Easy Sheet Pan Pancakes Recipe

Name: Sheet Pan Pancakes
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Ingredients: 2 cups All-purpose flour (- Can swap with whole wheat or GF mix); 2 tsp Baking powder (- Use fresh for best rise); 2 tbsp Sugar (- Adjust to taste / swap honey/maple); ½ tsp Salt (- Balances flavor ); 2 — Large eggs (- Room temperature); 2 cups Buttermilk (- Or plant milk + lemon juice); 4 tbsp Melted butter (- Or coconut oil melted); 1 tsp Vanilla extract (- Pure vanilla preferred); ½ tsp Ground cinnamon (- Warm spice flavor); 1 tsp Lemon zest (- Bright fresh taste); ½ tsp Almond extract (- Nutty depth); ½ cup Mini chocolate chips (- Emma’s favorite); — — Powdered sugar (- Light dusting); — — Maple syrup (- Real pure maple syrup); — — Fresh berries (- Seasonal fruit blueberries, strawberries, etc.); — — Butter pats (- Serve warm on top)

Last month, Emma invited four friends for a sleepover. Saturday morning rolled around, and I stared at five hungry kids expecting pancakes. The thought of standing at the stove for an hour, flipping pancakes while they got increasingly hangry, made me want to hide under the covers. That's when I remembered this sheet pan pancakes trick my chef instructor mentioned years ago but I'd never tried.I'd always dismissed the idea because, honestly, it sounded too simple to work well.

A plate of baked Sheet Pan Pancakes squares topped with fresh strawberries, blueberries, syrup, and a lemon wedge.

Why You'll Love This Sheet Pan Pancakes

I've been making these every weekend for six months now, and other parents who've tried it tell me the same thing - this beats regular sheet pan pancakes completely. You can feed 8 people in the same time it takes to make 2 on the stovetop. No flipping, no watching, no stress. Every square comes out the same size, so no more kids fighting over who gets the big pancake. Emma used to whine about getting the weird shaped ones when I made them on the griddle. Now every piece looks identical, and I can actually drink my coffee while breakfast cooks.

The prep-ahead part sold me completely. Mix everything the night before, pour it on the pan in the morning, and you're done in 8 minutes. Emma actually helps measure now because it's not this crazy rush like before. I make double batches and freeze the extras - just pop them in the toaster on school mornings. Tastes exactly like fresh ones, and I'm not spending money on those expensive frozen sheet pan pancakes anymore. The best part? I get to sit down and eat with everyone instead of standing at the stove like a short-order cook.

Jump to:

Why You'll Love This Sheet Pan Pancakes
What You'll Need For Sheet Pan Pancakes
How To Make Sheet Pan Pancakes Step By Step
Equipment For Sheet Pan Pancakes
Sheet Pan Pancakes Variations
Smart Swaps for Different Needs
Storage Tips for Busy Families
How My Neighbor's Dish Became a Household Staple
Top Tip
What Goes Great With Sheet Pan Pancakes
FAQ
Weekend Mornings Just Got Better!
Related
Pairing
Sheet Pan Pancakes

What You'll Need For Sheet Pan Pancakes

The Pancake Base:

All-purpose flour
Baking powder
Sugar
Salt
Large eggs
Buttermilk
Melted butter
Pure vanilla extract

Several small bowls filled with flour, eggs, butter, sugar, and salt on a rustic wooden table.

Optional Add-Ins:

Ground cinnamon
Lemon zest
Almond extract
Mini chocolate chips

For Serving:

Powdered sugar
Real maple syrup
Fresh berries
Butter pats

See recipe card for quantities.

A wooden board with optional add-ins: fresh berries, lemon, chocolate chips, cinnamon, powdered sugar, and butter.

How To Make Sheet Pan Pancakes Step By Step

Get Everything Ready (5 minutes):

Preheat oven to 375°F
Line sheet pan with parchment paper
Grease the parchment with a little butter
Get all ingredients out on the counter

A tray lined with parchment paper, holding neatly arranged baking ingredients: butter, eggs, flour, and sugar.

Mix the Batter (3 minutes):

Whisk all dry stuff in a large bowl
Beat eggs with buttermilk in another bowl until smooth
Add melted butter and vanilla to the egg mixture
Pour wet stuff into dry stuff
Fold together until just mixed

A mixing bowl filled with flour and cracked eggs, with a person holding a whisk ready to mix.

Bake It (15-18 minutes):

Pour batter onto your pan
Spread it around but don't worry about making it look perfect
Bake until golden brown and the center feels set when you touch it lightly
Stick a toothpick in three different spots - should come out clean

A square baking pan with a baked cake base, being brushed with a silicone pastry brush on top.

Finish and Serve:

Serve right away with whatever you want on top
Let it cool in the pan for 3 minutes
Cut into squares while still warm

Thick sheet-pan pancakes cut into squares, topped with blueberries, strawberries, butter pieces, and drizzled syrup on a serving plate.

