Sheet Pan Pancakes Recipe

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If you’re craving the comforting fluffiness of pancakes but want an effortless way to make a crowd-pleasing breakfast, this Sheet Pan Pancakes Recipe is your new best friend. Imagine pouring all the batter onto one large pan, baking it to golden perfection, and then slicing it into perfectly shaped servings — no flipping, no fuss. This method delivers fluffy, tender pancakes with a slightly crisp edge, perfect for busy mornings, brunch gatherings, or whenever you want a simple yet impressive way to enjoy a classic favorite.

Ingredients You’ll Need

The beauty of this Sheet Pan Pancakes Recipe is in the simplicity of its ingredients — all pantry staples that blend together to create a perfectly balanced texture and flavor. Each ingredient plays a crucial role from achieving the tender crumb to that beautiful golden color.

• All-purpose flour (2 ½ cups): Provides the structure and foundation for tender, fluffy pancakes.
• Granulated sugar (2 tablespoons): Adds a subtle sweetness and helps with browning during baking.
• Baking powder (2 tablespoons): The secret to light, airy pancakes by giving them a good rise.
• Salt (½ teaspoon): Enhances all the flavors, balancing sweetness and richness.
• Milk (2 cups, room temperature): Adds moisture and helps create a smooth batter for fluffiness.
• Eggs (2, room temperature): Bind the ingredients and contribute to lift and texture.
• Butter (4 tablespoons, divided): Melted butter adds richness and a tender crumb with a lovely buttery finish.
• Vanilla extract (1 teaspoon): Brings warmth and depth to the flavor, making every bite delightful.

How to Make Sheet Pan Pancakes Recipe

Step 1: Preheat your oven

Start by heating your oven to 425 degrees. This high temperature ensures your pancakes bake quickly to that golden exterior while keeping the interior light and fluffy.

Step 2: Prepare your sheet pan

Grab a 13 x 18-inch sheet pan and either line it with parchment paper or generously grease it with cooking spray. This prevents sticking and makes cleaning up a breeze.

Step 3: Mix the dry ingredients

In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Combining the dry ingredients first helps distribute the leavening agents evenly and ensures a smooth batter.

Step 4: Add the wet ingredients

Create a well in the center of your dry ingredients and add the milk, eggs, vanilla extract, and melted butter. Using ingredients at room temperature helps the batter come together more easily.

Step 5: Combine the batter gently

Break the egg yolks and slowly whisk everything just until incorporated. Be careful not to overmix — a few lumps are perfectly fine and help keep the pancakes tender.

Step 6: Pour and spread the batter

Pour the batter into your prepared sheet pan. Tilt the pan so the batter evenly coats the entire surface, ensuring uniform thickness for consistent baking.

Step 7: Add your favorite toppings

This is your chance to get creative: whether it’s fresh berries, chocolate chips, sliced bananas, or nuts, sprinkle toppings over the batter. You can spread them across the whole pan or divide the batter into sections for variety.

Step 8: Bake until golden

Bake in your preheated oven for about 20 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. This guarantees fluffy pancakes with a slight crisp edge.

Step 9: Cool and slice

Remove the hot sheet pan from the oven and place it on a wire rack to cool slightly. Then, use a pizza cutter to slice the pancakes into perfect rectangles – no messy flipping required!

Step 10: Serve up and enjoy

Serve your sheet pan pancakes warm, topped with syrup, fresh fruit, whipped cream, or whatever else makes your breakfast special.

How to Serve Sheet Pan Pancakes Recipe

Garnishes

Simple garnishes like fresh berries, a dusting of powdered sugar, or a drizzle of real maple syrup elevate the natural buttery flavors of this sheet pan pancake. For a cozy touch, add a dollop of whipped cream or a spoonful of homemade fruit compote.

Side Dishes

Sheet pan pancakes pair wonderfully with breakfast classics such as crispy bacon or sausage links. For a fresh contrast, serve alongside a bowl of mixed fruit salad or a tangy yogurt parfait to balance the richness.

Creative Ways to Present

Want to impress your brunch guests? Try cutting the pancakes into fun shapes using cookie cutters after baking, or create a colorful pancake board by adding sections with different toppings for everyone to sample. It turns breakfast into a festive occasion effortlessly.

Make Ahead and Storage

Storing Leftovers

Keep leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days. Layer with parchment paper to prevent sticking and maintain freshness.

Freezing

Freeze individual pancake slices on a baking sheet until firm, then transfer to a freezer-safe bag. This makes it easy to reheat single servings for quick breakfasts throughout the week.

Reheating

Reheat pancakes gently in a toaster oven or conventional oven at 350 degrees for about 5-7 minutes. Avoid microwaving if possible, as it can make them rubbery rather than retain that delightful crispy edge.

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! Whole wheat flour adds a nutty flavor and extra fiber but may result in slightly denser pancakes. You might want to mix half whole wheat with half all-purpose for the best balance.

Do I have to use butter, or can I substitute oil?

Butter adds rich flavor and tenderness, but melted vegetable oil can be used if you prefer. Keep in mind, the texture may vary slightly, becoming a bit less fluffy.

Can I add mix-ins like blueberries or chocolate chips directly into the batter?

Yes! Sprinkling mix-ins evenly over the batter before baking works beautifully. Just avoid stirring them in too much to prevent batter deflation.

What if my pancakes are undercooked after 20 minutes?

If your oven runs cooler or the batter is thicker, simply leave the sheet pan in for a few more minutes. Check frequently to prevent overbrowning.

Is this recipe suitable for dairy-free diets?

Yes, you can substitute milk with plant-based milks like almond or oat milk, and use dairy-free butter alternatives. The pancakes will still turn out deliciously tender!

Final Thoughts

This Sheet Pan Pancakes Recipe has quickly become a favorite in my kitchen for its ease, versatility, and the pure joy it brings to any breakfast table. Whether feeding a family or hosting brunch friends, it’s a foolproof way to serve up pancakes that everyone will love without the usual pan-flipping hassle. I’m excited for you to try it — I promise it will make your pancake mornings so much simpler and tastier!

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