Sheet Pan Pancakes
Updated Mar 26, 2025
Easy Sheet Pan Pancakes! Just mix the batter in one add to your sheet pan, sprinkle with toppings and bake for 20 minutes.
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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.
Comments
Made these with 2.5 TEASPOON of baking powder and they came out good. I have had too many pancakes that taste like bitter baking soda so I erred on the side of caution! Used white whole wheat flour and it came out fine. Used avocado oil instead of butter and came out fine.
Thanks so much, Kim! Love the swaps you made. I appreciate the feedback and am glad you liked the pancakes!
This worked so well. It makes having pancakes for a crowd sometime much less stressful.
Yay! So glad to hear it!
I never leave comments, but this recipe has been a favorite for months now! I almost follow the directions exactly. The only difference is I add about 1/2 cup of greek yogurt (in addition to everything else, not as a substitute) and I put about 3 handfuls of chocolate chips mixed in with the batter. My kids say it’s like a chocolate chip bread…which reminds me of “pan bread” that used to be served in my elementary cafeteria. It’s fluffy and great for a crowd too. I love how much it makes in a short amount of time with little effort. It’s a great breakfast, snack, lunch option…my kids will eat it whenever!
Aww, that makes me so happy to hear!! Love that you and your kids are enjoying the recipe. Thank you, Christine!!
I’m not sure why some people had problems with the baking powder. I used regular baking powder with no issues. Used almond milk and oil for a dairy free version. Added teaspoon of cinnamon and brown sugar, baked 12 min and these came out moist and fluffy and tasted amazing! Thanks so much for this easy quick recipe which fed 8 toddlers who loved them!
Love the tweaks you made! So happy the pancakes were a hit with your toddlers. Thank you!!
I don’t know why people are saying that it tastes like baking powder because this recipe is great and my family loved it! Although they like normal pancakes better. This was just so much easier!!!!
So glad you found it easy and delicious, Charlotte! Thank you!!
Agree with the comments below – this is an insane amount of baking powder. I went with the recipe anyway and had to throw the whole lot away as it was all I could taste. I repeated the recipe with no baking powder at all and self raising flour and they tasted so much better. If you don’t have this in the US, the back of my baking powder says 1tsp of baking powder to one cup of flour – so essentially there should be 2.5 tsp (just under one tablespoon) of baking powder in this recipe if you use all purpose flour.
Would also suggest using baking paper/parchment to stop them sticking!
That aside a great recipe. I topped with dedicated coconut and made it really delicious.
Family favorite, we make this weekly!
So happy your family loves it, Kal! Thank you!!
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?
Could the cane sugar be substituted with maple syrup? Thank you! P.S. We love the fluffy banana pancakes recipe!
Thank you so much, Mel! I haven’t tried replacing the sugar with maple syrup for this recipe but I’m sure it would work. Please let me know how it turns out if you end up trying it!
Delightful recipe! Easy to make ahead or in the morning! Cooked perfectly even though I left out the sugar at my husband’s preference. Used fresh dates and frozen blueberries and it was perfect!
Fresh dates and frozen blueberries, yum!! Sounds so good! So happy you like the recipe, Abe. Thank you!
Hi! I want to make these for work brunch, would I be able to prep the night before and bake in the morning when I get up? Thanks!
Great question! You can definitely make this batter ahead of time and bake in the morning. Enjoy!
Is it best to store the batter in a bowl then add to sheet pan in the morning, or could I have it in the sheet pan all ready to go then just add the toppings in the morning and bake? My mornings before work are so busy so trying to save as much time as possible in the morning. Thank you!!
The batter will store best in an airtight container or in a bowl wrapped with plastic wrap. If you plan on using fruit as toppings, you could try washing and chopping those ahead of time to save a few minutes!
Would this recipe work using 1:1 gluten free flour
I haven’t tried it myself yet but yes, I think it should work!
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
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!
I’ll be making these tomorrow. What oven rack do you bake them on, the middle or bottom rack?
The middle rack is best for even heat distribution. Enjoy!!
Absolutely fantastic every single time! I make a double batch for my big crew every time and they clean the pans!
Yay, so happy it’s a hit!! Glad you all enjoy the recipe. Thank you!!
Tried these for the first time this morning and my son loved them! This recipe was a hit!
Yay, I’m so glad he loved them!! Thank you!
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.
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?
…….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. 🙁
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.
If you want include cottage cheese to add some protein in it, would that change the measurements of anything else?
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!
I had to cook 25 mins. The last 3 I turned up to 475ºF and the top and edges browned very quickly. A bit denser than normal pancakes but amazing. We are using this for a 16-person group snowmobile trip. Making a 3x batch will allow for lots of topping variations.
Love that you made these pancakes for your snowmobile trip!! So glad you liked them! Thank you, Lori!!
I should have read the reviews instead of trusting the high rating. My baking instincts told me 2 tbsp of baking powder was way too much, but I went ahead anyways. These have an aftertaste and odd texture because of it.
Sorry to hear you didn’t like the pancakes. Did you make sure to use aluminum-free baking powder? I find it makes a big difference in the bitterness and aftertaste.
