A Spicy Perspective

Easy Sheet Pan Pancakes

Sheet Pan Pancakes – These oven-baked pancakes are fluffy and tender, no griddle needed! Our easy sheet pan breakfast recipe is great to feed a crowd with barely any effort.

Close view square of blueberry sheet pan pancake on a white plate. Butter and syrup on the pancake square.

Why We Love This Pancake Recipe

Pancakes are easy enough to make, right? Why do you have to put them in the oven?? Well obviously, you don’t. However, pouring pancake batter into a sheet pan and popping it in the oven takes out a lot of the busy time of flipping pancakes over a hot stovetop.

While Sheet Pan Pancakes cook effortlessly in the oven, you have time to casually scramble eggs or cook sausage patties. There’s no need to stress over and juggle all your breakfast dishes on the stovetop at once. Also, all the pancakes are ready at the same time!

PLUS, less mess, less chance of burning the pancakes, and just as much breakfast fun! Enjoy making this easy recipe with your choice of tasty toppings – in fact, everyone in the house can choose what goodies to include in their section of baked pancake.

Top down square of baked pancake with banana, chocolate chips, and almond slices. On a plate with fork.

Ingredients You Need

  • All-purpose flour – can be gluten-free flour
  • Granulated sugar – or your preferred granulated sweetener, like coconut sugar
  • Baking powder – for perfectly fluffy baked pancakes
  • Salt – just a pinch
  • Buttermilk – store-bought or homemade buttermilk, or whole milk
  • Eggs – room temperature is best for baking
  • Vanilla extract – a must-have ingredient for baked sweets
  • Butter – unsalted butter

Plus your favorite add-ins and toppings! In the photos shown here, we have one pancake with blueberries – you can use fresh or frozen. The other has sliced bananas, chocolate chips, and sliced almonds.

Pro Tip: In a hurry? You can use this method with pancake mix. Simply use 3 cups of mix with the appropriately measured add-ins.

Spatula holding wedge of blueberry sheet pan pancake up from the full sheet pan.

How to Make Sheet Pan Pancakes

Preheat the oven to 425°F. Set out a large 13 x 18-inch “half sheet pan” baking sheet. *Or you can use two 9 x 13-inch baking dishes, or four 8 X 8-inch dishes.

Melt the butter. Brush 2 tablespoons of melted butter over the sheet pan, making sure to coat the edges and corners well.

Set out or large bowl. Combine the flour, sugar, baking powder, and salt. Mix well.

Hand whisking dry ingredients in a large blue mixing bowl.

Then add in the buttermilk, eggs, and vanilla. Whisk until smooth.

Hand whisking batter.

Finally, mix in the remaining 6 tablespoons of melted butter. Small lumps in the batter are fine.

Adding melted butter into the bowl with batter.

Pour the batter into the sheet pan.

Pouring batter from mixing bowl into a prepared rimmed baking sheet.

Use a spatula to spread the batter into an even layer across the sheet pan.

Uncooked pancake with fresh blueberries on top.

Sprinkle the blueberries, or your preferred toppings, evenly over the top of the pancake batter.

Get the Complete (Printable) Easy Sheet Pan Pancakes Recipe Below. Enjoy!

Unbaked pancake with banana slices, chocolate ships, and almond slices on top.

Lastly, bake for 12 to 17 minutes.

Baked sheet pan pancake from the oven.

When it’s done the sheet pan pancake will be a light golden color. A toothpick inserted in the center should come out clean.

Top down view baked pancake with bananas, chocolate chips, and almond slices.

Cut into 12 even slices, and serve warm.

Square of choc chip banana pancake on white plate.

Serving Suggestions

Serve sheet pan pancakes with classic toppings like butter and warm maple syrup. Special occasion? Add a generous dollop of whipped cream or sprinkle chocolate chips on top, too!

This sweet breakfast treat is delicious with savory dishes. Pair with cheesy scrambled eggs or spicy breakfast sausage for a hearty meal.

And a side of fresh fruit is always great with breakfast.

Pouring maple syrup from jug, onto square of blueberry pancake on a plate.

More Add-In Ideas

Wondering what other goodies can go on sheet pan pancakes? The sky’s the limit! Here are just a few of our favorite toppings and add-ins to get you going:

  • Sliced strawberries
  • Raspberries, blackberries, or other fresh berries
  • Shredded coconut
  • Toffee chips
  • Peanut butter chips
  • Macadamia nuts + white chocolate chips
  • Chopped pecans + brown sugar
Square of choc chip banana pancake on plate, with butter and syrup. Fork on the side.

