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The Boat Shed Kitchen

Sheet Pan Pancakes

These sheet pan pancakes are the ultimate solution for busy mornings or lazy weekends—no flipping required! Baked in the oven and topped your way, they come out soft, golden, and perfect every time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Calories: 250
Ingredients Method Notes

Ingredients
  

  • ¼ cup unsalted butter melted
  • 3 cups pancake mix like Krusteaz or Bisquick
  • 2 cups milk 2% or whole
  • 2 large eggs
  • Toppings such as mini chocolate chips blueberries, bananas, shredded coconut
  • Maple syrup for serving

Method
 

  1. Preheat oven to 425°F.
  2. Pour melted butter on a rimmed sheet pan and spread evenly with a pastry brush.
  3. In a large bowl, whisk together pancake mix, milk, and eggs until combined.
  4. Pour batter onto the prepared pan and spread evenly. Add your toppings.
  5. Bake for 12–15 minutes or until golden brown and set in the center.
  6. Let cool slightly, slice into squares, and serve with maple syrup.
  7. 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.