If you love pancakes but don’t love standing at the stove flipping batch after batch, these Sheet Pan Pancakes are about to become your new favorite breakfast. The batter comes together in minutes, gets poured into one pan, and bakes all at once—giving you soft, fluffy pancakes with hardly any effort.

Why You’ll Love This Recipe

First, it saves time. Instead of cooking pancakes in multiple rounds, everything bakes together in a single sheet pan.

Second, it’s perfect for feeding a crowd. You can slice the finished pancake into even squares, making it easy to serve family-style.

Third, it’s customizable. Add fresh berries, chocolate chips, or keep it simple and drizzle with maple syrup.

Finally, it’s beginner-friendly. No flipping, no worrying about uneven browning—just mix, pour, and bake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 1/2 cups milk (2% or whole milk)
2 large eggs
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh berries (optional, such as sliced strawberries or blueberries)

Directions

1. Preheat your oven to 425°F (220°C). Grease a 13×18-inch sheet pan with nonstick cooking spray or line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
3. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are perfectly fine.
5. Pour the batter into the prepared sheet pan. Use a spatula to spread it evenly to the edges.
6. If using fruit, scatter it evenly over the top of the batter.
7. Bake for 15–17 minutes, or until the center is set and lightly golden. The pancake should spring back when gently pressed in the middle.
8. Let it cool for a few minutes, then slice into 24 squares and serve warm with syrup or additional toppings.

Servings and timing

Servings: 24 slices (about 12 servings, 2 slices per serving)
Prep time: 10 minutes
Cook time: 15–17 minutes
Total time: about 25 minutes

Variations

Berry Medley
Use a mix of blueberries, raspberries, and diced strawberries for a colorful and fruity twist.

Chocolate Chip
Sprinkle 3/4 cup chocolate chips evenly over the batter before baking.

Cinnamon Swirl
Mix 2 tablespoons melted butter with 2 tablespoons brown sugar and 1 teaspoon cinnamon. Swirl it gently into the top of the batter before baking.

Banana
Slice 1–2 ripe bananas and layer them over the batter for natural sweetness.

Nutty Crunch
Add 1/2 cup chopped walnuts or pecans for texture.

Storage/Reheating

Storage
Allow the pancake to cool completely. Store slices in an airtight container in the refrigerator for up to 4 days.

Freezing
Place cooled slices in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Freeze for up to 2 months.

Reheating
Microwave individual slices for 20–30 seconds until warm.
To reheat multiple servings, place slices on a baking sheet, cover loosely with foil, and warm in a 300°F oven for about 8–10 minutes.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Using all whole wheat flour will result in a denser texture.

Can I make this dairy-free?

Yes. Use a plant-based milk and substitute the butter with melted dairy-free butter or neutral oil.

Why shouldn’t I overmix the batter?

Overmixing develops gluten, which can make the pancake tough instead of soft and fluffy.

What size pan should I use?

A 13×18-inch half sheet pan works best. A smaller pan may cause overflow, and a larger one may result in thinner pancakes.

How do I know when it’s done baking?

The center should be set and spring back when lightly pressed. You can also insert a toothpick in the center; it should come out clean.

Can I prepare the batter ahead of time?

It’s best baked immediately after mixing. If needed, prepare the dry and wet ingredients separately and combine just before baking.

Can I double the recipe?

Yes, but you’ll need two sheet pans to maintain the correct thickness and baking time.

What toppings go well with sheet pan pancakes?

Maple syrup, fresh fruit, whipped cream, nut butter, or a light dusting of powdered sugar all work beautifully.

Can I add protein powder?

You can replace up to 1/4 cup of flour with protein powder, though the texture may be slightly different.

Are these pancakes sweet?

They are lightly sweet on their own. Most of the sweetness typically comes from toppings like syrup or fruit.

Conclusion

Sheet Pan Pancakes are the perfect solution for busy mornings or relaxed weekend brunches. With minimal prep and no flipping required, they deliver fluffy, satisfying pancakes in one simple bake. Whether you enjoy them plain or loaded with fruit and toppings, this easy recipe makes breakfast effortless and delicious every time.

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