Say goodbye to the morning rush with these incredible Sheet Pan Pancakes! Perfectly fluffy and delicious, these pancakes are a game-changer for breakfast meal prep. Just pour the batter into a sheet pan, bake, and you’re done! Whether you like your pancakes plain or loaded with toppings, this easy recipe allows you to customize each piece to your heart’s content.
Plus, they freeze beautifully for those hectic mornings when you need breakfast quickly. Enjoy a hot, homemade breakfast without the hassle—it’s a breakfast revolution!
I have to tell you that I tested and tweaked this recipe until, if I do say so myself, I nailed it! Let’s just say my family got to try a lot of versions until we landed on the perfect pancake!
Making sheet pan pancakes has been a total game-changer for our mornings. Instead of standing at the stove flipping pancakes, I just pour the batter into a sheet pan and let the oven do its thing. It’s super easy and everyone can add their favorite toppings.
Clean-up is a breeze with just one pan to wash! The first time I made these, my kids loved picking their own toppings, and now it’s a weekend staple. It’s quick, fun, and makes breakfast so much easier!
Why Make Pancakes in the Oven?
Sheet pan pancakes are a convenient way to make pancakes in large batches by baking the batter in a sheet pan (baking tray) rather than cooking individual pancakes on a stovetop griddle or skillet.
You can prepare a large quantity of pancakes all at once, which is especially helpful for feeding a crowd. Plus it frees up your hands to get the toppings together!
Ingredients Notes
- All purpose flour: Provides structure to the pancakes.
- Granulated sugar: Adds sweetness to the homemade batter.
- Baking powder: This helps the pancakes rise and become light and fluffy.
- Kosher salt
- Whole milk: Adds moisture and richness to the pancake batter.
- Eggs: Bind the ingredients together and add richness.
- Salted butter adds flavor and helps with browning. Make sure the melted butter has cooled before mixing with the dry ingredients.
- Pure vanilla extract: Adds a warm, sweet flavor.
- Almond extract: Provides a subtle nutty flavor that complements the vanilla.
- Fresh strawberries – wash and dry all of your fruit well. You want to prevent any excess water in the pancakes.
- Fresh blueberries
- Chocolate chips: Feel free to use milk chocolate chips, dark chocolate chips, semi-sweet chocolate chips, peanut butter chips, or white chocolate chips.
- Bananas
See the recipe card for full information on ingredients and quantities.
How to Make Sheet Pan Pancakes
- Prepare The Pancake Batter: Whisk together the dry ingredients. Whisk in the wet ingredients just until incorporated and no large lumps remain.
Pro-Tip: Do not overmix the ingredients. This will make them chewy and dense. - Pour In The Pan: Pour and spread the pancake batter into the prepared baking sheet.
- Add Toppings: Arrange the sliced strawberries, blueberries, sliced bananas, and chocolate chips in each section of the baking sheet.
- Bake: Bake at 425 degrees Fahrenheit for 15-18 minutes, or until the top is golden brown.
- Serve: Allow the pancakes to rest for 2-3 minutes before slicing and serving. Enjoy!
Serving Suggestions
There’s no shortage of ways to serve your pancake slices. Why not set up a topping station and let your guests choose from their favorites? Better yet, skip serving these for breakfast and prepare pancakes as a dessert with a scoop of ice cream on the side!
Looking for some more topping ideas? Drizzle on some maple syrup, honey, chocolate sauce, caramel sauce, or Nutella. Add a dusting of powdered sugar, a pat of butter, a sprinkle of chopped nuts, or a dollop of whipped cream on top. M&Ms and sprinkles can always make food more fun!
For more recipes and easy ways to prepare pancakes without standing over the stove, try my Blueberry Pancake Mix Muffins, Dutch Baby Pancakes, and Easy Pancake Mini Muffins.
Tips & Variations
- Prepare Your Pan: Spray a baking sheet (13×18) with nonstick cooking spray to prevent sticking. You can also line it with parchment paper or a silicone baking mat for easy removal and clean up.
- Make With A Mix: Feel free to substitute a store-bought pancake mix for the homemade batter. I prefer making my own batter from scratch because I have more control over the ingredients. Plus, it comes together very quickly.
- Fill With Other Fruit: You can substitute any fresh fruit for the strawberries, blueberries, and bananas. Raspberries, blackberries, and apples will all work well. Just make sure its washed and dried well.
