Sheet Pan Pancakes

Published Date: December 10, 2021

Why? Why would I ever make regular pancakes again when I can just pour batter into a sheet pan, add my family’s favorite toppings and pop it into the oven for less than 15 minutes to get perfectly golden, and deliciously fluffy Sheet Pan Pancakes?! I’M SOLD!

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What are Sheet Pan Pancakes?

Because they are SOOOOO simple to make and literally the easiest breakfast food…barring just pouring cereal into a bowl (which I am a huge fan of, don’t get me wrong). But some Saturdays I wake up with the actual energy to cook something nice for my little family and this recipe is at the top of my list. I’m weird about my food being warm…and it kinda bothers me to no end when I make pancakes for a groups of friends and family members and by the time we all sit down to eat, some are fresh off the griddle and piping hot, while others have been sitting on the platter for a while. Baking a whole sheet (or two) just seems like the best way to go! And if you are a breakfast fan like myself (and my friends Leslie Knope & Ron Swanson) here are a couple other recipes you might like!

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Why You’ll Love Them

  • You can add whatever toppings your heart desires! I love fresh fruit and toppings on my pancakes but they are especially good baked into the batter!
  • You can cook a whole lot at one time! I love making pancakes on the weekends but man, cooking them in batches and and having to wait for the perfect moment to flip them takes a ton of extra time…and they are never all hot when I finally get them done and everyone seated at the table. This way, you can pop the baking sheets into the oven before everyone even wakes up and have them fresh and ready to eat all at once!
  • These make GREAT leftovers. I reheat them in the microwave or air fryer the next morning for a quick on the go breakfast for myself and pack them for my 18 month old daughter in her lunch bag!

Ingredients Used to make Sheet Pan Pancakes

  • Flour
  • Brown sugar
  • White sugar
  • Baking powder
  • Salt
  • Milk
  • Vinegar
  • Eggs
  • Salted butter
  • Blueberries
  • Chocolate chips
  • Bananas
  • Strawberries
  • Or other toppings you prefer to add in!

See Recipe Card for Full Quantities

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Kitchen Supplies You will Need

  • 11X17 inch baking pan
  • Non-stick spray
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoons

How to make these Quick and Easy Pancakes

Preparations:

  • Preheat the oven to 425 degrees.
  • Generously spray a 11X17 inch baking pan with non-stick spray. 

Step 1: In a large bowl, whisk together the dry ingredients:  flour, white sugar, 1 Tablespoon brown sugar, baking powder, and salt.

Step 2: Measure the milk into a measuring cup.  Add 1 Tablespoon of vinegar to the milk and allow it to sit for a few minutes, until it begins to bubble.

Step 3: In a separate medium bowl, whisk the eggs until frothy.  Mix in the vanilla, and milk with the vinegar added.  Then mix in the melted butter.  

Step 4: Add the wet ingredients (egg/milk mixture) into the dry ingredients (flour mixture).  Stir until just combined.  

Step 5: Pour your batter into the prepared sheet pan/baking sheet.

Step 6: Now add in your toppings. You can mix them all together or create sections like I did. Just lightly lay the toppings in each quadrant of the batter and fit them together like a puzzle.

Step 7: Bake for 8 minutes then check for doneness. The pancake will slightly brown on top as it bakes, just make sure to cook until done.

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Helpful Tips

  • Generously spray your baking sheet with cooking spray before you pour in the batter! I love to use Baker’s Joy baking spray with flour! My baked goods always slide right out when I use it!
  • You can easily cut your pancakes with a pizza cutter! It gets the job done and its less cringey than using a knife! It also doesn’t scrape up your pan!
  • The recipe makes A LOT of pancakes so if you save some for later, they reheat really well in an airfryer for 3-4 minutes at 350 degrees! You can also heat a piece in the microwave for about 10 seconds or until heated through. Or, reheat them in the oven at 325 degrees until heated through (5-10 minutes).
  • Let the batter sit. This is not necessary but I always find that my pancakes, on a griddle, in the oven or stovetop, are all fluffier when I allow the batter to sit in the bowl on the counter for about 20 minutes before cooking!

Storage Instructions:

To store leftovers, allow them to cool completely, then place them in a tightly sealed container.  Refrigerate the leftovers for up to 3 days.  Or cut, wrap, and freeze the leftovers for up to 2 months.

Frequently Asked Questions

What are some other flavors that would work well?

It is fun and very easy to switch out the flavors!  In any of the quarters you could instead mix in 1 Tablespoon of peanut butter, ½ a sliced banana (or try the peanut butter and banana together), 1 Tablespoon of nutella, or ¼ cup of any fruit (raspberries or peaches work great).  Use your imagination!  Pecans, apples, cinnamon sugar…anything your family enjoys. Or, feel free to make it plain if you prefer to add flavor with toppings.  

I’m looking for topping ideas – what could I try?

 These can be served with the standard butter and syrup, or try powdered sugar, chocolate sauce, whipped cream, strawberry sauce, jam, or ice cream!  

We are lactose intolerant – can we use coconut milk in these?

Yes, absolutely! The taste will change slightly but if you are used to using coconut milk, it won’t be anything new!

Could I make this in a 9X13 inch cookie sheet?

