Making a big batch of pancakes has never been easier! Skip flipping pancakes over a hot griddle and make my easy and fluffy Sheet Pan Pancakes instead! They're great for busy weekday mornings or serving a large group of people at once!
Why I Love These Sheet Pan Pancakes
- Great for a crowd: These are way quicker and easier than cooking individual pancakes. Prep a bunch of pancakes in less than 30 minutes. Great for busy mornings or family brunch!
- Endless flavor options: Easily add any of your favorite toppings to these light and fluffy pancakes. You can even do multiple flavors at once, making it easy to satisfy picky eaters.
- No buttermilk needed: These flavorful and fluffy pancakes are made with simple ingredients. I actually prefer the taste and texture of these pancakes made with regular milk!
Ingredient Notes
- All-purpose flour: No fancy flours needed, just use good ol' all-purpose! I have not tested this recipe with gluten-free flour yet, but if you do, report back!
- Granulated sugar: These pancakes were created to not be overly sweet, so that you could add the sweetness with the syrup and toppings. I do not suggest changing the amount of sugar, as it will affect the structure and texture.
- Baking powder: The baking powder is essential for providing lift for these pancakes. Make sure to use two tablespoons (not teaspoons) and do not use baking soda!
- Milk: Use regular 1%, 2%, or whole milk. Buttermilk pancakes are great but the regular milk actually helps create a lighter, more tender texture which is ideal for these baked pancakes.
- Unsalted butter: The butter adds richness and flavor to these pancakes. You can use salted if you prefer, just omit the additional salt.
- Large eggs: Help bind the pancakes together and keep them moist.
- Baking essentials: Vanilla extract (helps add rich flavor), kosher salt, and cinnamon (optional).
How to Make Easy Sheet Pan Pancakes
Step 1: Whisk dry ingredients
In a large mixing bowl, whisk together all-purpose flour (3 cups), granulated sugar (½ cup), baking powder (2 tablespoons), kosher salt (2 teaspoons) and cinnamon (1 teaspoon).
Step 2: Combine with wet ingredients and stir
Add eggs (2 large), vanilla extract (2 teaspoons), melted unsalted butter (½ cups, i.e. 1 stick), milk (2 cups) and water (½ cup) to the large bowl and stir until just combined (it can be a little lumpy, doesn't need to be totally smooth!).
Tip: Be careful not to over-mix! A few pea-size lumps are okay. Over mixing the batter can lead to tough and chewy pancakes which is not what we're going for!
Step 3: Spread batter evenly on baking sheet and bake
- Gently pour pancake batter on greased and parchment-lined rimmed half-sheet pan and spread into an even layer.
- Bake at 350℉ for 10-12 minutes or until firm. The pancakes won't be golden brown, so they can be a little deceiving, but I promise they bake up quickly and we don't want to overbake.
Tip: You can lightly tap the sheet pan on the counter before putting it in the oven to remove any air bubbles and ensure even baking.
Step 4: Cut and enjoy!
Once pancakes have slightly cooled, cut into squares and top with butter, maple syrup, fresh fruit, whipped cream, or toppings of choice!
Tip: Use a pizza cutter for the quickest and easiest way to slice these oven-baked pancakes.
Tips & Variations
- Mix-ins: Sprinkle blueberries, sliced bananas, chocolate chips, or your favorite mix-ins right onto the batter right before baking. You can even bake multiple flavors on the same pan (i.e. chocolate chips on one half and blueberries on the other!) which makes it super easy to satisfy the entire family at once!
- Different toppings: Top these delicious sheet pan pancakes with your favorite toppings like peanut butter, fresh berries, whipped cream, chocolate syrup, etc.
- Parchment paper: I highly recommend greasing & lining your baking sheet with parchment paper.
- Use the right size baking sheet: Make sure to use a half-sheet pan (18x13") or your pancakes might not turn out right. Also be sure it's a rimmed baking sheet so your batter doesn't spill over the sides. If your pan is too small, the batter will overflow and not cook thoroughly. If it's too large, your batter will be too thin causing your pancakes to overcook.
Storage & Freezing
- Storage: Allow to cool, then store leftover pancakes in an airtight container in the fridge for 2-3 days. I recommend placing a piece of parchment paper between each pancake slice to prevent them from sticking together.
- Freezing: Let pancakes cool completely then wrap sliced pancakes tightly in plastic wrap and place in a freezer bag for up to 1-2 months.
- Reheating: When you're ready to enjoy the leftover sheet pan pancakes, you can reheat them in the microwave, toaster oven, or conventional oven. For microwave reheating, place a few slices on a microwave-safe plate and heat for ~30-60 seconds, or until warmed through. To reheat in the oven, place the pancakes on a baking sheet and warm in the oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Frequently Asked Questions:
Yes, you can use boxed pancake mix, two bags of my individual pancake mixes, or 3 ½ cups of my homemade pancake dry ingredient mixture and pour onto the parchment-lined baking sheet.
If cooking the full recipe, you will need to use a half-sheet pan (18x13 pan"). To use a 9x13", just reduce this recipe by half. It's important to use the right size pan or your pancakes might not turn out right. If your pan is too small, the batter will overflow and not cook thoroughly. If it's too large, your batter will be too thin causing your pancakes to overcook.
If you want to use frozen berries for these pancakes, I recommend thawing them first so you can remove excess moisture before adding to the batter. If you add them frozen, the fruit may release too much water while baking which can change the texture of the batter and make it too watery. The fruit juices may also bleed into other sections of the pancakes if you are doing multiple flavors on one sheet pan.
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Sheet Pan Pancakes
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- In a large mixing bowl, whisk together 3 cups all-purpose flour, ½ cup granulated sugar, 2 tablespoons baking powder, 2 teaspoons kosher salt and Optional: 1 teaspoon cinnamon.
- Add 2 large eggs, 2 teaspoons vanilla extract, ½ cup melted unsalted butter, i.e. 1 stick), 2 cups milk and ½ cup water to large bowl and stir until just combined (it can be a little lumpy, doesn't need to be totally smooth!).
- Spread on a parchment-lined rimmed half-sheet pan.
- Bake at 350℉ for 10-12 minutes or until firm. The pancakes won't brown, so they can be a little deceiving, but they bake up quickly.
- Cut into squares and top with butter, syrup, fresh fruit, and whipped cream!
Notes from Melissa
Did you make this?
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I made the pumpkin spice variation and used the batter on the skillet instead, tastes delish! #BakeAndTake
so soft and fluffy! I made them mini and they were great for breakfast #BakeAndTake