Sheet Pan Pancakes are homemade fluffy pancakes with toppings you get to choose. They're all done at once and are perfect for feeding a crowd! No standing in front of a griddle flipping cakes anymore!
This post was originally posted on 4/27/2020 and updated on 1/4/2023.
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Why We Love These Sheet Pan Pancakes
- An easy and quick way to make pancakes.
- No need to stand in front of a griddle.
- They bake in the oven all at once.
- So many different topping variations to please everyone enjoying them.
- They're a yummy breakfast for dinner option!
- Easily double the recipe to feed a large crowd.
- These pancakes are fluffy and DELICIOUS!
Sheet Pan Pancakes Ingredients
- Unbleached All Purpose Flour
- Whole Wheat Flour
- White Sugar
- Baking Powder
- Large Eggs
- Pure Vanilla Extract
- Salted Butter
- Mini Semi-Sweet Chocolate Chips
- Flour: If you prefer you can use entirely all purpose flour or whole wheat flour. I like to use a blend of half and half. You can also substitute with white whole wheat flour.
- White Sugar: Honey, brown sugar, coconut sugar or maple syrup can be used as well.
- Milk: I use 2% cows milk, but you can use whichever type of milk you have on hand. Buttermilk is also a really delicious option.
- Pure Vanilla Extract: In my opinion it is essential to always use pure extracts. The imitation extracts are fake flavored water that is chemically made and you can taste it when you use it.
- Mini Chocolate Chips: These are optional. You can top your pancakes with so many different things: fresh or frozen berries, sliced bananas, peanut butter dollops swirled into batter, jam or preserves also swirled into batter, nuts, shredded coconut or even some sprinkles.
How to Make Homemade Buttermilk:
If you have milk and lemon juice or vinegar you can make your own buttermilk and skip the extra trip to the store. Combine 1 tablespoon of lemon juice or white vinegar per 1 cup of milk. Let it sit for at least 5 minutes then use in your favorite recipes.
How to Make Sheet Pan Pancakes
- First, preheat the oven to 425°F and grease a 9x13 rimmed sheet pan or baking dish. Either one works.
- In a large mixing bowl, combine the all purpose flour, whole wheat flour, sugar and baking powder.
- In a small bowl, whisk together the milk, eggs and vanilla extract.
- Next, pour the wet ingredients into the dry ingredients and whisk just until combined.
- Whisk in the melted butter until incorporated.
- Finally, pour batter into prepared sheet pan and sprinkle the chocolate chips or toppings of your choice on top.
- Bake for 15-18 minutes until toothpick comes out clean from center of pan.
Can the recipe be doubled?
Of course! Double the recipe as followed and use a larger sheet pan. I've used a 15x10 and 16x12 pan as well. They are more puffy and thicker in the 15x10 pan. I would recommend using the 16x12 size if you have one, when doubling the recipe. Again, either pan will work though.
What to Serve with Easy Sheet Pan Pancakes
The most common things to serve with these easy sheet pan pancakes are pats of butter and warm pure maple syrup. There are a lot of different ways to serve these easy pancakes. Top squares of pancakes with some whipped cream or greek yogurt and extras of your desired pancake topping.
These sheet pan pancakes are filling and comforting on their own, but they are also really good with a few eggs, a side of breakfast meat like baked bacon and some fruit like my Fresh Fruit Salad.
Take these pancakes to the next level, and turn them into a dessert recipe by adding a scoop of your favorite ice cream, a drizzle of caramel, chocolate or berry sauce and top it all off with some whipped cream and candied nuts or chocolate shavings. I will never judge dessert pancakes, they are fabulous!
Love Pancakes? Try these other pancake recipes:
Storing Sheet Pan Pancakes
Storing: Let pancake slices cool completely and then store in an airtight container in the fridge for up to 4 days.
Freezing: These pancakes freeze well. Add sliced pancakes in a single layer to a sheet pan and freeze. Once frozen, add them to a freezer safe zip top bag or airtight container in between layers of wax paper. Label, freeze and date. Pancakes will last 4 months or so in the freezer.
Reheating: The sliced pancakes can be reheated thawed or frozen in a 350°F oven on a baking sheet loosely covered with foil, until warmed through. They can also be reheated from frozen in the microwave until warmed through.
Tips for Sheet Pan Pancakes Recipe
- Always fluff your flour before measuring. This helps make sure the flour is properly measured.
- Double check your dates on your baking powder. Old and expired baking powder will not do its job right.
- Start with room temperature ingredients for best results.
- Mix the wet ingredients until really smooth before adding to the dry ingredients.
- Before adding wet ingredients, whisk or stir flour mixture well to help eliminate any big lumps of flour.
- Be careful not to overmix the batter. Overmixing will create rubbery pancakes instead of fluffy pancakes.
FAQs About Sheet Pan Pancakes
The sliced pancakes can be reheated thawed or frozen in a 350°F oven on a baking sheet loosely covered with foil, until warmed through. They can also be reheated from frozen in the microwave until warmed through.
The best way to get a fluffy pancake is to make sure the leavening agent being used is fresh and not expired and to not over mix your batter. Overmixing will make the pancakes tough and rubbery.
Most common reason for chewy and rubbery pancakes is overmixed batter. Overmixing the batter will make the pancakes tough, flat, chewy and rubbery. To avoid overmixing, mix just until all the dry ingredients are moistened and combined. Lumpy batter is good batter!
More Delicious Breakfast Recipes:
- Pumpkin Waffles
- Baked Cake Donut
- Banana Scones
- Chocolate Waffles
- Best Ever Egg Bake
- Classic French Toast
- Peanut Butter and Jelly Waffles
- Mini Frittatas
- Blueberry Scones
- Homemade Belgian Waffles
Sheet Pan Pancakes
- 1 cup unbleached all purpose flour
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1¾ cups milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup salted butter, melted
- ¼ cup semi-sweet mini chocolate chips
- Preheat oven to 425°F and grease a 9x13 rimmed sheet pan or baking dish.
- In a large mixing bowl, combine the all purpose flour, wheat flour, sugar and baking powder.
- In a small bowl whisk together the milk, eggs and vanilla extract.
- Add the wet ingredients to the dry ingredients, and whisk just until moistened and combined.
- Whisk in the melted butter just until incorporated, being careful not to overmix. Remember lumpy batter is good batter.
- Pour the batter evenly into the prepared sheet pan and sprinkle with chocolate chips.
- Bake for 15-18 minutes until a toothpick inserted in the center comes out clean.
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