Equipment For Sheet Pan Pancakes

Heavy-duty 18x13 rimmed sheet pan
Parchment paper (never skip this!)
Large mixing bowl
Wire whisk

Sheet Pan Pancakes Variations

Berry Blast:

Fresh blueberries folded in
Lemon zest in batter
Vanilla glaze drizzle
Great for summer mornings

Chocolate Chip Heaven:

Mini chocolate chips throughout
Touch of cinnamon
Whipped cream topping
Emma's favorite by far

Apple Cinnamon:

Diced apple pieces
Extra cinnamon and nutmeg
Maple syrup drizzle
Fall comfort food

Protein Power:

Protein powder addition
Chopped nuts
Sugar-free syrup
Post-workout fuel

Smart Swaps for Different Needs

Flour Options:

All-purpose → Whole wheat pastry flour
Regular → Gluten-free 1:1 blend
Standard → Almond flour (use a bit less liquid)

Dairy Swaps:

Buttermilk → Plant milk + lemon juice
Regular butter → Coconut oil (melted)
Standard → Dairy-free butter

Sweetener Changes:

Sugar → Honey (cut liquid by 2 tbsp)
Regular → Maple syrup (cut liquid)
Standard → Sugar-free substitute

Protein Boost:

Basic → Greek yogurt instead of some buttermilk
Regular flour → Kodiak cake mix
Standard → Add protein powder (cut flour by same amount)

Storage Tips for Busy Families

Counter Storage (2 days):

Cool completely first
Store in airtight container
Layer with parchment between squares
Reheat in toaster or oven

Refrigerator (1 week):

Wrap individual squares
Store in sealed container
Microwave 30 seconds to warm
Still taste fresh-made

Freezer Magic (3 months):

Freeze squares individually on tray first
Transfer to freezer bags once solid
Pop directly in toaster from frozen
Perfect for busy school mornings

Make-Ahead Strategy:

Bake while getting ready
Mix dry ingredients night before
Combine wet ingredients in morning
Total active time: 8 minutes

How My Neighbor's Dish Became a Household Staple

My neighbor changed everything about how we do breakfast in our house, though she probably doesn't even know it. Last spring, she brought over a casserole dish filled with what looked like cut pancake squares after Emma broke his arm and I was juggling doctor visits with everything else. "I made too many," she said, which I knew was code for "you look exhausted and your kid needs to eat." When I asked how she made pancakes in a casserole dish, she just laughed and said she'd been doing it for years because her three boys would throw fits if breakfast took too long on school mornings.

Those sheet pan pancakes were great - fluffy, cooked evenly, and they reheated perfectly the next morning when I popped them in the toaster for Emma's breakfast before school. I called her that afternoon wanting to know exactly how she did it. Turns out, she'd learned this from her mother-in-law, who fed a family of seven kids back in the day. "You can't flip pancakes for nine people without losing your mind," she explained. "This was survival, not fancy cooking.

Top Tip

Making these every Saturday morning for the past three years has taught me some tricks that save me from breakfast disasters. The biggest lesson? Your oven has to be hot - really hot at 425°F - before the pan goes in. I learned this when my first batch turned out like flat, sad bread because I got impatient. Also, resist the urge to mix the batter smooth. It should look lumpy and rough, which drives Emma crazy because he wants to keep stirring. Those lumps turn into the fluffy texture we're after.

The pan you use matters more than you'd think. I tried making these in a regular cookie sheet once and ended up with batter all over my oven floor. You need that rimmed edge to hold everything in. Fresh baking powder is another game-changer - if yours has been sitting around for ages, toss it and get new stuff. When checking if they're done, poke the middle with a toothpick.

What Goes Great With Sheet Pan Pancakes

Over the years, I've figured out which sides turn these baked sheet pan pancakes into a real family feast. We always put out crispy bacon (Emma calls it "pancake candy"), fresh berries from our farmer's market, and scrambled eggs with a little cheese. The kids love having choices, and honestly, it's nice not running back and forth from the kitchen while everyone's eating.

When my sister brings her family over, I'll make things a bit fancier with some whipped cream, warm blueberry sauce, and that cinnamon butter my mom used to make. Since these pancakes bake themselves, I actually have time to get these extras ready. We pour fresh orange juice for the kids, brew a strong pot of coffee, and suddenly breakfast feels like a real occasion instead of a rushed morning.

FAQ

Do sheet pan pancakes really work?

Yes, they work beautifully! I was skeptical at first too, but after making them hundreds of times, I can say they're actually better than stovetop pancakes. The oven heat creates even cooking throughout, and you get consistent results every time. Emma prefers these over regular pancakes because they're "not burnt on the bottom like when Mom gets distracted."

What temperature do you cook pancakes in a sheet pan?

425°F is the Sheet Pan Pancakes for perfect sheet pan pancakes. I've tested everything from 375°F to 450°F, and this temperature gives you that golden top while keeping the inside fluffy. Any lower and they don't rise properly; any higher and the edges burn before the center cooks through.

What is the 321 method for pancakes?

The 321 method uses a 3:2:1 ratio by volume - 3 parts flour, 2 parts milk, 1 part eggs. While some people swear by this for regular pancakes, I've found it doesn't work as well for sheet pan versions. Our recipe uses different ratios that work better for oven baking.

How long do you cook a sheet pan in the oven?

These Sheet Pan Pancakes take 15-18 minutes at 425°F. I always check at 15 minutes with a toothpick in the center - it should come out clean or with just a few moist crumbs. Every oven's different, so yours might need a minute or two more.

Weekend Mornings Just Got Better!

You now know everything about making sheet pan pancakes - from mixing the right batter to getting that golden top we all love. This method has saved our Saturday mornings from chaos. Instead of me standing over a hot griddle getting grumpy, Emma and I can sit together while the pancakes bake. He still talks about the first time we tried this and how amazed he was that "the oven could make pancakes too."

Want more weekend breakfast ideas? Our Best Garlic Knots Recipe makes any morning feel special - perfect when you have overnight guests. The Best Monkey Bread Recipe creates that pull-apart fun that kids (and adults) can't resist. For those rushed school mornings, make our Best Strawberry Cheesecake Overnight Oats Recipe the night before and grab it on your way out the door.

Why You'll Love This Sheet Pan Pancakes