I’m always looking for ways to get breakfast and dinner on the table faster and these Sheet Pan Pancakes might just be my new best friend! Not only are they easy to whip up, but they’re super convenient. You can pour the entire pancake batter on one baking sheet and top it with your favorite toppings, or leave it plain and let everyone add their own toppings after it bakes. What I love most about these sheet pan pancakes are that they’re perfect for breakfast meal prep. They freeze perfectly and whenever I need a quick breakfast, I just pop 2 pancakes in my toaster and breakfast is done!🙌
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“I’ve made these 3 or 4 times now. I love how you don’t have to stand over the stove! And so customizable, today we did coconut, prune and a dying banana!”
KAY
I’m not sure if your family loves pancakes as much as mine, but it has now turned into our Saturday morning routine. But flipping and making several batches of regular pancakes takes quite a while. And I have to try and keep the first few batches warm in the oven, while I make the rest of the pancakes. To make these sheet pan pancakes, I used our homemade pancakes recipe as a base foundation and adjusted the measurements to accommodate a larger portion size. These pancakes keep you from having to do that back and forth dance. You can make pancakes for the whole family in one big batch, all on one baking sheet, and customize it with their favorite mix-ins and toppings. It’s honestly genius!
Sheet Pan Pancakes
Servings 4 (2 pancakes each)Ingredients
- 2 cups all-purpose flour ($0.36)
- 1/4 cup granulated sugar ($0.24)
- 1 Tbsp baking powder ($0.13)
- 3/4 tsp salt ($0.03)
- 1 1/2 cup milk ($0.27)
- 2 large eggs ($1.34)
- 4 Tbsp butter, melted ($0.50)
- 1 tsp vanilla extract ($0.65)
- cooking spray
Optional Toppings*
- fresh strawberries, sliced
- blueberries
- chocolate chips
- peanut butter and fruit jam
Instructions
- Preheat the oven to 425°F. In a large bowl whisk together the flour, sugar, baking powder, and salt.
- In the same bowl, add in the milk, eggs, melted butter, and vanilla extract. Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix.
- Generously coat a 11×17-inch rimmed baking sheet with cooking spray. If necessary, use some parchment paper. Sheet pan pancakes seem to work better with baking sheets that aren’t too old. So if your baking sheet is older or a little beat up, you may want to line it with some parchment paper first.
- Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.
- Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.
- Place the sheet pan in the oven and bake for 18-20 minutes or until golden brown.
- Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like. Enjoy!
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Equipment
- Baking Sheet
Notes
Nutrition
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How to Make Sheet Pan Pancakes Step-by-Step Photos
Preheat the oven to 425°F: In a large bowl whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 Tbsp baking powder, and 3/4 tsp salt.
In the same bowl, add in 1 1/2 cups milk, 2 large eggs, 4 Tbsp melted butter, and 1 tsp vanilla extract.
Whisk ingredients together: Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix at this point.
Generously coat a 11×17-inch rimmed baking sheet with cooking spray. If necessary, use some parchment paper. Sheet pan pancakes seem to work better with baking sheets that aren’t too old. So if your baking sheet is older or a little beat up, you may want to line it with some parchment paper first.
Pour batter onto greased sheet: Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.
Add mix ins: Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.
Bake: Place the sheet pan in the pre-heated oven and bake for 18-20 minutes or until golden brown.
Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like!
More Toppings and Mix-in Ideas
This is where you can really have fun! My favorite part about making sheet pan pancakes is adding different mix-ins and toppings. I personally love adding fresh fruit, but here are some more topping ideas for you to try:
- Sliced bananas
- Mixed berries (raspberries, blueberries and blackberries)
- Nuts
- Nutella
- Caramel sauce
- Cherry sauce
- Strawberry syrup
- Whipped cream or powdered sugar after it bakes.
How To Store & Freeze
What I love most about making sheet pan pancakes is that they’re extremely easy to store and freeze for later when you need a quick & easy breakfast. To store, let the pancakes cool completely, then transfer them to an airtight container and refrigerate for up to 3 days.
These pancakes are super easy to freeze! Just place the cooled pancakes in a freezer safe storage bag, in single layers with parchment paper between the layers to prevent sticking. Freeze for up to 3 months. You can easily reheat frozen pancakes in a toaster or in the microwave until hot.
