Why You’ll Love This Recipe

Effortless and time-saving – No flipping required, just mix, pour, and bake.
Perfect for meal prep – Make a big batch and enjoy throughout the week.
Great for feeding a crowd – Everyone gets warm pancakes at the same time.
Endless customization – Add fruits, chocolate chips, or nuts for variety.
Evenly cooked and fluffy – No burnt edges or undercooked centers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Sugar
Eggs
Milk
Vanilla extract
Melted butter
Optional mix-ins: chocolate chips, berries, nuts

Directions

Preheat the oven to 425°F (220°C) and grease a sheet pan with butter or non-stick spray.
Mix the dry ingredients in a large bowl: flour, baking powder, baking soda, salt, and sugar.
Whisk the wet ingredients in another bowl: eggs, milk, vanilla extract, and melted butter.
Combine the wet and dry ingredients and stir until just mixed. Do not overmix.
Pour the batter into the sheet pan and spread it evenly. Add your choice of mix-ins on top.
Bake for 12-15 minutes until golden brown and a toothpick inserted in the center comes out clean.
Let it cool for a few minutes, then slice into squares or rectangles and serve with syrup or toppings.

Servings and Timing

Servings: 6-8
Prep time: 10 minutes
Cook time: 12-15 minutes
Total time: 25 minutes

Variations

Berry Bliss – Add fresh or frozen berries for a fruity twist.
Chocolate Lover’s – Mix in chocolate chips for a sweet treat.
Nutty Crunch – Sprinkle chopped nuts for extra texture.
Cinnamon Swirl – Mix in cinnamon and a little brown sugar.
Savory Twist – Reduce sugar and add cheese and cooked bacon bits.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap slices individually and freeze for up to 2 months.
Reheating: Warm in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5 minutes.

FAQs

How do I make these pancakes gluten-free?

Use a gluten-free all-purpose flour blend in place of regular flour.

Can I use almond or oat milk instead of regular milk?

Yes! Any milk alternative will work in this recipe.

Can I make this recipe dairy-free?

Yes, use plant-based milk and replace butter with melted coconut oil.

What size sheet pan should I use?

A standard 9×13-inch or larger sheet pan works best.

How do I prevent my pancakes from being too dense?

Avoid overmixing the batter—mix just until combined.

Can I prepare the batter ahead of time?

It’s best to mix fresh, but you can pre-mix the dry ingredients and add wet ingredients when ready.

Can I add protein powder?

Yes, substitute a small portion of the flour with protein powder for added nutrition.

How do I make the edges crispier?

Brush the pan with extra melted butter before pouring in the batter.

Can I double the recipe for a bigger batch?

Yes, use a larger sheet pan and adjust the baking time as needed.

What toppings go best with these pancakes?

Maple syrup, honey, yogurt, peanut butter, whipped cream, or fresh fruit are great options.

Conclusion

Sheet pan pancakes are the ultimate hassle-free breakfast. Whether you’re feeding a large family, meal prepping for the week, or simply want a stress-free morning, this recipe delivers fluffy, delicious pancakes with minimal effort. Try different variations and enjoy a customizable, easy-to-make breakfast!

Sheet Pan Pancakes

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Skip flipping pancakes one by one and make these fluffy sheet pan pancakes instead! This easy recipe is perfect for feeding a crowd, saving time, and creating customizable toppings in one batch.

Author: Emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6-8 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 425°F (220°C) and grease a 9×13-inch baking sheet or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).
Spread the batter evenly into the prepared baking sheet.
Sprinkle chocolate chips, berries, or nuts over the top if desired.
Bake for 12-15 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Let cool slightly, then cut into squares and serve with syrup or toppings of choice.

Notes

Substitute buttermilk with 1 ½ cups milk + 1 tbsp lemon juice or vinegar if needed.
For a healthier version, use whole wheat flour and reduce sugar.
Customize toppings by adding different sections with fruit, nuts, or chocolate.
Store leftovers in an airtight container and reheat in the microwave or toaster oven.