Do you use whole milk in the recipe?
I use whole milk but you can use any milk you’d like, including plant milk options. Whatever you prefer will work great! Enjoy!!
Thank you for this recipe! I have made this twice and will make it again. My house guests complimented me on making homemade pancakes that taste so good! The pancake was fluffy, and the sheet pan gave it a nice browned bottom and edges. I love that I could feed a crowd of adults and little kids with something that only took minutes to put together. My friend who is visiting has multiple little kids and some of them are picky eaters. When all of her kids had second helpings she asked for this recipe to make for her family on Christmas morning☺️.
Awww, that makes me so happy to hear!! I’m so glad you all loved the recipe, that’s fantastic!
Please could you post your recipes (this one in particular) in metric as well?
My website doesn’t have the ability to convert measurements to metric. So sorry!
Hello, would this work with apples as topping too? Thank you 🙂
Yes, definitely! I recommend baked apple slices.
I didn’t have any butter so I used canola oil instead and it turned out really good! Thank you for the easy recipe.
You’re welcome! So happy you were able to make it work!!
I can’t wait to make this recipe! And the variations.
For the cinnamon swirl type, how much cinnamon, brown sugar and melted butter? I think thin apple slices sound so yummy with this!
For the chocolate variety, how much cocoa powder and chocolate chips?
Also, do you have a pumpkin sheet pan variety? Thx so much!
Thanks, Debbie! I’m excited for you to try them. I haven’t formally tested all of the variations, so you’ll have to experiment and see what tastes the best. But for the cinnamon swirl variation, I would start with 3 tablespoons of brown sugar and 1-2 teaspoons of ground cinnamon in 1/4 cup of melted butter. For the chocolate variety, I would try 1/3 cup of cocoa powder and 1/4-1/2 cup of chocolate chips. I don’t have a pumpkin variation yet but would love to hear how it turns out if you make one!
I used 2 tbsp of pumpkin spice for my pancakes and they tasted so good. My kids loved them
They look awesome! Even though I’m a kid I can cook good and I love baking and these are the best sheet pan pancakes I’ve ever had. 1000000000000000 percent I’m making it again!
Yay I’m so happy you enjoyed them, Gavin! It’s so awesome that you love to cook and bake, keep it up!!
Such a fantastic recipe! I’m from Australia and my oven runs hot so I had it at 200°C for 17 Mins and it was perfect, it rose to the thickness of a cake and there was so much leftover with just the recipe for 2. Will be doing again!
Yay, so happy to hear you liked it!! And thank you for sharing your Celsius temperature and cook time, Ella—I’m sure those outside the U.S. appreciate it!
Made this recipe today and it turned out really good. Make sure to use aluminum free baking powder and to not over mix. They were fluffy and had great flavor. I used fresh blueberries and chocolate chips. Even my husband (that doesn’t care for pancakes) said they were delicious! Works perfect for feeding a crowd. Will definitely make again!
Yay, so happy to hear it was a crowd-pleaser at your house!! Thank you, Ranee!
They were good! I feel like I never wanna go back to regular pancake making!
Have you tried a whole wheat, or buckwheat version?
Yay, that’s amazing!! Thank you! No, I haven’t tried other types of flour yet. If you try making it with whole wheat or buckwheat flour, I’d love to hear how your pancakes turn out!!
These were excellent! Want to make them for a Bachlorette weekend, so did a trial batch for my family. Turned out great and easier to make than traditional pancakes! We reheated leftovers in the toaster.
Aww, I’m so happy you liked them! Love the idea of reheating leftovers in the toaster!
I followed the recipes exactly and they came out perfectly! Thanks for the tip on having the ingredients at room temp for the pancakes to come out nice and fluffy. My kids were impressed and want me to make this again 🙂
Yay, so happy that was helpful!
Yummy, easy, And crowd pleasing doubled batch as we have a large family with teens who think they need to carb load for everything.
Ha! Glad it was a hit!
Do you think these would freeze well to make ahead of time for Easter?
Yes, you can slice these 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.
Made these last night for Strove Tuesday. So easy when cooking for a crowd and everyone got the kind they wanted. Leftovers went in kids school lunches with a dip. No aftertaste but the baking powder I used didn’t contain aluminum.
Wow, love that you were able to take care of lunch boxes with these, too! What a great idea!
Unfortunately they did not puff up at all. So quite thick and dense. Guests said they tasted good, but having made other sheet pancakes recipes I was expecting a different outcome and taste, so I was disappointed.
So sorry to hear, were your ingredients at room temp? That helps keep them fluffy. Also, not overmixing is key.
Great tasting once you get over the fact that you’re eating square pancakes. Leftovers good for kids school lunch. They don’t care if they’re hot. Add a small container of dip.
Who needs round pancakes?! Glad you enjoyed the flavor!
Can I use a Pyrex dish as I don’t own a sheet pan?
Hi there, I think it would be a little too much batter for a 9 by 13-inch pan. You could try cutting the recipe in half and baking it in a 9 by 13-inch pan!
These were just OK. They had a strange aftertaste. I think maybe from the Baking powder. 2 tbsps seems like a lot??
