Sheet Pan Pancakes
Updated
Updated
Breakfast just got a lot easier and faster with these Sheet Pan Pancakes! Same great flavor and texture, but no more waiting, flipping, and family members eating in shifts. It’s the best thing since sliced bread.
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5 STAR REVIEWS
{Original post updated from 2017.}
I have such a love-hate relationship with pancakes. I mean, I love them because….PANCAKES! But ugh, they’re sort of a pain, no? With the waiting, and flipping, and having to make them in batches. Or you keep them in the oven to stay warm, but then they’re not really fresh. And everyone eats in shifts. Blerg.
You guys. Sheet Pan Pancakes for the win! We’ve been enjoying these for a few years now before they started showing up everywhere. It’s one of my favorite creations of all time. Same great flavor and texture, but so much easier. And quick enough you could make them on a weekday morning. Plus, the family gets to eat at the same time and they’re customizable so everyone is happy! HUZZAH.
Helpful Tips & Variations
- Try different fruits. A total of 1 cup berries can be mixed into the batter, if preferred. Blueberries, raspberries, strawberries, and blackberries all work well here, or a combination.
- Fresh or frozen berries? I prefer fresh berries because the cooking time is so short. But frozen berries can be used, as long as they’re small. Otherwise they might not have time to properly thaw and fully cook the batter surrounding them.
- Include some nuts. Feel free to mix some nuts into the batter like walnuts or pecans.
- Can I use pancake mix? I prefer my from-scratch batter (and it’s seriously so quick and easy to prepare), but pancake mix does work fine. You might need to alter the bake time a bit, since all boxed mixes are a bit different.
Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 & 1/4 cups whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla
For the Toppings
- 1 & 1/2 tablespoons seedless strawberry jam, slightly warmed
- 1/4 cup sliced strawberries
- 1/4 cup chocolate chips
- 1/4 cup blueberries
- 1 & 1/2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- maple syrup, butter, or powered sugar, for serving
Instructions
- Preheat oven to 425 degrees F. Coat a 9×13 rimmed sheet pan with nonstick spray, making sure to get the sides and corners. Set aside.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt. Whisk in the eggs, milk, butter, and vanilla until combined and smooth.
- Pour batter onto the prepared pan. Tap the pan on the counter a few times to even out and flatten the batter.
- Now imagine the batter divided into four equal sections.
- In one section, dollop teaspoons of the strawberry jam, then swirl into the batter using a toothpick, making a marbled pattern. Top with sliced strawberries.
- In another section, sprinkle with the blueberries.
- In another section, sprinkle chocolate chips.
- For the last section, whisk together the melted butter, brown sugar, and cinnamon. Dollop teaspoons of the mixture, then swirl into the batter using a toothpick, making a marbled pattern.
- Bake for 15-18 minutes until a toothpick inserted into the center comes out clean and the pancake springs back to the touch.
- Allow to cool for a minute or so, then slice into portions.
- Serve with your choice of syrup, butter, powdered sugar, or all three!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Proper Storage
- Fridge. Cool completely. Place in a tightly sealed container for up to 3 days.
- Freezer. Cool completely. Wrap in plastic wrap, then place in a large freezer bag or freezer-safe container for up to 2 months. Thaw completely before warming them up.
What to Serve with Pancakes
Enjoy these pancakes with a side of fruit salad and a Mocha Frappuccino for an awesome start to your morning! We like to top our pancakes with butter, maple syrup, or powdered sugar. For a really indulgent treat, consider topping with chocolate sauce, whipped cream, or strawberry sauce.
More Pancake Recipes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Great recipe Amy! I make them gluten free with trader joe mix, and I cannot believe I have stood in front of the stove for 40 plus years slaving to make pancakes …this is the easiest recipe and so yummy! I start my oven bacon at 400 and mix recipe and they get done together!
Hello, I hope this finds you well.
Thank you for this amazing recipe, we’ve been making it nonstop since we found it, it is now a staple in our house.
I wanted to share what we’ve been doing with it so you might give it a try as well, hopefully!
My family are the biggest savory pancakes lovers and so I have been using your recipe to make it more savory.
