Elevate your breakfast game with these Sheet Pan Pancakes – the ultimate solution for feeding a crowd with minimal cleanup! Perfect for lazy weekend mornings or busy weekdays, this recipe transforms traditional pancakes into a single, large, golden sheet pan of fluffy goodness. With easy preparation and endless customization options, Sheet Pan Pancakes are sure to become your new go-to comfort food.
Ingredients for Sheet Pan Pancakes
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 ¾ cups milk
- ¼ cup melted unsalted butter
- 1 teaspoon vanilla extract
For Topping (Optional):
- Fresh berries, sliced bananas, or chocolate chips
- Maple syrup and extra butter for serving
Substitutions for Sheet Pan Pancakes
- Flour Alternatives: Swap all-purpose flour with whole wheat flour or a gluten-free blend for a healthier twist
- Milk Options: Use almond, soy, or coconut milk in place of dairy milk
- Egg Replacement: For a vegan version, replace eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- Butter: Substitute melted butter with coconut oil or a dairy-free butter alternative
How to Make Sheet Pan Pancakes
- Preheat & Prepare: Preheat your oven to 425°F (220°C). Lightly grease a rimmed sheet pan to ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and mix in milk, melted butter, and vanilla extract.
- Form the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is a little lumpy.
- Spread on Sheet Pan: Pour the batter onto the prepared sheet pan. Use a spatula to evenly spread the batter to form a consistent layer.
- Add Toppings: Sprinkle your favorite mix-ins such as fresh berries, sliced bananas, or chocolate chips evenly over the batter.
- Bake: Place the sheet pan in the oven and bake for 15-20 minutes or until the pancakes are puffed up and golden. A toothpick inserted in the center should come out clean.
- Serve & Enjoy: Remove from the oven, slice into squares, and serve warm with a drizzle of maple syrup and a pat of butter.
Mix-ins for Sheet Pan Pancakes
- Fruits: Toss in blueberries, raspberries, or sliced strawberries directly into the batter before baking
- Nuts: Add chopped walnuts, pecans, or almonds for a delightful crunch
- Spices: Incorporate a dash of cinnamon or nutmeg for extra warmth
- Sweet Treats: Mix in mini chocolate chips or a swirl of Nutella for a decadent twist
Recipe Tips for Sheet Pan Pancakes
- Even Spread: Ensure the batter is spread evenly on the sheet pan for uniform thickness and cooking
- Rest Time: Let the batter sit for 5 minutes before baking to enhance fluffiness
- Watch Closely: Keep an eye on the pancakes as they bake; oven times may vary
- Easy Serving: Use a pizza cutter for clean, even slices once baked
Storage for Sheet Pan Pancakes
- Refrigerator: Store leftover pancakes in an airtight container for up to 2 days
- Reheating: Warm in a toaster oven or microwave; a quick crisp in a skillet will restore freshness
- Freezer: Cool completely, then layer with parchment paper and freeze for up to 2 months. Reheat in a toaster oven for best results
Sheet Pan Pancakes Variations
- Savory Style: Omit the sugar and vanilla, then top with grated cheese, herbs, and crispy bacon pieces
- Buttermilk Version: Replace milk with buttermilk for extra tang and tenderness
- Vegan Pancakes: Use a flax egg, plant-based milk, and dairy-free butter to create an entirely vegan option
- Gluten-Free Pancakes: Choose a high-quality gluten-free flour blend for a similar texture and taste
FAQs for Sheet Pan Pancakes
Q: Can I customize the toppings on Sheet Pan Pancakes?
A: Absolutely! You can add a variety of fruits, nuts, or even savory toppings like herbs and cheese based on your preference.
Q: How do I ensure my pancakes stay fluffy?
A: Avoid overmixing the batter and allow it to rest for a few minutes before baking. This helps develop the perfect light and airy texture.
Q: Can these pancakes be made ahead of time?
A: Yes, you can bake them ahead, store in an airtight container, and reheat in a toaster oven or microwave for a quick breakfast.
Q: Is this recipe adaptable for dietary restrictions?
A: Definitely! With substitutions like gluten-free flour, plant-based milk, and flax eggs, you can easily tailor the recipe to suit your dietary needs.
Final Thoughts on Sheet Pan Pancakes
These Sheet Pan Pancakes offer an effortless way to serve a delicious, crowd-pleasing breakfast with minimal cleanup. Their versatility allows you to tailor the recipe to your taste, whether you prefer a sweet treat or a savory twist. Enjoy the convenience and flavor of this all-in-one pancake recipe and start your day with a slice of perfection!
Sheet Pan Pancakes
Equipment
- Mixing bowls
- Whisk
- Measuring cups & spoons
- 9x13-inch sheet pan
- Parchment paper
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 ¾ cups buttermilk or milk + 1 tbsp vinegar
- ¼ cup melted butter
- 1 teaspoon vanilla extract
Optional Toppings (Before Baking):
- Chocolate chips 🍫
- Blueberries 🫐
- Sliced bananas 🍌
- Chopped nuts 🌰
- Sprinkles 🎉
Toppings (After Baking):
- Maple syrup 🍁
- Butter 🧈
- Whipped cream 🍦
Instructions
- Preheat & Prep the Pan
- Preheat oven to 425°F (220°C).
- Line a 9x13-inch sheet pan with parchment paper or grease well with butter.
- Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix the Wet Ingredients
- In another bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Combine & Pour
- Gently pour the wet ingredients into the dry ingredients.
- Stir until just combined (do not overmix; lumps are okay!).
- Pour batter into the prepared sheet pan and spread evenly.
- Add Toppings & Bake
- Sprinkle chocolate chips, blueberries, or your favorite toppings on top.
- Bake for 12-15 minutes, until golden brown and a toothpick comes out clean.
- Slice & Serve!
- Let cool slightly, then slice into squares or bars.
- Serve with maple syrup, butter, or whipped cream.
- Pro Tips for Perfect Sheet Pan Pancakes:
- ✔ Use buttermilk – It makes them extra fluffy and tender.
- ✔ Don’t overmix – A few lumps = soft pancakes.
- ✔ Check at 12 minutes – Oven times vary, so don’t overbake!
- ✔ Double the recipe for a larger batch in a bigger sheet pan.
Notes
- No buttermilk? Use 1 ¾ cups milk + 1 tbsp vinegar (let sit 5 min).
- Dairy-free? Swap milk for almond milk and butter for coconut oil.
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Make ahead? Store in an airtight container for 3 days or freeze for up to 2 months.
