Sheet pan pancakes are light, soft and fluffy pancakes baked in the oven on a sheet pan. These sheet pancakes can be topped with your favorite toppings and have the same flavor and texture as classic pancakes. Plus, these baked pancakes make enough to feed the whole family all at once.
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Why Should You Make This Recipe
I love a tall stack of warm, buttery pancakes for breakfast or brunch. My Apple Cinnamon Pancakes, Sweet Cream Pancakes, Nutella Pancakes, Pancakes without Milk, Oat Flour Pancakes, and Lemon Pancakes are a few delicious pancake recipes that I absolutely adore. This sheet pan pancakes recipe is just as delicious and easy to make as regular pancakes, but takes even less time to make. I know you will love these baked pancakes just as much as I do because:
- You love quick and easy breakfasts: These cookie sheet pancakes use all the same ingredients as regular pancakes, but are baked on a sheet pan, eliminating the time it takes to cook a bunch of individual pancakes.
- Everyone wants a different topping: After mixing up the easy pancake batter and pouring it onto a prepared baking sheet, top sections with any and all toppings you like.
Ingredients
These oven baked pancakes require only a handful of basic pantry ingredients which makes them as perfect for busy mornings as they are for easy weekend brunches. Here’s what you will need to make them.
- Dry Ingredients: Gather all purpose flour, sugar, baking powder and salt.
- Wet Ingredients: Gather eggs, vanilla extract, milk and melted butter.
Substitutions
Here are my recommended substitutions to make these easy sheet pancakes you need them.
- All purpose flour: To make these light and fluffy pancakes gluten free, use a good 1-1 gluten free flour or oat flour. Replace the amount of flour based on weight rather (300 g) than cups.
- Baking Powder: Make sure the baking powder is in date.
- Granulated Sugar: This pancake recipe calls for granulated sugar, but maple sugar would also work well to make the pancakes refined sugar free as well.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This is optional, but highly recommended for another layer of flavor.
- Milk: Feel free to use your preferred milk of choice.
- Melted Butter: Feel free to use an equal amount of half and half or heavy cream if needed in place of the melted butter.
Variations
- Sheet Pan Pancakes with Pancake Mix: Aim for about 2 ½ cups pancake mix in place of the dry ingredients in this sheet pancakes recipe. Mix with 2 large eggs and 2 cups (480 ml) milk and 2 teaspoons vanilla.
- Chocolate Oven Baked Pancakes: Replace ¼ cup (30 g) flour with ¼ cup (20 g) cocoa powder. I prefer using Dutch processed powder when possible. Add some chocolate chips or swirls of Nutella for even more chocolate flavor.
- Optional Pancake Toppings: Feel free to use any pancake toppings you like. I suggest no more than ¼ cup of any toppings per ¼ of the sheet pan. I personally love chocolate chips, fresh seasonal berries, Nutella or banana slices with warm peanut butter drizzled on top after baking. I also love sprinkling cinnamon sugar by mixing 1 ½ tablespoons melted butter with 1 tablespoon brown sugar and ¼ teaspoon ground cinnamon.
How To Make
Learn how to make sheet pan pancakes in a few easy steps.
- Preheat the oven to 425 F (218 C). In a mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined. Set aside.
- In another bowl, whisk the eggs until smooth. Whisk in the milk, vanilla extract and melted butter together until smooth and well combined. Whisk in the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter. A few lumps are just fine.
- Lightly grease a clean 13 x 18 inch (33 x 45 cm) sheet pan with a tablespoon of butter. Evenly pour the pancake batter onto the prepared baking sheet. Top the tray pancake with any of your preferred toppings. If using the same topping, use up to 1 - 1 ½ cups. If more than one topping is being used, divide the pan and top sections of the pancake batter with each type of topping.
4. Bake the pancakes in the oven for 15 - 17 minutes or until the top is golden brown. Serve as soon as possible. I like topping my fluffy homemade oven baked pancakes with fresh fruit, powdered sugar and maple syrup.
How To Store, Freeze and Thaw
- Store: Place the pancakes in an airtight container for up to 1 week in the fridge. Although, these pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.
- Freeze: Make sure the pancakes squares are completely cooled to room temperature. Cut the pancakes into your preferred portions and loosen any pieces that may stick to the pan. Flash freeze the pancakes in the sheet pan for about 20 minutes. Remove the pancake squares from the pan and transfer them to an airtight and freezer safe container like a ziplock bag. Store in the freezer for up to 3 months.
- Thaw: The easiest and fastest way to thaw these oven pancakes is to lay 1 - 2 on a microwave safe plate. Heat in the microwave for about 45-60 seconds, flipping them halfway through the reheating time.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft and fluffy pancakes.
- Use the right pan. This baked pancake recipe was developed using a 13 x 18 rimmed baking sheet. This is a standard size baking sheet. The most important part is the pan to have a rimmed edge.
- Grease the pan well. Most baking sheets are non stick. Greasing the sheet pan should be enough. If needed, line the bottom of the baking sheet with parchment paper.
- Avoid frozen fruit. Frozen fruit tends to have a lot of liquid. While the fruit bakes, a lot of water is released and can spread into other sections of the pancake.
FAQs
Make sure to use fresh baking powder to get the right amount of lift in the pancake batter, use room temperature ingredients, and make sure not to over-mix the pancake batter. Mix the dry ingredients into the wet until just combined. There may even be a few lumps left in the batter.
Feel free to swap out any of the dairy ingredients with vegan or non dairy alternatives.
The baking at high heat for a shorter period of time activates the baking powder resulting in lighter and fluffier pancakes than ones baked at lower oven temperatures.
Other Sheet Pan Recipes to Try
If you try this Sheet Pan Pancakes recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to make. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Sheet Pan Pancakes
Equipment
- 1 sheet pan (11 x 18-inches)
Ingredients
- 2½ cups (300 g) all purpose flour
- ¼ cup (50 g) granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (480 ml) milk, room temperature
- ¼ cup (60 ml) unsalted melted butter
Instructions
- Preheat the oven to 425 F (218 C). Lightly grease a clean 13 x 18 inch (33 x 45 cm) sheet pan with a tablespoon of butter.
- In a mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined. Set aside.2½ cups (300 g) all purpose flour, ¼ cup (50 g) granulated sugar, 2 tablespoons baking powder, ½ teaspoon salt
- In another bowl, whisk the eggs until smooth. Whisk in the milk, vanilla extract and melted butter together until smooth and well combined. Whisk the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter. A few lumps are just fine.2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , 2 cups (480 ml) milk, room temperature, ¼ cup (60 ml) unsalted melted butter
- Evenly pour the pancake batter onto the prepared baking sheet. Top the pancakes with any of your preferred toppings. If using the same topping for the entire pan, use up to 1 - 1 ½ cups. If more than one topping is being used, divide the pan and top sections of the pancake batter with each type of topping.
- Bake the pancakes in the oven for 15 - 17 minutes or until the top is golden brown. Serve as soon as possible. I like topping my fluffy homemade oven baked pancakes with fresh fruit, powdered sugar and maple syrup.
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