Frequently Asked Questions

How do you make this recipe with pancake mix?

Use 3 cups of boxed mix with the appropriately measured add-ins, like milk and eggs. This will cut several minutes of prep time!

What makes pancakes fluffy and rise?

The right combination of eggs and baking powder is what makes the fluffiest baked pancakes. Also, be sure to not over-mix the batter.

How do you make gluten-free pancakes?

Swap all-purpose flour with whatever GF baking mix you like. Similarly, use a gluten-free boxed pancake mix.

Can you make this a dairy-free recipe?

Yes! Swap traditional dairy ingredients with your fave plant-based butter and milk subs. Soy, almond, and oat milk are all great alternatives!

How many days are leftover pancakes good?

Store cooled pancakes in an airtight container in the fridge for up to 3 days. To freeze, wrap in plastic wrap and store in an airtight zipper bag for up to 3 months.

Reheat sheet pan pancakes in short bursts in the microwave at 50% power. To keep them from drying out, I suggest you wrap each piece in a layer of slightly damp paper towel when microwaving.

Blueberry pancake sheet pan square on a plate with bite taken out, fork to the side.

Looking for More Easy Breakfast Recipes?

Print Recipe
5 from 5 votes
Leave a Review »

Easy Sheet Pan Pancakes (Oven Baked Pancake Recipe)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Oven baked pancakes are fluffy and tender, no griddle needed! This easy sheet pan breakfast recipe is great to feed a crowd with barely any effort.
Servings: 12 servings

Ingredients

Add-Ins As Shown:

  • 1 cup blueberries, fresh or frozen OR
  • 2 sliced bananas + ½ cup chocolate chips + ¼ sliced almonds

More Add-In Ideas:

  • Sliced strawberries
  • Raspberries or blackberries
  • Shredded coconut
  • Toffee chips
  • Peanut butter chips
  • Macadamia nuts + white chocolate chips
  • Chopped pecans + brown sugar

Instructions

  • Preheat the oven to 425°F. Set out a large 13 x 18-inch “half sheet pan”.  (Or you can use two 9 x 13-inch baking dishes.)
  • Melt the butter. Brush 2 tablespoons of melted butter over the sheet pan, making sure to coat the edges and corners well.
  • Set out or large mixing bowl. Combine the flour, sugar, baking powder, and salt. Mix well. Then add in the buttermilk, eggs, and vanilla, then beat until smooth. Finally, mix in the remaining 6 tablespoons of melted butter.
  • Pour the batter into the sheet pan. Use a spatula to spread the batter evenly across the entire sheet pan. Sprinkle the blueberries, or your preferred toppings, evenly over the top of the pancake batter.
  • Bake for 12 to 17 minutes, until lightly golden on top. Cut and served warm, with butter and maple syrup.

Video

Notes

In a hurry, you can use this method with pancake mix. Simply use 3 cups of mix with the appropriately measured add-ins.
Top this oven-baked pancake recipe with any toppings you like! You can split the batter into two baking dishes to make two flavors at once, or even top each side of the same sheet pan with different toppings.
Leftovers: Store cooled pancakes in an airtight container in the fridge for up to 3 days. To freeze, wrap in plastic wrap and store in an airtight zipper bag for up to 3 months.
Reheat sheet pan pancakes in short bursts in the microwave at 50% power. To keep them from drying out, I suggest you wrap each piece in a layer of slightly damp paper towel when microwaving.

Nutrition

Serving: 1pc, Calories: 247kcal, Carbohydrates: 33g, Protein: 6g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 52mg, Sodium: 314mg, Potassium: 320mg, Fiber: 1g, Sugar: 8g, Vitamin A: 354IU, Vitamin C: 1mg, Calcium: 150mg, Iron: 2mg
Course: Breakfast, Brunch
Cuisine: American
Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!

Leave a Reply

Your email address will not be published.

Did you make this recipe? Rate it!




5 comments on “Easy Sheet Pan Pancakes”

  1. great idea, a great use of sheetpan, one huge pancake and done! thank you

  2. Thank you so much for sharing this amazing sheet pan pancakes recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

  3. These came out sooo yummy! I’m obsessed!! 

  4. Love how easy these pancakes are to make! Seriously delicious!

  5. this is the easiest pancakes that you can make for a lazy saturday or for a group of people, thank you so much for sharing this recipe!