Sheet Pan Pancakes

These sheet pan pancakes are a quick and easy way to make pancakes for a crowd without standing over the stove. I love how fluffy and golden they turn out, and I can bake the whole batch at once in the oven. With endless topping options, they’re perfect for breakfast, brunch, or even meal prep.

Why You’ll Love This Recipe

I like this recipe because it saves me time and effort in the morning. Instead of flipping pancakes one by one, I just pour the batter into a pan and bake. I enjoy customizing each section with different toppings so everyone gets their favorite flavor. It’s also a great way to make pancakes ahead of time and reheat them later without losing their fluffiness.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pancakes
▢2 cups all-purpose flour
▢2 Tablespoons granulated sugar
▢1 Tablespoon light brown sugar
▢1 Tablespoon baking powder
▢½ teaspoon salt
▢1¾ cup whole milk
▢1 tablespoon white vinegar
▢2 large eggs
▢1 teaspoon vanilla extract
▢4 Tablespoons salted butter melted

Optional Toppings
▢½ cup blueberries fresh or frozen
▢¼ – ½ cup chocolate chips according to your taste
▢½ cup sliced strawberries
▢½ cup sliced bananas

Directions

1. I start by preheating my oven to 425°F (220°C) and greasing a 9×13-inch sheet pan or lining it with parchment paper.
2. In a large bowl, I whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
3. In another bowl, I mix the milk with vinegar and let it sit for 5 minutes to make buttermilk.
4. I whisk the eggs, vanilla, and melted butter into the milk mixture until combined.
5. I pour the wet ingredients into the dry ingredients and stir gently until just combined (a few lumps are fine).
6. I spread the batter evenly into the prepared sheet pan.
7. I sprinkle toppings—like blueberries, chocolate chips, strawberries, or bananas—over the surface.
8. I bake for 15–18 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
9. I let it cool slightly, then slice into squares or rectangles and serve warm.

Servings and Timing

This recipe makes about 12 pancake squares. It takes me about 10 minutes to prepare the batter and 15–18 minutes to bake, so breakfast is ready in under 30 minutes.

Variations

Sometimes I swirl in peanut butter or Nutella before baking for extra richness. I also like adding cinnamon and apple slices for a cozy fall version.

Storage/Reheating

I store leftover pancake squares in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the microwave for 20–30 seconds or pop them in the oven at 325°F (160°C) for 5 minutes. They also freeze well—I wrap them individually and thaw before reheating.

FAQs

Can I use buttermilk instead of making my own with vinegar?

Yes, I often use buttermilk if I have it on hand—it makes the pancakes even fluffier.

Can I make these pancakes gluten-free?

Yes, I swap the all-purpose flour for a 1:1 gluten-free baking blend.

Can I use a larger sheet pan?

Yes, but the pancakes will be thinner, so I reduce the baking time slightly.

Can I double this recipe?

Yes, I bake it in two sheet pans if I want to feed a bigger group.

What’s the best way to keep them warm for serving?

I keep them covered with foil in a warm oven at 200°F until ready to serve.

Can I mix the toppings into the batter instead of sprinkling them on top?

Yes, but I like sprinkling them so I can create different topping sections.

How do I prevent the pancakes from sticking to the pan?

I always grease the pan well or line it with parchment paper.

Can I use almond milk instead of whole milk?

Yes, I replace the milk with almond milk, but the texture will be slightly different.

How do I make them extra fluffy?

I make sure not to overmix the batter and bake it as soon as it’s ready.

Can I serve these with syrup?

Yes, I love drizzling warm maple syrup over the squares before serving.

Conclusion

These sheet pan pancakes are my favorite way to make breakfast simple and stress-free. I love how versatile they are with different toppings and how easily they serve a crowd. Whether I’m cooking for family brunch or meal prepping for the week, this recipe always comes in handy.

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