This truly ingenious recipe makes an entire sheet pan of pancakes to feed everyone at once!
No need to watch over a skillet and flip pancakes over and over again. Instead, this is a fun version of a real pancake recipe, only these sheet pan pancakes are baked and cut into squares any size. This is so simple, it’ll be everyone’s new favorite breakfast food!
What are Sheet Pan Pancakes?
As much as we love pancakes and homemade waffles, they’re difficult to feed a crowd as you need to make them one by one. Sheet pan pancakes are simply pancake batter baked up into a fluffy pancake on a sheet pan. It is cut into squares to serve.
- Make sheet pan pancakes for a crowd so the whole meal is ready at once.
- Measure out the dry ingredients and wet ingredients the night before and simply mix them together the day of.
- Because sheet pan pancakes rise up so fluffy, they are perfect for all kinds of mix-ins!
- For a special birthday breakfast or brunch, and top with Whipped Cream, Strawberry Sauce, and colorful sprinkles!
- Add healthy mix-ins like chia seeds, a dose of vanilla protein powder, or some flax meal without changing the texture.
Ingredients
BATTER: Pancake batter is like our favorite fluffy pancakes in sheet pan form. This recipe uses all purpose flour, eggs, baking powder, soda, milk, vanilla, a smidge of salt, and a handful of blueberries. The milk and lemon juice can be substituted with buttermilk if you have it on hand.
Ensure the eggs and milk are room temperature so the melted butter mixes in well.
Add-Ins & Toppings
- Add chopped walnuts, chocolate chips, toffee pieces, dried fruit, bacon bits, or swirl in some fruit preserves. The possibilities are endless!
- Top with warm maple syrup or Caramel Sauce, a few spoonfuls of preserves, whipped cream, chocolate or Homemade Blueberry Sauce. Some sliced berries or bananas are also a great option!
How to Make Sheet Pan Pancakes
No need to fry pancakes on the griddle or get the kitchen all smoky, just follow a few easy steps to pancake perfection:
- Whisk dry ingredients and wet ingredients (except the butter) in separate bowls. Fold the dry into the wet and then stir in the butter.
- Scrape batter onto a prepared baking sheet and bake (as per the recipe below) until a toothpick inserted into the center comes out clean.
- Cool and cut into desired sized pieces and serve.
Perfect Pancakes Every Time!
- Don’t overmix the batter, it should be moist but a little bit lumpy.
- For the fluffiest pancakes ever, let the batter rest for about 3 minutes before spreading into the baking sheet. This allows the baking powder and baking soda to activate a little more, creating air bubbles.
- If using fresh or frozen fruit, toss it in a small bag of flour until they are coated. This helps keep the fruit from sinking to the bottom of the pan.
- Use large, room temperature eggs that will create maximum rising and fluffiness during the baking process.
- It is important to use the correct size of baking pan so the batter doesn’t overflow or isn’t too thin.
- The pancake is done when a toothpick comes out clean.
More Easy Breakfast Recipes
- Breakfast Burritos (Freezer Friendly) – make ahead meal
- Microwave Scrambled Eggs – quick to make
- Overnight Oats – healthy starter
- No Bake Monster Energy Balls – packed with nutrition
- Easy Air Fryer Donuts – weekend treat
- Quick and Easy French Toast – comfort on a plate!
Did your family love these Sheet Pan Pancakes? Be sure to leave a rating and a comment below!
Sheet Pan Pancakes
Equipment
Ingredients
- 3 cups all purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 ¾ cups milk
- 3 large eggs well beaten
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- ⅓ cup melted butter unsalted
- 1 cup blueberries
Instructions
- Preheat oven to 425°F.
- Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.
- In a medium bowl, whisk milk, eggs, vanilla, & lemon juice. Stir in the flour mixture. Stir in the butter.
- Grease a large baking sheet (13"x18") with butter or line with parchment paper. Pour the batter into the pan. Sprinkle berries overtop.
- Place the sheet pan in the oven and bake 19-22 minutes or until a toothpick comes out clean.
- Remove from the oven and cool 10 minutes. Cut into squares and serve.
Notes
- Don't overmix the batter, it should be moist but a little bit lumpy.
- For the fluffiest pancakes ever, let the batter rest for about 3 minutes before spreading into the baking sheet. This allows the baking powder and baking soda to activate a little more, creating air bubbles.
- If using fresh or frozen fruit, toss it in a small bag of flour until they are coated. This helps keep the fruit from sinking to the bottom of the pan.
- Use extra-large, room temperature eggs that will create maximum rising and fluffiness during the baking process.
- It is important to use the correct size of baking pan so the batter doesn't overflow or isn't too thin. A 13"x18" sheet pan is also known as a half sheet pan.
- The pancake is done when a toothpick comes out clean.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Sounds perfect for a family weekend at the cabin! Wondering if the batter be prepared the night before?? Looking forward to giving it a try :)
I haven’t tried making the batter ahead of time. I might suggest prepping the wet/dry ingredients separately and then combining them just before cooking. Let us know how it goes!
I’m very happy with how they came out. I didn’t have any berries so I made them plain, and I really liked how they aren’t very sweet. The best part of pancakes are the toppings, so when the pancake is too sweet it can be overpowering. Thanks for this!
Turned out perfect! I was skeptical about the amount of baking powder but nah! Just so great! I didn’t have fruit so I went with peanut butter and three berry jam swirled in the batter! Family of 6 well fed! Thanks so much!
I’m so glad you loved it Sharon! I be the PB & J swirled in was great!
wow, a 13×18 pan wont even fit in my oven! any chance the recipe can be divided?
I haven’t tried it but I can’t see why not. You’ll have to adjust the cook time slightly. Let us know how it goes!
Hi Holly,
This sounds like a great recipe, but I’m not sure if you mean to use extra large eggs or large eggs, because in the recipe ingredients it says large, but in the Notes it says extra large?
Thank you for all your great recipes!!
Christine
Sorry for the confusion Christine! I use large eggs in this recipe.
These look so good and I am going to make them soon. Just wondering if I could make these sheet pancakes recipe into a pumpkin pancake recipe?
I haven’t tried it but it does sound delicious! Let us know how it goes!