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Sheet Pan Pancakes – My Baking Addiction

Sheet Pan Pancakes are the best way to make pancakes for a crowd! Bake your pancake batter in a sheet pan and add as many toppings as you like to please the whole family.

Syrup being poured over a stack of sheet pan pancakes on a white plate

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I have a bit of a love-hate relationship with making pancakes.

Sometimes it’s kind of relaxing to stand in front of the stove pouring and flipping pancakes on a weekend morning. But sometimes I find myself getting bored or getting distracted while the pancakes cook.

Burnt pancakes are not it, okay?

On the days when I don’t feel like flipping a bunch of pancakes or when I’m trying to feed pancakes to a crowd, these sheet pan pancakes are a total win.

No standing in front of the stove and a whole batch of pancakes cooked in 10 minutes? I’m in.

Pancake batter ingredients arranged on a light gray countertop

WHAT ARE SHEET PAN PANCAKES?

Have you ever made pancakes for the whole family and spent more time in front of the stove flipping pancakes than actually eating with your family?

Yeah. I know how that feels.

I don’t know whose idea it was to make the first sheet pan pancakes, but they are genius and solve the whole pancake-flipping problem.

Sheet pan pancakes are exactly what they sound like: pancakes that have been baked in a sheet pan. Once baked, they’re cut into individual pancakes for serving.

Because of the size of the sheet pan, the pancakes you get at the end are almost exactly the same height as pancakes cooked on the stove. They’re just squares or rectangles instead of circles!

Pancake batter being whisked together in a white mixing bowl

HOW TO MAKE SHEET PAN PANCAKES

These pancakes are so flippin’ easy to make. (Pun intended!)

Ingredients you’ll need

The batter for these sheet pan pancakes is super simple so we can get fancy with our toppings. You’ll need:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 4 tablespoons unsalted butter, melted and cooled
Pancake batter in a sheet pan, topped with peanut butter, blueberries and chocolate chips

Tools you’ll need

Besides a mixing bowl and some measuring cups and spoons, the main piece of equipment you’ll need is a half sheet pan.

The sheet pan should measure about 13×18 inches. If your sheet pan is a bit bigger or a bit smaller than this you can still use it, just be aware that you may need to decrease or increase your baking time accordingly.

Making this recipe

This is a pretty straightforward pancake batter recipe and is mixed together just as if we were making banana pancakes or buttermilk pancakes

Grab a large bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. 

Separately, whisk together the eggs, milk, and vanilla extract. I like to measure my milk in a large measuring cup and add my eggs and vanilla right into it so I’m not dirtying an extra bowl.

Whisk the wet ingredients into the dry ingredients just until you don’t see any big spots of dry ingredients left. The batter will be lumpy. That’s ok!

Let the batter rest for 10 minutes while you get your sheet pan and toppings ready. 

Baked sheet pan pancakes topped with peanut butter, blueberries, and chocolate chips

Spray your sheet pan with nonstick spray. Make sure you get all of the corners and the sides, not just the bottom! If you’re really worried about the pancakes sticking, you can add a piece of parchment paper to the bottom of the pan. 

Once the batter has rested, fold in the melted butter just until combined, then pour the batter into the pan and spread it out evenly.

Add your favorite toppings and bake the pancakes for 10 minutes.

Cut the sheet into individual pancakes and serve them hot with butter, syrup, powdered sugar, or whatever strikes your fancy.

Slice of sheet pan pancake on a white plate with the pan of pancakes in the background

CAN YOU MAKE THESE WITH PANCAKE MIX?

Sheet pan pancakes are as much about the method as the batter recipe. Even though I’ve shared a super simple pancake batter with you here, you could totally make these with a mix.

For example, don’t hesitate to use my homemade Bisquick mix to make Bisquick pancakes and bake them using this method!

TOPPING IDEAS

The most fun part of making sheet pan pancakes is getting creative with the toppings, okay?

You can use one topping for the entire sheet pan or divide the pan into halves, thirds, or quarters to use 2, 3, or four different toppings.

