Sheet Pan Pancakes
Updated Sep 08, 2026
Try these easy Sheet Pan Pancakes! Just mix the batter in one bowl, add to your sheet pan, sprinkle with toppings and bake for 20 minutes.
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Making pancakes for four people is basically me standing at the stove while everyone else eats, and by the time I sit down, the first batch is long gone. So I decided to try making sheet pan pancakes to see if I could actually eat with my family and get one that’s still warm. I’m happy to report that the sheet pan pancakes worked out great! It’s all the same batter, just poured onto a sheet pan and baked at once, so everyone eats together and I’m at the table instead of stuck at the griddle.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
With making sheet pan pancakes, the biggest thing is making sure you spread the batter out evenly before it goes in the oven. It’s not getting flipped, so wherever the batter is thin it ends up dry and a little too dark, and wherever it’s thick it can stay underdone in the middle. I just take a second to push it all the way to the edges and even it out, and it bakes a lot more evenly that way.
The other thing is not overmixing the batter, same as you’d do with regular pancakes. A few lumps are totally fine, and if you whisk it until it’s smooth they come out tougher instead of fluffy. I stir just until the wet and dry come together and then leave it alone.
And with the toppings, press them into the batter a little instead of just sprinkling them on. The first time I dropped them on loosely, some rolled off and others fell out when I cut the squares. Pressing them in keeps them where you want them, and it helps the heavier ones like banana and strawberry actually stay put instead of sliding around.
Happy Cooking!
– Yumna
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Sheet Pan Ingredients
- Dry ingredients: All-purpose flour, granulated sugar, baking powder, and salt make up the dry mixture for these sheet pan pancakes. I use aluminum-free baking powder because it can prevent that slightly metallic aftertaste some baking powders leave behind. I also make sure the baking powder is fresh since it does most of the work getting the pancakes to rise in the oven.
- Wet ingredients: Whole milk, eggs, melted butter, and vanilla extract. I let the melted butter cool slightly before mixing so it does not hit the cooler milk and eggs and immediately firm back up. I also like starting with room-temperature eggs because they mix into the batter more easily.
- Toppings: I divide mine between chocolate chips, blueberries, strawberries, and bananas. I slice the strawberries and bananas fairly thin so they sit into the batter instead of weighing down the top. I also make sure washed berries are dry before adding them so they do not bring extra water into the batter.
- For the pan: I use cooking spray generously on the sheet pan, including the corners. There is a lot of surface area here, so a light mist is usually not enough if I want the baked pancakes to release cleanly.
How to Make Sheet Pan Pancakes
These step-by-step photos walk you through how to make Sheet Pan Pancakes. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Easy Sheet Pan Pancakes recipe below
1. Whisk the Dry Ingredients
Whisk the flour, sugar, baking powder, and salt together first so the baking powder is evenly distributed before any liquid goes in.
2. Add the Wet Ingredients
Make a well in the center of the flour mixture, then add the milk, eggs, melted butter, and vanilla.
3. Combine the Pancake Batter
Whisk the wet and dry ingredients together just until there are no large pockets of flour left.
4. Leave a Few Lumps
Stop mixing while the batter still has a few small lumps. I do not try to whisk it completely smooth because overmixing can make baked pancakes tougher.
5. Add Pancake Toppings
Pour the batter into the prepared sheet pan and spread it evenly into the corners. Then I divide the toppings into sections, using strawberries, chocolate chips, blueberries, and bananas here.
6. Bake the Sheet Pan Pancakes
Bake until the top looks set and lightly golden and the center is cooked through. Then I cut the pan into portions and serve everything while it is still warm.
Full Sheet Pan Pancakes Recipe
Sheet Pan Pancakes Recipe
Video
Ingredients
- Cooking spray
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder aluminum free
- ½ teaspoon salt
- 2 cups whole milk
- 2 eggs room temperature
- 4 tablespoons butter melted
- 1 teaspoon vanilla extract
Toppings of choice
- chocolate chips, blueberries, strawberries, bananas
Instructions
- Preheat the oven to 425°F degrees. Generously grease a 13×18 baking sheet with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the center of the dry ingredients and slowly whisk the milk, eggs, melted butter and vanilla extract into the dry ingredients until well combined; some lumps are fine.
