Sheet Pan Pancakes

This Sheet Pan Pancake recipe is the BEST make-ahead breakfast! Learn how to make these kid-friendly sheet pan pancakes in minutes – perfect for busy mornings!

 

Estimated reading time: 1 minute

If you’ve ever made pancakes for a crowd and felt frustrated with how long it takes to stand over the stove or electric griddle, pouring and flipping for what feels like hours, you’re going to LOVE this Sheet Pan Pancakes recipe!! The buttermilk pancake batter is so easy to whip up in one bowl, and then it bakes to perfection in under 20 minutes. Just slice and serve with your favourite toppings, or package up the individual slices for a tasty meal prep breakfast to reheat throughout the week!

Sheet pan pancakes are essentially pancake batter poured into a rimmed baking sheet and baked in the oven: no flipping required! Instead of making individual griddle or skillet pancakes, you get one large, fluffy slab ready to slice and serve, all at once. A sheet pan pancake is often topped with mix-ins like blueberries, chocolate chips, fruit, or even jams, or you can make it with no additional ingredients and simply top it with fresh fruit before you serve it.

There are SO many reasons why we LOVE this sheet pan pancakes recipe! Here are just a few:

1. It’s a CROWD PLEASER! This recipe makes feeding a group super easy! No more standing at the stove or rushing to flip a dozen pancakes.
2. It’s HANDS OFF: Mix the batter in one bowl and bake it in a single pan, freeing up time to prep other parts of brunch (like the bacon, syrup, or coffee…).
3. It’s CUSTOMIZABLE: Add whatever toppings or add-ins you like. You can even section the batter and tailor each quadrant with different toppings like blueberries, chocolate chips, peanut butter/jelly swirl, and even banana slices.
4. Everyone eats at the SAME TIME: There’s nothing worse than being the one standing at the stove flipping pancakes while everyone enjoys their breakfast. With sheet pan pancakes, everyone gets pancakes at the same temperature, at the same time.
5. They’re KID-FRIENDLY! Kids love pancakes, and you can add kid-friendly toppings or add-ins, or even cut them into fun shapes with cookie cutters!
6. They have the BEST TEXTURE: These sheet pan pancakes are ultra soft and fluffy, just like regular pancakes!

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If you’ve never made sheet pan pancakes before and you want to get them just right, be sure to follow our PRO tips below for the BEST sheet pan pancakes!

This recipe makes one batch in a standard half-sheet pan or large baking sheet. Be sure your baking sheet has a rim and that it’s approximately 18 × 13 inches or 46 × 33 cm in size.

We recommend spraying the pan with cooking or baking spray and then lining the bottom with parchment paper, You can easily cut the pancake away from the sides with a knife when they’re done but the parchment paper on the bottom really saves them from sticking to the pan and helps with clean up too!

Over-mixing pancake batter can make the pancakes dense and heavy. For fluffy sheet pan pancakes be sure to leave a few lumps and let the batter rest for just a couple minutes before baking.

Avoid adding too many toppings, and be sure to add them on top of the batter in the pan instead of into the batter while it’s still in the bowl. This will help the toppings stay on top instead of sinking too far into the batter to the bottom of the pan. Be sure to stick with the amount suggested in the recipe. If you add too many toppings it can affect the outcome of the recipe and create a texture that’s not the best.

After the sheet pan pancake has baked, be sure to let it rest for just a few minutes before slicing and serving. This will help make sure the slices are clean and the pancake slices easily.

Making the best sheet pan pancakes takes just a little bit of skill. Here are some common issues you might encounter when making them, and how we recommend fixing or preventing them:

If your sheet pan pancakes are coming out more like bricks than fluffy squares, the most common reason is over-mixing the batter. Once the dry ingredients are just incorporated into the wet, stop stirring, even if there are still a few lumps. Over-mixing develops gluten, which makes the pancakes tough instead of tender. For even more lift, let the batter rest for 5–10 minutes before baking to give the baking powder and baking soda time to activate and create a more fluffy texture.

