Sheet pan pancakes are the greatest hack for busy mornings! Grab a large bowl and whip up these tasty pancakes in less than 15 minutes. Drizzle some homemade apple butter or powdered sugar to complete this easy breakfast.
The kids are officially back in school and that means lazy mornings spent making oatmeal cinnamon blender waffles or kefir coffee cake are officially reserved for Saturdays.
Of course, anytime I spend a good bit of time in the kitchen I make extras and freeze for quick breakfasts later, but at the rate at which my family eats waffles, I’m lucky to have enough to make it to Tuesday!
That means having a backup plan and a handful of super-fast breakfast recipes to get me through the rest of the week. That’s where sheet pan pancakes come into play. It’s a great recipe to use when you’re short on time.
My kids love pancakes. I mean, what kid doesn’t? Cover them with melted butter and real maple syrup and they’ll vanish in minutes! Which kind of stinks, considering pancakes can be time-consuming to make.
This sheet pan pancake recipe will save the day and will cook in less than 15 minutes! Call it a “Busy Mom’s Cooking Hack.”
Reasons to Make This Sheet Pan Pancake Recipe
When you make these sheet pan pancakes, you won’t waste additional time on:
- Time waiting for the preheat
- Creating dirty dishes to wash when you’re done
Learning how to maximize your time in the kitchen is actually one of the core lessons I teach in my course Grocery Budget Bootcamp!
They’re different from regular pancakes.
- Sheet pan pancakes don’t have the signature golden brown color that most pancakes have.
- They might not be quite as fluffy as you’d like (although some of that is because of your recipe and/or cooking technique, as we learned in the perfect scrambled eggs).
Here’s What You Need
Notes on Ingredients
A few of our favorite pancake recipes include:
- The very best high protein pancakes
- Strawberry pancakes
- Sourdough pancakes
- Soaked whole grain pancakes
- Whole wheat pancakes recipe
I’ve even used my cinnamon oatmeal waffle batter as a pancake – just reduce the butter to 3 Tbsp and you’re all set. All pancake recipes will work here, so pick whatever you like most and start there.
Step by Step Instructions
Step 1. Preheat the oven to 425F.
Step 3. When the oven is ready, pour your batter into the lined sheet pan
Step 4. Bake in the oven for 10-12 minutes, or until the center of the pancake is no longer jiggly.
Step 5. Remove and allow to cool slightly before cutting and serving.
- Don’t add fruit or nuts into the batter.
Most pancake recipes will have you mix fruit or nuts into the batter at the very end. If you’re making this sheet pan pancake recipe, either add the fruit and nuts to the pan FIRST or sprinkle the fruit and nuts on top of the batter LAST. This will ensure your fruit and nuts are distributed evenly among your pancakes.
PS. Once your batter is in the pan, you shouldn’t attempt to redistribute any fruit or nuts that got clumped together at one end. Call it an oops and just add more to where it’s missing. Then remember to NOT add your mix-ins to the batter.
- I usually make pancakes on our griddle.
I can make 5-6 at a time. If I’m making one batch of pancakes, it means breakfast is ready in about 20 minutes. However, if you don’t have a griddle and make pancakes on a large skillet instead, breakfast will take significantly longer.
You sure can! All you have to do to reheat your pancakes is place them in a heated oven at 325F for about 5 to 10 minutes.
Yes!! You can certainly freeze sheet pan pancakes! I’m a HUGE fan of freezing pancakes. It saves so much time. If you’re interested in batch cooking and freezing, try my ONE-hour freezer cooking meal prep for breakfast.
If you’re looking for a side dish to pair with try:
Remember to make extras! One pan of sheet pan pancakes will be ready in 10-12 minutes. If your oven is already going to be on, why not make plenty of extras?
The last time I made these, I made a batch of blueberry vanilla (pictured) and cinnamon oatmeal. The kids ate the blueberry vanilla pancakes for breakfast while I cut the cinnamon oatmeal pancakes into slightly smaller squares and froze them.
I can definitely use these frozen pancakes for a fast breakfast later, but my real plan is to pull these out when I’m in a pinch for lunch ideas.
More Breakfast Recipes
- Overnight Pumpkin French Toast Casserole
- 5 Ingredient Banana Bread Muffins
- Mini Chocolate Chip Scones
- Peanut Butter and Jelly Granola Parfait
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Watch How to Make Sheet Pan Pancakes
Sheet Pan Pancake Recipe
Sheet pan pancakes are the greatest hack for busy mornings! Grab a large bowl and whip up these tasty pancakes in less than 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Preheat the oven to 425F.
- Meanwhile, prepare your pancake batter as directed. Line the sheet pan with parchment paper.
- When the oven is ready, pour your batter into the lined sheet pan. If necessary, tilt the pan or spread the batter with a spatula to get the batter to the ends of the pan.
- Bake in the oven for 10-12 minutes, or until the center of the pancake is no longer jiggly.
- Remove and allow to cool slightly before cutting and serving.
* Use a 9×13 sheet pan for a single batch of pancakes. If you make 1 1/2 batches or even a double batch, use a bigger sheet pan or split the batter between two smaller ones.
- Serving Size: 1 slice
- Calories: 64
Keywords: sheet pan pancake