These Sheet Pan Pancakes are the ultimate way to enjoy pancakes without standing over a skillet.

Quick, fluffy, and perfect for feeding a crowd, they bake all at once and are ready to slice and serve in minutes.

Why You’ll Love This Recipe

They’re faster than traditional pancakes—no flipping required.

Perfect for meal prep or feeding a family breakfast at once.

Customizable with your favorite toppings like berries or chocolate chips.

Fluffy, golden, and sliceable like cake.

What You’ll Need (Ingredient Highlights)

All-purpose & whole wheat flour: A balance for fluffiness and extra fiber.

Sugar: Just enough sweetness before toppings.

Baking powder: Ensures pancakes rise tall and fluffy.

Eggs, milk, vanilla: The wet base for tender texture.

Butter: Adds richness and helps keep pancakes moist.

Toppings: Blueberries, strawberries, chocolate chips, or your favorites.

Pro Tips Before You Start

Don’t overmix the batter—small lumps are fine.

Line the sheet pan with parchment for easy cleanup.

Rotate the pan halfway for even baking.

Add toppings right before baking so they stay on top.

How to Make Sheet Pan Pancakes

Step 1 – Prep the pan

Preheat oven to 425°F.

Line a 13×18-inch sheet pan with parchment or spray with cooking spray.

Step 2 – Mix dry ingredients

Whisk flours, sugar, salt, and baking powder in a bowl.

Step 3 – Mix wet ingredients

In another bowl, whisk eggs, milk, and vanilla until smooth.

Step 4 – Combine batter

Stir wet mixture and melted butter into dry ingredients until just combined.

Don’t overmix.

Step 5 – Add toppings

Pour batter into prepared pan, spread evenly, tap to release bubbles, and sprinkle toppings.

Step 6 – Bake

Bake 9–12 minutes, rotating halfway, until golden and set.

Slice into squares and serve warm with butter and syrup.

What to Serve Them With

Maple syrup and butter for classic flavor.

Fresh fruit or whipped cream for brunch style.

Bacon, sausage, or eggs for a complete breakfast.

Variations / Substitutions

Use only all-purpose flour for a lighter version.

Add cinnamon or nutmeg to the batter for warmth.

Mix in nuts, shredded coconut, or mini chocolate chips.

Storage & Leftovers

Refrigerate slices in an airtight container for 3–4 days.

Freeze individually wrapped squares up to 2 months.

Reheat in the microwave or oven until warm.

FAQs

Can I make these ahead of time?
Yes, bake and store in the fridge or freezer for a ready-to-go breakfast.

Do I need both flours?
No, you can use just all-purpose or just whole wheat, though the combo balances flavor and texture.

Can I double the recipe?
Yes, but bake in two sheet pans to ensure even cooking.

Can I make them dairy-free?
Use plant-based milk and vegan butter.

How do I know when they’re done?
The top should be golden and a toothpick inserted comes out clean.

Can I make them savory?
Yes—skip the sugar and add cheese, cooked bacon, or herbs.

Final Thoughts

These Sheet Pan Pancakes are fluffy, quick, and endlessly versatile.

Whether you top them with fruit, syrup, or chocolate chips, they’re a no-fuss way to serve breakfast to a crowd—or meal prep for the week.