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.
Enjoy these pancakes with a side of fruit salad and a Mocha Frappuccino for an awesome start to your morning!
{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.
Sheet Pan Pancakes Recipe
Here’s what you’ll need to make our version:
(Scroll below to the printable recipe card for details and measurements.)
- All-purpose flour: Make sure it’s spooned and leveled and not scooped to prevent excess flour, which will result in dry pancakes.
- Brown sugar and Granulated sugar: For sweetness.
- Baking powder: For lift.
- Kosher salt: So the taste isn’t flat.
- Large eggs: These help bind the batter together.
- Whole milk: This adds necessary moisture so the pancakes are fluffy.
- Unsalted butter: For richness and moisture.
- Vanilla: A little for added flavor.
- Toppings: We divide our batter into 4 sections which include jam, berries, chocolate chips, and a mix of brown sugar/cinnamon and butter.
Pancake Recipe 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.
- Mix some nuts into the batter like walnuts or pecans.
- Can I use pancake mix? I haven’t tested this recipe using pancake mix because the from-scratch batter in this recipe is so incredibly easy, but I can’t see why it wouldn’t work.
How To Make Sheet Pan Pancakes
These pancakes are SO easy! You simply prepare pancake batter as you normally would, then pour into a greased 9×13 rimmed sheet pan and bake. Mix-ins can either be folded into the batter or placed on top as you see in our pictures. To make this pancake recipe, follow the steps below included in the printable recipe card. Make sure to refer back to the article for all the helpful tips and variations.
How To Store Sheet Pan Pancakes
- To store in the refrigerator: Cool completely. Place in a tightly sealed container for up to 3 days.
- To store in the 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.
Sheet Pan Pancakes Video
What to Serve with Pancakes
We like to top our pancakes with butter, maple syrup, or powdered sugar. For a really indulgent treat, consider these toppings:
Other 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 Facebook, Instagram, Pinterest, and YouTube!
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
Other Notes
Can you make ahead and reheat?
Made with almond flour and 1/3 cup brown sugar Splenda.
We loved this so much, couldn’t wait to eat! Taste & texture were perfect. This will become a staple in our breakfast planning!! THANKS so very much!
This was a huge hit! Probably one of my most favorite recent discoveries. Thank you for the creative, easy, and delicious recipe!
Hi can I make this from ready pancake mix and can I make this in microwave and what temperature and time please
I made this recipe for my fiancé and I for brinner. I love bkfst at any time of day. Pancakes were super delicious. My fiancé had seconds!! Thank you for the easy recipe!
Perfect! I was pleasantly surprised by how fluffy and tasty these were. Even cold they were good. Thank you!
Seconds all around. Everyone loved it. My 8 year old would have had a 3rd serving, if we let her. Only had a small container of blueberries (6oz). Turned out great but could definitely use more blueberries. Cant wait to try other fruit!
I made this recipe this morning using 2% milk and frozen mixed berries. I also used a regular 1/2 sheet pan. This was perfect! It was great without syrup making it a great work breakfast for me! Thank you for such a yummy easy recipe
The smallest sheet pan I have is a 10x 14. Should I use that or a 9×13 baking dish?
Hi Stephanie! Probably try the baking dish. The batter will be too thin spread out to 10×14.
Great recipe! We have made it 4x and it’s so versatile. We have used blueberries, blackberries, coconut and chocolate chips. I like that I can make everyone’s favourite all in one pan.
Really great recipe. I used 1/2 cup frozen blueberries and half cup frozen raspberries half 1/2 cup chocolate chips. These turned out amazing. I don’t know why I had been making pancakes on the stove. This is so easy and tastes the exact same!!!!!!
I did not defrost my berries, put them right in frozen.
So simple and you don’t have to sit at the stove flippin pancakes
I made this for Christmas brunch and it was awesome! Not going back to flipping pancakes.
GREAT recipe. Made as written, no changes.
Hi! These look lovely! Can I substitute gluten free flour mix for the regular flour?
This was a great treat for my family!!! Great recipe, thank you!!
Made this this morning for Fathers Day for my husband. BIG HIT.I used frozen blueberries and added a little vanilla, Is so much faster and easier than regular pancakes. Was thinking of trying with chocolate chips, banana slices, blackberries……..Oh the possibilities. thank you for this recipe. Will be making pancakes a lot more often now.
Can you make the batter the n ight before and refrigerate it?
I would not recommend that.
Can you use the box pancake mix to do this
I haven’t done that, but I can’t see why not. Try it!
I substituted 1/2 c coconut flour and increased the liquid a bit (I used unsweetened almond milk). Turned out great!
I am a big fan of pancakes, and still love the classics, however these sheet pan pancakes were so easy and delicious. This was actually pretty brilliant.
This is such a great recipe! I did peanut butter/banana instead of the cinnamon/brown sugar section. My entire family loved this.
Could you use jam instead of berries?
Hm. I guess? Try it. Or maybe just cook the pancakes without the berries and serve it with jam instead.
Can we try frozen berries ?
Yes, just make sure the berries are on the smaller side or they won’t thaw properly or cook the batter around them enough.
I used frozen blueberries and they were hot and cooked in the 20 minutes it took for me to bake this recipe. I rolled them in flour in advance so they would not fall to the bottom.
This is a fantastic idea!! Steve thanks you in advance. ;)
Thanks, Melissa!
Could you a silpat instead of greasing the cookie sheet?
Hi Dee! I wouldn’t recommend that, but I’m sure parchment paper would work fine.
I’ll definitely try this.
I am crazy excited to make these! Thanks for another great recipe, Amy!!
It’s perfect for you and the kids, Kathleen!
I never even thought to bake pancakes before!! This looks delicious. I might give it a try this weekend.
Delicious! We had half with mini chocolate chips and half plain. Next time I’m making blueberry! Never ever will I make round pancakes.
Quantity of chocolate chips?