Tired of flipping pancakes one by one while everyone else eats? Say goodbye to standing over a hot stove with this game-changing Sheet Pan Pancakes recipe. This is the ultimate breakfast hack for busy mornings, lazy weekends, and feeding a hungry family all at once. We’re talking fluffy, golden-brown, and completely customizable pancakes baked in the oven. It’s all the classic flavor you love with a fraction of the effort. Get ready to transform your breakfast routine forever!
Why You’ll Love This Sheet Pan Pancakes Recipe
This method is a true game-changer for breakfast and brunch. You get perfectly cooked pancakes every time without the hassle of flipping.
- Feeds a Crowd: One pan makes enough for the whole family to eat at the same time. No more short-order cook duty!
- Endless Customization: Set up a toppings bar and let everyone create their own perfect pancake square. From berries to chocolate chips, the possibilities are endless.
- Easy Cleanup: With just one bowl and one pan, cleanup is an absolute breeze. For an even faster cleanup, line your pan with parchment paper.
- Perfect for Meal Prep: These oven-baked pancakes are fantastic for making ahead. Simply store them in the fridge or freezer for a quick and delicious breakfast all week long.
Ingredients You’ll Need
This recipe uses simple pantry staples you likely already have on hand. It’s straightforward and comes together in minutes.
- All-Purpose Flour: Provides the structure for our fluffy pancakes.
- Granulated Sugar: Adds just a touch of sweetness.
- Baking Powder: The key ingredient to make the pancakes rise and become light and airy.
- Salt: Balances all the flavors.
- Milk: Adds moisture and richness. You can use whole milk, 2%, or even a dairy-free alternative like almond milk.
- Large Eggs: Binds the ingredients together.
- Melted Butter: Creates a wonderfully rich flavor and a tender crumb.
- Vanilla Extract: For a touch of warm, classic flavor.
How to Make Sheet Pan Pancakes Step-by-Step
Making delicious Sheet Pan Pancakes is incredibly simple. Just mix, pour, bake, and enjoy! Follow these easy steps for perfect results.
- Preheat and Prep: First, preheat your oven to 425°F (220°C). Grease a standard 18×13-inch half-sheet pan with butter or non-stick spray. This is crucial to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Mixing the dry ingredients first ensures the baking powder is evenly distributed for a perfect rise.
- Mix Wet Ingredients: In a separate medium bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Whisk until just combined—a few lumps are perfectly okay! Overmixing can lead to tough pancakes, so be careful here.
- Pour and Bake: Pour the batter into your prepared sheet pan and spread it into an even layer. If you’re adding toppings, sprinkle them evenly over the batter now.
- Bake to Perfection: Bake for 12-15 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean.
- Serve and Enjoy: Let the pancake cool for a minute before slicing into squares. Serve warm with your favorite toppings like maple syrup, fresh fruit, or a dollop of whipped cream.
This oven-baked pancake method is not only easy but also a fantastic way to switch up breakfast. For another amazing breakfast idea, try this Monte Cristo Breakfast Casserole.
Topping Ideas and Fun Variations
The best part about these easy Sheet Pan Pancakes is making them your own. Here are a few ideas to get you started.
Classic Toppings
You can’t go wrong with the classics. Set these out and let everyone customize their own slice.
- Fresh berries (blueberries, strawberries, raspberries)
- Sliced bananas
- Chocolate chips (milk, semi-sweet, or dark)
- A drizzle of warm maple syrup
- A pat of butter
- Whipped cream
Fun Flavor Combinations
Want to get more creative? Try these flavor variations by sprinkling toppings over the batter before baking.
- Cinnamon Swirl: Mix 1/4 cup brown sugar with 1 teaspoon of cinnamon. After pouring the batter into the pan, dollop a mixture of 2 tablespoons of melted butter with the cinnamon sugar over the top and swirl with a knife.
- Chocolate Peanut Butter: Sprinkle with chocolate chips and dollop with spoonfuls of peanut butter before baking.
- Apple Pie: Add finely diced apples and a sprinkle of apple pie spice to the batter.
If you’re a fan of sweet treats, you might also love these delightful Creme Brulee Cookies.
Tips for the Perfect Fluffy Oven-Baked Pancakes
Want to ensure your pancakes are perfectly light and fluffy every single time? Follow these simple but effective tips.
- Do Not Overmix: This is the golden rule of pancakes. A few lumps in the batter are a good thing. Overmixing develops the gluten in the flour, resulting in tough, chewy pancakes instead of light and fluffy ones.
- Use Room Temperature Ingredients: Let your milk and eggs sit out for about 20-30 minutes before you start. Room temperature ingredients combine more easily and create a more uniform batter, leading to a better rise.
- Check for Doneness: Ovens can vary. Start checking your pancake around the 12-minute mark. It’s done when the edges are golden and a toothpick inserted in the center comes out clean.
Storage and Reheating Instructions
These pancakes are perfect for making ahead! Here’s how to store and reheat them for a quick breakfast.
- To Store: Let the pancakes cool completely. Store them in an airtight container in the refrigerator for up to 4 days. You can place parchment paper between the slices to prevent sticking.
- To Freeze: For longer storage, freeze the pancake squares in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They will last for up to 3 months.
- To Reheat: You can reheat individual slices in the microwave for 30-60 seconds, in the toaster oven until warm, or in the oven at 350°F for 5-7 minutes.
For another easy and comforting meal, check out this recipe for Creamy Chicken Parmesan Soup.
Frequently Asked Questions
Definitely! This recipe is perfect for meal prep. You can bake the entire pan, let it cool, slice it, and store it in the fridge or freezer. It makes for an incredibly quick and easy breakfast throughout the week.
Yes, you absolutely can! Prepare the pancake mix according to the package directions, then pour the batter into the prepared sheet pan and bake as directed in this recipe. It’s a great shortcut for an even faster breakfast.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 3 months. You can reheat individual slices in the microwave, toaster, or oven until warm.
A standard half-sheet pan, which is 18×13 inches, works best. This size ensures the pancake cooks evenly without being too thick or too thin. If you use a smaller pan, you may need to increase the baking time.
Rubbery or tough pancakes are usually caused by overmixing the batter. When you whisk the wet and dry ingredients, mix only until they are just combined. A few lumps in the batter are perfectly fine and are the secret to a fluffy texture.
More Breakfast Recipes to Try
If you loved these Sheet Pan Pancakes, you’ll adore these other easy breakfast and brunch ideas!
Enjoy Your Easy Pancake Breakfast!
This Sheet Pan Pancakes recipe is guaranteed to become a new family favorite. It’s simple, delicious, and perfect for any occasion. Give it a try and let us know what you think in the comments below. For more amazing recipes, be sure to follow us on Pinterest!
Sheet Pan Pancakes Recipe
Sheet Pan Pancakes: The Easiest Way to Feed a Crowd!
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Generously grease an 18x13-inch half-sheet pan with butter or non-stick spray.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk together the milk, large eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps are perfectly fine.
- 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.
- Bake for 12-15 minutes, until the pancake is puffed, golden brown, and a toothpick inserted into the center comes out clean.
- Allow the pancake to cool slightly in the pan before slicing into squares. Serve warm with maple syrup and your favorite toppings.
Notes
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.
