These easy sheet pan pancakes are the best hack for busy mornings – use your favorite pancake recipe and customize your toppings for a yummy hands-off breakfast in less than 20 minutes!
Ah, summer. The time of slow-paced mornings spent making Oatmeal Cinnamon Blender Waffles or Kefir Coffee Cake or Overnight Cinnamon Rolls – yummy breakfasts that are reserved for Saturdays during the school year. But I don’t always want to spend a ton of time baking in the summer either!
Of course, anytime I spend a good bit of time in the kitchen I make extras and freeze them 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! That kind of stinks, considering pancakes can be time-consuming to make.
This sheet pan pancake recipe will save the day and cooks in less than 15 minutes!
Whether you’re in the middle of a busy school year or a lazy summer day, let me show you how to make sheet pan pancakes for a quick and easy breakfast.
SHEET PAN PANCAKES RECIPE
When you make these sheet pan pancakes, you won’t waste additional time on:
- Time waiting for the griddle or skillet to preheat
- Standing over the stovetop or griddle waiting and flipping pancakes
- Creating dirty dishes to wash when you’re done
Learning how to maximize your time in the kitchen is one of the core elements I teach in my membership Grocery Budget Mastermind!
Oven baked pancakes are a bit different from regular pancakes.
- Sheet 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 might be because of your recipe or cooking technique, as we learned in the Perfect Scrambled Eggs).
SHEETPAN PANCAKES INGREDIENTS
You can make sheetpan pancakes with whatever pancake recipe you normally make. I’ll walk you through the steps using my Strawberry Pancakes recipe as an example.
For strawberry sheetpan pancakes, you’ll need:
- Whole wheat flour. All-purpose flour or gluten-free flour works too.
- Baking powder. For the light, fluffy texture you want in a pancake.
- Salt. Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
- Milk. Use dairy milk or a dairy-free substitute like almond milk, or substitute buttermilk instead.
- Eggs. To help hold everything together.
- Melted butter. Butter makes everything better.
- Vanilla extract. Here’s how to make your own.
- Honey. Just a tiny bit of sweetener in the pancakes themselves, because if you’re anything like my family, you’ll have something sweet on top too.
- Strawberries. Make sure they’re fully thawed if you’re using frozen berries, and save them to add to the top of the batter before baking or top the baked pancakes with them.
You’ll also need:
- Parchment paper
- 9×13 rimmed sheet pan (or use a 13×18 sheet pan for a double batch of pancakes!)
MORE PANCAKE RECIPES TO USE FOR SHEET PAN PANCAKES
A few of our favorite flavor pancake recipes include:
- High Protein Pancakes
- Sourdough Pancakes
- Soaked Whole Grain Pancakes
- Chocolate Pancakes
- Almond Flour Pancakes
- Oatmeal Pancakes
I’ve even used my Cinnamon Oatmeal Waffle batter as a pancake – just reduce the butter to 3 Tablespoons and you’re all set.
All pancake recipes will work here, so pick whatever you like most and start there. You’re looking for about 3 cups of batter for a 9×13 pan.
HOW TO MAKE PANCAKES IN OVEN
Step 1. Preheat the oven to 425F.
Step 2. Meanwhile, prepare your pancake batter. For strawberry pancakes: In a large mixing bowl, stir together the flour, baking powder, and salt. In another bowl, whisk together the milk, eggs, melted butter, vanilla, and honey. Add the dry ingredients to the wet and stir just until combined.
Step 3. Line the baking sheet with parchment paper. Or spray with cooking spray or coconut oil, although it still may stick a little on the sides.
Step 4. When the oven is ready, pour your batter into the lined sheet pan, spreading it in an even layer to the edges with a spatula. Top with strawberries if using, placing them evenly throughout the pancake batter.
Step 5. Bake in the oven for 10-12 minutes, or until the center of the sheet pan pancake is no longer jiggly.
Step 6. Remove the sheet pan pancake from the oven and allow it to cool slightly before cutting and serving.
SHEET PANCAKES RECIPE TIPS
- Don’t overmix the batter! Fold the dry and wet ingredients together until JUST combined, and even a few spots of dry are okay. That will prevent the gluten in the flour from forming strands (which is great for bread, but not great for pancakes). This keeps your pancakes on the fluffier side rather than chewy.
