Sheet Pan Pancakes
Updated Sep 24, 2025
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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Make Pancakes in a Sheet Pan!
On days when my kids are craving pancakes, but I don’t have the time or energy to flip them one by one on a skillet, I make these Sheet Pan Pancakes. Everyone’s pancakes come out hot and fluffy at the same time in under 20 minutes and that makes me feel so good!
The batter is not too sweet and has a vanilla flavor that’s tasty on its own, but it’s also great with fresh fruit, chocolate chips or whatever other toppings your family likes. I love that the batter comes together in one bowl, then goes straight into the oven on a baking sheet. And my kids love that they can customize the pancakes with their favorite toppings.
Sheet Pan Pancake Ingredients
- Dry Ingredients: Use all-purpose flour, sugar, baking powder and salt. To make gluten-free sheet pan pancakes, substitute with a 1:1 gluten-free flour alternative. And be sure to use aluminum-free baking powder since you’ll need 2 tablespoons of it and you want to avoid any weird metal taste.
- Wet Ingredients: Whole milk, eggs, unsalted melted butter and vanilla extract.
Pancake Topping Ideas
- 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.
- 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.
- 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.
- 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.
How to Make Sheet Pan Pancakes
Sheet Pan Pancakes
Video
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons cane sugar
- 2 tablespoons baking powder aluminum free
- ½ teaspoon salt
- 2 cups milk
- 2 eggs
- 4 tablespoons butter melted
- 1 teaspoon vanilla extract
- Cooking spray
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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.
FAQs
If saving leftovers, let them cool and transfer to an airtight container or wrap them tightly. Sheet pan pancakes with add-ins such as fresh fruit will last in the fridge for up to 2-3 days when tightly wrapped in plastic wrap or stored in refrigerator bags. To reheat, place them on a sheet pan, cover them with foil, and reheat in a 350°F oven. Start checking after 5 minutes. Or put in the microwave with a damp paper towel or microwave-safe cover on top, and heat at 30-second intervals until hot.
Yes! Slice into squares and make sure they cool completely, then freeze for up to 3 months. When you’re ready to serve the frozen pancakes, let them thaw in the fridge. Then place the pancakes on a baking sheet and cover them with foil to reheat.
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.
Comments
This is my fourth time making these. They come together quickly and the whole family loves them.
Yay!! So glad your family loves them! Thank you, Tianna!
This was very easy and great for a group. Enjoyed the more cake like texture instead of flat. Fruit and chips were a great addition. One serving filled my belly. Using for my next girls weekend.
Yay, so happy you liked it!! Thank you!
Made these 3 times now, following the recipe, and comes out perfect each time. My family devours the whole thing. Had to adjust temperature to 400 as my oven runs hot.
Aww, that makes me so happy!! Glad it’s a hit at your house, Vicky!
Followed the recipe exactly, except I substituted blackberries for bananas. The whole pan came out pretty but the pancakes were bland and very chewy, especially on the bottom. I’d rather spend the time to pan cook them — this was a waste of ingredients, unfortunately.
Oh no! So sorry they didn’t like how they turned out. Since they were too chewy, it sounds like you may have overmixed the batter.
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