These Sheet Pan Pancakes are the perfect weekend breakfast or a quick and easy weekday breakfast idea. Easy to make and no flipping required!
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.
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
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 1/4 cups whole milk
1 tablespoon baking powder
1/4 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.
Sheet Pan Pancakes
These Sheet Pan Pancakes are the perfect weekend breakfast or a quick and easy weekday breakfast idea. Easy to make and no flipping required!
Ingredients
- 2 cups flour
- 1 teaspoon vanilla
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 1/4 cups whole milk
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 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.
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