- Don’t mix 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, you have two options:
- Either add the fruit and nuts to the pan FIRST and pour the batter over the top…
- 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. If you forget and mix the fruit into the batter and pour it into 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 next time.
- Sheet pancakes are easy to freeze! Simply let them cool completely, then slice and freeze. I like to separate and flash-freeze the slices for an hour or so before storing them together in a resealable freezer bag or airtight container.
TO SERVE SHEETPAN PANCAKES
Whether you top your sheetpan pancakes before baking, or just load them up afterward, this is one of those breakfasts that everyone can customize with their favorites!
Topping Ideas:
- Fruits: strawberries, blueberries, raspberries, sliced bananas, peaches, or pears
- Chopped nuts or nut butter (here’s how to make your own)
- Apple Butter
- Shredded Coconut
- Chocolate Chips
- Whipped Cream
- A sprinkle of powdered sugar or cinnamon
- A drizzle of honey
- Maple syrup (of course!)
If you’re looking for a side dish to pair these 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 a batch of 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.
SHEET PAN PANCAKES FAQS
Can you reheat sheet pan pancakes?
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.
Can you freeze sheet pan pancakes?
Yes, you can certainly freeze sheet pan pancakes! Simply let them cool completely, then slice and freeze. I like to separate and flash-freeze the slices for an hour or so before storing them together in a resealable freezer bag.
If you’re interested in batch cooking and freezing, try my ONE-hour freezer-cooking meal prep for breakfast.
Can you make sheet pan pancakes from mix?
You can use any pancake recipe that you like, even a pancake mix – aim for about 3 cups of pancake batter. If you like Bisquick pancakes, try my easy Homemade Bisquick recipe.
MORE EASY BREAKFAST RECIPES
- Overnight Pumpkin French Toast Casserole
- 5 Ingredient Banana Bread Muffins
- Chocolate Peanut Butter Granola
- Mini Chocolate Chip Scones
- Peanut Butter and Jelly Granola Parfait
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Sheet Pan Pancake Recipe
These easy sheet pan pancakes are the best hack for busy mornings – use your favorite pancake recipe and customize your toppings for a yummy hands-off breakfast in less than 20 minutes!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
1 batch of your favorite pancake recipe (I’ll use my Strawberry Pancakes Recipe as an example here)
- 1 ½ cups whole wheat flour
- 1 Tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- 4 Tbsp melted butter
- 2 tsp vanilla extract
- 1 Tbsp honey
- 1 ½ cups fresh or frozen strawberries
Supplies
- parchment paper
- 9x13 sheet pan*
Instructions
- Preheat the oven to 425F.
- Meanwhile, prepare your pancake batter. For strawberry pancakes: In a large mixing bowl, stir together the flour, baking powder, and salt. In another bowl, whisk together the milk, eggs, melted butter, vanilla, and honey. Add the dry ingredients to the wet and stir just until combined.
- Line the sheet pan with parchment paper. Or spray with cooking spray or coconut oil, although it still may stick a little on the sides.
- 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. Top with strawberries if using, placing them evenly throughout the pancake batter.
- 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.
Notes
* Use a 9×13 sheet pan for a single batch of pancakes. If you make 1 ½ batches or even a double batch, use a bigger sheet pan or split the batter between two smaller ones.
Nutrition
- Serving Size: 1 slice
- Calories: 64
I’ve used this method several times, and it’s worked great on every attempt. I wanted to make a double batch this time, and I’ve only got one 9 x 13 pan, so I did the unthinkable and just baked the whole batch together. (Made whole wheat pancakes.) If you lower the temperature to 400 and bake for about 20 minutes, checking once with a toothpick at 15, it bakes through just fine. The pancakes are about an inch thick, but the texture and taste are both perfect; as long as you’re okay with eating them like cornbread or treating them like those super-thick Japanese souffle pancakes, there’s no problem. V^_^
I also greased and floured the pan instead of using parchment paper, and that worked fine as well.
Correction: By “pan”, I meant “glass baking dish.” A metal pan with fairly high edges would work, but I wouldn’t try a double batch in anything less than an inch deep.
Hi Sarah!
Your method sounds like it worked out really well! Thanks so much for sharing with us. We always love to hear. <3
I LOVE making pancakes this way. I triple the recipe and have plenty to freeze up for breakfasts throughout the week or month.
