These Sheet Pan Pancakes are an easy, hands-off way to make pancakes for a crowd. Baked in about 15–18 minutes, they come out soft and fluffy and can be customized with any toppings you like—no flipping required.
Want more breakfast ideas? Try my French Toast Casserole or Buttermilk Waffles for other make-ahead or quick-morning options.
About This Recipe
Sheet pan pancakes are a clever twist on the classic skillet pancake. Instead of cooking individual pancakes on the stove, you spread one batter across a sheet pan and bake it. This method frees you from standing at the stove to flip pancakes and lets you top different sections with different flavors.
I used strawberries, blueberries, chocolate chips, and banana in the photos, but the toppings are totally flexible. Try apples, peaches, raisins, coconut flakes, or any combination your family enjoys. The batter bakes quickly and browns nicely in a hot oven.
A quick tip: a newer nonstick sheet pan yields the best results. Older pans with worn coatings can cause the pancake to stick. If your pan isn’t nonstick, line it with parchment paper before adding the batter.
Key Ingredients
Flour: All-purpose flour provides the structure. You can swap up to half for whole wheat, oat, or almond flour if you prefer.
Sugar: This recipe uses slightly more sugar than some pancake recipes to help the top brown in the oven and add a touch more sweetness.
Baking powder: The leavening that makes the pancakes rise. Do not substitute baking soda for baking powder.
Milk: Whole milk gives a richer flavor, but any dairy or nondairy milk works.
Oil: Oil keeps the interior tender; melted butter can be used instead for a buttery flavor.
Eggs: Provide structure and help the batter set.
Vanilla extract: Adds warm flavor. Optional but recommended.
Toppings: Fresh fruit and chocolate chips are easy and kid-friendly. Slice bananas and strawberries thinly so they don’t sink into the batter.
Instructions
STEP 1: Preheat the oven to 425°F. Grease a 12×17-inch sheet pan and line it with parchment paper if desired.
STEP 2: In a medium bowl, whisk together the milk, oil (or melted butter), eggs, and vanilla.
STEP 3: In a large bowl, whisk the flour, sugar, and baking powder. Pour the wet ingredients into the dry and whisk until just combined; avoid overmixing.
STEP 4: Scrape the batter into the prepared sheet pan and smooth it into an even layer with a rubber spatula.
STEP 5: Scatter your chosen toppings over the batter. You can section the pan into quadrants for different flavors or mix toppings across the whole pan.
STEP 6: Bake for 15–18 minutes, until the top is golden and set. Remove from the oven, slice into portions, and serve warm.
📋 Recipe
Easy Sheet Pan Pancakes
Pin Recipe
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 ½ cups milk
- ¼ cup oil (or melted butter)
- 2 large eggs
- 2 teaspoons vanilla extract
Toppings
- strawberries, blueberries, bananas, chocolate chips, etc
Instructions
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Preheat the oven to 425°F. Grease a 12×17-inch sheet pan and line it with parchment paper if desired.
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In a large bowl, whisk together the flour, sugar, and baking powder.
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In a separate bowl, whisk the milk, oil, eggs, and vanilla until combined.
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Add the wet ingredients to the dry and stir until just combined.
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Pour the batter into the prepared sheet pan and smooth it with a spatula.
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Top the batter with your chosen toppings.
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Bake 15–18 minutes until golden on top. Slice and serve warm.