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Sheet Pan Pancakes

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Sheet pan pancakes are the easiest way to make a big batch of pancakes. They’re perfect for meal planning as you can eat them throughout the week for breakfast, or freeze them for later. Use your favorite toppings to create a variety of fun flavors.

A baking sheet with cooked sheet pan pancake inside topped with blueberries, sliced bananas, strawberries, and chocolate chips.

Sheet Pan Pancakes

Cooking an entire recipe on a sheet pan is one of my favorite ways to make our meals at home! You can do this with dinner recipes, lunches and breakfast recipes like this one!

I really loved how easy this recipe was to make! I am not a big fan of sitting by the stove and flipping pancakes for 30 minutes. This method is so much easier!

The pancake batter is poured onto a baking sheet with simple toppings (this part is fun to get the kids involved with) and then baked. Depending on how deep golden brown you like your pancakes, you will cook for 15-20 minutes. I cooked mine for 20 minutes which produced a deep brown hue.

I love to serve these when my family comes over for brunch because it’s so easy to make. I usually serve with some bacon and another easy baked breakfast recipe like a frittata.

But you can also pack serving portions into a freezer bag for later. If you plan on having your family eat one for weekday breakfasts, then it’s easy to stack them in a container in the fridge for a grab-and-go meal.

Recipe ingredients including bowls of milk, flour, eggs, vegetable oil, salt, baking powder, blueberries, bananas, strawberries and sugar.

Recipe Ingredients

Four images grouped together. First is dry ingredients dumped in unmixed. Second is mixed dry ingredients and whisk. Third is wet ingredients in a bowl unmixed and fourth is wet ingredients mixed.

How To Make Sheet Pan Pancakes

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Preheat oven to 425°F. Spray a baking sheet with non stick cooking spray and set aside

STEP 2: In a medium bowl, whisk together 3 cups all-purpose flour, 2 Tbsp baking powder, ½ cup granulated sugar, and ½ tsp salt.

STEP 3: In a separate large bowl, beat the two eggs with a fork. Then stir in 2½ cups milk, and ½ cup vegetable oil.

Four images, first is dry ingredients in a bowl with wet ingredients poured on top. Second is wet pancake batter with lumps in a bowl. Third is a baking sheet with cooking spray, fourth is batter poured onto baking sheet.

STEP 4: Pour the dry ingredients into the wet ingredients bowl and mix together. The batter will be thick and a bit lumpy.

STEP 5: Use a spatula to scoop the batter onto the greased baking sheet. Spread the batter out gently with a spatula.

Four images grouped together. First is sliced strawberries, blueberries and bananas on a cutting board. Second is raw pancake batter spread into baking sheet, topped with sliced banana and blueberries. Third is sliced strawberries, bananas, blueberries and chocolate chips on the raw pancake batter. Last image is the cooked sheet pan pancake with toppings.

STEP 6: Slice up your desired fruit and toppings (strawberries, bananas, chocolate chips, blueberries etc). Add toppings to the pancake batter in any design you want.

STEP 7: Place in oven and bake for 15-20 minutes or until edges begin to turn a golden brown and inside is fully cooked when poked with a toothpick.

STEP 8: Let cool and slice into serving sizes with a knife. Serve with butter and drizzled maple syrup.

A slice cut out of the sheet pan pancake with close up of the chocolate chips. Bowls of fresh fruit in the background.

Recipe Tips

  • You can use any of your favorite pancake additions for sheet pan toppings. I use sliced berries (fresh or frozen), chocolate chips, chopped nuts, seeds, dried fruit, peanut butter butter, jam etc.
  • You want to use a sheet pan with at least a 1-inch lip on the outer rim. Otherwise, the liquid mixture will probably spill as it bakes in the oven.
  • It important to spray the baking sheet with non stick cooking spray so the pancakes remove easily with a spatula.
  • Use a regular size baking sheet (not a large one) for this recipe to get the right pancake thickness.
  • Serve With: butter and maple syrup, jam, peanut butter etc.
  • I am also planning on using this method for meal prep pancakes that I can store in the freezer for my daughter! Then she can just grab one and wrap it in a paper towel and pop it in the microwave when she’s hungry.

How To Store Leftovers

  • To Store – Store in an airtight container or plastic bag in the fridge up to 5 days.
  • To Freeze – First, make sure you’ve sliced them into portion sizes. Let them cool completely on the counter. Once cool, place them in a good quality freezer bag and seal tightly removing as much air as possible. These pancakes can be stored in the freezer for up to 3 months if sealed well.
Two squares of sheet pan pancakes on a plate with butter and maple syrup being poured on top.

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A baking sheet with baked large pancake inside topped with slices of berries and bananas

Sheet Pan Pancakes

Sheet pan pancakes are the easiest way to make a big batch of pancakes. Perfect for meal prep, sunday brunch and grab-and-go breakfasts.
4.28 from 79 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings

Ingredients

Instructions

  • Preheat oven to 425°F. Spray a baking sheet with non stick cooking spray and set aside
  • In a medium bowl, whisk together 3 cups all-purpose flour, 2 Tbsp baking powder, ½ cup granulated sugar, and ½ tsp salt.
  • In a separate large bowl, beat the two eggs with a fork. Then stir in 2½ cups milk, and ½ cup vegetable oil.
  • Pour the dry ingredients into the wet ingredients bowl and mix together. The batter will be thick and a bit lumpy.
  • Use a spatula to scoop the batter onto the greased baking sheet. Spread the batter out gently with a spatula.
  • Slice up your desired fruit and toppings (strawberries, bananas, chocolate chips, blueberries etc). Add toppings to the pancake batter in any design you want.
  • Place in oven and bake for 15-20 minutes or until edges begin to turn a golden brown and inside is fully cooked when poked with a toothpick.
  • Let cool and slice into serving sizes with a knife. Serve with butter and drizzled maple syrup.

Recipe Notes:

  • Use any toppings you’d like: fresh or frozen fruit, bananas, seeds, nuts, dried fruit, cinnamon, nut or seed butter, nutella, chocolate chips etc.
  • To Freeze: After baking and cutting into squares, let the pancakes cool completely. Wrap each one individually in plastic wrap or parchment paper, then place all of them into one large freezer bag. Store in the freezer for up to 3 months.
  • To Reheat: Remove plastic wrap from the pancake, then wrap in a paper towel. Place in microwave for 30 seconds or until heated through.

Nutrition

Calories: 280kcal | Carbohydrates: 51g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 50mg | Sodium: 509mg | Potassium: 177mg | Fiber: 1g | Sugar: 16g | Vitamin A: 184IU | Calcium: 283mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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