Here are some of my favorite toppings for this recipe:

  • Fresh or frozen berries
  • Chocolate chips
  • Peanut butter or peanut butter chips
  • Nutella
  • Jam or Blueberry sauce, raspberry sauce, or strawberry sauce
  • Sliced bananas
Fork taking a bite of a blueberry sheet pan pancake on a white plate

If you’re using something like fruit or chocolate chips, just sprinkle them over the top of the batter before baking.

If you’re using a topping like peanut butter or a fruit sauce, dollop it on top of the batter in small spoonfuls, then use a butter knife or a chopstick to swirl it into the batter before baking.

When I’m using peanut butter or nutella, I like to heat them in the microwave for 15-30 seconds. This heats them up enough to make them easier to swirl into the pancake batter.

Overhead view of three sheet pan pancakes on white plates, topped with peanut butter, blueberries, and chocolate chips

STORAGE AND REHEATING TIPS

You can store leftover sheet pan pancakes just as you would traditional pancakes.

Let the cut pancakes cool completely, then pop them into a zip-top bag. You can keep them in the refrigerator for up to 3 days.

You can also freeze the pancakes! Again, make sure the cut pancakes are completely cool, then pop the sheet pan into the freezer for about an hour to freeze them solid. 

From there, place the frozen pancakes into a zip-top freezer bag and store them in the freezer for up to 3 months.

Chocolate chip sheet pan pancake topped with syrup and berries on a white plate

Reheating pancakes

When you’re ready to reheat your pancakes, there are a few methods you can use:

  1. Microwave: Place the pancakes in a single layer and microwave for anywhere from 45-60 seconds, depending on your microwave.
  2. Oven: If you’re reheating a lot of pancakes or the entire sheet pan, place the pancakes on a sheet pan and cover the pan with foil. Bake at 350 just until warmed through.
  3. Toaster or Toaster Oven: Pop 1 or 2 pancakes into the toaster or toaster oven. You’ll probably want to use a medium-low setting for this, depending on your toaster. Your toaster may even have a setting for reheating frozen foods – that’s a great setting to use here.

Since sheet pan pancakes are so easy to make and reheat, they’re a great option for making on a Sunday night and reheating for breakfast throughout the week. See? They’re the most versatile pancakes out there.

Stack of sheet pan pancakes on a white plate, topped with butter, berries, and syrup

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 4 tablespoons unsalted butter, melted and cooled

Toppings of your choice, such as:

  • Fresh or frozen berries
  • Chocolate chips
  • Peanut butter or peanut butter chips
  • Nutella
  • Jam or Blueberry sauce, raspberry sauce, or strawberry sauce
  • Sliced bananas

Instructions

  1. Preheat oven to 425°F.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl or large measuring cup, whisk together the eggs, milk, and vanilla. 
  4. Add the milk mixture to the dry ingredients, whisk just until no big spots of dry ingredients remain. Batter will be lumpy. Let rest for 10 minutes while you prepare the pan and your toppings.
  5. Spray a half sheet pan (13×18 inches) with nonstick spray. Make sure to thoroughly grease the corners and sides. Set aside.
  6. After the batter has rested, fold in the melted butter until just combined. Pour the batter into the prepared pan and use a spatula to spread the batter evenly. 
  7. Top with your desired toppings. Bake for 10 minutes, or until set.
  8. Cut into slices and serve with butter, syrup, or powdered sugar.

Notes

  • If you are worried about the pancakes releasing from your sheet pan, spray the pan with nonstick spray and then  put a layer of parchment paper on the bottom of the pan. 
  • If using peanut butter, Nutella, or other nut butters, I suggest warming a few tablespoons in the microwave for 15-30 seconds, just until they are easily spoonable. Dollop spoonfuls on top of the batter and swirl it through with a knife or chopstick.
  • If using a jam or fruit-based sauce, dollop spoonfuls on top of the batter and swirl it through with a knife or chopstick. 
  • Can’t pick one topping? Try 2, 3, or even 4! Divide the pan into halves, thirds, or quarters and add your desired toppings to each section.

Recommended Products

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Nutrition Information

Yield 12

Serving Size 1 pancake

Amount Per Serving

Calories 262Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 44mgSodium 277mgCarbohydrates 37gFiber 3gSugar 16gProtein 6g


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