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My Sheet Pan Pancakes Are So Good!
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.
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 else your family likes. I love that the batter comes together in one bowl, then goes straight into the oven on a baking sheet. My kids love that they can customize the pancakes with their favorite toppings. The best part? Everyone’s pancakes come out hot and fluffy at the same time in under 20 minutes!
Sheet Pan Pancake Ingredients
- All-purpose flour: Any brand of all-purpose flour works. You can also swap out half of it for whole wheat flour, but the pancakes may be a bit denser. To make gluten-free sheet pan pancakes, substitute with a 1:1 gluten-free flour alternative.
- Cane sugar: I like to use cane sugar, but you can go with granulated sugar or brown sugar if that’s what you have.
- Baking powder: I prefer aluminum-free baking powder.
- Salt: You need just a little bit of salt.
- Milk: Whole milk, almond or oat — any type of milk works here.
- Eggs: Use large eggs for this recipe, or a flax egg if you’re out.
- Butter: I always use unsalted butter.
- Vanilla extract: Pure vanilla extract is best! Look for one that’s made with just vanilla and alcohol.
- Toppings: Add chocolate chips, strawberries, bananas or whatever else your family loves.
Popular Additions
- Add nuts. Use a spatula or spoon to gently stir walnuts, pecans, or other nuts of your choice into the batter before pouring it into the sheet pan.
- Give it a chocolate twist. Whisk in ¼ cup cocoa powder with the dry ingredients and mix as instructed.
- Make a cinnamon swirl pancakes. Combine 2 tablespoons melted butter with ¼ cup brown sugar and 1 ½ teaspoons ground cinnamon. Spread spoonfuls on top of the sheet pan pancake batter and use a knife or toothpick to swirl the cinnamon mixtue into the batter.
- Brighten it up. Stir in 1 teaspoon lemon or orange zest.
- Go savory. Add ¼ cup crumbled cooked bacon or sausage or ½ cup shredded cheese to make savory baked pancakes. Top with fresh chopped herbs.
How to Make Sheet Pan Pancakes
My Best Sheet Pan Pancakes 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.
What to Serve
- 2-Ingredient Strawberry Sauce
- Homemade Whipped Cream
- Homemade Nutella
- Chocolate Granola
- Candied Walnuts
Recipe Help & FAQs
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.
Cook sheet pan pancakes in the oven at 425°F for 15-17 minutes. Use the toothpick method to check for doneness for around 15 minutes. If it comes out clean, they are ready to be removed from the oven.
Absolutely! Use plant-based butter and milk alternatives to make a dairy-free version of this pancakes in oven recipe. You can use soy, oat, or almond milk.
Pancakes baked in a very hot oven allow the baking powder to react more quickly and assist in the perfect rise. You’ll have fluffier pancakes that cook quicker!
More Pancake Recipes:
- Pumpkin Pancakes
- Lemon Ricotta Pancakes
- Pink Pancakes
- Flourless Strawberry Pancakes
- Oat Flour Pancakes
- Carrot Cake Pancakes
- Fluffy Banana Pancakes
- Banana Pancake Dippers
- Chocolate Protein Pancakes
- Blueberry Pancakes
If you try this Sheet Pan Pancakes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Sheet Pan Pancakes Recipe
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.
Made these with my toddler. He had tons of fun adding all the ingredients. I panicked when I read the comments about the baking powder because I missed the aluminum free part. Happy to report I used regular baking powder and they are still delicious and so fluffy! Toddler approved too.
Yay, so happy you and your toddler liked them!! Thanks, Kim!!
These baked lovely but unfortunately we could all taste the baking powder way too much and didn’t end up eating them. When I read the ingredients I thought 2tbsp was way too much but I thought I would trust the recipe.
Oh no! I’m sorry to hear that. Did you make sure to use aluminum-free baking powder?