Making pancakes for a family breakfast sounds like a great idea — until you find yourself stuck at the stove, flipping each one while everyone else eats. By the time you finish the last batch, your pancakes have gone cold, and your coffee is lukewarm.
The solution? Sheet pan pancakes. This method lets you bake an entire batch at once, so you can enjoy breakfast with everyone else.
Sheet pan pancakes offer the same fluffy texture as traditional ones, but they come with extra convenience. No more standing over the stove, flipping each pancake individually.
Instead, pour the batter into a pan, pop it in the oven, and slice it into perfect squares once it’s done. This recipe works great for busy mornings, brunch gatherings, or meal prep for the week.
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
How to Make Sheet Pan Pancakes
Start by preheating your oven to 425°F. Grease a 9×13-inch sheet pan with butter or cooking spray to prevent sticking. If you want extra assurance, line the pan with parchment paper.
Step 1: Mix the ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. These dry ingredients provide the structure and lift needed for fluffy pancakes. Mixing them first ensures even distribution before adding the wet ingredients.
In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract. The butter adds richness, while the eggs help bind everything together.
Once combined, pour the wet ingredients into the dry mixture. Stir gently until just combined. A few lumps in the batter are completely fine — overmixing will make the pancakes dense.
Pour the batter into the prepared sheet pan, spreading it evenly to the edges. If you want to add toppings like chocolate chips, blueberries, or sliced bananas, sprinkle them over the batter before baking.
Place the pan in the oven and bake for about 15 minutes. The pancake should turn golden brown, and a toothpick inserted in the center should come out clean. If you prefer slightly crispier edges, let it bake for an extra minute or two.
Once baked, remove the pan from the oven and let it cool for a few minutes. Use a knife or a pizza cutter to slice it into squares or rectangles. Serve with maple syrup, fresh fruit, or a dusting of powdered sugar.
Tips for Perfect Sheet Pan Pancakes
For extra fluffy pancakes, avoid overmixing the batter. Stirring just until the ingredients come together keeps the texture light and airy. If you want a richer flavor, swap regular milk for buttermilk.
The slight acidity in buttermilk reacts with the baking powder to create an even fluffier result.
Customizing these pancakes makes them even more fun. Try swirling in a bit of peanut butter before baking, or add cinnamon and chopped nuts for a warm, spiced version.
If you have multiple preferences in the household, divide the pan into sections and top each with different ingredients.
To make this recipe even easier, mix the dry ingredients the night before and store them in an airtight container. In the morning, simply combine with the wet ingredients, pour into the pan, and bake.
Why Sheet Pan Pancakes Are a Game Changer
Traditional pancakes require constant flipping, but sheet pan pancakes eliminate that hassle. Everyone gets to eat at the same time, and cleanup is much easier with just one pan.
This method also works well for meal prepping. Make a batch, store the slices in the fridge, and reheat them throughout the week for quick, homemade breakfasts.
If you love making breakfast special but don’t love the extra work, sheet pan pancakes are the perfect solution. They’re fluffy, customizable, and effortless — everything a great breakfast should be. Next time you crave pancakes, skip the griddle and bake a batch in the oven instead. You’ll never go back to flipping again.
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