Sheet Pan Pancakes

When I used to made breakfast for loved ones, I always avoided adding pancakes to the menu. Pouring, cooking, flipping and serving about 18 individual pancakes felt unnecessarily tedious first thing in the morning. Then, this sheet pan pancakes recipe came across my desk, and I felt like my breakfast shortcomings were absolved.

Sheet pan pancakes work exactly as promised: with pancake batter baked in a sheet pan. No more pouring individual pancakes, checking constantly to see if they’re done and carefully flipping them. Best of all, there’s no need to hot-hold batches of pancakes just so you can serve them all at once. Sheet pan pancakes are all completely baked in about 20 minutes. Just slice ‘em up and serve!

Ingredients for Sheet Pan Pancakes

• All-purpose flour: The best pancake recipes use all-purpose flour to get that signature pancake chew.
• Sugar: A little sugar aids in browning and gives the pancakes a slight sweetness. Pancakes themselves aren’t overly sweet, so there’s only a little bit of sugar in the sheet pan pancakes recipe.
• Baking powder: It’s a lot of baking powder, we know, but we want these pancakes to rise up and be tall and fluffy!
• Milk: While we recommend 2% milk, you can really use any type of milk here, like skim, whole or buttermilk.
• Eggs: To bring your eggs to room temperature, take them out of the fridge 30 minutes ahead of time. You can also place them in warm (not hot!) water for 10 minutes.
• Butter: Melt a half stick of butter, then let it cool slightly before mixing it in with the other ingredients.
• Vanilla: A touch of vanilla brings a delicate floral sweetness to these pancakes.
• Toppings: Sheet pan pancakes are completely customizable with toppings—kind of like a pizza. We like to section the sheet pan pancakes into four using different pancake toppings. Chocolate chips, fresh strawberries, blueberries and peanut butter and jelly are our favorites, but you can use any toppings you and your loved ones prefer.

Directions

Step 1: Make the batter

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Preheat the oven to 425°F. In a large bowl, whisk together the all-purpose flour, sugar, baking powder and salt.

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Whisk in the milk, eggs, melted butter and vanilla extract until they’re just combined. Let the batter sit for 5 to 10 minutes to activate the baking powder.

Editor’s Tip: Avoid over-mixing the pancake batter, or you may run the risk of pulling out dense, tough pancakes from the oven. A few lumps in the batter are totally OK.

Step 2: Pour the batter into the sheet tray

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Pour the pancake batter into a greased 13×9-inch baking pan or a baking sheet with a 1-inch edge. Spread the pancake batter into an even layer.

Step 3: Add the toppings

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Divide the batter into four quarters for the toppings: On one quarter, sprinkle chocolate chips; on another quarter, sprinkle sliced strawberries; on another quarter sprinkle blueberries. Leave the fourth quarter open for the next topping.

Step 4: Add the PB&J swirl

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Place the peanut butter in a small microwave-safe bowl. Microwave the peanut butter until it’s runny, 15 to 30 seconds. Drizzle the runny peanut butter over the last quarter, and dollop it with fruit jam. Use a knife to swirl the peanut butter and jam around.

Step 5: Bake the pancake

Bake the sheet pan pancake until it’s golden brown and puffed up, 18 to 22 minutes. Let the pancake cool slightly, then cut it into squares. Serve slices with all the classic pancake toppings, like maple syrup and butter.

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Sheet Pan Pancake Topping Ideas

No need to stick to our topping recommendations. Pancake toppings are a personal preference, so choose the ones that you and guests love. Here are some ideas:

• Berries: Blueberry pancakes might be the most iconic version, but raspberries, blackberries and strawberries can be added, too. Don’t forget to wash the berries and thoroughly dry them!
• Bananas: Slice a banana into bite-sized coins and dot them into the batter. You can always intermingle two toppings in the batter, too, like bananas and chocolate chips.
• Jam: Instead of pieces of fruit, add some fresh flavor to the pancakes by swirling jam into the batter.
• Spreads: Nutella, speculoos cookie spread, cookie butter and nut butters are amazing when lightly swirled into the pancake batter.

How to Store Sheet Pan Pancakes

Let your pancakes cool completely to room temperature, then slice them. Place the pancakes into airtight containers, laying a piece of parchment or waxed paper in between each stack to avoid sticking. Keep the pancakes in the fridge for up to four days.

Can you freeze sheet pan pancakes?

Yes, sheet pan pancakes freeze beautifully! Once the pancakes have cooled to room temperature, place slices in an airtight container or resealable bag. I like to lay pieces of parchment or waxed paper in between each stack so the pancakes don’t stick together and they’re easier to remove. They can be kept frozen for up to two months.

How do you reheat sheet pan pancakes?

Reheat sheet pan pancakes in the microwave until they’re warmed through, 30 to 60 seconds. You could also reheat them in a convection toaster oven or, if you’re reheating several pancakes, in the oven at 350° until they’re warmed through, 5 to 10 minutes.

Sheet Pan Pancakes Tips

What should you serve with sheet pan pancakes?

Sheet pan pancakes should be served with your favorite pancake toppings. Set out good-quality butter and maple syrup, some homemade whipped cream, macerated berries and any other favorite toppings so everyone can choose their own adventure.

For sides, you’ll want to go the savory route. Set out some juicy breakfast sausages, a stack of bacon, scrambled eggs, a colorful veggie frittata, cheesy hashbrowns or a mushroom-asparagus quiche to offset the sweetness from the pancakes.

Can I make these sheet pan pancakes dairy-free?

Yes, you can make these sheet pan pancakes dairy-free by swapping out the milk for a non-dairy milk alternative and using canola oil or melted vegan butter in place of the butter.

Why are my pancakes sticking to the sheet pan?

Your pancakes might be sticking to the pan if you didn’t grease the pan. Every nook and cranny of the sheet pan must be greased. Next time, you can line the pan with parchment paper for extra security.