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Sheet Pan Pancakes

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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.

Sheet Pan Pancakes

I love easy breakfasts that we can sit down together as a family and enjoy all at the same time. This sheet pan pancake recipe is just that. With ingredients we always have on hand, we can create a light, fluffy, and scrumptious pancake breakfast that everyone always loves. It is a family favorite that ranks right up there with our peanut butter and jelly french toast

Sheet Pan Pancakes

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.

Sheet Pan Pancakes
  • 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 and FAQs

  • If you want to add even more flavor, brush your pancakes with butter 2 minutes before they are done baking. Then once your timer goes off switch your oven to broil and cook for an additional 1 minute. 
  • Do you want fruit and the kids want sprinkles? No problem pour your batter into the pan and then add fruit to one half and sprinkles to the other half to make a breakfast everyone will enjoy. 
  • Let your pancakes sit for 2 minutes prior to cutting and serving. 
Sheet Pan Pancakes

Storage

How do I store my Sheet Pan Pancakes?

You can store these sheet pan pancakes in an airtight container for up to a week. To reheat, place on a microwave-safe plate in the microwave on high for 30 seconds at a time until warm.

You can freeze these sheet pan pancakes in an airtight container for up to 3 months. If able, thaw for a few hours then microwave at 30-second increments until warm. You can go straight from the freezer to the microwave however you will need to add a few additional 30-second increments until warm.

Freezer

I love freezing leftovers as well! It makes for quick breakfast options on school mornings. Just cut your sheet pan pancakes in squares. Lay your squares on a piece of parchment paper. Be sure they are not touching. Once they are all cut and on the tray freeze for about 2 hours. Once frozen, move to an airtight freezer bag.

These will last in the freezer for about 2 months. 

Sheet Pan Pancakes

FAQs:

  1. What will I need to complete this recipe?
    1. You will need the following ingredients:
      1. All-purpose flour: AP flour contains the protein ‘gluten’ that is needed to create the formation and final structure of pancakes and provides a chewy texture. 
      2. Baking powder: Be sure your baking powder has not expired. It is important to use fresh baking powder for baked goods. Baking powder is a chemical leavening agent that is responsible for the bubbles that give rise to the pancake batter and create a light and fluffy texture. 
      3. Granulated sugar: Granulated sugar adds a touch of sweetness and aids in slowing the development of the gluten in the AP flour. It provides a softer, less rubbery texture.
      4. Light brown sugar: Adding a bit of brown sugar brings in the depth and color of the molasses in the brown sugar proving a darker color and soft texture. 
      5. Kosher salt: Kosher salt is known as a flavor enhancer rather than making them taste salty. Kosher salt does not contain iodine, which can have a bitter taste.
      6. Pure vanilla extract: This recipe was made using pure vanilla extract, however you may use imitation vanilla if that is what you have on hand. 
      7. Milk: For this recipe, we used 2% milk, however, you may use skim or whole. 
      8. Eggs: Medium-sized eggs are perfect for this recipe. You may use whatever eggs you have on hand. 
      9. Unsalted butter: For this recipe, we used unsalted butter and added just the right amount back into the recipe using kosher salt. You may use salted butter however, it would be best to reduce your kosher salt measurement to ¼ teaspoon so that you do not drive up the sodium content for this recipe. 
      10. Baking spray: Canola spray is best for this recipe. You may use buttery flavor spray as well. Do not use baker spray.
      11. Fresh strawberries: Strawberries are almost always available at your local grocer. You can slice these berries in either direction! Slicing them lengthwise provides a cute heart-shaped cross-section. 
      12. Fresh blueberries: Fresh is best for this recipe! Fresh blueberries are almost always available in the produce section. 
      13. Mini Chocolate Chips: Optional for garnish
Sheet Pan Pancakes

Reheating your pancakes

To reheat your pancakes, cook in the microwave in 10-second intervals. They will heat up fast! If you cook them too long they will become rubbery. 

How Many servings does this recipe serve?

Sheet Pan Pancakes

In our house, this recipe will feed about 6 people. 

What can I mix into sheet pan pancakes?

We love adding berries to our pancakes, but there are so many different options you can add. 

  • Chocolate chips
  • Bananas
  • Zest lemon and add blueberries for a lemon berry twist. 
  • Peanut butter chips
  • Birthday Sprinkles
sheet pan pancakes pin

Ready for more great breakfast options? Try these!

Crockpot Kielbasa Cheesy Potatoes

Cinnamon Roll Cake

Bisquick Sausage Muffins 

Easy Churro Cheesecake Bars

Sheet Pan Pancakes

Sheet Pan Pancakes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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

  1. Preheat the oven to 425° F.
  2. Spray an 18 x 13 baking sheet with cooking spray.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Now allow the pancake batter to rest in the mixing bowl for 15 minutes.
  8. Once rested, pour the pancake batter into the prepared 18 x 13-inch baking sheet.
  9. Next, add the blueberries and sliced strawberries onto the poured batter in a creative design. Have fun! 
  10. Bake for 15 minutes or until the sheet pan pancake is slightly golden brown on the top.
  11. 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.
  12. 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:

10

Serving Size:

1

Amount Per Serving: Calories: 274Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 394mgCarbohydrates: 39gFiber: 2gSugar: 13gProtein: 7g

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