Why You’ll Love This Recipe

These Easy Sheet Pan Pancakes are perfect for busy mornings when you want a hearty breakfast without standing over the stove. You’ll love the convenience of baking them all at once, and the texture is just as fluffy and delicious as the pancakes you make on the griddle. Plus, you can easily customize the toppings—add fruit, chocolate chips, or even nuts to suit your tastes. They’re a family-friendly, stress-free breakfast that’s perfect for brunches, gatherings, or just a weekend treat.

Ingredients

2 cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
2 cups milk (whole or non-dairy)
2 large eggs
1 tsp vanilla extract
4 tbsp melted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper for easy removal.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Mix the Wet Ingredients: In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter until fully combined.
Combine the Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Pour the Batter into the Pan: Pour the pancake batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake: Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Serve: Once baked, let the pancakes cool for a few minutes. Slice them into squares and serve with your favorite toppings—maple syrup, butter, fresh berries, or whipped cream!

Servings and Timing

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes

Variations

Add-Ins: Feel free to stir in some chocolate chips, fresh berries, or chopped nuts into the batter before baking for added flavor and texture.
Fruit Topping: Serve with fresh fruit like sliced bananas, strawberries, or blueberries, or cook some fruit in a skillet to create a warm, fruity topping.
Vegan Option: Use non-dairy milk and substitute eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and melted coconut oil for a dairy-free, vegan option.

Storage/Reheating

Storage: Store any leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat pancakes in the microwave for about 20-30 seconds per square, or in a 350°F (175°C) oven for 5-10 minutes to warm them through.

FAQs

1. Can I double this recipe for a larger crowd?

Yes, you can easily double the recipe and bake it in a larger pan (such as a 15×10-inch baking sheet). Just be sure to adjust the baking time as needed, checking for doneness with a toothpick.

2. Can I freeze these pancakes?

Yes, you can freeze leftover pancakes! Once they’ve cooled, wrap them tightly in plastic wrap or foil and store in a freezer-safe container for up to 2 months. To reheat, pop them in the microwave or toaster oven for a quick breakfast.

3. Can I make these pancakes without eggs?

Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg substitute. The texture may be slightly different but still delicious.

4. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for a healthier option, but the pancakes may be a bit denser. You could also use a 50/50 mix of all-purpose flour and whole wheat flour.

5. Can I add spices like cinnamon or nutmeg?

Absolutely! Adding a teaspoon of cinnamon or a pinch of nutmeg to the batter will give the pancakes a lovely spiced flavor, especially for fall.

6. Can I make the batter ahead of time?

Yes, you can prepare the pancake batter the night before and store it in the refrigerator. When ready to bake, just give it a good stir and pour it into the pan.

7. Can I use almond milk instead of regular milk?

Yes, almond milk or any non-dairy milk works well as a substitute for regular milk. The texture and flavor may be slightly different but still delicious.

8. How do I know when the pancakes are done?

The pancakes are done when they’re golden brown on top, and a toothpick or cake tester inserted into the center comes out clean.

9. Can I use a different type of sweetener instead of granulated sugar?

Yes, you can use honey, maple syrup, or coconut sugar as an alternative to granulated sugar. Keep in mind that this might change the texture slightly, so adjust accordingly.

10. Can I make these pancakes as individual servings?

Yes, you can use a muffin tin to make individual servings. Just be sure to adjust the baking time, as smaller servings will bake faster—check them after 15 minutes.

Conclusion

Easy Sheet Pan Pancakes are the perfect solution when you want a hearty, comforting breakfast without all the flipping. They’re quick, simple, and versatile, allowing you to customize them with your favorite mix-ins and toppings. Whether you’re feeding a crowd or meal prepping for the week, these pancakes are a fun, fuss-free way to enjoy breakfast. Enjoy every fluffy, delicious bite!

Easy Sheet Pan Pancakes

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Author: Julia
Total Time: 45 minutes
Yield: 6-8 servings
Diet: Vegetarian

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Description

Easy Sheet Pan Pancakes are a quick, no-fuss solution to making fluffy, golden pancakes for a crowd. With no flipping required, this simple recipe allows you to bake a big batch of pancakes all at once. Perfect for busy mornings, brunches, or meal prepping, these pancakes are as delicious as traditional ones, with minimal effort and cleanup.

Ingredients

2 cups all-purpose flour

2 tbsp granulated sugar

1 tbsp baking powder

½ tsp salt

2 cups milk (whole or non-dairy)

2 large eggs

1 tsp vanilla extract

4 tbsp melted butter

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper for easy removal.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Mix the Wet Ingredients: In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter.
Combine the Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is slightly lumpy.
Pour the Batter into the Pan: Pour the batter into the prepared baking dish, spreading it out evenly.
Bake: Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Serve: Let the pancakes cool slightly, then slice them into squares. Serve with your favorite toppings, such as maple syrup, fresh berries, or whipped cream.

Notes

Add-ins like chocolate chips, fresh berries, or chopped nuts can be mixed into the batter before baking.

For a vegan option, substitute non-dairy milk, flax eggs, and coconut oil.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Breakfast
Method: Baking
Cuisine: American