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Sheet Pan Pancakes

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overhead shot of Sheet Pan Pancakes in a baking dish on a cooling rack
Top these delicious sheet pan pancakes with maple syrup, butter, whipped cream, and fresh fruits and berries for a really over-the-top special breakfast.
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Table of Contents
  1. Sheet Pan Pancakes Ingredients
  2. How To Make This Sheet Pan Pancakes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These easy sheet pan pancakes are the best way to make a delicious pancake breakfast without spending your morning over a hot griddle. Make these fluffy pancakes in your oven for a weekend family breakfast, a brunch party, or for a cozy holiday morning.

overhead shot of sheet pan pancakes in a baking pan

Sheet Pan Pancakes Ingredients

sheet pan pancakes raw ingredients that are labeled

You’ll need: 

  • 3¼ cups of your favorite pancake mix 
  • 3 cups milk 
  • 3 eggs, lightly beaten 
  • 4 tablespoons sugar 
  • 2 teaspoons vanilla extract 
  • 3 tablespoons butter, melted 
  • 8 to 10 fresh strawberries, sliced 
  • 1½ cup fresh blueberries 

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: Try adding chocolate to your cookie sheet pancakes. Just sprinkle about ¾ cup (or more if you like extra chocolate) of semi-sweet chocolate chips over the whole pancake before baking. 

PLAIN PANCAKES: If you prefer to make the pancakes plain, simply leave out the strawberries and blueberries in this easy breakfast recipe.

FUNFETTI PANCAKES: Turn the sheet pan pancakes into a colorful treat! Stir colorful sprinkles (sometimes known as “jimmies”) into the pancake batter right before pouring it onto the sheet pan, then bake as usual.

How To Make This Sheet Pan Pancakes Recipe

OUR RECIPE DEVELOPER SAYS

Make the batter ahead of time and store it in the fridge so that you can whip up these tasty pancakes on a busy weekday morning.

STEP ONE: Preheat the oven to 425°F. 

STEP TWO: Line a standard 13×18-inch baking sheet with parchment paper or aluminum foil, then lightly grease it with non-stick cooking spray. 

STEP THREE:  Rinse the fresh fruit and pat dry. Set the fruit aside.

STEP FOUR: In a large bowl, whisk together the pancake mix, milk, eggs, vanilla, melted butter, and sugar. Mix just until the batter is smooth. 

pancake mix, milk, eggs, vanilla, melted butter, and sugar whisked together in a bowl

STEP FIVE: Pour the batter into the prepared baking sheet. 

pancake batter poured onto a buttered baking sheet

STEP SIX: Evenly sprinkle the blueberries and strawberries on top of the batter.

PRO TIP:

Sheet pan pancakes are a fantastic way to make pancakes for a crowd, and you can even make different types of pancakes in one pan. Sprinkle different toppings onto different areas of the pancake sheet. You might want to make one section blueberry and strawberry while another section is plain, and the last section is strawberry and chocolate chips. Get creative! 

berries sprinkled on top of the pancake batter in the baking sheet

STEP SEVEN: Bake the sheet pan pancake for 15 minutes or until the top is lightly golden brown. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pancakes as the suggested baking time approaches.

STEP EIGHT: Cut the pancake into squares and serve warm. Top the baked pancakes with your favorite toppings. 

How To Serve

Make a batch of sheet pan pancakes for an easy hot breakfast on a weekday morning to send the whole family off on their day with full bellies. Add a homemade hot chocolate or vanilla latte on the side.

While we’re on the topic of easy breakfast bakes, you will love our sausage breakfast casserole and sheet pan eggs. For a sweet option, go for our wonderful French toast breakfast casserole.

Storage

IN THE FRIDGE: Keep the leftover pancakes in an airtight container in the refrigerator for up to three days.

IN THE FREEZER: Place the individual pancakes into a zip-top freezer bag and freeze them for up to three months. 

sheet pan pancakes stacked on top of each other on a white plate with fruits

Make pancakes for a crowd in the oven with these fantastic sheet pan pancakes! You’ll love how easy this is and you can be enjoying a homemade breakfast with the family in less than 30 minutes. Top your pancakes with maple syrup, butter, whipped cream, and fresh fruits and berries.

FREQUENTLY ASKED QUESTIONS

Can I freeze the leftovers of these pancakes?

This easy recipe will keep in the freezer for up to three months stored in a freezer bag or airtight container.

Can I use my own pancake mix or should I use store-bought?

Use your favorite pancake recipe or you can use store-bought pancake mix. If you are using a homemade recipe, you will not want to add the additional ingredients that are intended for mixing with a dry mix.

What size of pan works best for this easy recipe?

We recommend an 18×13 rimmed baking sheet pan for this sheet pan pancake recipe.

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overhead shot of Sheet Pan Pancakes in a baking dish on a cooling rack

Sheet Pan Pancakes

5 from 2 votes
Top these delicious sheet pan pancakes with maple syrup, butter, whipped cream, and fresh fruits and berries for a really over-the-top special breakfast.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 22

Ingredients
  

  • cups your favorite pancake mix
  • 3 cups milk
  • 3 eggs, slightly beaten
  • 4 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons butter, melted
  • 8 to 10 fresh strawberries, sliced
  • cups fresh blueberries

Instructions
 

  • Preheat the oven to 425°F.
  • Line a standard 13 x 18 baking sheet or cookie sheet with parchment paper or aluminum foil. Lightly spray the lined baking sheet.
  • Rinse the fresh fruit and pat dry. Set the fruit aside.
  • In a large mixing bowl, whisk together the pancake mix, milk, slightly beaten eggs, vanilla extract, melted butter, and sugar. Mix until the batter is smooth.
  • Pour the batter into the lined and lightly sprayed baking sheet.
  • Evenly sprinkle the berries on top of the batter.
  • Bake for 15 minutes or until the top is lightly golden.
  • Serve while warm. Top of baked pancakes with you favorite pancake toppings.

Video

Notes

  • Make the batter ahead of time and store it in the fridge so that you can whip up these tasty pancakes on a busy weekday morning.
  • Sheet pan pancakes are a fantastic way to make pancakes for a crowd, and you can even make different types of pancakes in one pan. Sprinkle different toppings onto different areas of the pancake sheet. You might want to make one section blueberry and strawberry while another section is plain, and the last section is strawberry and chocolate chips. Get creative! 
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your pancakes as the suggested baking time approaches.

Nutrition

Calories: 101kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 131mg | Potassium: 112mg | Fiber: 1g | Sugar: 5g | Vitamin A: 188IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 1mg
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  1. Jamie says

    5 stars
    Made these tonight and I now wonder when I will ever make pancakes the “traditional” way again! Delicious and so easy to make!

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