Everyone loves pancakes, but flipping each one individually can be time-consuming, especially when feeding a family or a group. Enter sheet pan pancakes — a game-changer for busy mornings.
With this method, you bake pancake batter in a single sheet, slice it up, and serve without any hassle. This recipe delivers fluffy, golden-brown pancakes with minimal effort and maximum flavor. Let’s dive in!
Why You’ll Love Sheet Pan Pancakes
- Effortless Cooking: No need to stand over the stove flipping each pancake.
- Perfect for Crowds: Serve multiple people at once with evenly cooked pancakes.
- Customizable Toppings: Add different toppings to sections of the batter for variety.
- Less Mess: No batter splatters or greasy pans to clean
- Great for Meal Prep: Make ahead and store for quick breakfasts all week
Ingredients You’ll Need
Gather these simple ingredients before getting started:
- 2 cups all-purpose flour
- 2 tablespoons sugar (or honey/maple syrup for a natural option)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups milk (dairy or plant-based)
- 2 large eggs
- ¼ cup melted butter (or coconut oil)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- chocolate chips, fresh berries, sliced bananas, or peanut butter drizzle
Step-by-Step Instructions
1. Preheat the Oven and Prep the Pan
Set your oven to 425°F (220°C). Grease a 9×13-inch baking sheet with butter or non-stick spray. You can also line it with parchment paper for easier cleanup.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Mixing these first ensures even distribution throughout the batter.
3. Prepare the Wet Ingredients
In another bowl, whisk the eggs, milk, melted butter, and vanilla extract. Stir until well combined.
4. Combine Wet and Dry Ingredients
Gradually pour the wet ingredients into the dry mixture. Stir gently until just combined — don’t overmix! A few lumps are okay; overmixing can make the pancakes dense.
5. Pour and Spread the Batter
Pour the batter onto the greased sheet pan. Use a spatula to spread it evenly across the surface. The batter should be level to ensure even baking.
6. Add Toppings
Here’s where you can get creative! Sprinkle chocolate chips on one section, blueberries on another, sliced strawberries in a corner, and peanut butter swirls in another. This way, everyone gets their favorite flavors in one batch.
7. Bake to Perfection
Place the sheet pan in the oven and bake for 12–15 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
8. Slice and Serve
Let the pancakes cool for 5 minutes. Slice them into squares or rectangles using a knife or pizza cutter. Serve with maple syrup, honey, or extra fruit on top!
Tips for the Best Sheet Pan Pancakes
- Use room temperature ingredients for a smoother batter and better rise.
- Don’t overmix — this keeps the pancakes light and fluffy.
- Make it dairy-free by using almond milk and coconut oil instead of butter.
- Try a gluten-free version by swapping all-purpose flour with a gluten-free blend.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 2 months.
How to Store and Reheat Sheet Pan Pancakes
Refrigerating:
Place cooled pancake squares in an airtight container and store in the fridge for up to 5 days. Warm them in the microwave for 15–20 seconds before serving.
Freezing:
For longer storage, freeze individual squares on a baking sheet for 30 minutes, then transfer to a freezer bag. Reheat from frozen in the microwave for 30–45 seconds or warm in the oven at 350°F for 5–7 minutes.
Serving Suggestions
- Drizzle with maple syrup or honey
- Spread peanut butter or Nutella on top
- Serve with fresh fruit and yogurt
- Add a dusting of powdered sugar for a fancy touch
- Pair with scrambled eggs and bacon for a hearty breakfast
Frequently Asked Questions
Can I Make This Recipe Vegan?
Yes! Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use almond milk and coconut oil instead of dairy ingredients.
Can I Make This Recipe Without Sugar?
Absolutely! Skip the sugar or use a natural sweetener like honey or mashed banana.
What If I Don’t Have a Large Baking Sheet?
Use two smaller sheet pans or bake in a casserole dish. Adjust baking time if needed.
Final Thoughts
Sheet pan pancakes are a time-saving solution for busy mornings. With minimal effort and easy customization, they make breakfast stress-free and delicious. Whether you’re feeding a crowd or prepping meals ahead, this recipe ensures you enjoy fluffy pancakes without the flipping. Try it today!