Adding fresh or frozen fruit to the pancake batter can sometimes lead to pockets of mushy fruit or wet streaks running through the pancake. This usually happens when the fruit is too heavy or adds too much moisture. This is the reason we suggest adding fruit only onto the top of the batter and not into it directly. Also, avoid overcrowding the pan with too much fruit. Scatter the toppings evenly and sparingly so the batter can bake around them and stay light and fluffy. Be sure to follow the amount recommended in the recipe.

If you’ve ever opened the oven door to find pancake batter bubbling over the sides of the pan, it’s a sign that your pan was too small or too shallow (the sides weren’t high enough). A standard half-sheet pan (18 × 13 inches, with a 1-inch rim) is the best choice for this sheet pan pancake recipe. You can divide the batter between two smaller pans, if you don’t have a large one, but always make sure the batter sits at least ¼ inch below the rim before baking so it has room to rise.

Flat, thin pancakes can be pretty disappointing, and this is usually because of the leavening agents. Baking powder and baking soda lose strength over time as they’re stored in your kitchen, so always check the expiration dates and replace them if necessary. Room-temperature eggs and buttermilk also mix more evenly into the batter and help it rise better in the oven. A cold batter can slow down the chemical reaction that creates lift and fluffiness, so if your ingredients are straight from the fridge, let them sit on the counter for a few minutes before mixing them together.

Sticking usually happens when the pan hasn’t been properly greased or lined. To prevent this, always coat your sheet pan with butter or non-stick spray, and for extra insurance, line the bottom with parchment paper. This makes slicing and lifting out neat squares super easy with no messy edges left behind.

When it comes to making sheet pan pancakes, the sheet pan you choose is the most important thing!

This half‑sheet pan we recommend is approximately 18 × 13 inches or 46 × 33 cm in size, and it’s the ideal standard choice for making sheet pan pancakes. It’s also our go-to sheet pan for sheet pan dinners, baking cookies, roasting veggies and pretty much every other kitchen job that requires a sheet pan!

Here’s everything else you’ll need to make these easy and delicious sheet pan pancakes (paid links):

• mixing bowls
• measuring cups and spoons
• liquid measuring cups
• Whisk
• Silicone Spatula
• large knife

Here’s a list of the ingredients you’ll need to make these easy Sheet Pan Pancakes (paid links):

• 3 cups all purpose flour
• 6 tablespoons granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons vegetable oil
• 3 cups buttermilk at room temperature
• 4 large eggs
• 1 teaspoon vanilla extract
• cooking or baking spray or vegetable oil for greasing the pan
• 1 cup blueberries or use your favourite berries, banana slices, or chocolate chips

There are SO many ways to make this basic sheet pan pancakes recipe your own! Here are some great ideas for trying out new flavours!

1. Lemon Poppy Seed: Add 1–2 teaspoons lemon zest, 1–2 tablespoons poppy seeds, and finish with a light lemon glaze.
2. Maple Vanilla: Add 1–2 teaspoons vanilla and some maple extract. Add some toasted pecans or walnuts as a topping.
3. Cinnamon Roll: Swirl 1/3–1/2 cup brown sugar–cinnamon paste (soft butter + brown sugar + cinnamon) over the batter; glaze after baking with a vanilla or cream cheese glaze.
4. Chai Spice: Add 1–2 tsp chai spice blend (or cinnamon, cardamom, ginger, a pinch of cloves) to the batter and serve with maple syrup and cinnamon whipped cream.
5. Chocolate Marble: Tint 1 cup of the batter with 2–3 Tbsp cocoa and dollop and marble the batter before baking.
6. Strawberry Shortcake: Add 2 cups diced strawberries, then serve with whipped cream after baking.
7. Apple Cinnamon: Add ground cinnamon to the batter, and add 1 cup small diced apples on top.
8. Chocolate Chip (Diner-Style): Add 1 cup mini chips sprinkled on top and a pinch of flaky salt after baking.
9. Banana Walnut: Add 1 cup thinly sliced ripe banana on top, along with 1/2 cup toasted walnuts; drizzle with honey or maple syrup after baking and add some shaved coconut, if desired.

We hope you love these sheet pan pancakes as much as we do! Let know in the comments below, what’s your family’s favourite make-ahead breakfast? We’d love to know!

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