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    Home » Recipes

    Sheet Pan Pancakes

    Published: Jan 15, 2022 · Modified: Jun 14, 2023 by Alison · This post may contain affiliate links ·

    Jump to Recipe

    These Sheet Pan Pancakes are the perfect weekend breakfast or a quick and easy weekday breakfast idea. Easy to make and no flipping required!

    Sheet Pan Pancakes

    Just when you thought pancakes couldn’t get easier, we’ve made them even easier. With our sheet pan pancake recipe, all you do is mix and bake! Our ovenproof pancake batter magically bakes twelve at a time into perfect pancakes using a sheet pan instead of the griddle. Top them with syrup whipped cream, fresh fruit, nuts and more for a delicious breakfast every time.

    How to Make Sheet Pan Pancakes

    Other Pancake Mix Ins

    Try our 6 delicious mix-in combinations to turn pancakes into a sweet creation. The possibilities are endless, featuring all of your favorite additions and flavors. From chocolate chips to sliced strawberries and everything in between, you’re sure to find exactly what you’re craving… or at least something even better .

    • Sliced Strawberries and Bananas
    • Sliced Bananas and Walnuts
    • Mixed Berries – Cut up Strawberries, Blueberries, Raspberries
    • Peanut Butter and Chocolate Chips
    • Cooked Bacon Pieces
    • Sprinkles

    Pancake Toppings

    The possibilities are endless when it comes to pairing your favorite toppings with a delicious pancake. Try one or two of these tasty toppings!

    • Powdered Sugar
    • Whipped Cream
    • Fresh Fruit
    • Nutella
    • Sprinkles
    • Chocolate Syrup
    • Butter

    Easy Sheet Pan Pancakes

    Tips for the Best Pancakes

    Ready to start making sheet pan pancakes? These are practically foolproof but here are some helpful guidelines for making the best sheet pan pancakes.

    • For thicker pancakes make and pour more batter on the sheet pan leaving enough room for it to rise without spilling over.
    • If you want a buttermilk flavor, swap the whole milk for buttermilk.
    • If you want to make more pancakes double or triple the recipe and use a bigger sheet pan if doing so.
    • Don’t overmix! To keep the pancakes fluffy there will be some lumps in the batter. 
    • In a hurry? Use premade pancake mix and add your favorite mix ins.

    Pancake Ingredients

    Makes 12 pancakes

    2 cups flour
    1 teaspoon vanilla
    2 large eggs
    2 tablespoons granulated sugar
    1 ¼ cups whole milk
    1 tablespoon baking powder
    ¼ teaspoon kosher salt
    4 tablespoons unsalted butter, melted
    1 cup chocolate chips
    1 cup blueberries
    Pancake syrup, for serving

    How to Make Sheet Pan Pancakes

    Preheat oven to 425 degrees F.

    In a large bowl, mix together the dry ingredients and then whisk in the wet ingredients until full combined. There will be some lumps in it.

    Grease a 9×13 sheet pan making sure to coat the all the way around and up the sides of the pan.

    Spread the pancake batter in an even layer on the prepared sheet pan.

    In one half, sprinkle in the chocolate chips and the other half sprinkle in the blueberries.

    Bake for 12-15 minutes, until golden brown and a toothpick inserted in the center comes out clean.

    Allow to rest for 1-2 minutes, then cut into squares and serve with your favorite syrup and/or toppings.

    Storing and Reheating

    • To Store: Allow pancakes to cool completely and store in an airtight container in the refrigerator for up to 3 days.
    • To Freeze: Allow pancakes to cool completely, cut into squares, place in a freezer bag and store in freezer for up to 1 month. Allow to thaw and warm up in the microwave.
    • Reheat: Warm in the microwave for about 20 seconds on a microwave safe plate.

    Recipe

    Sheet Pan Pancakes

    EverydayShortcuts.com
    These Sheet Pan Pancakes are the perfect weekend breakfast or a quick and easy weekday breakfast idea. Easy to make and no flipping required!
    No ratings yet
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    Print Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine American

    Ingredients
      

    • 2 cups flour
    • 1 teaspoon vanilla
    • 2 large eggs
    • 2 tablespoons granulated sugar
    • 1 ¼ cups whole milk
    • 1 tablespoon baking powder
    • ¼ teaspoon kosher salt
    • ¼ cup brown sugar
    • 4 tablespoons unsalted butter melted
    • 1 cup chocolate chips
    • 1 cup blueberries
    • Pancake syrup for serving

    Instructions
     

    • Preheat oven to 425 degrees F.
    • In a large bowl, mix together the dry ingredients and then whisk in the wet ingredients until full combined. There will be some lumps in it.
    • Grease a 9x13 sheet pan making sure to coat the all the way around and up the sides of the pan.
    • Spread the pancake batter in an even layer on the prepared sheet pan.
    • In one half, sprinkle in the chocolate chips and the other half sprinkle in the blueberries.
    • Bake for 12-15 minutes, until golden brown and a toothpick inserted in the center comes out clean.
    • Allow to rest for 1-2 minutes, then cut into squares and serve with your favorite syrup and/or toppings.

    Notes

    Tips for the Best Pancakes

    Ready to start making sheet pan pancakes? These are practically foolproof but here are some helpful guidelines for making the best sheet pan pancakes.
    • For thicker pancakes make and pour more batter on the sheet pan leaving enough room for it to rise without spilling over.
    • If you want a buttermilk flavor, swap the whole milk for buttermilk.
    • If you want to make more pancakes double or triple the recipe and use a bigger sheet pan if doing so.
    • Don't overmix! To keep the pancakes fluffy there will be some lumps in the batter. 
    • In a hurry? Use premade pancake mix and add your favorite mix ins.

    Storing and Reheating

    • To Store: Allow pancakes to cool completely and store in an airtight container in the refrigerator for up to 3 days.
    • To Freeze: Allow pancakes to cool completely, cut into squares, place in a freezer bag and store in freezer for up to 1 month. Allow to thaw and warm up in the microwave.
    • Reheat: Warm in the microwave for about 20 seconds on a microwave safe plate.

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Tag @everydayshortcuts or use #everydayshortcuts on Facebook, TikTok or Instagram to let us know!

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    Alison is a wife and mother of three who embraces the simple life, finding joy in easy recipes, DIY projects, life hacks, and her passion for travel. Learn more about me!

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    Alison McFadden

    Welcome to Everyday Shortcuts, where I share delicious and simple recipes that anyone can cook, practical household tips and clever shortcuts to help simplify your everyday life. 

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