Quick and Easy Sheet Pan Pancakes Recipe

Introduction

Sheet pan pancakes are a fun and fuss-free way to enjoy fluffy pancakes with minimal effort. This recipe lets you bake a large batch all at once, perfect for busy mornings or feeding a crowd. Customize with your favorite toppings for a delicious breakfast treat.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ¾ cups milk
• 2 eggs
• ¼ cup melted butter
• 1 teaspoon vanilla extract
• Melted chocolate, berries, sliced banana, or a topping of your choice

Instructions

1. Step 1: Preheat your oven to 425°F. Grease a 9×13-inch sheet pan with butter or cooking spray. For easier cleanup, you can line the pan with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine all the dry ingredients evenly.
3. Step 3: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth and well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is a bit lumpy; avoid overmixing to keep the pancakes fluffy.
5. Step 5: Pour the batter into the prepared sheet pan, spreading it evenly to the edges. Add any desired toppings such as chocolate chips, berries, or sliced bananas on top.
6. Step 6: Bake in the preheated oven for about 15 minutes, or until golden brown and a toothpick inserted in the center comes out clean. For crispier edges, bake an extra 1-2 minutes.
7. Step 7: Allow the sheet pan pancakes to cool slightly before slicing into squares or rectangles. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

Tips & Variations

• Use buttermilk instead of regular milk for a tangier flavor and extra fluffiness.
• Add cinnamon or nutmeg to the dry ingredients for a warm, spiced twist.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
• Try different toppings like chopped nuts, shredded coconut, or yogurt for variety.

Storage

Store leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a 350°F oven until warmed through. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter the night before?

Yes, you can mix the batter ahead of time and refrigerate it overnight. Give it a gentle stir before pouring into the pan for baking.

How can I make the edges crispier?

Baking the pancakes a few extra minutes will give you crispier edges. You can also try broiling for 1-2 minutes at the end, but watch closely to avoid burning.

Quick and Easy Sheet Pan Pancakes Recipe

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4.4 from 136 reviews

Quick and Easy Sheet Pan Pancakes offer a simple, hands-off way to enjoy fluffy, golden pancakes baked all at once in a single sheet pan. Perfect for feeding a crowd or meal prepping, these pancakes are soft, moist, and customizable with your favorite toppings like chocolate chips, berries, or bananas. Baked to perfection in about 15 minutes, this recipe makes breakfast effortless and delicious.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15-17 minutes
• Total Time: 25-27 minutes
• Yield: 8–10 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 ¾ cups milk
• 2 eggs
• ¼ cup melted butter
• 1 teaspoon vanilla extract

Toppings (Optional)

• Melted chocolate
• Berries
• Sliced banana
• Or topping of your choice

Instructions

1. Preheat and prepare the pan: Preheat your oven to 425°F (220°C). Grease a 9×13-inch sheet pan with butter or cooking spray, or line it with parchment paper to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine and evenly distribute the leavening agents.
3. Mix wet ingredients: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth and well blended.
4. Combine the mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps. Avoid overmixing to keep the pancakes light and fluffy.
5. Pour and add toppings: Pour the batter evenly into the prepared sheet pan, spreading it to the edges. Sprinkle any desired toppings like chocolate chips, blueberries, or sliced bananas over the batter.
6. Bake: Place the sheet pan in the oven and bake for about 15 minutes. The top should turn golden brown, and a toothpick inserted in the center should come out clean. For crispier edges, bake an additional 1–2 minutes.
7. Cool and serve: Remove from the oven and let cool for a few minutes. Use a knife or pizza cutter to slice into squares or rectangles. Serve warm with maple syrup, fresh fruit, or a dusting of powdered sugar.

Notes

• Do not overmix the batter to keep the pancakes fluffy and tender.
• Feel free to customize with your favorite toppings before baking.
• Using parchment paper makes cleanup easier and prevents sticking.
• Letting the pancakes cool slightly before cutting helps them hold their shape better.
• Sheet pan size can be slightly adjusted but keep the thickness of batter consistent for even cooking.

Keywords: sheet pan pancakes, easy pancakes, baked pancakes, breakfast, brunch, one-pan recipe