- Spread With A Spatula: Use either a silicone spatula or an offset spatula to spread the batter to the corners of the pan. Try to make sure the batter is evenly distributed to make sure that it bakes level.
Proper Storage
- To Store: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- To Freeze: You can freeze the sheet pan pancakes for up to 1-2 months. Cut them up in squares and place in a single layer in a freezer safe storage bag. If stacking, place parchment paper between layers. Please be aware that fresh fruit like strawberries and bananas don’t always do well when baked, frozen, and thawed.
- To Reheat: Reheat in a toaster or in the microwave until hot.
- Make Ahead: After baking, I like to cut my pancakes into single servings, place them into Ziploc bags, and store them in the freezer. On busy mornings, I can pull these out for an easy breakfast. So simple!
Other Easy Breakfast Recipes
If you tried this Sheet Pan Pancakes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Sheet Pan Pancakes
Ingredients
- 2½ cups all purpose flour spooned and leveled
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon kosher salt
- 2 cups whole milk
- 2 extra large eggs beaten
- 6 tablespoons salted butter melted and cooled
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ⅔ cup fresh strawberries washed, dried, capped and sliced
- ⅔ cup fresh blueberries washed and dried
- ⅔ cup chocolate chips (You can use milk chocolate, semi sweet or dark chocolate. I used semi sweet chocolate chips)
- 1 medium size ripe bananas sliced
Instructions
- Preheat the oven to 425*F. Spray a baking sheet (13×18) with nonstick cooking spray.
- Add the flour, granulated sugar, baking powder and kosher salt to a medium size (2-3 quarts) mixing bowl. Whisk to combine.2½ cups all purpose flour, ¼ cup granulated sugar, 2 tablespoons baking powder, ½ teaspoon kosher salt
- Whisk in the milk, beaten eggs, melted and cooled butter, vanilla and almond extract. Continue whisking just until well incorporated and no large lumps remain. (Some small lumps are okay)2 cups whole milk, 2 extra large eggs, 6 tablespoons salted butter, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
- Evenly pour the pancake batter into the prepared baking sheet. Use either a silicone spatula, or an offset spatula to spread the batter to the corners. (Try to make sure the batter is evenly distributed to make sure that it bakes level)
- For the next step, it may help to mentally picture your baking sheet divided into four sections. For the 1st section, lay out your sliced strawberries. 2nd section for the blueberries. 3rd section for the sliced bananas, and finally for the 4th section the chocolate chips.⅔ cup fresh strawberries, ⅔ cup fresh blueberries, ⅔ cup chocolate chips, 1 medium size ripe bananas
- Bake for 15-18 minutes, or until the top of the pancakes are golden brown. (Remember, that all ovens bake differently, so be sure to keep a close eye on the pancakes)
- Remove the pan from the oven and allow the pancakes to rest for 2-3 minutes before using a sharp kitchen knife to slice the 4 sections first. Then slice each section into 3 slices (or more) before serving with syrup or a dusting of powdered sugar. Store any leftovers in an airtight container for up to 2 days. You can freeze the sheet pan pancakes for up to 1 month. Please be aware that fresh fruit like strawberries and bananas don’t always do well when baked, frozen and thawed.
Jenn’s Notes
- Spray a baking sheet (13×18) with nonstick cooking spray to prevent sticking. You can also line it with parchment paper for easy removal and clean up.
- Feel free to substitute a store bought pancake mix for the homemade batter. I prefer making my own batter from scratch because I have more control over the ingredients. Plus it comes together very quickly.
- You can substitute any fresh fruit for the strawberries, blueberries, and bananas. Raspberries, blackberries, and apples will all work well. Just make sure its washed and dried well.
- Use either a silicone spatula or an offset spatula to spread the batter to the corners of the pan. Try to make sure the batter is evenly distributed to make sure that it bakes level.
We are just making this now. Followed the ingredients to a T, using Bisquick pancake mix. Ours is as thin as water.
I have made sheet pan pancakes using a different recipe and it too made a very thin batter. It should be fine when baked. The end results are light, fluffy pancakes. You could use 1/2C less milk. That should not alter the recipe too much or change baking time.
Hi Jenn, For some reason, I am not seeing the measurements for the ingredients for this recipe. Would you mind posting those so the consistency ends up how you like it? I am hoping to make this tomorrow morning for breakfast. Thank you!
Thank you SO much for letting me know! Somehow the recipe card got removed. It is there now! I appreciate you taking the time to let me know!
Great! Thank you!