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Sheet Pan Pancakes

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Make mornings a breeze with these easy sheet pan pancakes! No need to watch hot pans, just bake them in the oven and serve! Ready to enjoy in 30 minutes.

A hand pouring syrup over sheet pan pancakes

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

No weekend is complete without pancakes in our house, and this sheet pan method makes them so easy to whip up! They come out so wonderfully fluffy and they are hands off to cook, leaving you to get on with other things.

Be sure to check out my Banana Oatmeal Pancakes and Mini Dutch Baby Pancakes Recipe!

How to make sheet pan pancakes

  • Preheat the oven to 400 degrees Fahrenheit and prepare a 17×12 sheet pan by greasing it or use parchment paper to cover the bottom.
  • Mix 3 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, 1 tsp baking soda, and 1 tsp salt in a large bowl. Set aside.
  • In another bowl, add 2 cups milk, 2 large eggs, 1 1/2 tsp vanilla extract, and 4 Tbsp melted butter and whisk to combine.
  • Pour the liquid mixture into the flour mixture and stir until combined. Do not over mix.
The pancake batter mixed in a large bowl
  • Spread batter into the prepared baking sheet.
  • Add fruit over the pancakes if using. If using fruit, toss it in 1/2 tsp of flour before placing on batter.
Fresh fruit sprinkled in the batter
  • Bake 18-20 minutes, until pancakes are golden and done.
Baked sheet pan pancakes

Pancakes for a crowd!

Baking the pancakes in a sheet pan is ideal if you are making breakfast or brunch for a crowd. This recipe will make six hearty servings and you can easily double the recipe and bake two sheets at the same time. So much easier than cooking individual pancakes on the stove top!

Can you make them ahead of time?

These panackes are best served as soon as they are baked, but you can make the batter the day before and keep it covered in the fridge. If you have leftovers, you can keep them in an airtight container in the fridge for a couple of days and reheat the gently in the oven to serve.

You can also freeze these. To freeze, cut the pancake into squares and place on cool baking sheet and place in freezer. Once pancakes are frozen, transfer them to a ziplock bag. They can be reheated in the microwave by cooking for 1-3 minutes.

Other add ins

I love these pancakes with fresh blueberries or strawberries, but there’s lots of other choices to make them your own! Add these before baking!

  • Other fruits like banana, raspberries or apple.
  • Cooked bacon bits.
  • Nuts like pecans or walnuts.
  • Chocolate Chips
Pancakes stacked on top of each other

Recipe Notes and Tips

  • If adding fruit, toss them in ½ tsp of all-purpose flour before placing them on the pancakes. This will help them not sink to the bottom while baking.
  • Take care not to over mix the batter or it won’t rise and get nice and fluffy.

More Easy Breakfast Recipes

Sheet Pan Pancakes

Make mornings a breeze with these easy sheet pan pancakes! No need to watch hot pans, just bake them in the oven and serve! Ready to enjoy in 30 minutes.
Course Breakfast
Cuisine American
Keyword baked pancakes, fluffy panacke recipe, sheet pan pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 392kcal
Author Tanya

Ingredients

  • 3 cups all-purpose flour
  • 2 Tbsp white granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups milk
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 4 Tbsp unsalted butter melted and cooled
  • 4 oz strawberries or blueberries chopped (optional)

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Prepare a 17×12 sheet pan by greasing it or use parchment paper to cover the bottom. Set aside.
  • Mix flour, sugar, baking powder, baking soda, salt in a large bowl. Set aside.
  • In another bowl, add milk, eggs, vanilla extract, and butter and whisk to combine. Pour into the flour mixture and stir until combined. Do not overmix.
  • Spread batter into the prepared baking sheet.
  • Add fruit over the pancakes if using.
  • Bake 18-20 minutes, until pancakes are golden and done.

Notes

If adding fruit, toss them in ½ tsp of all-purpose flour before placing them on the pancakes. This will help them not sink to the bottom while baking

Nutrition

Calories: 392kcal | Carbohydrates: 58g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 270mg | Potassium: 425mg | Fiber: 2g | Sugar: 9g | Vitamin A: 448IU | Vitamin C: 11mg | Calcium: 201mg | Iron: 3mg
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