Sheet Pan Pancakes

4.98 from 926 votes

Whether you want an easy and delicious pancake breakfast for the family or looking to serve a crowd, Sheet Pan Pancakes have all the flavor of traditional fluffy pancakes without all the work!

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Start your morning with the Sheet Pan Pancakes for an easy-to-make breakfast with so many add-in possibilities! There’s something for everyone to enjoy, even the picky eaters, when you can split the batter into different flavors. Whether you love fresh berries or sweet additions like chocolate chips, this pancake recipe is quick to prepare and bakes in the oven in no time! Your hands are free to get your morning going instead of standing over the stove flipping pancakes.

Syrup being poured on top of a stack of different flavor sheet pan pancakes on a white plate with a glass of milk nearby.
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Sheet pan pancakes are perfect for a quick family breakfast and feeding a crowd if you’re planning a special occasion get-together. These baked pancakes are ideal for serving many people without all the extra work. Standing over a frying pan and flipping just a few pancakes at a time can be daunting, so this recipe is precisely what you need to make a bunch of pancakes that bake up in about 15 minutes.

What are Sheet Pan Pancakes?

Sheet pan pancakes are a quick and easy pancake recipe made for baking. The difference between making traditional pancakes in a skillet and these sheet pan pancakes is simply baking the batter in a thin layer on a baking sheet. You’ll have perfectly fluffy pancakes customized with whatever toppings you’re craving baked right into the batter. Pancakes in the oven make cooking a family breakfast that much easier, and the kids will love all the possibilities of creating their favorite pancake flavor combo.

why you’ll love this Sheet Pan Pancakes Recipe

  • All the possibilities for add-ins. Once you add the batter to the sheet pan, you can sprinkle in your favorite fresh fruit, chocolate chips, shredded coconut, granola, or whatever you’re craving!
  • A winner for kid’s breakfast ideas! If you have a picky eater, this is an excellent option for breakfast. It allows them to see and feel what they’re eating and choose what they want to add. Plus, for kids who love getting involved in the kitchen, you’ll offer a simple and fun breakfast they can help make.
  • No fuss pancake recipe. All the ingredients are mixed in one bowl for a quick and easy pancake batter. Once you pour it into the sheet pan and added toppings, it’s hands off from there! Place in the oven to bake into a soft and tender pancake and cut into squares for everyone to dive in and enjoy their favorite pancakes.

Ingredients to make Easy Sheet Pan Pancakes

There are just 8 simple and standard ingredients to make pancakes in the oven, and you likely already have most of these in the pantry or fridge.

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

How to make Sheet Pan Pancakes

Preheat the oven and grab a bowl, whisk, and sheet pan to make this easy pancake recipe with your favorite add-ins.

Mix Batter

  1. Whisk together dry ingredients in a bowl.
  2. Make a well in the flour mix and add in wet ingredients.
  3. Whisk the wet and dry together until fully combined.
  4. A few lumps are okay, and the batter is ready for the sheet pan.
4 image collage preparing batter in one bowl by mixing dry ingredients, adding in wet ingredients, whisking them together, and the final batter shot with small bubbles.

Bake Pancakes in Sheet Pan

  • Pour the pancake batter onto the prepared pan, spreading evenly. To each corner, sprinkle the chocolate chips, blueberries, strawberries, and bananas.
  • Bake until lightly golden and cooked through. Cut and serve immediately.
2 image collage of recipe in a baking sheet with different topping in each corner before and after being baked.

Tips for making Pancakes on a Sheet Pan

  1. Use parchment paper for good safety. If you have a good sheet pan and grease it well, this should not be necessary because no pancakes will stick to the pan. However, the parchment paper will help if your pans are older or foods tend to stick to them.
  2. Try to avoid frozen fruits as toppings. While you can use any toppings you’d like, the idea of sectioning the sheet pan pancakes might get lost if the frozen fruit juices start to bleed into other non fruit sections.
  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. While testing this recipe, the result is to give you the same favorite fluffy pancake as if cooking in a pan, so the size of the baking sheet matters. If too small, the batter may overflow and not cook thoroughly. If too large, you’ll have a thin pancake that may overcook. So for the best fluffiest sheet pan pancakes, I recommend using a 13 by 18-inch rimmed baking pan.
  5. Don’t overmix. When whisking together the wet and dry ingredients, you want to combine them until it starts to come together, but you can still see small pea size lumps. If you continue to mix it past this part, gluten develops, resulting in a tough, chewy pancake instead of the ideal tender and fluffy pancake.

