Oh my gosh, have you ever stood over a griddle trying to keep up with hungry faces when it’s pancake morning? It’s chaos! You’re flipping batter while the first batch gets cold, and someone inevitably asks for just one *more* short stack. Believe me, I’ve been there, juggling three spatulas and sweating over the stove. That’s why I want to shout from the rooftops about my favorite breakfast hack: Sheet Pan Pancakes. Forget the mess and the waiting! This method lets you mix one giant batch of batter and bake it all at once on a single sheet. It was a lifesaver the weekend my cousins came into town—we were able to feed twelve people in less time than it takes to make one regular skillet batch. If you want fluffy, golden goodness without the stovetop stress, you absolutely have to try this recipe.
If you usually aim for those incredibly fluffy individual pancakes, you should check out my guide to the fluffiest stovetop pancakes, but for volume, the oven is your best friend!
Why This Sheet Pan Pancakes Recipe Works for Large Batches
Honestly, the best part about this whole Sheet Pan Pancakes method is the *cleanup*. If you’ve ever bleached your stovetop after a massive pancake session, you know what I mean. We toss the batter onto one big pan, and that’s it! Goodbye, greasy splatter shield and pans stacked high waiting to be washed.
It’s efficient, trust me. Instead of standing there flipping for 20 minutes, you pour, slide it into the oven, and then you have 15 glorious minutes to actually set the table or pour coffee. It brings the whole morning down by at least ten minutes of active cooking time.
Time Saved Making Sheet Pan Pancakes
When I make my regular batch, it takes me about five minutes of prep and then maybe 20 minutes of active cooking time just to get through everyone’s plate sequentially. With these baked pancakes, the prep is only 10 minutes, and the cook time is a solid 15 minutes—all hands-off! You get that entire 25-minute total time down to almost nothing where you actually have to hover. It’s a game-changer for weekend brunches when company shows up unannounced.
Tips for Perfect Sheet Pan Pancakes Edges
You want those edges to be set and golden brown, not burnt or weirdly soft, right? The absolute key here is the temperature: we are using 400°F (200°C). That seems high for pancakes, I know! But we need a hot oven to hit the whole surface evenly and make them puff up nicely before the edges dry out. Don’t be tempted to drop that temp just because you’re nervous!
Essential Ingredients for Your Sheet Pan Pancakes
The beauty of this recipe is that it uses simple pantry staples. You probably have everything you need right now! We need the bulk carriers like flour and milk, but the real flavor is in the boosters. For the dry stuff, grab 2 cups of all-purpose flour, 2 tablespoons of sugar, 4 teaspoons of baking powder (this is important for lift!), and just 1 teaspoon of salt. Make sure that baking powder is fresh, okay?
For the wet side of things, you need 2 large eggs, 1 3/4 cups of milk, 1/2 cup of melted butter (don’t use oil, the butter flavor is better here!), and 1 teaspoon of good vanilla extract. If you want that perfect golden color, you’ll need those pantry heroes. For more incredible pancake inspiration, check out my guide to the best homemade pancakes!
Ingredient Notes and Substitutions for Sheet Pan Pancakes
See that 1 3/4 cups of milk? Don’t sweat if you’re out of dairy milk. I often use unsweetened almond or oat milk when I’m making a half batch, and it works just fine without changing the texture much. The key is ensuring your baking powder is still active; if you aren’t sure, just test a tiny bit in hot water—if it fizzes, you’re good to go!
Step-by-Step Instructions to Bake Sheet Pan Pancakes
Okay, listen up, because this is where the magic happens and where people sometimes panic. Don’t panic! The process is so straightforward once you stop thinking about tiny little pancakes. We are working on a larger scale here, which means timing the pan preparations is everything. When I first tried making these Sheet Pan Pancakes, I totally forgot to preheat the oven, and when I poured the batter in, I watched it sit there like sad soup instead of puffing up. Learned quickly!
This recipe is so much easier than watching a griddle. You get to mix everything, spread it out, and walk away for fifteen minutes while the wonderful smell fills your house. If you want to add mix-ins—and you definitely should!—this is much cleaner than trying to swirl in blueberries when your pan is already sizzling hot. For inspiration on turning simple sheet bakes into something stunning, check out this German chocolate sheet cake magic; same principle, different sweetness!
Preparing the Pan and Oven for Sheet Pan Pancakes
First things first: get that oven cranked up to 400°F (200°C) right away. This is a hotter bake than traditional pancakes, which is why they cook so fast. Next, grab your standard 13×18 inch baking sheet. You have two options for greasing. Option one, which is what I usually do if I’m in a rush, is just using butter or cooking spray all over. Option two, my favorite for guaranteed sticking insurance, is to line the entire pan with parchment paper, letting the long sides hang over a bit like handles. Then you just lightly grease the parchment. Either way, make sure that pan is totally slick!
