Sheet Pan Pancakes are a game-changing way to make breakfast for a crowd—without flipping a single pancake! Baked in the oven on one big tray, these pancakes come out perfectly fluffy, golden, and easy to slice and serve. You can top them with fruit, chocolate chips, or swirls of jam to customize every bite. Ideal for weekend brunch, busy mornings, or meal prep, this is your new go-to pancake hack!

Full Recipe:

Ingredients

For the Pancake Batter:

2½ cups all-purpose flour
¼ cup granulated sugar
1½ tablespoons baking powder
½ teaspoon salt
2¼ cups milk
2 large eggs
⅓ cup melted butter
2 teaspoons vanilla extract

Optional Toppings:

¼ cup raspberry jam
¼ cup sliced strawberries
¼ cup blueberries
¼ cup chocolate chips
¼ cup banana slices
¼ cup warmed peanut butter, Nutella, Biscoff, or extra jam

Directions

Preheat oven to 425°F (220°C). Grease and line a 13×18-inch sheet pan with parchment or a silicone baking mat.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, mix milk, eggs, melted butter, and vanilla until smooth.
Add wet ingredients to the dry ingredients and gently fold with a spatula until just combined. Don’t overmix—lumps are okay.
Pour batter into the prepared pan. Spread evenly with a spatula and tap the tray to release air bubbles.
Add desired toppings over the surface.
Bake for 12–15 minutes or until golden brown and springy to the touch in the center.
Let cool slightly, slice into squares or strips, and serve with maple syrup or more toppings.

Nutrients (Per serving, based on 12 squares)

Calories: ~230 kcal
Carbohydrates: ~30 g
Protein: ~6 g
Fat: ~9 g
Saturated Fat: ~5 g
Sugar: ~8 g
Fiber: ~1 g
Sodium: ~180 mg
Calcium: ~100 mg
Iron: ~1.5 mg

Why Sheet Pan Pancakes Are a Brilliant Breakfast Hack

Traditional pancakes require constant attention. You’re pouring, flipping, and babysitting them on the griddle—and by the time the last pancake is done, the first few are already cold. With sheet pan pancakes, you eliminate all that extra effort and streamline the process.

This approach is particularly helpful on busy mornings, when you need to get breakfast on the table fast without sacrificing flavor or texture. It’s also perfect for brunch gatherings, sleepovers, or weekend breakfasts when you’re feeding more than two people. One pan, one bake, and breakfast is ready for everyone—hot, fresh, and fluffy.

Light, Fluffy Texture Baked to Golden Perfection

Just because you’re skipping the stovetop doesn’t mean you’re compromising on texture. These pancakes come out just as soft and fluffy as the traditional version, thanks to a well-balanced batter and the even heat of the oven. The top bakes up with a beautiful golden hue, while the inside stays moist and airy with just the right bounce.

You’ll still get those tender crumb interiors and rich flavor that you love in classic pancakes. In fact, many people find that sheet pan pancakes actually bake more evenly, making them ideal for getting consistent results every time.

Endless Customization with Toppings and Mix-Ins

Another reason to love sheet pan pancakes? You can easily customize each batch to suit different tastes. Since you’re working with one large surface, you can divide it into sections and add different toppings to each area—chocolate chips on one side, berries on another, maybe banana slices and swirls of peanut butter down the middle.

This makes it easy to cater to picky eaters or create a visually fun and festive breakfast. Kids will love getting their own “flavor zone,” and adults will appreciate the gourmet possibilities. Think raspberry jam swirls, dollops of Nutella, fresh peach slices, or even streaks of warmed Biscoff for a sweet and spiced twist.

Perfect for Meal Prep and Busy Mornings

If you’re the kind of person who likes to plan ahead, sheet pan pancakes are a meal prep dream. Once baked and cooled, you can store the individual squares in the fridge or freezer. Simply reheat them in the microwave, toaster oven, or even air fryer for a quick and satisfying breakfast in minutes.

They’re also ideal for school mornings. Pop a couple of pancake strips into a lunchbox or breakfast container with a side of fruit and maple syrup, and you’ve got a balanced meal ready to go. No flipping, no fuss—just convenient, homemade goodness.

A Cleaner, Faster, More Reliable Way to Make Pancakes

Sheet pan pancakes don’t just save time—they save cleanup, too. Instead of wiping down a griddle or washing multiple pans, you’re working with just one tray. Lining it with parchment paper or a silicone mat makes cleanup even easier, and since there’s no flipping involved, there’s less splatter and fewer messes to deal with.

There’s also less risk of undercooking or burning, since the oven provides consistent heat and you don’t need to hover over the stove. It’s a nearly foolproof method that takes the stress out of making pancakes from scratch.

A Family Favorite That Works Year-Round

This method is perfect all year long. In the summer, top your batter with fresh strawberries, blueberries, or peach slices for a seasonal spin. In the fall and winter, swirl in cinnamon sugar or pumpkin puree and scatter chopped pecans on top. You can also go savory with shredded cheese, cooked bacon bits, or chopped herbs for a unique brunch option.

Whether you keep it classic or go wild with mix-ins, sheet pan pancakes offer endless room for creativity. And no matter how you flavor them, the format stays the same: one pan, one bake, and a delicious breakfast that feeds the whole table.

Kid-Approved and Easy for Little Helpers

Sheet pan pancakes are a fantastic recipe to make with kids. They’ll love helping whisk the batter, spreading it in the pan, and choosing their own toppings. Because there’s no stovetop or flipping involved, it’s a safer way for kids to get hands-on in the kitchen.

Once baked, cutting the pancake into strips or squares makes it easier for small hands to manage—and dipping them into syrup or fruit sauce turns breakfast into a fun, interactive meal. It’s a simple way to bring joy to your morning routine and get your kids excited about cooking.

Healthier Options and Ingredient Swaps

For those looking to make this breakfast a little healthier, it’s easy to make adjustments. Use whole wheat flour or oat flour for added fiber, reduce the sugar, or use dairy-free milk alternatives like almond or oat milk. You can also use Greek yogurt or mashed banana in place of some of the butter to lighten things up.

Toppings can also reflect your dietary preferences. Try fresh berries, chia seeds, almond butter, or a touch of maple syrup instead of chocolate or jam for a more wholesome take. However you tweak it, the core recipe remains simple and satisfying.

Conclusion

Sheet Pan Pancakes are a game-changing breakfast solution for anyone who loves the taste of traditional pancakes but not the hassle of flipping batch after batch. With one bowl, one tray, and one quick bake, you get fluffy, golden pancakes that are easy to slice, serve, and customize to your heart’s content.

Whether you’re cooking for a group, prepping meals for the week, or simply treating yourself to a weekend brunch, this recipe delivers on both convenience and flavor. It’s kid-friendly, freezer-friendly, and endlessly adaptable—everything a modern breakfast should be.

So next time you’re craving pancakes, skip the griddle and try this easy, oven-baked alternative. You’ll get all the fluffy goodness you love in half the time, and your mornings will never be the same again.

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