Making sheet cake pancakes is so much fun, and you can really get creative with all the flavor possibilities. Switch out or add a few more ingredients for a delicious bite. Mixing in the add-ins to the batter incorporates them into the pancake for a burst of flavor in every slice!

  • Make a cinnamon swirl sheet pan pancake. Combine cinnamon, brown sugar, and melted butter. Add dollops of the mix to a section of the sheet pan pancake batter and use a knife or toothpick to swirl the cinnamon into the batter. You can then add bananas, top with baked apple slices, or leave it as is.
  • Try chocolate pancake batter. Stir in cocoa powder with the dry ingredients and mix as instructed. You’ll have a rich, thick pancake batter to add toppings. Chocolate chip chocolate pancakes or walnut chocolate pancakes would be really delicious and yummy. Even strawberries, raspberries, or bananas would pair well with cocoa pancakes.
  • Add nuts. Sprinkle walnuts, pecans, almonds, or your favorite nutty addition into the batter before baking. Use a spatula or spoon to gently push them down or stir them in before pouring the batter into the sheet pan to fully incorporate them.
  • Switch up the chips. Our family loves chocolate chips, especially in pancakes, but you can also use white chocolate chips or another flavored baking chip.

what to serve with your sheet pancakes

how to store & reheat Sheet Pan Pancakes

Baked sheet pan pancakes are best when freshly made. If saving leftovers, let them cool and transfer to an airtight container or wrap them tightly. To reheat, place them on a sheet pan, cover them with foil, and reheat in a 350°F oven. Start checking after five 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.

how long will Baked Pancakes last in the fridge?

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.

can I freeze Cooked Pancakes with Fruit added?

Yes, 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.

Frequently asked questions

What is the trick to making sheet pan pancakes fluffy?

Use room-temperature ingredients for fluffier pancakes. This will keep your butter get nice and melty to 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! Switch out the dairy ingredients for plant-based butter and milk alternatives. 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.

This fluffy sheet pan pancake recipe is easy to make and comes together quickly to feed your family or serve a crowd. Not only can you choose what to add in, but you can section out the pancakes for more variety—chocolate chips for some, fresh fruit baked in for others, and pancakes for everyone to love.

More pancake recipes:

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Sheet Pan Pancakes

Whether you want an easy and delicious pancake breakfast for the family or looking to serve a crowd, Sheet Pan Pancakes have all the flavor of traditional fluffy pancakes without all the work!
5 from 926 votes
Servings 6 servings
Course Breakfast
Calories 349
Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
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Toppings of choice

  • chocolate chips, blueberries, strawberries, bananas


  • 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.


*Nutrition does not include topping additions.


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 926 votes (902 ratings without comment)

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Recipe Rating


  1. Gavin says:

    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!

    1. Yumna J. says:

      Yay I’m so happy you enjoyed them, Gavin! It’s so awesome that you love to cook and bake, keep it up!!

  2. Ella says:

    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!

    1. Yumna J. says:

      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!

  3. Ranee’ says:

    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!

    1. Yumna J. says:

      Yay, so happy to hear it was a crowd-pleaser at your house!! Thank you, Ranee!

  4. Gillian Weppler says:

    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.

    1. Yumna J. says:

      Aww, I’m so happy you liked them! Love the idea of reheating leftovers in the toaster!

  5. Denita says:

    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 🙂

    1. Yumna says:

      Yay, so happy that was helpful!

  6. Marilyn momrow says:

    Yummy, easy, And crowd pleasing doubled batch as we have a large family with teens who think they need to carb load for everything.

    1. Yumna says:

      Ha! Glad it was a hit!

