There’s something magical about starting the morning with warm, fluffy pancakes—especially when you don’t have to stand over a stove flipping each one.
These oven sheet pan pancakes bring all the cozy pancake flavor without the hassle. Just mix, pour, bake, and slice!
Why You’ll Love This Recipe
This recipe feels like a lifesaver on busy mornings or brunch gatherings.
No flipping or batch-cooking—just a single pan that bakes evenly and slices beautifully.
Plus, the customization is endless, and cleanup is a breeze!
What You’ll Need (Ingredient Highlights)
Pancake mix: A quick base that guarantees fluffy results every time.
Use your favorite brand like Krusteaz or Bisquick.
Milk and eggs: These bind the batter and give the pancakes a soft, moist texture.
Melted butter: Brushed on the sheet pan for richness and to prevent sticking.
Toppings: Mini chocolate chips, blueberries, banana slices, or shredded coconut—whatever your morning mood craves.
Maple syrup: For that golden, sweet finishing touch.
Pro Tips Before You Start
Use a rimmed baking sheet to keep the batter contained.
Don’t overmix the batter—just until combined. A few lumps are fine.
Add toppings right before baking so they stay visible and don’t sink.
Let the pancake rest a couple of minutes before slicing for cleaner edges.
How to Make Sheet Pan Pancakes
Step 1: Prep Your Oven and Pan
Preheat the oven to 425°F (220°C).
Pour the melted butter onto a large rimmed baking sheet.
Use a pastry brush to spread it evenly across the surface and corners.
Step 2: Make the Pancake Batter
In a large mixing bowl, whisk together the pancake mix, milk, and eggs until smooth and just combined.
The batter should be pourable but not runny.
Step 3: Pour and Top
Pour the pancake batter onto the prepared sheet pan.
Use a spatula to spread it out evenly.
Sprinkle your choice of toppings across the surface—chocolate chips, blueberries, banana slices, or coconut flakes.
Step 4: Bake to Perfection
Bake the pancake in the center of the oven for 12–15 minutes, or until the top is golden and the center is fully set.
A toothpick inserted should come out clean.
Step 5: Slice and Serve
Remove from the oven and let it cool for 2–3 minutes.
Slice into squares or rectangles and serve with warm maple syrup.
What to Serve It With
Pair these pancakes with crispy bacon, scrambled eggs, or fresh fruit for a full brunch experience.
A hot cup of coffee or a smoothie also makes a great combo.
Variations / Substitutions
Gluten-free: Use a gluten-free pancake mix.
Dairy-free: Swap out the milk for almond or oat milk and use dairy-free butter.
Savory twist: Skip the sweet toppings and add cooked bacon bits and shredded cheese instead.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm slices in the toaster oven or microwave for 15–30 seconds.
These also freeze beautifully—just wrap individual pieces and freeze for up to 1 month.
FAQs
Can I use homemade pancake batter?
Yes! If you prefer homemade, substitute your favorite pancake batter recipe.
What size baking sheet should I use?
A standard 13×18-inch rimmed sheet pan works best for even thickness.
Can I double this recipe?
Yes, just use two sheet pans and rotate them halfway through baking.
What toppings work best for kids?
Mini chocolate chips, rainbow sprinkles, or even crushed cereal are kid-approved favorites.
How do I make it extra fluffy?
Let the batter rest for 5 minutes before baking to help it rise more.
Can I mix toppings into the batter?
Yes, but adding them on top creates a prettier finish and better texture.
Do I need to flip the pancake mid-bake?
Nope! This bakes evenly from top to bottom—no flipping required.
Final Thoughts
Sheet pan pancakes changed how I do breakfast. One pan, so many possibilities.
It’s easy to prep, simple to serve, and a definite crowd-pleaser.
Whether you’re feeding a family or prepping breakfast for the week, this recipe brings warmth and ease to your morning.
Sheet Pan Pancakes
Ingredients
Method
- Preheat oven to 425°F.
- Pour melted butter on a rimmed sheet pan and spread evenly with a pastry brush.
- In a large bowl, whisk together pancake mix, milk, and eggs until combined.
- Pour batter onto the prepared pan and spread evenly. Add your toppings.
- Bake for 12–15 minutes or until golden brown and set in the center.
- Let cool slightly, slice into squares, and serve with maple syrup.
- See full steps with tips & photos → https://theboatshedcafe.com/sheet-pan-pancakes/
Notes
- Use a 9x13-inch or 10x15-inch rimmed baking sheet for best results.
- Great for meal prep: store leftovers in the fridge and reheat in the toaster or microwave.