Mixing the Batter for Optimal Sheet Pan Pancakes Texture
We mix in separate bowls, and this step is non-negotiable for that light texture. In one big bowl, whisk your dry stuff—flour, sugar, baking powder, and salt—until it looks uniform. In a slightly smaller bowl, whisk your wet things: eggs, milk, melted butter, and vanilla. Don’t whip the wet ingredients until they’re frothy; just combine them well.
Now, pour all the wet goodness right into the dry heap. Here’s the technical part you cannot skip: mix using a whisk or rubber spatula until *just* combined. I mean it! You should still see some streaks of flour and a few lumps hanging around. If you mix until it’s perfectly smooth, you’re activating too much gluten, and your Sheet Pan Pancakes will turn out tough and rubbery instead of soft. Trust me, those lumps are your friends here.
Baking and Serving Your Sheet Pan Pancakes
Once you have that slightly lumpy batter, pour it gently onto your prepared pan. Use your spatula to spread it out in an even layer, but don’t press it down hard! Let it sit nice and fluffy. Slide that pan into your hot 400°F oven. They bake quickly, usually 12 to 15 minutes. You are looking for the edges to look set and just slightly golden brown. If you poke the center with a toothpick, it needs to come out clean, just like testing a regular cake.
As soon as it passes the toothpick test, pull it out! Don’t let it sit in the pan, or the bottom will start overcooking. Immediately, grab a large knife or a bench scraper and cut the whole thing into squares right there on the hot pan. This traps a little bit of steam and keeps the middle squares softer, meaning everyone gets the perfect bite when you serve it immediately!
Customizing Your Sheet Pan Pancakes: Variations
While the basic batter is fantastic—it’s got that perfect balance of fluffy and filling—this sheet pan is just begging for you to go wild! Don’t feel obligated to keep it plain. The easiest thing to do, as I mentioned in my notes, is to stir in about a cup of fresh or frozen blueberries right at the very end of mixing. If you use frozen, don’t thaw them first; just toss them in!
Chocolate chips are an obvious winner, too. I love using mini chips because they distribute better across the whole sheet! But if you want to get fancy, try adding a little extra warmth to the dry mix. A teaspoon of ground cinnamon or even a pinch of nutmeg really boosts that comforting breakfast flavor. For a bright twist, mix in the zest of one whole orange right into your wet ingredients. That citrus note pops against the maple syrup later on. This recipe is such a great base for experimentation; you can find inspiration in my apple cinnamon muffins recipe to see how I play with spices!
Serving Suggestions for Sheet Pan Pancakes
Now that you’ve got this giant, beautiful slab of warm pancake ready to go, the real fun begins: the toppings! Since you’re making such a huge batch, you might as well go all out. The classic approach is always the winner in my book—a mountain of real maple syrup and maybe a giant smear of butter melting right into the squares while they are hot.
But if you’re serving a crowd, you need variety! We always set up a ‘Topping Bar’ when we make these Sheet Pan Pancakes. It lets everyone customize their squares exactly how they like them. Think beyond just syrup.
Try freshly sliced bananas and strawberries—the colors look so bright against the golden pancake base. A dusting of powdered sugar is easy and looks fancy without any effort, honestly. If you want something really special and seasonal, homemade syrups are the way to go. I recently made a batch of amazing homemade pumpkin spice syrup, and pouring that warm, spicy goodness over the squares for a fall breakfast was just divine.
For a textural change, crushed pecans or walnuts sprinkled on top before serving adds the perfect crunch. And don’t forget the whipped cream! If you make homemade whipped cream, it adds such a light contrast to the sturdy baked pancake. Who needs tiny individual butter pats when you can have a feast like this?
Storage and Reheating Sheet Pan Pancakes
Now, let’s talk about what happens when, miraculously, you actually have leftovers of these amazing Sheet Pan Pancakes. While I’ve never managed to keep a full batch around for more than a day—they disappear that fast—they store surprisingly well compared to traditional ones. You can’t just leave them on the counter, though; they’ll get chewy and sad!
The best way to keep them fresh is to let the squares cool completely first. Once totally cool, stack them up in an airtight container. I usually slip a sheet of wax paper between layers if I’m stacking a lot, just to make sure they don’t stick together too firmly. They keep great in the fridge for about three or four days. But honestly, you’ll want them warm again!
You have options for reheating, but forget the microwave if you can help it. Microwaving pancakes is basically the nuclear option for making them soggy. If you want that perfectly crisp edge back, you need dry heat. The toaster oven is my favorite hack here; just slip a square or two in for about three minutes at 350°F (175°C) until they are warm all the way through.
