If you love the idea of fluffy, golden pancakes but hate standing at the griddle flipping each one individually, you are going to adore this Sheet Pan Pancakes Recipe. Imagine mixing all your pancake batter in one bowl, pouring it onto a single baking sheet, and popping it in the oven while you relax or prep other breakfast treats. This recipe transforms the classic breakfast favorite into a breeze to make, perfect for sleepy weekend mornings or feeding a crowd without the chaos of stacking pancakes one by one.
Ingredients You’ll Need
These ingredients are delightfully straightforward, yet each plays a crucial role in the taste, texture, and appearance of your sheet pan pancake masterpiece.
- 2 cups pancake mix: The foundation for fluffy, soft pancakes without the fuss of measuring multiple dry ingredients.
- 1½ cups milk: Adds moisture to the batter and helps achieve that tender crumb we all crave.
- 2 eggs: Bind everything together and add richness for a satisfying bite.
- 1 tsp vanilla: Infuses the pancakes with a subtle sweetness and aromatic warmth.
- ½ cup berries or chocolate chips (optional): Inject pops of flavor and texture, making every slice feel extra special.
How to Make Sheet Pan Pancakes Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 425 °F (220 °C). While it warms up, generously grease a rimmed baking sheet to ensure your pancakes don’t stick. This step sets you up for perfectly golden, easy-to-serve slices.
Step 2: Whisk the Batter
In a large bowl, whisk together the pancake mix, milk, eggs, and vanilla until you have a smooth, lump-free batter. This is where the magic begins — a simple mix that promises fluffy texture without any extra effort.
Step 3: Pour and Spread the Batter
Pour your batter evenly into the prepared baking sheet. Use a spatula to gently spread it out so that it covers the pan in one smooth layer. Now’s the time to sprinkle your chosen berries or chocolate chips on top. They’ll sink slightly as the batter bakes, creating delightful bursts of flavor throughout.
Step 4: Bake to Perfection
Place the pan in your oven and bake for 12 to 15 minutes, or until the edges turn a beautiful golden color and a toothpick inserted in the center comes out clean. No flipping needed, no stress involved — just pure, hands-off pancake bliss.
Step 5: Slice and Serve
Once baked, take the sheet pan out and let it cool slightly before slicing into squares. This makes serving simple and mess-free. Whether you want hearty squares for hungry family members or smaller bites for a brunch spread, this method keeps things flexible and fun.
How to Serve Sheet Pan Pancakes Recipe
Garnishes
Elevate your sheet pan pancakes by topping them with dollops of whipped cream, a dusting of powdered sugar, or a drizzle of maple syrup. Fresh berries or a sprinkle of chopped nuts also add texture and color that make your breakfast look as good as it tastes.
Side Dishes
Pair these fluffy pancake squares with crispy bacon, savory sausage links, or even a simple fruit salad. The balance of sweet and savory sides turns your breakfast into a full, satisfying meal that’s perfect for guests or a leisurely morning at home.
Creative Ways to Present
For a festive brunch, arrange your pancakes on a platter with small bowls of toppings like honey, jam, yogurt, or nut butter so everyone can customize their squares. Alternatively, stack the squares with layers of fresh fruit and cream to create a pancake lasagna that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, no worries! Store them in an airtight container in the fridge for up to 3 days. Keeping them fresh means you can enjoy a quick breakfast or snack without starting from scratch.
Freezing
Sheet pan pancakes freeze beautifully. Simply separate slices with parchment paper and store them in a freezer-safe bag for up to 2 months. This makes it easy to pull out a serving on busy mornings when time is tight.
Reheating
Reheat frozen or refrigerated pancakes in the toaster oven or microwave. To keep them moist, cover with a damp paper towel before microwaving, or warm in a preheated oven at 350 °F until heated through. This way, they stay just as tasty as the day you baked them.
FAQs
Can I use homemade pancake batter instead of mix in the Sheet Pan Pancakes Recipe?
Absolutely! A homemade batter works just as well, and you can customize it with your favorite ingredients. Just make sure the consistency is pourable and similar to classic pancake batter for even baking.
What if I don’t have a rimmed baking sheet?
A rimmed baking sheet helps keep the batter contained as it bakes evenly. If you don’t have one, a glass casserole dish or any oven-safe flat pan with edges will work fine too.
Can I add other mix-ins besides berries or chocolate chips?
Definitely! Chopped nuts, shredded coconut, or even small pieces of cooked fruit like apples or bananas can be folded into the batter or sprinkled on top for unique flavor twists.
Is this recipe suitable for vegetarians?
Yes, it is! This Sheet Pan Pancakes Recipe uses no meat products and relies on vegetarian-friendly ingredients, making it perfect for vegetarians who enjoy a hearty breakfast.
How do I make the pancakes gluten-free?
Simply substitute the regular pancake mix with a gluten-free version. Be sure it’s a blend designed for pancakes to keep the texture light and fluffy. The baking times and temperatures remain the same.
Final Thoughts
This Sheet Pan Pancakes Recipe has seriously changed the way I approach pancake mornings. It’s quick, easy, and wonderfully forgiving, freeing you from the pancake-flip frenzy with results that never disappoint. I can’t wait for you to give it a try and enjoy a fuss-free breakfast that feels both cozy and indulgent at the same time.
Print
Sheet Pan Pancakes Recipe
- Total Time: 25 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
Fluffy and golden sheet pan pancakes baked all at once for an easy, no-flip breakfast that’s perfect for serving a crowd or meal prepping ahead.
Ingredients
Dry Ingredients
- 2 cups pancake mix
Wet Ingredients
- 1½ cups milk
- 2 eggs
- 1 tsp vanilla extract
Optional Toppings
- ½ cup berries or chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425 °F (220 °C) and grease a rimmed baking sheet thoroughly to prevent sticking.
- Make the Batter: In a large bowl, whisk together the pancake mix, milk, eggs, and vanilla extract until the batter is smooth and free of lumps.
- Pour and Spread Batter: Pour the batter into the prepared baking sheet and spread it out evenly. Sprinkle your choice of berries or chocolate chips evenly over the top, if using.
- Bake the Pancakes: Place the sheet pan in the oven and bake for 12–15 minutes, or until the pancakes are golden brown and cooked through.
- Slice and Serve: Remove from the oven, allow it to cool slightly, then cut into squares and serve warm.
Notes
- Freeze leftover squares individually for quick reheating and easy breakfasts later.
- Use gluten-free pancake mix to make this recipe gluten-free.
- Try adding different toppings like nuts or sliced bananas to vary flavors.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