Just found your site and love it!! 🙌 Intriguing recipe / to just throw your usual pancake mix in a pan & bake it! Lol my style of cooking! Why not just make a Dutch Baby though? (Also known as German Pancakes/Oven pancakes) ❤️ Fluffy goodness!
Hello Marijah,
We’re happy to hear that! Thank you for sharing.
This was great, especially for a family of 6. I was able to get other things done while they baked instread of standing over a hot griddle. I’ll make two sheet pans next time and pop the extras in the freezer.
So glad you and your family enjoyed the recipe, Rebecca!
This is BRILLIANT!!
Just received your post about the ‘muffin tin’ pancakes idea so investigated further and found ‘cookie sheet’ pancakes. If I could I’d hug you! Okay, so just consider yourself 🤗.
LOL – thank you Debra!
I used this as my guide this morning, but I didn’t quite follow it because I didn’t have much pancake mix and I only had a large pan (I’m stuck at a house with minimal ingredients and very little cookware during COVID-19). I mixed up the batter like normal (it made 1 and 2/3 cup of batter), lined a sheet pan with parchment paper, and then poured the batter in a giant circle in the center and didn’t spread it out (it would’ve been very thin if I had). I baked following the instructions of this recipe and the result was a very fluffy (approximately an inch tall in the center), enormous pancake bread, with a slightly different texture than a pancake. The bottom was crispy, the inside had a texture (but not a taste, clearly) similar to sourdough bread, and the top was more of a biscuit or pancake texture. Overall, it was much different than a pancake, but pretty good. I cut it into quarters and I’m planning to use the leftovers as sandwich bread for my lunch! I’ll try following the instructions and actually filling the pan sometime soon, but this was an interesting discovery for me.
As I nurse my 3-week-old baby and find this post, it sounds genius. Absolutely genius! Can’t wait to try it with our favorite sourdough pancake recipe. I was thinking we might have to wait a few months before pancakes would be on the menu, but not so. 😋 The other two children will be delighted!
Thank you! This makes cooking for a big family easier, and I get to sit down with everyone instead of keeping track of the griddle all morning.
We made these last night with gluten free Bisquick. I made a triple batch and used two large sheet pans.
Glad you mentioned they wouldn’t look the same. I warned the kids ahead of time. They were delicious, though!! I plan on making more to keep in the freezer.
You’re most welcome Polly!
Hi Tiffany,
I made Apple Cinnamon pancakes a couple weeks ago using your sheet pan method and they turned out pretty good!
Does a pancake mix like Bisquick Original Pancake mix work for this method as well?
And if 2 sheet pans are needed, can you bake them at the same time in oven and how would this affect the total baking time/ temperature?
Please let me know and thank you much!
Hi Caitlyn! A pancake mix should work well, but I have a homemade version of Bisquick that I’d recommend over the box: https://dontwastethecrumbs.com/2016/05/homemade-bisquick/ 🙂
Yes, you can bake both at the same time! You *might* need to add 1-2 minutes, depending on your oven. I put them on the same rack and rotate halfway through and the same cooking time works for me!
Didn’t like this recipe or method at all, pancakes where rubbery and seemed undercooked, cooked a little longer and they just dried out. But I substituted buttermilk for the acid and half and half. Do you think that could have had messed it up?
It may have Shana – I’ve only made this recipe as written. I shared how it’s slightly different than normal pancakes, but if you made substitutions and cooked longer than I suggested, then I’m not sure the recipe is to blame. 🙁
Thanks for the recipe. Tried this the other day and loved it!
Awesome! Thanks for sharing Beth!
My batter only used 1 c milk and 1 c flour, still turned out great! Took out at 10 minutes and I actually got to eat warm pancakes for once with the family since I was glued to my griddle! Thanks for the idea.
This is wonderful news Sarah! I know exactly what you mean about eating cold pancakes. Side-effect of being the mom! 🙂
I tried this the other day for the first time and have to say it worked quite well! Not like a regular pancake at all (more like american pancakes than the ones we have here – that are more crêpe like – which I already figured going into it even though we used our regular recipe and just made a bigger batch). Only “problem” was it formed a very noticeable skin on top which made it firmer (which is fine) but also more chewy and less fluffy (which isn’t as great). Any thoughts on why this would’ve happened? But all in all definitely a way of making them I’ll be trying again and tweaking as I go for when I don’t want to create more dishes or the frying pan is busy. Neat!
