Sheet Pan Pancakes

4.98 from 935 votes

Sheet Pan Pancakes are great as a family breakfast or for serving a big group! Just top with your favorite add-ins and bake in the oven.

This post may contain affiliate links. Please read our disclosure policy.

Syrup being poured on top of a stack of different flavor sheet pan pancakes on a white plate with a glass of milk nearby.
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

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

Ingredients for recipe before being prepped and in invidivdual dishes: 2 eggs, cane sugar, chocolate chips, flour, salt, baking powder, vanilla, and stick butter.
  • 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.
  • 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

Whisking dry ingredients for recipe in a bowl.
Step 1: Whisk together the dry ingredients in a bowl.
Wet ingredients added to dry ingredients in bowl.
Step 2: Make a well in the middle of the flour mixture and add in the wet ingredients.
Whisking together wet and dry ingredients.
Step 3: Whisk the wet and dry ingredients together until fully combined.
Batter after combined.
Step 4: If there are a few lumps, it’s okay to leave them.
Pancake batter on a sheet pan with different toppings in each section: strawberries, chocolate chips, blueberries, and bananas.
Step 5: Pour the pancake batter onto the prepared pan and spread evenly. To each corner, sprinkle the chocolate chips, blueberries, strawberries, and bananas.
After baking recipe.
Step 6: Bake until lightly golden and cooked through. Cut and serve immediately.

My Best Sheet Pan Pancakes Recipe Tips

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Recipe Help & FAQs

What is the trick to making sheet pan pancakes fluffy?

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.

How long does it take to bake 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.

Can I make these pancakes dairy-free?

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.

Why are these pancakes baked at such a high temperature?

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!

Sheet pan panakes in baking sheet with 2-3 portions removed.

More Pancake Recipes:

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

Sheet Pan Pancakes are great as a family breakfast or for serving a big group! Just top with your favorite add-ins and bake in the oven.
5 from 935 votes
Servings 6 servings
Course Breakfast
Calories 349
Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!

Video

Ingredients
  

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

Storage: 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.
Freezing Instructions: Slice into squares and 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.
*Nutrition does not include topping additions.

Nutrition

Calories: 349kcal, Carbohydrates: 50g, Protein: 10g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 84mg, Sodium: 310mg, Potassium: 605mg, Fiber: 1g, Sugar: 8g, Vitamin A: 444IU, Calcium: 292mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast
4.98 from 935 votes (902 ratings without comment)

Rate and comment

Recipe Rating




Comments

  1. Jan says:

    Would this recipe work using 1:1 gluten free flour

    1. Yumna J. says:

      I haven’t tried it myself yet but yes, I think it should work!

  2. Allison says:

    These came out great for us! I had no issue with the baking powder; I used aluminum free and made the batter the night before and set it in fridge until morning to cook, so the high amount of baking powder likely worked in my favor since its strength diminishes slightly when batter is made ahead of time and stored in fridge. Our griddle broke so cooking pancakes for a family of 5 was way easier this way than trying to use a pan. One request I have is if it’s possible to code gram weights into this recipe, could that be done? Thanks

    1. Yumna J. says:

      Yay, so happy you loved the recipe! I’m so glad the baking powder worked for you too, especially since you made your batter ahead of time. I don’t want to make any promises, but I have been getting more and more requests about adding gram weights to recipes, so I’m considering looking into it. Thanks for letting me know that would be helpful for you!

  3. Mary says:

    I’ll be making these tomorrow. What oven rack do you bake them on, the middle or bottom rack?

    1. Yumna J. says:

      The middle rack is best for even heat distribution. Enjoy!!

  4. Rochelle says:

    Absolutely fantastic every single time! I make a double batch for my big crew every time and they clean the pans!

    1. Yumna J. says:

      Yay, so happy it’s a hit!! Glad you all enjoy the recipe. Thank you!!

  5. A.M. says:

    Tried these for the first time this morning and my son loved them! This recipe was a hit!

    1. Yumna J. says:

      Yay, I’m so glad he loved them!! Thank you!

  6. Emily Meade says:

    The baking powder levels in this are atrocious. I have to throw the whole thing away…before you mention it ‘aluminium free’ is not a thing in the UK.

    1. Yumna J. says:

      Oh no! So sorry to hear your pancakes didn’t turn out great. This is the first I’ve heard about aluminum-free baking powder not being available in the UK—they all use sodium aluminum phosphate or sodium aluminum sulfate as an ingredient?

      1. Julie says:

        …….Currently at 25 minutes still not anywhere near cooked underneath (wet+wobbly) but the top looks done! We will have to grab breakfast from the shop this morning unfortunately! Such a waste. 🙁

        1. Yumna J. says:

          Oh no! That isn’t good. Not sure what happened there but I’m happy to help you troubleshoot. Did you have your oven set to 425ºF? And which rack was your baking sheet on? It’s odd that your pancake cooked on the top and not the bottom, it sounds like your oven wasn’t distributing heat evenly and/or the rack your pancakes were on was too high.

  7. Suzan says:

    If you want include cottage cheese to add some protein in it, would that change the measurements of anything else?

    1. Yumna J. says:

      Great question, Suzan! I haven’t tried adding cottage cheese to this recipe but I think it should work. I would try adding 1 cup of cottage cheese and reducing the amount of milk to 1–1.5 cups. You may need to experiment a bit with the ratios though!

See All Comments