Quick and Easy Sheet Pan Pancakes Recipe

Introduction

Sheet pan pancakes offer a quick and easy way to enjoy fluffy pancakes without the hassle of flipping individual ones. Baked in the oven, they come out golden and delicious, perfect for feeding a crowd or a busy morning.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ¾ cups milk
• 2 eggs
• ¼ cup melted butter
• 1 teaspoon vanilla extract
• Melted chocolate, berries, sliced banana, or a topping of your choice

Instructions

1. Step 1: Preheat your oven to 425°F. Grease a 9×13-inch sheet pan with butter or cooking spray to prevent sticking. For extra assurance, line the pan with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine the dry ingredients evenly.
3. Step 3: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until well blended.
4. Step 4: Pour the wet ingredients into the dry mixture. Stir gently until just combined. A few lumps are fine—avoid overmixing to keep the pancakes light and fluffy.
5. Step 5: Pour the batter into the prepared sheet pan, spreading it evenly to the edges. If desired, sprinkle toppings such as chocolate chips, blueberries, or sliced bananas over the batter before baking.
6. Step 6: Bake in the oven for about 15 minutes until the pancake is golden brown and a toothpick inserted in the center comes out clean. For crispier edges, bake 1–2 minutes longer.
7. Step 7: Remove the pan from the oven and let it cool for a few minutes. Cut into squares or rectangles with a knife or pizza cutter. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

Tips & Variations

• Use buttermilk instead of regular milk for a tangier flavor and extra tender pancakes.
• Add a handful of chopped nuts or cinnamon to the batter for added texture and warmth.
• If you prefer dairy-free, substitute milk with almond or oat milk and use coconut oil instead of butter.
• To keep the pancakes warm before serving, place them on a baking sheet in a low oven (200°F) after baking.

Storage

Store leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warm or crisp them up in a toaster oven for a few minutes. They also freeze well—wrap portions tightly and freeze for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

A 9×13-inch pan works best for an even thickness, but you can use a similar-sized baking dish. Just adjust the baking time slightly if the batter is thicker or thinner.

Can I prepare the batter ahead of time?

Yes, you can mix the batter up to a day in advance and store it covered in the refrigerator. Give it a gentle stir before baking, as some ingredients may settle.

Quick and Easy Sheet Pan Pancakes Recipe

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4.7 from 736 reviews

Quick and Easy Sheet Pan Pancakes offer a simple, hands-off way to enjoy fluffy pancakes all at once, baked evenly in a single sheet pan. Perfect for busy mornings or feeding a crowd, this recipe combines classic pancake ingredients with a convenient baking method that guarantees light, golden pancakes with minimal effort.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 ¾ cups milk
• 2 eggs
• ¼ cup melted butter
• 1 teaspoon vanilla extract

Optional Toppings

• Melted chocolate
• Berries (e.g., blueberries)
• Sliced banana
• Any topping of your choice

Instructions

1. Preheat and Prepare Pan: Start by preheating your oven to 425°F (220°C). Grease a 9×13-inch sheet pan with butter or cooking spray to prevent sticking, and if desired, line the pan with parchment paper for extra assurance.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening agents and base flavors for fluffy pancakes.
3. Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. The butter provides richness, and the eggs act as a binder to hold the batter together.
4. Combine Wet and Dry: Pour the wet ingredients into the dry mixture and stir gently until just combined. Some lumps are okay—avoid overmixing to keep pancakes light and tender.
5. Pour Batter into Pan: Evenly spread the batter into the prepared sheet pan, smoothing it to the edges. Sprinkle your choice of toppings like chocolate chips, berries, or sliced banana on top before baking.
6. Bake: Place the pan in the oven and bake for about 15 minutes until the pancake is golden brown and a toothpick inserted in the center comes out clean. For slightly crispier edges, bake for an additional 1-2 minutes if desired.
7. Cool and Serve: Remove the pan from the oven and let it cool a few minutes. Cut the sheet pancake into squares or rectangles using a knife or pizza cutter. Serve warm with maple syrup, fresh fruit, or powdered sugar.

Notes

• Do not overmix the batter; a few lumps are fine to keep pancakes fluffy.
• You can customize toppings based on preference—try nuts, chocolate chips, or fresh fruit.
• Using parchment paper makes cleanup easier and helps prevent sticking.
• For gluten-free versions, substitute the all-purpose flour with a gluten-free flour blend.
• Leftover sheet pan pancakes can be refrigerated and reheated in the oven or toaster for quick breakfasts.

Keywords: Sheet Pan Pancakes, Easy Pancake Recipe, Baked Pancakes, Breakfast, Brunch, One Pan Pancakes, Quick Pancakes