Name: Sheet Pan Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1 3/4 cups whole milk; 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract; Optional mix-ins: chocolate chips, blueberries, sliced bananas, chopped nuts

Why You’ll Love This Recipe

This recipe is perfect for anyone who loves pancakes but doesn’t love the hassle. No flipping, no mess, and every pancake turns out just right. The batter can be customized with your favorite mix-ins or toppings—think chocolate chips, berries, or nuts—and the results are fluffy, flavorful, and freezer-friendly. Plus, you get a full batch in just one bake, making it ideal for brunches, holidays, or weekday breakfasts on the go.

Ingredients

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

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Whole milk
Unsalted butter (melted)
Vanilla extract
Optional mix-ins: chocolate chips, blueberries, sliced bananas, chopped nuts

Directions

Preheat your oven to 425°F (220°C). Grease or line a rimmed baking sheet (approximately 9×13 or 10×15 inches) with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix—the batter should be slightly lumpy.
Pour the batter evenly into the prepared baking sheet and smooth the top with a spatula.
Sprinkle with your desired toppings or gently fold mix-ins into the batter before pouring.
Bake for 13–15 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let cool for a couple of minutes before slicing into squares or rectangles. Serve warm with syrup, fruit, or yogurt.

Servings and timing

This recipe yields about 8 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Fruit-topped: Add sliced strawberries, blueberries, or bananas on top before baking.
Chocolate version: Stir cocoa powder into the dry ingredients and sprinkle with chocolate chips.
Protein-packed: Add a scoop of protein powder and reduce the flour slightly.
Whole grain: Substitute half the flour with whole wheat flour for added fiber.
Dairy-free: Use almond, soy, or oat milk and dairy-free butter or oil.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual squares for 20–30 seconds or warm in the oven at 350°F for 5–7 minutes.
To freeze, let pancakes cool completely, then slice and freeze in a single layer. Transfer to a freezer bag and store for up to 2 months. Reheat from frozen in the toaster or microwave.

FAQs

Can I use pancake mix for sheet pan pancakes?

Yes, just prepare the mix as directed and pour into the sheet pan for baking.

What size sheet pan should I use?

A 9×13 or 10×15-inch rimmed baking sheet works best. Adjust baking time slightly based on pan size and batter thickness.

How do I keep them from drying out?

Don’t overbake and be sure to cover them if storing. A bit of melted butter brushed on top also helps retain moisture.

Can I add mix-ins to the batter?

Absolutely—fold in chocolate chips, fruit, or nuts before spreading the batter in the pan.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Why are my sheet pan pancakes dense?

Overmixing the batter or using expired baking powder can lead to dense pancakes. Mix just until combined.

Do I need to flip them?

No flipping needed—these pancakes bake evenly in the oven.

Can I double the recipe?

Yes, but you’ll need a second baking sheet or bake in two batches to ensure even cooking.

Are these good for meal prep?

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

What’s the best way to serve them?

Serve with syrup, fresh fruit, a dusting of powdered sugar, or even a dollop of yogurt.

Conclusion

Sheet Pan Pancakes offer a simple and stress-free way to enjoy all the fluffy goodness of pancakes without the extra work. Whether you’re serving a crowd or prepping meals for the week, this oven-baked method saves time and delivers perfect results every time. With endless topping and mix-in options, it’s a customizable breakfast favorite that’s both practical and delicious.

Sheet Pan Pancakes