Sheet Pan Pancakes

Table of Contents

1. Sheet Pan Pancakes Ingredients
2. How To Make This Sheet Pan Pancakes Recipe
3. Troubleshooting
4. How To Serve Sheet Pan Pancakes
5. How To Store Cookie Sheet Pancakes
6. Why These Oven Baked Pancakes Are The Best
7. Frequently Asked Questions
8. More Mouth Watering Breakfast Recipes You’ll Love
9. JUMP TO RECIPE

Our readers have been making our delectable and unbelievably easy recipe for Sheet Pan Pancakes for years, and we all agree — when it comes to quick and easy breakfast ideas, this one is a winner! So much easier to make than traditional pancakes, we promise, this will quickly become a tried-and-true recipe you’ll be making for years to come. 

This 5-star recipe has been meticulously tested to guarantee you end up with fluffy pancakes that are full of homemade deliciousness the whole family will love. The best thing? They’ll only take you 10 minutes to prepare. 

Top them however you want, with blueberries, bananas, or even chocolate chips! These delicious, oven-baked pancakes are an easy way to satisfy your whole crew (even the picky eaters)!

Sheet Pan Pancakes Ingredients

Making Sheet Pan Pancakes is a breeze, especially when you have all the ingredients ready to go. These simple pantry staples come together to create a delicious and convenient breakfast that everyone will love.

Baking Sheet Pancakes Substitutions and Additions

Be careful when adding or subtracting from this recipe, as your pancakes may not end up as fluffy as you’d like. However, you can certainly adjust to accommodate dietary needs.

All-purpose Flour: Use gluten-free flour blends to make this recipe gluten-free. Make sure your blend contains xanthan gum.

Granulated Sugar: Swap with coconut sugar or brown sugar for a richer, deeper sweetness. You can also use a sugar substitute like stevia for a lower-calorie option.

Whole Milk: Use almond milk, soy milk, or oat milk for a dairy-free version. Add slowly, as thinner non-dairy milks might thin out your batter too much. If you prefer a creamier texture, you can substitute with half and half. Buttermilk can provide even fluffier pancakes and a tangy flavor.

Salted Melted Butter: For a dairy-free option, use melted coconut oil or a melted plant-based butter substitute. 

Pure Vanilla Extract: If you don’t have vanilla extract, you can use maple syrup or almond extract for a different, yet pleasant flavor. You can also omit the vanilla if you prefer.

Fresh Fruit: Substitute with other berries like raspberries or blackberries if you prefer.

Chocolate Chips: Try mini chocolate chips, white chocolate chips, dark chocolate chunks, or butterscotch chips as alternatives. For a less sugary option, try using cacao nibs.

More Additions and Toppings:

• Nut Butters: Spread almond butter, peanut butter, or any nut butter for added flavor and protein.
• Whipped Cream: Add a dollop of whipped cream for a creamy, indulgent touch.
• Yogurt: A spoonful of Greek yogurt adds a tangy and creamy taste.
• Maple Syrup: A classic choice that adds sweetness and moisture.
• Nuts: Chopped nuts like pecans, walnuts, or almonds add a crunchy texture.
• Coconut Flakes: Toasted coconut flakes can add a tropical twist.
• Honey: Drizzle honey for a natural sweetener alternative to syrup.
• Caramel Sauce: A drizzle of caramel sauce for an extra sweet and rich topping.
• Savory Toppings: Try bacon bits, or even shredded cheese for a savory twist on your pancakes.

How To Make This Sheet Pan Pancakes Recipe

You’re about to learn our tried-and-true secrets for making delicious sheet pan pancakes! You can make an entire batch of pancakes without spending even one minute standing over a hot skillet! 

Just make our perfect homemade pancake mix and pour it in a baking pan. Here’s the step-by-step instructions:

STEP ONE: While the oven is heating, spray a 13×18-inch baking sheet with nonstick cooking spray to prevent sticking and make cleanup easier.

PRO TIP:​ Ensure your eggs and milk are at room temperature before mixing. This helps the batter come together smoothly and bake evenly.

STEP TWO: In a large bowl, add the all-purpose flour, granulated sugar, baking powder, and kosher salt. Whisk these dry ingredients together until well combined. 

PRO TIP: Whisking the dry ingredients well helps ensure that the baking powder is evenly distributed, which is crucial for your pancakes to rise up nice and fluffy.

STEP THREE: Whisk the milk, beaten eggs, melted and cooled butter, vanilla extract, and almond extract into the dry ingredient mixture. Whisk until the mixture is fairly smooth and well combined. A few lumps are ok.

PRO TIP: Make sure the butter is cooled to avoid cooking the eggs.

STEP FOUR: Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth. Some small lumps are okay, but make sure there are no large clumps of flour.

PRO TIP: Don’t overmix! When combining wet and dry ingredients, mix just until combined. Overmixing can result in tough pancakes.

STEP FIVE: Evenly pour the pancake batter into the prepared baking sheet. Use a silicone spatula or an offset spatula to spread the batter to the corners, so you have an even layer of pancake mix. 

STEP SIX: Mentally divide the baking sheet into four sections. In the first section, lay out the sliced strawberries. In the second section, add the blueberries. In the third section, place the sliced bananas. Finally, sprinkle the chocolate chips over the fourth section. 

PRO TIP: You can use any combination of toppings you want, or don’t use any toppings at all! We included this method because it allows for a variety of flavors in one batch, catering to different preferences.