Serving suggestions
I love serving these up on a Saturday morning. Sometimes I add a peanut butter smoothie for more protein or a poached egg to round out the meal.
This was so good! My oven always cooks things faster so I baked this for 15 mins and I could have taken it out a minute earlier. They were still so good! We added chocolate chips on one half and peanut butter swirl on the other half. Highly recommend! I’m exited to make more a freeze it for future quick breakfasts.
i tried to reply to the commentor about protein powder-it wont let me, so hopefully they see this : I added a large scoop protein powder, it turned out good. mine was flavoured vanillia chai, so i added some extra cinnamon, and cooked in cast iron skillet. it was slightly not as fluffy, which everyone in my house didnt notice. maybe next time ill reduce the amountof flour. but to make long story short, it worked for me.
soo good!
We have non egg digesters in our house. What would you suggest as a replacement?
Hey, Emily. Not my recipe, but I figured I would chime in because my husband is sensitive to eggs, too. Personally, I like to use “flax eggs” (1 Tbsp ground flax to 3 Tbsp water, stirred together and give it a few minutes to turn into a gel) or plain applesauce as an egg replacer! I haven’t tried those egg substitutes with the Sheet Pan Pancakes yet though, but maybe you’ll want to try it out.
made exactly to the recipie and they came out dry and the bottom was not soft at all. cooked for 18 minutes. don’t recommend.
This worked really well! It is a time and work-saver and prevented me from having to stand over my stovetop flipping pancakes! I’m not a huge pancake person in general but would definitely do this again to make group batches! It was nice to easily be able to make multiple different types of pancakes as well (we did strawberry and chocolate chip).
I’m definitely going to try this idea. It’s genius. My boys love pancakes and they always ask me to make them but I spend all morning standing at the stove. I have read all the comments and I will keep them in mind. Thank you ♥️
I’ve made these 3 or 4 times now. I love how you don’t have to stand over the stove! And so customizable, today we did coconut, prune and a dying banana! One thing I’ve realized though is the baking time can be tricky (even with my oven thermometer) as if these go too long…they are really hard to eat (get very dry!). So I try to watch them like a hawk and pull a little early if I have to.
Kid approved and easy to make!
Has anyone on the BudgetBytes team ever added protein powder to baked goods? I am wondering if I could do that with this recipe.
Love your content and recommend it to everyone I know.
Xoxo
Thanks, Lara! We haven’t tried it, but I bet it would work! It’s possibly you’d need to maybe reduce the flour a bit or add a little more liquid, but I think you could check out the consistency as you mix it and adjust as needed. It probably would depend on the type of protein powder as well.
I only use almond milk, would I need to make any adjustments?
Almond milk has less fat than dairy milk so the final texture of the pancakes may be a little less fluffy. You could try adding a touch more butter to make up for that, but keep in mind that we haven’t tried that!
Thin and chewy, I would not recommend this recipe. Mine turned out nothing like the beautiful photos.
I’ve made many stovetop pancakes over the years, so I was intrigued by this oven-baked version. Unfortunately my family voted hard NO on this recipe. I followed the directions exactly, was careful not to overmix, and baked it on the shorter side (18 minutes). The results were…not exactly leathery, but chewy and tough. Perhaps substituting buttermilk might have tenderized the batter somewhat? I really wouldn’t recommend this recipe to anyone.
I wonder if adding another teaspoon of baking powder would make it more fluffy. I have been using a pancake recipe that uses 4 teaspoons of baking powder and they are very fluffy. Also, baking powder gets old pretty quickly so if yours was on the older side that would effect the outcome. Using buttermilk is probably a good idea as well though. I like this idea because pancakes are so labor intensive.
What a great idea! Made the recipe as written with a plain section, a blueberry section, a chocolate chip section, and the best one which was bananas with pecans. Used my 1/2 sheet pan which is 12″x17″ and it was so easy. Tasted good but a little boring and a little too thin, so next time will add buttermilk and make the recipe x1.25 so the result is a little thicker. Always tricky to figure out how to do more egg, so maybe an added egg yolk?
Nadia made a similar recipe on her Netflix show Time to Eat. I like your toppings ideas and I appreciate US measurements.