Yes, you will just need to increase your baking time because the pancakes will be thicker.  I would check for doneness for 12 minutes and check for doneness, and regularly after that.  

Could I use frozen berries in this recipe?

Yes, as long as they are fairly small, otherwise allow them to thaw slightly before adding them to the batter.  Also, it is a good idea to toss frozen berries with a little flour before adding them to the batter, otherwise they may sink to the bottom.  

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If you’ve tried these Sheet Pan Pancakes or any other recipe on my site, let me know in the comment section how they turned out. We love hearing from you! You can also follow along with me on FACEBOOK AND INSTAGRAM to see more colorful recipes!

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Sheet Pan Pancakes

5 from 1 vote
Print Pin Rate
Course: Breakfast, Brunch
Cuisine: American
Keyword: Easy Pancakes, Sheet Pan Pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 267kcal

Equipment

  • 11X17 Baking Sheet
  • Non-stick spray (Baker's Joy is my fave)
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cup + Measuring spoons
  • Handheld Mixer + Whisk

Ingredients

Pancake Batter

  • 2 cups Flour
  • 2 tbsp White Sugar
  • 1 tbsp Brown Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1 3/4 cup Milk
  • 1 tbsp Vinegar
  • 2 Eggs
  • 1 tsp Vanilla
  • 4 tbsp Salted Butter

Toppings

  • 1/2 cup Strawberries
  • 1/2 cup Blueberries
  • 1/2 cup Bananas
  • 1/4 cup Chocolate Chips or more to your taste

Instructions

  • Preheat the oven to 425 degrees. Generously spray a 11X17 inch baking pan with non-stick spray. 
  • In a large bowl, whisk together the dry ingredients:  flour, white sugar, 1 Tablespoon brown sugar, baking powder, and salt.
  • Measure the milk into a measuring cup.  Add 1 Tablespoon of vinegar to the milk and allow it to sit for a few minutes, until it begins to bubble.
  • In a separate medium bowl, whisk the eggs until frothy.  Mix in the vanilla, and milk with the vinegar added.  Then mix in the melted butter.  
  • Add the wet ingredients (egg/milk mixture) into the dry ingredients (flour mixture).  Stir until just combined.  
  • Pour your batter into the prepared sheet pan/baking sheet.
  • Now add in your toppings. You can mix them all together or create sections like I did. Just lightly lay the toppings in each quadrant of the batter and fit them together like a puzzle.
  • Bake for 12 minutes then check for doneness. The pancake will slightly brown on top as it bakes, just make sure to cook until done.

Notes

Helpful Tips

  • Generously spray your baking sheet with cooking spray before you pour in the batter! I love to use Baker’s Joy baking spray with flour! My baked goods always slide right out when I use this!
  • You can easily cut your pancakes with a pizza cutter! It gets the job done and its less cringey than using a knife! It also doesn’t scrape up your pan!
  • The recipe makes A LOT of pancakes so if you save some for later, they reheat really well in an airfryer for 3-4 minutes at 350 degrees! You can also heat a piece in the microwave for about 10 seconds or until heated through. Or, reheat them in the oven at 325 degrees until heated through (5-10 minutes).
  • Let the batter sit. This is not necessary but I always find that my pancakes, on a griddle, in the oven or stovetop, are all fluffier when I allow the batter to sit on the counter for about 20 minutes before cooking!

Storage Instructions:

To store leftovers, allow them to cool completely, then place them in a tightly sealed container.  Refrigerate the leftovers for up to 3 days.  Or cut, wrap, and freeze the leftovers for up to 2 months.
Recipe Notes:
  1. What are some other flavors that would work well?  It is fun and very easy to switch out the flavors!  In any of the quarters you could instead mix in 1 Tablespoon of peanut butter, ½ a sliced banana (or try the peanut butter and banana together), 1 Tablespoon of nutella, or ¼ cup of any fruit (raspberries or peaches work great).  Use your imagination!  Pecans, apples, cinnamon sugar…anything your family enjoys. Or, feel free to make it plain if you prefer to add flavor with toppings.  
  2. I’m looking for topping ideas – what could I try?  These can be served with the standard butter and syrup, or try powdered sugar, chocolate sauce, whipped cream, strawberry sauce, jam, or ice cream!  
  3. We are lactose intolerant – can we use coconut milk in these?  Yes!  That will work just fine.  
  4. Could I use frozen berries in this recipe?  Yes, as long as they are fairly small, otherwise allow them to thaw slightly before adding them to the batter.  Also, it is a good idea to toss frozen berries with a little flour before adding them to the batter, otherwise they may sink to the bottom.  
  5. Can I make this recipe ahead of time?  It is actually better made fresh.  You could let the batter sit for an hour.  But, if the batter sits too long, it will have to go into the fridge, and then the pancakes may not have the light fluffy texture we’re looking for.  
  6. How should I reheat the sheet pan pancakes?  Heat a piece in the microwave for about 10 seconds or until heated through.  Or, reheat them in the oven at 325 degrees until heated through (5-10 minutes).

Nutrition

Serving: 8g | Calories: 267kcal | Carbohydrates: 38g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 396mg | Potassium: 178mg | Fiber: 1g | Sugar: 12g | Vitamin A: 333IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 2mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag ##sweetteaandsprinkles
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