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.
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! This might be my favorite creation 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! HUZZAH.
How To Store Sheet Pan Pancakes
- To store in the refrigerator: Cool completely. Place in a tightly sealed container for up to 4 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.
Recipe Variations
- Try different fruits. Blueberries, raspberries, strawberries, and blackberries all work well here, or a combination (up to 1 cup total)
- Mix some nuts into the batter like walnuts or pecans.
- Sprinkle some mini chocolate chips over the top of the batter before baking!
I’m never making pancakes the traditional way again. Seriously.
Other easy breakfast recipes you might enjoy!
Watch the video for sheet pan pancakes
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How To Make This Sheet Pan Pancakes Recipe
Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour
- 1/4 cup brown 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
- 1 cup berries of your choice
- maple syrup , butter, or powered sugar, for serving
Instructions
- Preheat oven to 425 degrees F. Coat a 9x13 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, baking powder, and salt. Whisk in the eggs, milk, butter, and vanilla until combined and smooth. Gently fold in the berries.
- Pour batter onto the prepared pan. 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!
Notes
• To store in the freezer: 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.
Sarah says
So simple and you don’t have to sit at the stove flippin pancakes
Kathie says
I made this for Christmas brunch and it was awesome! Not going back to flipping pancakes.
AK says
I have just seen this recipe for the first time and am confused. At what point is the fruit / jam added? Before baking or after? Thank you
Amy @Belly Full says
The fruit is included in step #2. There is no jam in this recipe.
Rebecca says
Hi! These look lovely! Can I substitute gluten free flour mix for the regular flour?
Anna says
This was a great treat for my family!!! I’m glad I stumbled upon this, you truly have great talent.
Annetta says
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.
Lillian S says
Can you make the batter the n ight before and refrigerate it?
Amy @Belly Full says
I would not recommend that.
Kelly says
Can you use the box pancake mix to do this
Amy @Belly Full says
I haven’t done that, but I can’t see why not. Try it!
Stephanie says
I substituted 1/2 c coconut flour and increased the liquid a bit (I used unsweetened almond milk). Turned out great!
Albert Bevia says
I am a big fan of pancakes, and still love the classics, however these sheet pan pancakes sound delicious too, and easy to make…this is actually pretty brilliant
Vicki Huennekens says
Could you use jam instead of berries?
Amy @Belly Full says
Hm. I guess? Try it. Or maybe just cook the pancakes without the berries and serve it with jam instead.
Ann l says
Can we try frozen berries ?
Amy @Belly Full says
Not sure that 15 minutes would be enough to cook them enough. Maybe thaw them first. Try it!
sarah says
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.
Melissa says
This is a fantastic idea!! Steve thanks you in advance. ;)
Amy @Belly Full says
Thanks, Melissa!
Dee says
Could you a silpat instead of greasing the cookie sheet?
Amy @Belly Full says
Hi Dee! I wouldn’t recommend that, but I’m sure parchment paper would work fine.
Mom says
I’ll definitely try this.
Kathleen says
I am crazy excited to make these! Thanks for another great recipe, Amy!!
Amy @Belly Full says
It’s perfect for you and the kids, Kathleen!
Krystal // The Krystal Diaries says
I never even thought to bake pancakes before!! This looks delicious. I might give it a try this weekend.
Marielene says
Delicious! We had half with mini chocolate chips and half plain. Next time I’m making blueberry! Never ever will I make round pancakes.
Carol says
Quantity of chocolate chips?