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A savory sheet pan pancake topped with herbs, cheese, and crumbled bacon, sliced into squares directly in the baking pan. An example of a creative pancake variation.

Sheet Pan Pancakes: The Ultimate Guide for a Crowd

The easiest way to make breakfast for a crowd! This simple Sheet Pan Pancakes recipe delivers fluffy, golden pancakes right from your oven. Perfect for meal prep and endlessly 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: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-Purpose Flour
  • 2 tbsp Granulated Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1 3/4 cups Milk Any kind works
  • 2 Large Eggs
  • 4 tbsp Unsalted Butter melted
  • 1 tsp Vanilla Extract

Equipment

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

Method
 

  1. Preheat oven to 425°F (220°C). Grease an 18x13 inch half-sheet pan and line with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Let the batter rest for 5 minutes.
  5. Pour the batter into the prepared sheet pan, spreading it into an even layer. Add toppings if desired.
  6. Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  7. Let cool slightly before lifting out of the pan, slicing, and serving.

Notes

Do not overmix the batter; a few lumps are okay and result in a fluffier pancake.
Parchment paper is essential for easy removal and cleanup.
Feel free to customize with your favorite toppings like berries, chocolate chips, or nuts before baking.