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A close-up overhead shot of fluffy oven-baked pancakes loaded with blueberries and raspberries.

Sheet Pan Pancakes: The Easiest Way to Feed a Crowd!

This easy Sheet Pan Pancakes recipe is a breakfast game-changer! Learn how to make fluffy, delicious oven-baked pancakes for a crowd with minimal effort and easy cleanup. Perfect for busy mornings and customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups milk at room temperature
  • 2 large eggs at room temperature
  • 4 tablespoons unsalted butter melted, plus more for greasing
  • 1 teaspoon vanilla extract

Equipment

  • 1 18x13-inch Half-Sheet Pan
  • 1 Large Mixing Bowl
  • 1 Whisk

Method
 

  1. Preheat your oven to 425°F (220°C). Generously grease an 18x13-inch half-sheet pan with butter or non-stick spray.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate medium bowl, whisk together the milk, large eggs, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps are perfectly fine.
  5. Pour the batter into the prepared sheet pan, spreading it out into an even layer. If using, sprinkle your desired toppings evenly over the batter.
  6. Bake for 12-15 minutes, until the pancake is puffed, golden brown, and a toothpick inserted into the center comes out clean.
  7. Allow the pancake to cool slightly in the pan before slicing into squares. Serve warm with maple syrup and your favorite toppings.

Notes

Do Not Overmix: To keep pancakes fluffy, mix the batter until just combined. A few lumps are okay!
Toppings: Add toppings like fresh berries, chocolate chips, or nuts to the batter before baking.
Storage: Store cooled leftover pancakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.