You can divide the sheet into quadrants and add different toppings or mix-ins to each section, blueberries in one corner, chocolate chips in another, maybe some banana slices or a sprinkle of cinnamon sugar in the rest. One tray, endless flavor combinations!

3. Kid-Friendly and Freezer-Friendly

These pancake squares are easy for little hands to grab and eat. Plus, they freeze beautifully. Just slice, freeze, and reheat in the toaster or microwave for a quick weekday breakfast that feels indulgent but takes no effort.

4. Uniform Slices Every Time

Since it’s baked in one uniform layer, every bite has the same fluffy texture. No more undercooked centers or overcooked edges. Just even, golden deliciousness every single time.

Ingredient Deep Dive

This recipe keeps things simple while maximizing flavor and texture. Let’s take a closer look at the key ingredients:

• All-Purpose Flour: The base of the pancake batter, giving it structure. You could substitute with whole wheat flour for a fiber boost or use a gluten-free blend if needed.

• Baking Powder: This leavening agent helps the pancakes rise and creates that fluffy, cake-like texture.

• Eggs: They bind everything together and add richness to the batter.

• Milk: Adds moisture and contributes to the tender crumb of the pancakes. Feel free to use dairy or plant-based alternatives like almond, oat, or soy milk.

• Butter: Melted butter gives the pancakes a rich, slightly nutty flavor. You can also use oil, but butter gives a better depth.

• Vanilla Extract: Adds warmth and aroma that elevate the overall flavor profile.

• Fresh Berries: Blueberries and strawberries are classic pancake companions, adding natural sweetness and bright pops of flavor.

• Maple Syrup: The final drizzle ties everything together and gives the pancakes that classic, sweet breakfast finish.

Tips for the Perfect Sheet Pan Pancakes

If this is your first time making pancakes in a sheet pan, here are some helpful tips to ensure success:

1. Don’t Overmix the Batter

Overmixing develops the gluten in the flour, which can make the pancakes tough. Stir just until the dry and wet ingredients are combined.

2. Line or Grease Your Pan Well

Use parchment paper or generously grease your pan to prevent sticking. Nothing ruins pancake squares faster than having them glued to the pan.

3. Use a Large Rimmed Sheet Pan

A 9×13-inch sheet pan works great for thicker pancakes, but if you prefer thinner pancakes, a larger pan (like a half-sheet) will spread the batter out more.

4. Add Toppings Before Baking

Sprinkle berries, chocolate chips, nuts, or other toppings before baking so they slightly sink into the batter. This ensures they stay put and don’t burn on the surface.

5. Let Them Cool Slightly Before Slicing

Pancakes firm up as they cool, making them easier to slice cleanly into squares or rectangles.

Serving Suggestions

The beauty of sheet pan pancakes is that they’re so versatile when it comes to presentation and accompaniments. Here are a few serving ideas:

• Classic: Serve warm with butter and real maple syrup.

• Fresh and Fruity: Top with sliced bananas, extra berries, and a dollop of Greek yogurt.

• Decadent: Add whipped cream, chocolate syrup, and a dusting of powdered sugar.

• Savory Twist: Skip the berries and serve with a side of bacon or scrambled eggs.

• On-the-Go: Wrap slices in parchment paper and take them as a breakfast bar for busy mornings.

Why Families Love This Recipe

Sheet pan pancakes are especially beloved by families for a few key reasons:

• Time-saving: You make one batch for everyone, and there’s no waiting around for your turn.

• Less mess: One bowl, one pan, minimal cleanup.

• Portion control: Slicing into squares makes serving easy, especially for kids.

• Endless Variations: From peanut butter and banana to cinnamon raisin or apple walnut, you can tweak this base recipe endlessly to match your family’s preferences.

It also happens to be a great recipe for teaching kids how to cook. Since there’s no stove or hot skillet involved, kids can easily help with mixing the batter, choosing toppings, or even slicing once it’s cool.

Healthier Alternatives

Looking for a more nutritious version? Try these swaps:

• Whole wheat flour or oat flour for added fiber.

• Applesauce or mashed banana instead of some of the butter or sugar.

• Plant-based milk to make it dairy-free.

• Egg substitutes like flax eggs or mashed banana for an egg-free option.

• Add-ins like chia seeds or ground flaxseed for added nutrition.

These adjustments let you enjoy pancakes that are better aligned with your dietary goals without sacrificing flavor.

Meal Prep & Storage Tips

Another reason to love this recipe? It’s incredibly meal-prep friendly. Bake a batch on Sunday and enjoy pancakes all week long.

• To Store: Place cooled slices in an airtight container and refrigerate for up to 5 days.

• To Freeze: Wrap slices individually and freeze for up to 2 months.

• To Reheat: Toast in the toaster oven for a crisp edge or microwave for 30 seconds for a softer bite.

These make fantastic breakfast meal preps for school lunches or busy workdays.

Conclusion

Sheet pan pancakes are more than just a breakfast shortcut; they’re a better way to pancake. They bring the same comforting flavor and fluffy texture you love with half the work and double the convenience. From busy weekday mornings to cozy weekend brunches, this one-pan wonder simplifies your kitchen routine and adds a delicious twist to a beloved classic.

So next time you’re craving pancakes, give your spatula a rest and your oven a job. Your family (and your sanity) will thank you.