STEP SEVEN: Place the baking sheet in the preheated oven and bake for 15-18 minutes. Keep an eye on the pancakes, as oven temperatures can vary. The top should be golden brown when done.

STEP EIGHT: Once baked, remove the baking sheet from the oven and allow the pancakes to rest for 2-3 minutes.

PRO TIP: If you’re unsure if the pancakes are done, insert a toothpick into the center. If it comes out clean, they’re ready.

STEP NINE: Use a sharp kitchen knife to first slice the baking sheet into four sections. Then, cut each section into three slices (or more, depending on your preference). Serve hot, and enjoy!

Troubleshooting

Have you had trouble making pancakes in the past? Traditional pancake mixes can be finicky, but our well-tested recipe won’t let you down! 

Here are some troubleshooting tips to ensure you end up with the fluffy sheet pan pancakes of your dreams.

Help! My pancakes are too dense.

Make sure not to overmix the batter. Mix just until the ingredients are combined, and some small lumps are okay.

The pancakes are unevenly baked.

Spread the batter evenly in the baking sheet using a silicone or offset spatula to ensure even baking.

The pancakes are sticking to the pan.

Spray the baking sheet generously with nonstick cooking spray or use parchment paper for easy removal.

The pancakes are undercooked in the center.

Check for doneness by inserting a toothpick into the center. If it comes out clean, the pancakes are done. If not, bake for a few more minutes, checking frequently.

The fruit toppings sink to the bottom.

Toss the fruit in a little flour before adding them to the batter to help them stay suspended and evenly distributed.

The pancakes are too dry.

Make sure to measure ingredients accurately, especially the flour. Spoon and level the flour into a measuring cup instead of scooping it with the measuring cup directly from the bag.

The pancakes are not fluffy.

Check the freshness of your baking powder. If it’s expired or not active, the pancakes won’t rise properly.

The batter is lumpy.

Whisk the wet ingredients separately before adding them to the dry ingredients. This helps to minimize lumps and create a smoother batter.

The pancakes have a rubbery texture.

Avoid overmixing the batter and ensure your ingredients are at room temperature before mixing.

How To Serve Sheet Pan Pancakes

Make a batch of sheet pan pancakes (no frying pan required!) for an easy hot breakfast on a weekday morning to send the whole family off on their day with full bellies. Top your pancakes with maple syrup, butter, and whipped cream. You can also add more freshly sliced fruit. 

Add a homemade hot chocolate or vanilla latte on the side. 

Serve Them With Brunch: To round out a larger family breakfast or brunch, try our sausage breakfast casserole and sheet pan eggs. For a sweet option, go for our wonderful French toast breakfast casserole.

Dessert Pancakes: Turn your pancakes into a dessert by adding a scoop of vanilla ice cream and a drizzle of chocolate syrup. It’s a decadent homemade treat that’s perfect for a family night in.

Pancake Tacos: Fold your pancakes and fill them with yogurt and fresh berries to create pancake tacos. Like our cheesecake tacos, it’s a fun and unique way to enjoy your pancakes!

How To Store Cookie Sheet Pancakes

Now that you’ve learned one of our favorite ways to make pancakes for our families, you’ll be making them all the time! Here’s how to store your leftovers so nothing goes to waste.

MAKE AHEAD: You can prepare the batter the night before and store it in the fridge. In the morning, give it a quick stir and pour it into a prepared baking sheet. This saves you time on busy mornings and allows you to enjoy fresh pancakes with minimal effort.

This recipe is a great way to cook a bunch of pancakes all at once and store them for later. Cut the pancakes into individual portions and store them in the fridge or freezer. They make a quick and easy breakfast option for busy mornings. Just reheat in the microwave and serve!

IN THE FRIDGE: Store any leftover Sheet Pan Pancakes in an airtight container in the fridge. They will last for up to two days. Make sure the pancakes are completely cooled before sealing them to prevent condensation from making them soggy.

IN THE FREEZER: Store any leftover Sheet Pan Pancakes in an airtight container in the fridge. They will last for up to 2 days. Make sure the pancakes are completely cooled before sealing them to prevent condensation from making them soggy.

HOW TO REHEAT: To reheat in the microwave, place a pancake on a microwave-safe plate and heat for about 30 seconds to 1 minute, or until warmed through. For oven reheating, preheat your oven to 350°F, place the pancakes on a baking sheet, and heat for about 10 minutes. 

You can also use a toaster or toaster oven for quick reheating. Toast until the pancakes are warm and slightly crispy.

Why These Oven Baked Pancakes Are The Best

A perfected pancake mix recipe, a proven baking method, and a favorite with our kids, there’s plenty to cheer for with this easy sheet pan pancakes recipe.

Here’s why we love these pancakes:

Time-Saving: Preparing pancakes in a sheet pan means you can serve a crowd without spending time flipping individual pancakes.

Customizable: You can add different toppings to cater to everyone’s preferences in one batch.

Perfect for Meal Prep: Make a big batch and store the leftovers for quick breakfasts throughout the week.

Kid-Friendly: Children can help add the toppings, so it’s fun in the kitchen for everyone!

Minimal Cleanup: Baking pancakes on a sheet pan means fewer dishes to wash, making cleanup a breeze.

Sheet Pan Pancakes are an easy breakfast the whole family will adore. In the oven in 10 minutes, these pancakes bake up light and fluffy every time. We’ve created a timeless recipe you can count on to deliver a tasty breakfast for busy mornings or even special occasions!

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• Fried Potatoes and Onions
• Pumpkin French Toast Casserole
• Sausage Egg and Cheese Breakfast Sliders