If you don’t have a toaster oven, use your regular oven. Preheat it to about 350°F, lay the squares out on a clean baking sheet (no need to grease!), and bake for about 5 to 7 minutes. This gentle reheating dries out any moisture they absorbed in the fridge and brings back that lovely cake-like edge we worked so hard to achieve when we first baked them. See? This recipe gives you leftovers you actually *want* to eat!
Frequently Asked Questions About Sheet Pan Pancakes
I always get questions when people try this for the first time, which just proves how much we all love pancakes! People worry about changing the format, but I promise, once you get past the initial shock of baking them, you’ll realize this is the best way to make a large batch. If you’re looking for other one-pan wonders, you might love checking out my guide to amazing 1-pan sizzling Texas chicken, which uses a similar principle for quick cleanup!
Can I use a smaller baking sheet for Sheet Pan Pancakes?
Yes, you totally can use a smaller pan, but you have to remember the fundamental rule of baking: surface area dictates thickness! If you use a half sheet pan (like a 9×13 inch), your batter will be much thicker. That means the middle might take longer to cook all the way through.
If you go smaller, plan on adding at least 5 to 8 more minutes to your baking time, and definitely start checking with that toothpick right around the 18-minute mark. If the top looks done but the center is suspicious, you can always cover it loosely with foil and let it bake a bit longer. A thicker pancake is delicious, but we don’t want raw batter right in the middle!
How do I prevent my Sheet Pan Pancakes from getting soggy?
Sogginess usually happens for two reasons: either your oven isn’t hot enough, or you added way too many wet toppings. Remember, we really need that 400°F heat to set the outside quickly. If your temperature dips when you open the door, the pancakes will steam instead of bake, leading to a softer texture.
If you are adding blueberries or chips, make sure they are dry right before sprinkling them on top. The biggest culprit for sogginess in baked pancake recipes like this is overcrowding the surface with heavy, wet toppings like excessive fruit *before* baking. If you want a lot of bananas or berries, add half before baking, and serve the rest fresh with syrup!
Estimated Nutritional Information for Sheet Pan Pancakes
Look, I’m a home cook, not a nutritionist, so I have to say right up front that these numbers are just my best estimate based on the standard ingredients I use. When you’re feeding a crowd with Sheet Pan Pancakes, it’s nice to have a general idea of what everyone is consuming, right?
These values are calculated based on yielding 12 equal squares from the entire pan. If you cut your squares bigger—which, no judgment here!—the numbers will obviously bump up a bit!
Here is a quick rundown per serving (one square):
- Calories: Around 200
- Total Fat: Roughly 8 grams (including about 4 grams of saturated fat)
- Carbohydrates: About 28 grams
- Protein: A solid 6 grams
- Sugar: Just about 4 grams (that’s low for a pancake, which I love!)
- Cholesterol: Around 50mg
See? That’s honestly pretty good for a weekend breakfast treat! It’s relatively balanced because we are spreading the richness across such a large area. If you’re looking for a deeper dive into how to make even healthier pancake versions, sometimes I look at my guide for perfect homemade pancakes to see how small tweaks to flour ratios can change things up.
Share Your Sheet Pan Pancakes Creations
Now that you’ve mastered the easiest breakfast for a crowd, I really want to see what you made! Seriously, nothing makes me happier than knowing one of my time-saving tricks helped someone have a better morning.
Did you stick to the classic vanilla, or did you go wild with the chocolate chips and orange zest? Tell me everything in the comments below! Leave me a star rating if you loved how easy and delicious these Sheet Pan Pancakes were. It really helps other folks know if this recipe is worth diving into.
And if you snapped a photo while cutting those golden squares, please tag me on social media! I love seeing your breakfast setups. If you need to reach out with a specific question about the recipe, you can always drop me a line on my contact page. Happy flipping—or, well, happy baking!
Print
Simple Sheet Pan Pancakes
- Total Time: 25 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for making a large batch of pancakes all at once on a sheet pan.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Grease a standard 13×18 inch baking sheet.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
- Pour the batter evenly onto the prepared baking sheet. Spread it gently to cover the bottom.
- Bake for 12 to 15 minutes, or until the edges are set and a toothpick inserted near the center comes out clean.
- Remove from the oven. Cut into squares immediately. Serve warm with your preferred toppings.
Notes
- You can add blueberries or chocolate chips to the batter before baking if desired.
- For easier cleanup, line the baking sheet with parchment paper before greasing.
- Adjust baking time slightly based on your oven.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 4
- Sodium: 250
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
- Cholesterol: 50
Keywords: Sheet Pan Pancakes, easy breakfast, large batch pancakes, baked pancakes