These sheet pan pancakes are made with flour, milk, eggs, butter, and your favorite toppings—perfect for feeding a crowd without flipping a single one.
You ever have one of those mornings where the thought of flipping just one more pancake makes you want to cry into your coffee? That was me last Saturday. My toddler had already “fed” the dog half a banana, someone was yelling about the TV remote, and I hadn’t even looked in the mirror yet. I thought, “There has got to be an easier way.”
Enter: sheet pan pancakes. One big pan. No flipping. Just bake, slice, and serve. It’s like discovering sliced bread all over again—but for pancakes.
Why You’ll Love This Sheet Pan Pancakes Recipe?
First, can we talk about the genius of making one big pancake? Instead of flipping 18 small ones and keeping them warm (which, let’s be honest, never really works), you just pour the batter in a pan, throw on toppings like you’re a breakfast Picasso, and bake. That’s it.
They’re fluffy, golden around the edges, and totally customizable. One kid wants strawberries, the other wants chocolate chips? Done. I usually sneak Nutella into my section. No judgment, right?
Ingredient Notes:
Over time, I’ve played around with this base recipe. Here’s the rundown, with a few notes from my kitchen adventures.
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All-Purpose Flour: The good ol’ reliable. If you’re feeling fancy, try half whole wheat.
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Granulated Sugar: Just enough to make them mildly sweet. Skip it if you’re loading on syrup later.
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Baking Powder: This gives you fluff. Do not skip.
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Salt: A little bit brings the rest of the flavors to life.
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Milk: I usually use whole milk, but almond or oat milk work fine.
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Eggs: Two large ones. I once used flax eggs—worked okay, but the texture was denser.
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Butter: Don’t skimp here. It’s what makes them rich and comforting.
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Vanilla: Optional, but adds that “Sunday morning” smell.
Toppings:
You can go full “breakfast buffet” mode here:
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Fresh fruit (bananas, strawberries, blueberries)
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Nut butters, jams, or even Biscoff (just try it once, I beg you)
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Chocolate chips (for the rebels)
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Swirls of raspberry jam (trust me, it bakes beautifully)
How To Make Sheet Pan Pancakes?
Step 1: Preheat Like a Pro
Set that oven to 425°F. Spray and line your baking sheet (a 13×18-inch one works great). If you’ve got a silicone mat, now’s the time to shine.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, sugar, baking powder, and salt. Try not to spill it on your phone (guilty).
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Step 3: Combine Wet Ingredients
In another bowl, whisk milk, eggs, melted butter, and vanilla. Pro tip: Let the melted butter cool a bit first so you don’t cook your eggs.
Step 4: Make Batter Magic
Pour wet into dry. Mix gently with a spatula. Gently is key. It’s okay if it’s a little lumpy—your pancakes will thank you.
Step 5: Pour and Top
Pour that batter into your prepared pan and spread it out evenly. Give the tray a little shake or bang to settle it. Add your toppings now like the breakfast artist you are.
Step 6: Bake and Brag
Bake for 12-15 minutes until golden on top and springy to the touch. Let it cool for a bit before slicing into squares or strips.
Storage Options:
Got leftovers? Wrap ’em up and store in an airtight container in the fridge for up to 3 days. They reheat perfectly in a toaster oven or microwave.
Pro tip: Freeze extras with parchment paper between each slice. They’ll keep for a month and make weekday breakfasts feel like Sunday brunch.
Variations and Substitutions:
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Gluten-Free? Swap with a 1:1 GF blend.
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Dairy-Free? Use plant-based butter and milk.
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Sugar-Free? Leave out the sugar and top with bananas or maple syrup instead.
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Savory Twist? Try cooked bacon bits, scallions, or shredded cheese in the batter. Yes, really.
What to Serve with Sheet Pan Pancakes?
Besides coffee (duh)? Here’s what I’ve paired them with:
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Crispy bacon (classic and unbeatable)
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Scrambled eggs (for balance)
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Yogurt + fruit (if you’re pretending to be healthy)
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Mimosas (don’t judge—it was a holiday)
Frequently Asked Questions:
Can I use boxed mix instead?
Absolutely. I’ve done it in a pinch. Still delicious.
Why is my pancake dry?
You may have overbaked it or overmixed the batter. Keep an eye on both.
Can I double this recipe?
Yep! Just use two pans or a big ol’ jelly roll pan and adjust baking time a bit.
You know those recipes that sneak into your weekly routine without you even realizing it? These sheet pan pancakes did that for me. They’re cozy, quick, and crowd-pleasing. And honestly, they’ve saved more than one chaotic morning in my house.
Give them a go and let me know what toppings you tried. Or better yet, share a photo—I’d love to see your pancake “art!”
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sheet Pan Pancakes
Ingredients
For the Pancake Batter:
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1½ tablespoons baking powder
- ½ teaspoon salt
- 2¼ cups milk
- 2 large eggs
- ⅓ cup unsalted butter melted
- 2 teaspoons vanilla extract
Optional Toppings:
- ¼ cup raspberry jam
- ¼ cup fresh sliced strawberries
- ¼ cup fresh blueberries
- ¼ cup semi-sweet chocolate chips
- ¼ cup sliced bananas
- ¼ cup warmed peanut butter Nutella, Biscoff spread, or additional jam
Instructions
Preheat the Oven:
- Preheat your oven to 425°F (218°C). Lightly grease a 13×18-inch half-sheet baking tray with cooking spray and line with parchment paper or a silicone baking mat.
Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Prepare the Wet Ingredients:
- In a separate bowl, combine the milk, eggs, melted butter (cooled slightly), and vanilla extract. Whisk until fully incorporated.
Combine Wet and Dry Ingredients:
- Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula. Mix until just combined. A few small lumps are acceptable; do not overmix.
Pour and Level the Batter:
- Transfer the batter to the prepared baking sheet. Use a rubber spatula to spread the batter evenly across the surface. Tap the tray gently on the counter to eliminate air bubbles.
Add Desired Toppings:
- Evenly distribute your preferred toppings across the surface of the batter. You may choose to add one topping uniformly or create different sections for variety.
Bake:
- Place the tray in the preheated oven and bake for 12 to 15 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the pancake to cool in the pan for approximately 5 minutes. Slice into squares or strips and serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
