Sheet Pan Pancakes

Sheet Pan Pancakes are a game changer for busy mornings or brunch gatherings. If you’ve ever found yourself flipping pancakes one by one while everyone else is eagerly waiting (and maybe getting a little impatient), you’ll appreciate the simplicity of this recipe. Just mix, pour, and bake! In no time, you have a beautifully golden, fluffy pancake square that can serve a crowd. Plus, the best part? You can easily customize them to suit everyone’s tastes—whether it’s chocolate chips, fresh fruit, or a sprinkle of powdered sugar.

Jump to:

• Why This Recipe Works
• Why You’ll Love This Sheet Pan Pancakes
• Ingredients
• Preparing the Oven and Pan
• Preheat the Oven
• Mixing the Dry Ingredients
• Combine the Dry Ingredients
• Incorporating the Butter
• Add Butter to the Dry Mixture
• Preparing the Wet Ingredients
• Whisk the Wet Ingredients
• Combining Mixtures
• Fold Wet Ingredients into Dry Mixture
• Spreading the Batter
• Spread Batter on Sheet Pan
• Adding Toppings
• Top with Your Favorites
• Baking the Pancakes
• Bake Until Golden
• Serving Suggestions
• How to Serve
• Tips for Success
• Variations
• Storage Tips
• FAQs
• More Easy Breakfast Recipes:
• 📖 Recipe Card

What’s more, these pancakes are perfect for meal prepping. You can whip them up in advance, slice them into squares, and reheat them as needed. Imagine waking up to the delightful aroma of pancakes wafting through your kitchen, or impressing guests at your next brunch with minimal effort. Seriously, they are a lifesaver in the kitchen! Let’s jump right into why this recipe works so well and how you can make your own batch of delicious Sheet Pan Pancakes.

Why This Recipe Works

This recipe for Sheet Pan Pancakes blends ingredients perfectly to create that tender, fluffy texture everyone loves. Additionally, it’s designed to serve a crowd or make meal prep easy. You won’t need to stand at the stove flipping pancakes in batches; instead, the oven does all the work for you. Simple mixing and a quick baking process mean that breakfast—or brunch!—is ready in no time.

Why You’ll Love This Sheet Pan Pancakes

These Sheet Pan Pancakes are a fun twist on the traditional ones, making breakfast easier and way more enjoyable. They’re incredibly customizable, allowing you to add a variety of toppings that suit your taste. Whether you’re hosting a brunch gathering or just want a family breakfast without the fuss, these pancakes are an ideal choice. Imagine everyone gathered around, enjoying slices of pancakes, sharing laughter, and loving every bite!

Ingredients

To whip up these delicious pancakes, you’ll need the following ingredients:

• 2 3/4 cups all-purpose flour, spooned and leveled
• 1/3 cup granulated sugar
• 1 1/2 tablespoons baking powder
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temperature
• 2 1/2 cups whole milk, room temperature
• 2 teaspoons pure vanilla extract
• Optional toppings: banana coins, chocolate chips/chunks, strawberries, blueberries, raspberries
• Optional serving suggestions: butter, syrup, powdered sugar, peanut butter, Nutella, more fruit

Preparing the Oven and Pan

Preheat the Oven

First things first: set your oven to 425°F (220°C). While it’s heating up, prepare a 13×18-inch sheet pan. You can either line it with parchment paper or spray it generously with non-stick spray. This step ensures your pancakes won’t stick and makes cleanup a breeze.

Mixing the Dry Ingredients

Combine the Dry Ingredients

In a large mixing bowl, whisk together your dry ingredients. Start with 2 3/4 cups of all-purpose flour, followed by 1/3 cup of granulated sugar, 1 1/2 tablespoons of baking powder, and 1 teaspoon of kosher salt. Mix until everything is well combined; this base will give your pancakes great flavor.

Incorporating the Butter

Add Butter to the Dry Mixture

Now, cut 1/2 cup of softened unsalted butter into small cubes. Add these cubes to your dry mixture. Using your fingers, mix the butter into the dry ingredients until it resembles coarse sand. This technique helps incorporate the fat, which leads to super fluffy pancakes.

Preparing the Wet Ingredients

Whisk the Wet Ingredients

In a separate bowl, take 2 large eggs (make sure they’re at room temperature) and whisk them together. Add in 2 1/2 cups of room temperature whole milk and 2 teaspoons of pure vanilla extract. Mix until everything is fully combined. The vanilla adds a delightful flavor that pairs perfectly with the sweetness.

Combining Mixtures

Fold Wet Ingredients into Dry Mixture

Pour the wet mixture into the bowl with the dry ingredients. With a rubber spatula, gently fold everything together until just combined. It’s okay if the batter looks a bit lumpy; that’s totally normal! The lumpy batter is a sign of fluffy pancakes—definitely don’t overmix!

Spreading the Batter

Spread Batter on Sheet Pan

Once your batter is ready, transfer it onto the prepared sheet pan. Spread it evenly across the pan, breaking up any larger flour pockets as needed. You want it to be as smooth as possible without overworking it.

Adding Toppings

Top with Your Favorites

Now it’s time for the fun part! Sprinkle your favorite toppings on the batter. Whether you prefer banana coins, chocolate chips, strawberries, blueberries, or raspberries, go wild! You can really customize these to everyone’s liking.

Baking the Pancakes

Bake Until Golden

Place your sheet pan in the preheated oven and bake for about 12-15 minutes. You’ll know they’re done when the edges are golden brown and the center feels set. If you’re a chocolate lover, consider adding a few more chocolate chips on top while they’re still warm; it makes for a delicious melty treat.

Serving Suggestions

How to Serve

Let the pancakes cool for a few minutes before cutting them into squares. Serve them warm with your favorite toppings—think butter, syrup, powdered sugar, peanut butter, Nutella, or more fresh fruit. Everyone can personalize their slice!

Tips for Success

• Be sure all your ingredients are at room temperature for better mixing and an even batter.
• Feel free to experiment with different topping combinations. The sky is the limit!
• If you’re not serving a crowd, consider baking in smaller batches to avoid wastage.

Variations

Mix things up with different flours, like whole wheat or almond flour, for healthier versions. You could also add spices like cinnamon or nutmeg for an extra flavor kick. Why not try a unique combo that suits your family’s taste?

Storage Tips

If you happen to have leftovers (which is rare, but it can happen!), store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. When you’re ready to enjoy, just reheat!

FAQs

1. Can I use almond milk instead of whole milk?
   Sure! Almond milk works great; just be sure it’s unsweetened.

2. How do I reheat frozen pancakes?
   Pop them in the microwave for about 30 seconds or warm them in a toaster oven.

3. What toppings are best for sheet pan pancakes?
   Fresh fruit, whipped cream, and flavored syrups are popular options; feel free to be creative!

4. Can I make these pancakes ahead of time?
   Definitely! You can bake them in advance and reheat when needed for a quick meal.

5. How long will leftovers last?
   Store these pancakes in the fridge for up to 3 days or freeze for up to 2 months.

With just a few simple steps, you can create fluffy, delicious Sheet Pan Pancakes that are perfect for serving a crowd or prepping for busy mornings. This recipe provides a fun, family-friendly way to enjoy breakfast without the hassle of flipping individual pancakes. Customize your pancake experience with endless topping options, ensuring everyone gets their favorite flavor. Perfect for meal prep, these pancakes will quickly become a staple in your breakfast rotation!

More Easy Breakfast Recipes:

• Green Shakshuka
• Blueberry Muffins Ever
• High-Protein Cottage Cheese Bagels
• Red Velvet Brownies

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print