  7. Pam says:

    Do you think these would freeze well to make ahead of time for Easter?

    1. Yumna says:

      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.

  8. Ann says:

    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.

    1. Yumna says:

      Wow, love that you were able to take care of lunch boxes with these, too! What a great idea!

      1. Rhiannon says:

        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.

        1. Yumna says:

          So sorry to hear, were your ingredients at room temp? That helps keep them fluffy. Also, not overmixing is key.

  9. Ann Munro says:

    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.

    1. Yumna says:

      Who needs round pancakes?! Glad you enjoyed the flavor!

  10. Rebecca says:

    Can I use a Pyrex dish as I don’t own a sheet pan?

    1. Yumna says:

      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!

  11. Susannah Mason says:

    These were just OK. They had a strange aftertaste. I think maybe from the Baking powder. 2 tbsps seems like a lot??

    1. Yumna says:

      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.

    2. Chris says:

      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

      1. Yumna says:

        If you check the label, it should be easy to find in most grocery stores and makes a huge difference in flavor.

  12. Melissa says:

    Outstanding! So easy and would be great for a large group.

    1. Yumna says:

      Yay! Glad this was helpful. I find it saves so much time when cooking for a crowd.

  13. Margaret C. says:

    Can you use store bought pancake mix where you add water, or do you have to make the pancake mix from scratch?

    1. Yumna says:

      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.

  14. Laura says:

    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.

    1. Yumna says:

      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!

  15. Alixandria says:

    Really delicious and so easy! I whipped this up for a last min dinner it’s so good. Followed recipe

    1. Yumna says:

      So happy I could save you some time. Also, I love breakfast for dinner night, too!

  16. Ashley says:

    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.

    1. Yumna says:

      So happy they like them!

  17. Brian says:

    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

    1. Yumna J. says:

      Love that idea, thanks for sharing!

  18. Heather (UK) says:

    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!

    1. Yumna says:

      Thanks for letting me know! I really like how easy it is to make pancakes for a crowd with this recipe!

  19. Elizabeth says:

    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

    1. Yumna J. says:

      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.

  20. Vivian says:

    Not very pancake like – more like a pizza dough. Very bland

    1. Yumna J. says:

      So sorry to hear that the recipe didn’t work out for you.

  21. Maureen L says:

    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

    1. Yumna J. says:

      You’re so welcome!

  22. Kitchen Diva says:

    These were dry and the taste was off. I followed the recipe to the T.

    1. Yumna J. says:

      Did you use aluminum free baking powder?

      1. Courtney says:

        Wondering if you meant 2 tsp of baking powder? It turned out more like a sticky dough and a bread

        1. Yumna Jawad says:

          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?

          1. Courtnay Mecca says:

            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

  23. Melodie says:

    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.

    1. Yumna J. says:

      So glad you liked it, Melodie!

  24. Luminita says:

    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!

    1. Yumna J. says:

      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!

  25. Mainah says:

    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!!!

    1. Yumna J. says:

      You’re so welcome! Thank you for making it!

  26. Angela Isaacs says:

    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.

    1. Yumna J. says:

      Yay! The aluminum free baking powder really makes a huge difference in the taste.

  27. Unsatisfied Baker says:

    Pancakes came out dense and without flavor.

    1. Yumna J. says:

      So sorry to hear that!

  28. Gael Damianakis says:

    this my favorite sheet pancakes ever

    1. Yumna J. says:

      Thank you so much!

  29. June says:

    Can I make them gluten free if so what is the best gluten free flour to use

    1. Yumna J. says:

      Hi June, absolutely, you can use GF flour if you prefer. I would go for King Author or Bob’s Red Mill. Enjoy!

  30. says:

    All i can taste is baking powder

    1. Yumna Jawad says:

      Did you use aluminum-free baking powder? Using one with aluminum can make the resulting recipe taste bitter.

  31. Tiffanie says:

    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!!

    1. Yumna Jawad says:

      Thank you so much! You are so welcome!!

  32. FirstLadyKY says:

    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.

    1. Yumna Jawad says:

      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!