Sheet Pan Pancakes (4 Ways!)
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Sheet Pan Pancakes are a lifesaver when you’ve got a lot of hungry mouths to feed. They’re so easy to make, and you can make 4 different toppings at once so everyone is happy. Plus, they freeze beautifully. Learn how to make sheet pan pancakes in the oven in just 20 minutes!
Sheet Pan Pancakes
I’m a big believer that breakfast should be easy but also filling. So, I’m all about time-saving tricks or any way to cut down on a pile of dishes!
These easy sheet pan pancakes are just thing to keep everyone happy without needing any extra effort.
In fact, these might be even easier to make than traditional pancakes since there’s no flipping involved.
Plus, the pan is quite pretty to look at… like a pancake charcuterie board!
Everyone can have their favorite flavor with just one batter, or people can mix and match flavors on their plates if they can’t decide on just one.
For more easy breakfast recipes, try fluffy egg bites, this cranberry apple crockpot oatmeal, or Chad’s favorite freezer-friendly breakfast burritos!
Ingredient Notes and Substitutions
- Flour – Nothing fancy here! Regular all-purpose flour makes this recipe easy and low-cost. Though any all-purpose gluten-free blend will work too.
- Sugar – Granulated sugar is another easy staple to have on hand. And you don’t need to add a ton to this recipe.
- Baking Powder & Salt – These help the giant pancake bake up nice and fluffy. Don’t skip or substitute either one!
- Whole Milk & Eggs – Bring both of these to room temperature first for the smoothest batter — 30 minutes on the counter should do it.
If needed, you can swap the whole milk with plant-based milk (oat or soy works best) and the eggs with an egg replacer. - Butter – Melt this ahead of time and let it cool a bit so it doesn’t scramble the eggs when they are mixed together.
- Vanilla Extract – For sweetness and warmth. The higher the quality you use, the better.
- Toppings – Here’s where you can get creative! I love adding strawberry and banana slices along with fresh blueberries and chocolate chips, but really, the sky’s the limit.
Just be sure that the fruit is dried really well after it’s been washed and slices are the same size and thickness.
How to Make Sheet Pan Pancakes
- Mix the batter gently, just until combined.
Whisk the dry ingredients together first to break up any clumps and get everything evenly distributed.
Then, add the wet ingredients and stir just until there are no more streaks or large clumps of flour.
It’s okay if there are a few small lumps throughout the batter. Overmixing will only lead to a dense, gummy texture.
Once you pour the batter into the pan, spread it into an even layer with a spatula or tap it a few times on the counter. This also helps to get out any large air bubbles.
- Sprinkle on the toppings.
You’ll see that I used 4 different toppings here, but it’s not required!
Feel free to make the whole pan with one topping, use even more toppings in smaller sections, or mix and match your favorites.
When it comes to fruit, fresh is best. Frozen fruit is just too watery, even when thawed and drained. Plus, frozen berries will bleed color into the batter far more easily.
Pay close attention when chopping toppings too — keep everything a similar size for consistency and even cooking. Smaller-sized pieces are also less likely to sink!
- Bake until golden brown around the edges.
The top of the pancake should be matte, not shiny, and a toothpick inserted into the center should come out clean.
Start checking at the 15-minute mark to see if your sheet pan pancakes are done. Baking time can vary based on the size of your pan, the toppings you used, or even your oven.
Prep Ahead
- Melt and cool butter
- Bring milk and eggs to room temp
- Prepare toppings
Kitchen Tools You Will Need
- Baking Sheet – Use a 13×18 pan for this sheet pan pancakes recipe.
- Large Bowl – This one is my go-to!
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Serving Suggestions
Gobble up sheet pan pancakes the same way you would regular ones!
Butter and pure maple syrup are my favorites, but whipped cream would make breakfast a little more special.
You could also double up on fruit flavor with homemade berry jam or fruit topping.
My strawberry pancake syrup is simply divine, but I’ve got recipes for lemon, orange amaretto, and blueberry syrup too!
And because this sheet pan pancakes recipe makes plenty of servings, it’s a great option for weekend brunch or a holiday breakfast.
Pair with crispy breakfast potatoes and all the classics: eggs, sausage, bacon, fresh fruit, and more!
Storing and Reheating Easy Sheet Pan Pancakes
Allow leftovers to cool completely before storing in an airtight container. Chilling pancakes while they are still warm will create loads of condensation, which will affect the texture.
Refrigerate for up to 3 days or freeze for 2 months. I like to use a freezer-safe Ziploc or wrap individual slices in plastic wrap before stacking them in a container.
You can warm these easy sheet pan pancakes in the microwave, oven, or air fryer — even from frozen!
Sheet Pan Pancakes Recipe FAQ
Be sure to grease the baking sheet before adding the batter. Cooking spray works well, or you can rub a stick of butter all over the surface — and don’t forget up the sides.
Parchment paper helps too, as does parchment and greasing to be safe, especially if your baking sheet has seen better days!
You bet! Prepare as directed, then cover and store in the refrigerator up to a day in advance.
When you’re ready to bake, give the batter a good stir before pouring it into the pan. And always wait to add the fruit or other mix-ins until just before baking too.
Anything that isn’t too heavy or watery would make a great topping. Try chopped nuts, streusel or crumble topping, swirls of Nutella or caramel, or different kinds of baking chips like peanut butter or butterscotch.
I even figured out how to make sheet pan pancakes savory! Swap the fruit for crispy bacon pieces, diced ham, shredded cheese, and garden herbs.
Quite a few pizza toppings would work too, though veggies should be sauteed and drained first.
Enjoy!
With love, from our simple kitchen to yours.
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Sheet Pan Pancakes (4 Ways!)
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 2 cups whole milk, room temperature
- 2 large eggs, room temperature
- 1/4 cup butter, melted
- 2 teaspoons vanilla extract
- Toppings such as strawberry slices, banana slices, blueberries, chocolate chips, and more
Instructions
- Preheat oven to 425°F. Liberally grease a large 13 x 18-inch baking sheet.
- In a large bowl, whisk together the dry ingredients.
- Add the milk, eggs, butter and vanilla extract to the dry ingredients. Whisk together until well combined. Do not overmix.
- Pour pancake batter into prepared baking sheet and spread out with a rubber spatula until even.
- Gently tap the sheet pan on the counter a few times to even out the batter and release any air bubbles.
- Visually divide the pancake into 4 sections, and place one topping of choice in each section, creating 4 types of pancake flavors. I used strawberries, bananas, chocolate chips and blueberries.
- Bake in oven for 15-18 minutes or until golden brown.
- Cut into squares and serve with fresh fruit, maple syrup and whipped cream.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2025
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