I only use a tablespoon of each type of sugar (1 tbsp brown sugar and 1 tbsp white sugar) and 1 teaspoon of salt. then for the topping you can literally make it anything, we’ve done pizza pancakes, cheese (any cubed cheese would work, I just throw them on top), zaatar alone or with cheese, mixed olives, veggies (a mix of bell peppers, onions and broccoli with any cheese, a bit weird but we love them!), and cheese with pieces of bacon or turkey or sausages. Literally whatever I find in the fridge!
So thank you for sharing this amazing tip, now we’re never lazy to make pancakes!
Really good and substitution friendly. Subbed non-dairy milk and coconut oil for the butter. Also used some maple syrup instead of brown surgar and a mix of flour and whole wheat pastry. Came out great.
They are sweet, wondering if I can cut back on the sugar?
Finally a sheet pan pancake recipe that is not gummy in the center. I use all whole wheat pastry flour and only 1/4 cup white sugar, no brown sugar. And I use a teaspoon of maple extract instead of vanilla extract. I skipped the toppings.
Perfect! Great recipe.
Thank you!
Perfect and so easy!
I made this recipe for my family loved it thank you ! I love all your recipes and how you explain your cooking methods step by step 👍👏🩷
I made this recipe for my kids and grandkids and everyone loved it. Way easier than standing at the stove! Followed directions exactly … next time a peach section!!!
Made this and was delicious. Used jalapeño sausage on one side and blueberries on the other. So easy! Thank you!
These were so quick and easy! Thank you!
I decided there had to be a recipe for sheet pan pancakes and so I searched and there you were! I follow you on YouTube and love your recipes so when I saw your site I knew I had to make some. My family absolutely love them. I did mix the toppings up a bit. I have some homemade apple butter that I swirled into one, of course chocolate chips and the strawberry preserves but then I placed sliced bananas on the other quarter sprinkled with a little vanilla sugar and cinnamon. I’m not a fan of bananas but that was my favorite quarter! Reminiscent of bananas Foster because the sugar crisped up a bit. Thank you so much for your recipes I just love all of them!
Could I make these in a mini muffin pan?
I’ve never tried that
Easy to make for a big family! Came out great! Next time I’ll probably double the recipe and make two sheets at once! Kids loved it.
I was today old when i discovered these!! Seriously so much easier, even for two people and leftovers are good too! Thank you!!
What a great recipe! We did double the recipe and made it on a half sheet, sheet pan. We extended the time from 18 minutes to 21 minutes. We also used butter to grease the pan and it was perfect.
So good! These were perfectly done for me at 20 min @425. We can’t do the milk so we did a substitution of unsweetened almond milk and added a scoop of protein powder to thicken. Substituted avocado oil as well. Kids wanted strawberries and blueberries! Soooo much easier than standing by the griddle and flipping pancakes! Thank you!
I made this with strawberries/banana/chocolate chips/blueberries as toppings. It was absolutely delicious…light and fluffy. So delicious in fact that l wanted to make it again – but I didn’t save the recipe 😭 l hunted through every social media avenue possible…I skimmed through every sheet pan pancake recipe! Finally I asked chatgpt – a sheet pan pancake recipe where one of the comments said they ate it like a snack cake/fruit cake.
Voila. I’m so glad I found it .. and I’m going to save it right now so I don’t lose it again 😁 thank you!
Stunning! The added jam gives it such a unique taste. Thank you for this great recipe.
Are these okay to freeze?
Yes. All storage information is included in the article.
This recipe reads 2 eggs – is that right?
Yes, along with milk and melted butter. There’s plenty of wet ingredients if that’s your concern.
Love this recipe! Delicious and easy!
I wasn’t paying attention when I made this this morning and used a half sheet 13 x 18 pan. I obviously didn’t have enough batter to fill the pan (which is when I realized my mistake) so I spread it out to an even layer leaving about a 2″ gap around the pan. I figured I’d just take them out in about half the time… welp, I forgot and left them in for almost the whole 13 min. Such is life with 3 young kids. THEY STILL TURNED OUT DELICIOUS! My 6 year old is on his 3rd large square. Thank you for the great recipe!