Want pancakes without the flipping hassle? Sheet Pan Pancakes are the answer. I discovered this recipe during a busy weekend when I craved pancakes but didn't have the time to make them one by one on the stovetop. Using a sheet pan allows you to whip up a big batch effortlessly, and it satisfies everyone at the breakfast table.
This recipe not only saves time, but it also allows room for creativity. You can mix and match your favorite toppings, making breakfast exciting for the whole family. Plus, in just 25 minutes, you will have warm, delicious pancakes ready to serve with your favorite syrup.
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Why You’ll Love This Recipe
- Quick Preparation: Skip the endless flipping and make a whole sheet of pancakes in one go.
- Family-Friendly: Perfect for serving multiple people without the hassle of individual servings.
- Customizable: Add your favorite toppings like berries or chocolate chips for extra flavor.
- Minimal Mess: Fewer dishes to clean up means more time to enjoy your meal.
- Easy to Store: Leftovers can be easily refrigerated and reheated for a quick breakfast later.
Ingredients You'll Need
- All-purpose flour – 2 cups. This forms the base of your pancake batter.
- Baking powder – 2 teaspoons. It helps the pancakes rise for a fluffy texture.
- Baking soda – 1 teaspoon. This adds additional leavening to keep pancakes light.
- Kosher salt – ½ teaspoon. It enhances the overall flavor of the pancakes.
- Granulated sugar – ½ cup. This adds sweetness to the batter.
- Large eggs – 2, lightly beaten. Eggs bind the ingredients and contribute to moisture.
- Milk – 2 cups. Milk adds liquid to the batter for the perfect consistency.
- Butter – ¼ cup, melted. It provides richness and moisture for the pancakes.
- Vanilla extract – 1 teaspoon. This adds a warm, sweet flavor to the batter.
- Maple syrup – for serving. A classic pairing that enhances the overall taste.
- Toppings – chocolate chips, thinly sliced strawberries, thinly sliced ripe banana, blueberries. These add variety and flavor to your sheet pan pancakes.
- Granulated sugar – 1 tablespoon. Sprinkled on top before baking for a sweet crust.
How to Make Sheet Pan Pancakes
Step 1: Preheat the Oven
Preheat your oven to 350°F. While the oven heats, prepare your baking sheet by spraying a 12×17-inch half sheet pan with non-stick cooking spray and set it aside.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk these together until evenly mixed.
Step 3: Combine Wet Ingredients
Make a well in the center of the dry mixture. Add the eggs and milk to this well. Whisk gently until just combined; do not overmix.
Step 4: Add Butter and Vanilla
Gradually whisk in the melted butter and vanilla extract. Continue whisking until the batter is well combined and smooth.
Step 5: Prepare the Baking Pan
Pour the prepared batter into the greased sheet pan. Spread it evenly across the pan.
Step 6: Add Your Toppings
Top the batter with slices of strawberries, banana, chocolate chips, and blueberries, distributing them evenly across the batter. Sprinkle the top with 1 tablespoon of granulated sugar.
Step 7: Bake the Pancakes
Place the sheet pan in the preheated oven and bake for 20-25 minutes. The pancakes should rise and turn light brown on top. A toothpick inserted in the center should come out clean.
Step 8: Serve and Enjoy
Once baked, remove from the oven and slice the pancakes into 24 squares. Serve warm with maple syrup. Enjoy your delicious creation with family!
Pro Tips from My Kitchen
✓ Pancake Thickness – Feel free to adjust the amount of milk to create a batter with your preferred thickness. Slightly thicker batter yields fluffier pancakes.
✓ Topping Placement – When adding toppings, place them in the batter before it sets. This ensures they bake right into the pancakes for the best flavor distribution.
✓ Cooling Time – Allow the pancakes to cool for a few minutes before serving. This prevents them from becoming too soft and helps maintain their shape.
✓ Reheating Tips – If making pancakes ahead of time, reheat in the oven at 250°F for about 10 minutes for optimal warmth and texture.
✓ Flavored Syrups – Try serving with flavored syrups like blueberry or strawberry for an extra level of deliciousness. It pairs perfectly with the pancakes' sweetness.
Serving Ideas and Variations
- For a fresh twist, serve these pancakes with a dollop of whipped cream and a sprinkle of fresh mint.
- Mix in some lemon zest to the batter for a zesty flavor that brightens your breakfast.
- Pair the pancakes with crispy bacon or sausage links to create a balanced breakfast plate.
- Opt for a whole grain version by replacing half of the all-purpose flour with whole wheat flour for a heartier pancake.
Frequently Asked Questions About Sheet Pan Pancakes
Yes, you can use a gluten-free all-purpose flour to replace regular flour. Ensure that your substitute has a 1:1 ratio for best results.
The pancakes are done when they are light brown on top and a toothpick inserted into the center comes out clean. They should feel firm to the touch and have risen.
Yes, you can! After baking, let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave when ready to serve.
If your pancakes are dry, it may be due to overmixing the batter or baking too long. Mix only until the ingredients are combined and check for doneness a few minutes before the suggested baking time.
These pancakes pair wonderfully with fresh fruit, yogurt, or a side of nuts. You can also serve them with a drizzle of chocolate sauce for a dessert-like feel.
Sheet Pan Pancakes Recipe
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- ½ cup Granulated sugar
- 2 large Eggs, lightly beaten
- 2 cups Milk
- ¼ cup Butter, melted
- 1 teaspoon Vanilla extract
- 1 tablespoon Granulated sugar
- Chocolate chips, sliced strawberries, sliced ripe banana, blueberries
- Maple syrup
Instructions
- Preheat your oven to 350°F. Prepare your baking sheet by spraying a 12×17-inch half sheet pan with non-stick cooking spray and set it aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk these together until evenly mixed.
- Make a well in the center of the dry mixture. Add the eggs and milk to this well. Whisk gently until just combined; do not overmix.
- Gradually whisk in the melted butter and vanilla extract. Continue whisking until the batter is well combined and smooth.
- Pour the prepared batter into the greased sheet pan. Spread it evenly across the pan.
- Top the batter with slices of strawberries, banana, chocolate chips, and blueberries, distributing them evenly across the batter. Sprinkle the top with 1 tablespoon of granulated sugar.
- Place the sheet pan in the preheated oven and bake for 20-25 minutes. The pancakes should rise and turn light brown on top. A toothpick inserted in the center should come out clean.
- Once baked, remove from the oven and slice the pancakes into 24 squares. Serve warm with maple syrup.
Notes
- Pancake thickness can be adjusted by altering the amount of milk.
- Add toppings before baking, and allow pancakes to cool slightly before serving.
- Leftovers can be refrigerated and reheated for a quick breakfast.
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