So sorry to hear this. Did you use aluminum free baking powder? I find if you don’t use that type, it can leave a bad aftertaste.
Yeah I came here to comment that too. Very bitter and unfortunate, it seemed to me that 2 Tbsp was too much anyway, but I also haven’t heard of aluminum free baking powder
If you check the label, it should be easy to find in most grocery stores and makes a huge difference in flavor.
Outstanding! So easy and would be great for a large group.
Yay! Glad this was helpful. I find it saves so much time when cooking for a crowd.
Can you use store bought pancake mix where you add water, or do you have to make the pancake mix from scratch?
Hi there! Since all mix is different, I’m not sure how consistent the results would be so I would reccommend making the mix from scratch.
Mine definitely didn’t have pancake consistency. It turned into more of a dough. I went with it though and it ended up coming out like a biscuit. Tastes really good with blueberries…but I wouldn’t really call it a pancake.
Hmm. First off, so sorry to hear these didn’t come out as expected. The batter should be pourable, so nothing like a dough. Would love to help you troubleshoot on where it could have gone wrong!
Really delicious and so easy! I whipped this up for a last min dinner it’s so good. Followed recipe
So happy I could save you some time. Also, I love breakfast for dinner night, too!
I make these pancakes at least once a week for my kids, they turn out fantastic every time. Thank you for sharing your easy and delicious recipe.
So happy they like them!
Love this method, I freeze them, but instead of reheating in the oven, I just pop two in the toaster, and they come out perfectly every time
Love that idea, thanks for sharing!
I made this recipe for the first time today and I was so happy with how it came out! It’s light and fluffy and has just the right amount of sweetness. Great recipe!
Thanks for letting me know! I really like how easy it is to make pancakes for a crowd with this recipe!
Really terrible and honestly unsafe…2 tablespoons of baking powder is way too much. Unfortunately I only realized this after tasting them and doing some googling. Too much baking powder can make you really sick not to mention it tastes grosss
So sorry to hear that you did not like the pancakes. Did you use aluminum free baking powder? If not then it can cause the pancakes to taste off.
Not very pancake like – more like a pizza dough. Very bland
So sorry to hear that the recipe didn’t work out for you.
Great recipe. I tried to make half frozen blueberries and half chocolate chips. The frozen blueberries of course baked much more slowly. Next time I’ll thaw them. I added lemon to the milk to make it buttermilk and the pancakes were very fluffy. Thank you for the recipe
You’re so welcome!
These were dry and the taste was off. I followed the recipe to the T.
Did you use aluminum free baking powder?
Wondering if you meant 2 tsp of baking powder? It turned out more like a sticky dough and a bread
No, I actually used 2 tablespoons of baking powder. The baking powder really helps it puff up in the oven. It shouldn’t really make it more sticky. Did you change the flour type used?
I did use AP flour. Not sure what went wrong- I will try again- either way my kids still loved them thanks for the recipe
This is so easy! The hands-off time in the oven gives me time to make other things like eggs or cutting up fruit. I might always make pancakes like this from now on. The taste was great and the square shape is easy to freeze and then reheat in the toaster.
So glad you liked it, Melodie!
Thank you for sharing this wonderful recipe! I would like to try it, but without the added sugar and less butter. Would that still work?
Thank you very much!
I have not made the recipe without the added sugar or butter so I am not sure how it would turn out. You an tray it though! If you end up trying in let me know how it turns out!
Didn’t have enough milk so I crossed my fingers and used my favorite “just add water” buttermilk pancake mix instead. I used 2 1/2 cups of mix + water called for on the box, plus I topped with about 1 cup or so of frozen wild blueberries before sliding into the oven. Very pleased with the result. Thanks for sharing this recipe, I can’t wait to make it from scratch as written!!!
You’re so welcome! Thank you for making it!
Made these this morning for my husband and kids. Followed the recipe and made sure I used aluminum free baker powder. Came out perfect. They loved them and requested for me to make them again.
Yay! The aluminum free baking powder really makes a huge difference in the taste.
Pancakes came out dense and without flavor.
So sorry to hear that!
this my favorite sheet pancakes ever
Thank you so much!
Can I make them gluten free if so what is the best gluten free flour to use
Hi June, absolutely, you can use GF flour if you prefer. I would go for King Author or Bob’s Red Mill. Enjoy!
All i can taste is baking powder
Did you use aluminum-free baking powder? Using one with aluminum can make the resulting recipe taste bitter.
I just made them tonight and they were so good! So simple and easy to make, and tasted so, so good! Thank you for sharing this recipe; this will be a staple in our recipe books from now on!!
Thank you so much! You are so welcome!!
What a great idea to use a sheet pan and customize the add-ins! I wonder whether a boxed pancake mix would come out as well as this homemade version. I love using Aldi’s Millville Protein Pancake and Waffle mix (oat version) that you just add water to. It’s so easy, packs in a lot of flavor and has 14g protein per serving.
Thank you so much! I haven’t tried this recipe with that exact mix, but I think it could work. Let me know how it turns out if you try it!