Hi E! I never noticed a “skin”, but these definitely aren’t going to be as fluffy as you’d like (which I mentioned in the post). It as to do with the leavener (usually baking soda) and how it reacts to heat (usually does best with instant high heat, like a griddle, rather than slow heat in an oven). To prevent chew, make sure not to overmix the batter. Just fold dry & wet together until JUST combined, and even a few spots of dry are okay. That will prevent the gluten in the flour from forming strands (which is great for bread, but not great for pancakes). You can also try whipping the eggs separately, yolks with wet and whipping the whites into meringue, and then folding that in too for additional fluff. Let us know if your tweaks work E!!
Oh they were plenty fluffy for the most part, just not on top because of the “skin” (they looked nothing like your photos). I’m not sure what caused it. Could be because I used an egg-free recipe. I will definitely report back if I figure out a good way to “fix” it 🙂
Thanks sooo much for the tip! My family loves baked oatmeal, so I’m quite sure this would be a winner. Can’t wait to try this!
Btw, we’ve made your Leftover Oatmeal Chocolate Cake more times than I can count, always with great results.:)
Thanks for sharing that with my Sophy! You just made my day! ♥
How many cups of batter make a batch?
Hi Susan! I tested this with a recipe that used 1 1/2 cups flour and 1 1/2 cups of milk – so about 3 cups of batter is one batch for a 9×13 pan.
Thanks! My recipe came to 3.5 cups and it worked great! It took about 12 minutes.
I made this over the weekend and I love it! It’s hard making pancakes with toddlers yelling at your feet! They do not understand that breakfast isn’t ready even though a few pancakes are already out of the pan! Thanks again Tiffany! I did mix my banana very thoroughly with my wet ingredients before adding to the pan and everything turned out great for me!
I’m so glad everyone loved these Rebecca! You’re very welcome!!
Just checking…. what size sheet pan? Mine is huge, so I don’t want to end up with a crepe (although that may not be so bad lol)
Hi Lynn! 9×13 for a single batch of pancakes. If you make 1 1/2 batches or even a double batch, go for a bigger sheet pan or split the batter between two smaller ones. 🙂
I combine the dry ingredients in a jar ahead of time (6 or 8 batches at a time) to expedite things at cooking time. Also, the fastest, easiest, most popular breakfast I know is a banana-oatmeal-nut cookie recipe that uses maple syrup or honey to sweeten and applesauce in place of butter. They freeze well and I’m happy to let the kids eat them all day!
Great idea to make these even faster Kitchen Fairy! Do you have a link to those cookies? They sound good!
I’m not Kitchen Fairy, but here’s the recipe I use (that sounds similar to hers) for easy and super-healthy cookies: http://approachingfood.com/my-raw-food-saga-and-taras-awesome-energy-bites/. So super-healthy! 🙂
Thank you Margaret! I have bananas that need to get used up ASAP – I’ll make this today!!
Hi!
As usual I cut things in half- because my husband is not going to eat it. I took the original pancake recipe the the “Einkorn Recipe for Natures original Wheat”; it was on page 102, (c) 2015. [Yes, I got being this precise when I was in college.]
I Whisked 3 Tab olive oil. (I don’t remember if they added oil to the recipe). I put in one liquid egg 1/4 [next time I’ll put in 2 tab liquid egg, or have an egg]. 1 cup milk (they called for buttermilk).
then I whisked 1 cup Einkorn all-purpose flour (from the Jovial company) and added 2 tea baking powder [next time I will cut that in half]. I added 3/4 tea ground cinnamon. (the original may not of asked for cinnamon, not sure). then I whisked in 1/2 cup more of Einkorn all-propose flour.
I do not add sugar to pancake or other items that require maple syrup afterward. it does not make sense to me- why have sugar twice? [when I do things by hand, I find I have to do the mixing in two steps to make sure its fully mixed. Maybe the problem is just me.]
I cooked in mine in my 10 inch cast iron skillet! I pressed in the parchment paper. my oven temperature was at 375 degrees, & baked it for 16 min. I could of cooked it 1-2 min more.