The Best Sheet Pan Pancakes for a Fast and Delicious Breakfast
Tired of standing over a hot stove flipping pancake after pancake? Sheet pan pancakes are the ultimate breakfast hack you didn’t know you needed. With this easy recipe, you get soft, fluffy, golden pancakes baked all at once—no flipping, no babysitting, and no stress. It’s perfect for busy mornings, weekend brunches, or feeding a hungry crowd fast!
What makes these sheet pan pancakes even better is how customizable they are. You can add your favorite fruits, chocolate chips, or even a swirl of cinnamon sugar. It’s a total game-changer for meal prepping too. If you love easy breakfast ideas, make sure to check out my [make-ahead breakfast burritos], [overnight oats recipes], and [easy banana muffins] for more breakfast inspo that’ll keep your mornings stress-free!
Trust me, once you try baking your pancakes instead of flipping them, you’ll wonder why you didn’t start sooner. These sheet pan pancakes come out fluffy, slightly sweet, and ready to cut into perfect squares—ideal for dunking in maple syrup or grabbing on the go.
What You Will Love About This Recipe
No flipping required: Just mix, pour, bake, and done!
Perfectly fluffy texture: Thanks to a quick resting time and a few smart ingredient tricks.
Customizable: Add berries, chocolate chips, nuts—whatever you love most.
Feeds a crowd: Great for brunch parties, holidays, or feeding a hungry family fast.
Meal prep friendly: Make once, enjoy all week—just reheat and go!
How to make sheet pan pancakes
- Preheat the oven to 425° F.
- Spray an 18 x 13 baking sheet with cooking spray.
- In a medium mixing bowl whisk together 2 ½ cups all-purpose flour, 2 tablespoons baking powder, 2 tablespoons granulated sugar, 2 tablespoons of brown sugar, ¼ teaspoon cinnamon, and ¼ teaspoon of salt. Be sure to thoroughly whisk the dry ingredients. Set aside.
- Then using a large mixing bowl, thoroughly whisk together 2 cups milk, 2 eggs, and 2 teaspoons of pure vanilla extract. Whisk the wet ingredients until well blended.
- Next, add the wet ingredients contained in the medium mixing bowl into the large mixing bowl containing the dry ingredients. Whisk together until the batter just comes together. There should be a few lumps of flour still in the batter. Do not over mix.
- Next, add in 4 tablespoons of the melted unsalted butter and blend into the batter. Do not mix for more than 30-45 more seconds.
- Now allow the pancake batter to rest in the mixing bowl for 15 minutes.
- Once rested, pour the pancake batter into the prepared 18 x 13-inch baking sheet.
- Next, add the blueberries and sliced strawberries onto the poured batter in a creative design. Have fun!
- Bake for 15 minutes or until the sheet pan pancake is slightly golden brown on the top.
- Once removed from the oven, brush the remaining 2 tablespoons of melted butter over the top of the sheet pan pancake. Garnish with ¼ cup mini chocolate chips.
- Cut into portions and serve with warm maple syrup or pancake syrup. Enjoy!
Tips & Tricks
- Don’t skip the resting time: Letting the batter sit for 15 minutes makes the pancakes extra fluffy.
- Use fresh berries: Fresh strawberries and blueberries bake into the pancake better without making it soggy.
- Creative toppings: Mix and match toppings—think sliced bananas, cinnamon sugar, or even a swirl of peanut butter.
- Check doneness early: Start checking at 13 minutes; every oven is a little different.
- Slice before serving: Use a sharp knife or pizza cutter to slice into neat squares or rectangles for easy serving.
FAQs
Ready for more great breakfast options? Try these!
Crockpot Kielbasa Cheesy Potatoes
Sheet Pan Pancakes
Sheet Pan Pancakes is an easy way to serve your family pancakes without slaving over the griddle all morning as it combines pancake mix, eggs, milk, vanilla, and your favorite berries for a delicious breakfast to eat together.
Ingredients
- 2 cups of milk
- 2 medium eggs
- 2 teaspoons of pure vanilla extract
- 2 ½ cup of all-purpose flour
- 2 tablespoons of baking powder
- 2 tablespoons granulated sugar
- 2 tablespoons of light brown sugar
- ½ teaspoon of kosher salt
- ¼ teaspoon cinnamon
- 6 tablespoons unsalted butter, divided and melted
- 2 cups strawberries, rinsed and sliced
- 1 cup fresh blueberries, rinsed
- ¼ cup mini chocolate chips
Instructions
- Preheat the oven to 425° F.
- Spray an 18 x 13 baking sheet with cooking spray.
- In a medium mixing bowl whisk together 2 ½ cups all-purpose flour, 2 tablespoons baking powder, 2 tablespoons granulated sugar, 2 tablespoons of brown sugar, ¼ teaspoon cinnamon, and ¼ teaspoon of salt. Be sure to thoroughly whisk the dry ingredients. Set aside.
- Then using a large mixing bowl, thoroughly whisk together 2 cups milk, 2 eggs, and 2 teaspoons of pure vanilla extract. Whisk the wet ingredients until well blended.
- Next, add the wet ingredients contained in the medium mixing bowl into the large mixing bowl containing the dry ingredients. Whisk together until the batter just comes together. There should be a few lumps of flour still in the batter. Do not over mix.
- Next, add in 4 tablespoons of the melted unsalted butter and blend into the batter. Do not mix for more than 30-45 more seconds.
- Now allow the pancake batter to rest in the mixing bowl for 15 minutes.
- Once rested, pour the pancake batter into the prepared 18 x 13-inch baking sheet.
- Next, add the blueberries and sliced strawberries onto the poured batter in a creative design. Have fun!
- Bake for 15 minutes or until the sheet pan pancake is slightly golden brown on the top.
- Once removed from the oven, brush the remaining 2 tablespoons of melted butter over the top of the sheet pan pancake. Garnish with ¼ cup mini chocolate chips.
- Cut into portions and serve with warm maple syrup or pancake syrup. Enjoy!
Notes
- If you over whisk pancake batter, it will over-develop the gluten in the flour and you will make a rubbery, tough, and undesirable sheet pan pancake.
- Pro Tip: Allowing your batter to rest 15-30 minutes enables the gluten in the flour to relax and the starchy grains to expand creating a light and fluffy pancake.
- Pro Tip: Be sure to warm up your maple syrup or pancake syrup before you place it on the pancake. The warm syrup will blend with the melted butter and provide a warm, sweet and buttery flavor profile!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 274Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 394mgCarbohydrates: 39gFiber: 2gSugar: 13gProtein: 7g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