- Pour the pancake batter onto the prepared pan, spreading evenly.
- Sprinkle the chocolate chips in one quadrant, blueberries in another, strawberries in another and finally, bananas in the last quadrant. Bake until golden brown, 15-17 minutes.
- Divide into 12 portions and serve immediately with maple syrup, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add fresh or dried fruit: My kids like banana, strawberries and blueberries so we use those often. Dried fruits like chopped dates, raisins on cranberries would also work well.
- Top with fruit compote or jams: Make and easy strawberry sauce by simmering strawberries, or blueberries, apples or peaches with a little sugar and then swirl on top of the batter. You can also do this with jams.
- Add nuts: Try walnuts, pecans, sliced almonds, or pistachios. They work especially well to create flavor combinations like pecans and cranberries for a holiday edition of sheet pan pancakes. You can even consider adding candied walnuts or candied pecans for something a little more special.
- Use chocolate: Chocolate chips are so good on top of pancakes. But you can also whisk in ¼ cup cocoa powder with the dry ingredients for a double dark chocolate version. And you can even swirl in some chocolatey homemade nutella into the batter after transferring to the sheet pan.
Recipe Tips
- Don’t overmix. Whisk the wet and dry ingredients until they just start to come together, but you can still see small pea-sized lumps. If you overmix the batter, you’ll end up with a tough, chewy pancake.
- Avoid frozen fruits. While you can use any toppings you’d like, it’s best to avoid frozen fruit since the juices start to bleed into the batter.
- Make sure to spread evenly. Use the back of a spatula or lightly tap the sheet pan on the counter before popping it in the oven to remove any air bubbles and ensure even baking.
- Use the right size baking sheet. For the fluffiest sheet pan pancakes, I recommend using a 13 by 18-inch rimmed baking pan. If you use a smaller, the batter may overflow and not cook thoroughly. If the pan is too large, you’ll have a thin pancake that may overcook.
- Add parchment paper, if needed. If your sheet pans are older and food tends to stick to them, use parchment paper to make cleaning up easier. Otherwise, just grease your pan well to avoid any sticking.
Serving Ideas
- Add something savory. If I’m serving these sheet pan pancakes for a bigger breakfast, I like having something savory on the table too. I’d pair them with my Poached Eggs, Turkish Eggs, or Cottage Cheese Eggs.
- Add some fruit. Since the pancakes already have plenty going on, I usually keep the rest simple with a bowl of fresh fruit. My Fruit Salad, Watermelon Berry Fruit Salad, or Yogurt Bark would all work well alongside them.
- Serve with coffee. Pancakes and coffee are an obvious pairing in my house. I’d make a Whipped Coffee, Pumpkin Spice Latte, or whatever basic Iced Cold Brew Coffee I’m drinking that week.
Troubleshooting
Use room-temperature ingredients for fluffier pancakes. This will help your butter easily incorporate into the batter. Using baking powder and not over-mixing the pancake batter are also key to getting tall, tender, fluffy pancakes.
I would first look at how much the batter was mixed. Once the wet and dry ingredients come together, I stop whisking even if I can still see a few small lumps. Old baking powder can also keep the pancakes from rising properly.
The batter may be thicker in the center of the pan. I spread it all the way into the corners before adding toppings and check that the pan is sitting level in the oven. A smaller sheet pan can also make the batter too deep for the listed baking time.
Comments
I’ve made this recipe many times now, and I absolutely love it. And yes, parchment paper makes cleanup a breeze!
I’m so happy to hear this is a repeat recipe for you, Kate! Thank you for sharing your experience!
hi. Ive been loving this recipe and been making once a week for a few months now. I replace sugar with honey and it always comes out perfectly. I want to make it with higher protein. how can I achieve it? protein powder? Greek yogurt? or cottage cheese? what do you recommend? and how much should I replace it with what? thank you so much!
