No one likes a cold limp pancake. It can be tough to keep all of your pancakes fresh and hot when you’re making a couple at a time in a skillet. With sheet pan pancakes, your pancakes are done all at once and everyone can enjoy a slice of hot and perfectly fluffy pancakes.
They’re super easy to make as well. If you’ve got young kids, you can make this into a fun weekend morning activity by getting them involved by giving them the option of placing the fruit and chocolate chips in the sheet pan. Even better, it’s quick as once everything is mixed, you only have to bake it for 12 to 15 minutes.
Key Ingredients You Need
- Eggs — I find room temperature eggs to be best so everything bakes evenly.
- Milk — I use whole milk but you can use what you have in your fridge from whole to skim milk.
- All-purpose flour — Nothing fancy is needed, simple all-purpose flour is used. Be sure to measure the flour correctly as overpacking a measuring cup will change your dry to wet ingredient ratio.
- Baking powder — To help the pancakes rise in the oven, be sure your baking powder is not expired.
How to Make Sheet Pan Pancakes
Step 1: Preheat the oven to 425°F and then in a large mixing bowl, whisk together eggs, milk, melted butter, and vanilla extract.
Step 2: Add in the flour, sugar, baking powder, and salt and combine everything together but do not over-mix, it’s okay to leave some small lumps.
Step 3: Pour the batter into a baking sheet.
Step 4: Optional to add flavor by topping off with sliced strawberries, bananas, blueberries, and chocolate chips to taste.
Step 5: Place in the oven and bake for 12-15 minutes. Serve with powdered sugar and/or syrup.
Tips For This Recipe
- Allow the melted butter to cool before mixing it with your eggs. Piping hot melted butter will cook some of your egg and you’ll end up with scrambled eggs as you mix your mixture.
- If you don’t have non-stick sheet pans, you can add in a layer of parchment paper or grease it before adding the batter in.
- Be sure you’re using a rimmed baking sheet so your batter stays in the sheet pan as it rises in the oven. The higher the rim, the better!
- If needed, use a spatula to spread the batter evenly in your pan. Sometimes batter will pool as it is a thicker batter and needs a little extra help evening out.
- If your oven has hot spots, be sure to rotate your pan at the halfway mark to ensure the pancakes cook evenly.
- Be sure to use unsalted butter as we are adding salt to the batter.
- Cut them to whatever sized servings you'd like. I cut mine into 6 but you can cut it into 8.
- Easily double the recipe and use two sheet pans if you're feeding a crowd or if you'd like to prep some for the upcoming week.
Frequently Asked Questions
You can make these pancakes ahead of time and store them in an airtight container or tightly wrapped for up to 4 days in the fridge. Simply reheat in the oven or microwave when ready. I would not suggest making the batter itself ahead of time as the baking powder is activated once it comes into contact with liquid and will start to lose its ability to make your pancakes rise if you let it sit for too long.
You can definitely freeze your pancakes once they’ve cooled to room temperature. Wrap them up tightly in plastic and store in a freezer-safe bag or container for up to two months. When ready to eat, let them thaw and reheat.
The options are endless: blueberries, blackberries, raspberries, chopped nuts, butterscotch chips, white chocolate chips, Nutella, and more. Just make sure you don’t add too much into your batter so that the entire pan is covered.
To ensure your batter isn’t too heavy, you need to make sure you don’t use too much flour. When measuring flour for the pancakes, fluff the flour with a fork so it’s loose and not tightly packed together. Then scoop and level off the top of your measuring cup.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Sheet Pan Pancake Recipe then don’t forget to leave me a rating and let me know how it went in the comments below!
Sheet Pan Pancakes
Ingredients
- 2 eggs
- 1 cup milk
- 6 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 2 cups all-purpose baking flour
- ¼ cup sugar
- 2 tbsp baking powder
- ½ tsp salt
Optional flavor/toppings:
- strawberries
- chocolate chips
- bananas
- blueberries
- powdered sugar
- syrup
Instructions
- Preheat oven to 425°F.
- In a large mixing bowl, whisk together eggs, milk, melted butter and vanilla extract.
- Next add in the flour, sugar, baking powder and salt and combine everything together but do not over-mix, it’s okay to leave some small lumps.
- Pour the batter into a baking sheet (standard size, approximately 9”x13”). Optional to add flavor by topping off with sliced strawberries, bananas, blueberries and chocolate chips to taste.
- Place in oven and bake for 12-15 minutes.
- Serve with powdered sugar and/or syrup.
Video
Notes
- Allow your melted butter to cool before mixing it with your eggs. Piping hot melted butter will cook some of your egg and you’ll end up with scrambled eggs as you mix your mixture.
- If you don’t have non-stick sheet pans, you can add in a layer of parchment or grease it before adding the batter in.
- Be sure you’re using a rimmed baking sheet so your batter stays in the sheet pan. The higher the better!
- If needed, use a spatula to spread the batter evenly in your pan. Sometimes batter will pool as it is a thicker batter and needs a little extra help evening out.
- If your oven has hot spots, be sure to rotate your pan at the halfway mark so the pancakes cook evenly.
- Be sure to use unsalted butter as we are adding salt to the batter.
- Cut them to whatever sized servings you'd like. I cut mine into 6 but you can cut it into 8.
- Easily double the recipe and use two sheet pans if you're feeding a crowd or if you'd like to prep some for the upcoming week.
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