These Quick and Easy Sheet Pan Pancakes come together in minutes, bake up fluffy and taste just like a pancake should! Customize your toppings for an easy way to satisfy and serve a hungry crowd!
Pancake Perfection…Baked!
Serve a crowd deliciously and easily without standing over the stove flipping pancakes to order! These Quick and Easy Sheet Pan Pancakes taste just like a pancake should! Fluffy and with a slightly sweet, crisp top. They’re pancake perfection! And sure make a believer out of even the biggest skeptic.
Make Breakfast Magic in Minutes
I love making pancakes for breakfast, but some mornings, there just isn’t time to play short order cook! These sheet pan pancakes come together in minutes. Pour the batter onto a sheet pan, then right into the oven for the easiest, fluffiest pancakes you can imagine.
And they’re totally customizable! Bananas, chocolate chips, blueberries and strawberries–we love getting creative with our favorite toppings. There’s always a variety of pancake flavors to choose from.
What is a Sheet Pan?
A sheet pan is also sometimes called a baking pan, baking sheet or sometimes a rimmed cookie sheet, which is why it can be confusing. It’s usually a rectangular, flat aluminum pan with a rim around it.
Sheet pans come in a variety of sizes. I used a half sheet pan (17″x12″) in this recipe. They’re super versatile and no kitchen is complete without a few!
Note: A cookie sheet can be another pan entirely, because some, unlike a baking sheet, do not have a raised rim.
No Denying the Deliciousness!
Skeptical of a baked pancake? I was, too! But there’s no denying the deliciousness of this sheet pan pancake recipe!
I perfected the batter so it bakes up just like you expect a pancake to feel and taste. Fluffy. Just a little bit sweet. And ready to drizzle with maple syrup. You just have to try it!
More Pancakes Recipes Your Family Will Love
What Do I Need to Make Sheet Pan Pancakes?
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Granulated sugar
- Eggs
- Milk
- Butter, melted
- Maple syrup, for serving
- Chocolate chips
- Thinly sliced strawberries
- Thinly sliced ripe banana
- Blueberries
- Granulated sugar
- Half sheet pan
- Non-stick cooking spray
Quick Tip: Don’t Over-Mix Pancake Batter
When making pancakes, it’s important not to over-mix the batter.
When the instructions say, “Whisk just until combined” it means, it’s okay to leave a few lumps. The lumps won’t show in cooked pancakes. But more importantly, mixing until you don’t see any lumps in the batter means you’re also breaking up the air bubbles that make your pancakes light and fluffy.
Over-mixing also activates the gluten in the flour, which can make your pancakes turn out rubbery and flat. And no one wants a flat, rubbery pancake!
How to Make Sheet Pan Pancakes
- Preheat oven to 350°F. Spray a 17×12-inch half sheet pan with non-stick cooking spray and set aside.
- In a large mixing bowl, add the flour, baking powder, baking soda, salt and sugar. Whisk to combine.
- Make a space in the center of the flour mixture and add the egg and milk. Whisk until just combined.
- Gently whisk in the melted butter until the batter is well combined.
- Pour batter into the prepare sheet pan.
- Top a fourth of the pan with strawberry slices, a fourth with banana slices, a fourth with chocolate chips and another fourth with blueberries. Sprinkle the top evenly with 1 tablespoon granulated sugar.
- Bake for 20-25 minutes or until the pancake has risen, is starting to turn light brown on top and a toothpick inserted in the center comes out clean.
- Slice into 24 squares (6 for each flavor) and serve warm with maple syrup.
More Sheet Pan Recipes You’ll Love
A sheet pan dinner is an easy, one-pan dinner that helps you feed a crowd without a ton of fuss. It’s one of my favorite ways to prepare dinner for my family. My favorite sheet pan meals are:
How to Serve and Store Sheet Pan Pancakes
Cut into squares and serve with butter and warm maple syrup.
To refrigerate leftover sheet pan pancakes, let them cool completely. Then stack them in an airtight container or baggie to store in the refrigerator for up to three days.
To freeze leftover pancakes, let them cool completely. Then stack them between sheets of parchment paper and place in a freezer-safe container or in individual freezer-safe baggies. Store in the freezer for up to two months.
To reheat: When ready to eat, place the slices in a single layer on a microwave-safe plate and microwave for about 20 seconds (30 seconds from frozen) or until heated through. You could also reheat in the oven at 300°F for about 5 minutes (10 minutes from frozen) or until heated through.
If you make these Quick and Easy Sheet Pan Pancakes and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! ? I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Description
These Quick and Easy Sheet Pan Pancakes come together in minutes, bake up fluffy and taste just like a pancake should! Customize your toppings for an easy way to satisfy and serve a hungry crowd!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 and 1/2 cups milk
- 1/4 cup butter, melted
- Maple syrup, for serving
Toppings:
- chocolate chips
- thinly sliced strawberries
- thinly sliced ripe banana
- blueberries
- 1 tablespoon granulated sugar
- Preheat oven to 350°F. Spray a 12×17-inch half sheet pan with non-stick cooking spray and set aside.
- In a large mixing bowl, add the flour, baking powder, baking soda, salt and sugar. Whisk to combine.
- Make a space in the center of the flour mixture and add the egg and milk. Whisk until just combined. Gently whisk in the melted butter until the batter is well combined.
- Pour batter into the prepare sheet pan.
- Top a fourth of the pan with strawberry slices, a fourth with banana slices, a fourth with chocolate chips and another fourth with blueberries. Sprinkle the top evenly with 1 tablespoon granulated sugar.
- Bake for 20-25 minutes or until the pancake has risen, is starting to turn light brown on top and a toothpick inserted in the center comes out clean.
- Slice into 24 squares (6 for each flavor) and serve warm with maple syrup.