So glad you’ve been making it weekly! For higher protein, I’d recommend starting with Greek yogurt because it’s the easiest swap and keeps the texture close to the original. You can replace ½ cup of the milk with ½ cup plain Greek yogurt, so use 1 ½ cups milk + ½ cup plain Greek yogurt. For even more protein, you can also add ¼ cup unflavored or vanilla protein powder and reduce the flour to 2 ¼ cups. I’d start there because protein powder can make pancakes a little more dry or dense if you add too much. Cottage cheese can work too, but I’d blend it first. You can use ½ cup blended cottage cheese in place of ½ cup milk, similar to the Greek yogurt swap. It may give the pancakes a slightly richer texture. Hope that helps!
Such a good recipe
Have you ever tried mashing the bananas and adding them to the mix?
thank you
Hi! So glad you like the recipe! I haven’t tested this exact sheet pan version with mashed bananas mixed into the batter, but it should work! I’d start with ½ cup mashed banana and reduce the milk by about ¼ cup so the batter doesn’t get too loose. The pancakes may bake up a little softer and more moist, so you might need to add 1–2 extra minutes to the bake time. Mashed banana will also add sweetness, so you can slightly reduce the sugar if you’d like.
I accidentally used the 1/3 measuring cup thinking it’s the 1/2cup so ending up using only 1 1/3 cups of milk instead of 2. But it still came out good and my kids enjoyed it. I did reduce the baking powder to 2 tsp though. Will definitely make this again as it’s easy and saves so much time.
It happens! I’m happy the pancakes still turned out well and that your kids enjoyed them. That’s a parenting win! Haha!
Hi,
Can this recipe be made with gluten free flour?
Thank you
Julie
Hi, yes! To make gluten-free sheet pan pancakes, substitute with a 1:1 gluten-free flour alternative.
Hi Yumna! Can we use “just add water” regular pancake mix (as you do for your pancake muffins) for this recipe, or will it not turn out? Can’t wait to try it! Thanks.
Hi! Since all pancake mixes are different, I’m not sure how consistent the results would be. I recommend making the mix from scratch. If you do want to try it, follow the box directions closely. You want the batter to be pourable, but not too thin for a sheet pan. Keep an eye on the bake time too, since it may cook a little faster or slower depending on the mix. Hope that helps!
It does help, thanks so much!
These came out light, fluffy, and delicious. Deducted a star, however, because the consistency was not right. It was much thicker than shown in the recipe photo and video, so I had to add about 1/3 cup more milk. Next time I would start with 2 cups of flour and 2 cups milk and then add flour little by little if it’s too wet.
Thank you for the feedback, Susan. I’m glad they still turned out delicious!
I make pancakes very often for over 20 years. I really thought this would be a quick version and because of all the reviews I tried it out. I was very disappointed.
I followed this recipe to a T, baked it for 17 minutes and they came out bad.
They were not nice and fluffy and they didn’t taste right. I apologize, but I will not be making these again.
Hi Catherine, sorry to hear they didn’t turn out well for you. Did you use room-temperature ingredients? That helps your butter easily incorporate into the batter and makes the pancakes fluffier. If you wanted to try again, be sure to use aluminum-free baking powder and be sure not to over-mix the pancake batter. That also helps get tall, tender, fluffy pancakes. Thank you for the feedback.
These turned out awesome, so fluffy! Only thing I would do differently next time is add more vanilla extract. I made a double batch so I used 2tsp but I think it could have used another tsp if not two. I’ve tried sooo many different pancake recipes, pan ones and tray bake ones and I thought when I was making it that it was a little light on the vanilla but I wanted to try the actual recipe first because the reviews were really good – and for good reason! But if you like a little more of a sweet flavor without adding sugar I wouldn’t be afraid to add a little more vanilla 🙂
I’m so happy you found the perfect sheet pan pancake recipe for you! Adding a little more vanilla extract is always approved in my kitchen!
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