Name: Sheet Pan Pancakes
Prep time: 10 min
Cook time: PT-488166H41M22S
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 tbsp sugar; 2 large eggs; 1 1/2 cups milk (or dairy-free milk); 1 tsp vanilla extract; 1/4 cup melted butter or oil; Optional toppings: blueberries, chocolate chips, sliced bananas, nuts, or sprinkles

Why You’ll Love This Recipe

This recipe is a time-saver and game-changer for busy mornings. It delivers the soft, fluffy texture of classic pancakes with zero babysitting over the stove. Great for batch cooking, meal prep, or weekend brunch, sheet pan pancakes can also be customized with different toppings or mix-ins all in one pan. It’s the easiest way to make pancakes for a group—fast and fuss-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
sugar
eggs
milk (or dairy-free milk)
vanilla extract
melted butter or oil
optional toppings: blueberries, chocolate chips, sliced bananas, nuts, or sprinkles

Directions

Preheat your oven to 425°F (220°C). Grease or line a rimmed sheet pan with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk eggs, milk, vanilla extract, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared sheet pan and spread evenly.
Add toppings if using—scatter them over the batter.
Bake for 12–15 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let cool slightly, slice into squares or rectangles, and serve with your favorite syrup or spreads.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 10 minutes
Bake time: 12–15 minutes
Total time: 25 minutes

Variations

Gluten-free: Use a gluten-free all-purpose flour blend.
Dairy-free: Substitute plant-based milk and oil instead of butter.
Add flavors: Mix cinnamon, nutmeg, or citrus zest into the batter.
Protein-packed: Add a scoop of protein powder or use Greek yogurt in place of some milk.
Different batters: Use buttermilk pancake mix or whole wheat flour for a healthier twist.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
To freeze, place slices in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag for up to 2 months.
Reheat in the microwave for 30–60 seconds or in a 350°F (175°C) oven for 5–10 minutes until warmed through.

FAQs

Can I use pancake mix for sheet pan pancakes?

Yes, you can use your favorite pancake mix. Follow the package instructions and pour into a greased sheet pan to bake.

What size pan should I use?

A standard 9×13-inch rimmed sheet pan works well. For thinner pancakes, use a larger pan; for thicker ones, use a smaller one.

How do I know when it’s done?

The top should be golden and a toothpick inserted in the center should come out clean.

Can I make different flavors in one pan?

Yes! Divide the batter in sections and add different toppings to each section for variety in a single bake.

Do I need parchment paper?

It helps with easy removal and cleanup, but you can also grease the pan thoroughly instead.

How do I keep them fluffy?

Don’t overmix the batter, and be sure your baking powder and soda are fresh for maximum rise.

Can I double the recipe?

Yes, just use two sheet pans or bake in batches.

What toppings go well with sheet pan pancakes?

Berries, chocolate chips, banana slices, nuts, shredded coconut, and even cooked bacon or sausage bits are all great options.

Are these good for meal prep?

Absolutely. Bake a batch, slice into portions, and store in the fridge or freezer for quick breakfasts all week.

Can I serve them cold?

They’re best warm, but they can be eaten cold or at room temperature if needed.

Conclusion

Sheet Pan Pancakes are the ultimate breakfast hack—fluffy, fast, and perfect for sharing. Whether you’re serving a crowd or prepping meals ahead, this oven-baked approach saves time without sacrificing flavor. Just bake, slice, and enjoy pancakes without the hassle of flipping. Once you try them, it’s hard to go back.