Sheet Pan Pancakes Recipe




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My Sheet Pan Pancakes recipe is an ingenious (and delicious) way to batch cook breakfast ~ with these fluffy baked pancakes the whole family can finally sit down to a warm pancake breakfast, together! 

A stack of pancake squares.

My Sheet Pan Pancakes recipe solves the age old problem of serving pancakes to a crowd.

Instead of being glued to the griddle flipping flapjacks, bake them!  Just pour your batter onto a sheet pan and pop it in the oven.  You can spend your time sipping your morning coffee, or dreaming up delicious toppings for your pancakes, while the oven does all the work. I’ll never go back to making pancakes any other way.

The recipe is based on my Buttermilk Blueberry Pancake Bars , which make a smaller batch if that works better for your household.

Batter for sheet pan pancakes.

Make this batch pancake recipe your own ~

This recipe makes a very simple, fluffy pancake batter that soaks up butter and maple syrup like nobody’s business.  You can use it as a base for folding in all sorts of other ingredients, too. Need some inspiration?

  • fresh berries like blueberries, raspberries, or sliced strawberries
  • mini chocolate chips or peanut butter chips
  • sliced bananas
  • poppy seeds and citrus juice like lemon or tangerine
  • almond extract
  • chopped walnuts or pecans
  • spices like cinnamon, nutmeg, or clove

You can also take inspiration from my regular pancake recipes in the archives:

Maple syrup being poured onto a stack of sheet pan pancakes.

The right sheet pan for the job ~

The only thing that can mess up these foolproof pancakes is a poor quality sheet pan that warps in a hot oven, sloshing your pancake batter around as it bakes. I love my sturdy Nordicware baking sheets ~ they’re an indispensable basic in my kitchen that I use all the time.  Be sure to butter your pans well, just like you would your griddle when making pancakes.

 

A stack of sheet pan pancakes being eaten with a fork.

Other creative ideas for breakfast and brunch entertaining ~

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4.6 from 10 votes

Sheet Pan Pancake Recipe

Sheet Pan Pancakes are an ingenious (and delicious) way to batch cook breakfast for the family, simply pour your pancake batter onto a sheet pan, bake, and cut into perfect fluffy, warm pancake squares!
Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Yield 18 small pancake squares

Ingredients

  • 6 tbsp butter, melted and partially cooled
  • 2 1/4 cups milk, or buttermilk
  • 2 large eggs
  • 3 cups all purpose flour
  • 1/4 cup granulated sugar
  • 5 tsp baking powder
  • 3/4 tsp salt
  • butter and maple syrup for serving

Instructions

  • Preheat oven to 400F and butter a standard baking sheet (mine measures 18x13)
  • In a small bowl, whisk together melted and partially cooled butter, milk, and eggs
  • In a larger mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the wet ingredients to the dry ingredients and mix until everything is thoroughly combined. Don't worry if your batter looks lumpy.
  • Pour the batter into the prepared baking sheet, and spread it out in an even layer.
  • Bake for about 20 minutes. It should be puffed up and golden, but won't brown too much on the top.
  • Remove from the oven, allow to cool slightly before cutting into squares and serving with whatever you like to eat with your pancakes!

Notes

If you use a different sized pan you will need to adjust the recipe and cooking time.  I recommend a standard half sheet baking pan for this recipe.  It measures 18x13 inches.

 

Ingredient substitutions ~

  • Feel free to use whole wheat flour, or part whole wheat flour in place of the all purpose flour.  Oat flour would also be delicious.
  • Milk, buttermilk, or half and half, will work.  Also use any non dairy milk you like.

Sheet pan pancakes pin.

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27 Comments

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    Please rate this recipe!




  • Reply
    Brittany c
    September 22, 2020 at 9:25 pm

    How many calories are in one square?

  • Reply
    Rachel
    September 7, 2020 at 5:22 pm

    Does the pan need to be greased?

  • Reply
    Cindy
    July 26, 2020 at 7:45 am

    I tried this recipe this morning. Since it’s only my husband and me, cutting the recipe in half was a good option and they turned out great! I used my pampered chef 12”x8 1/2“ baking stone with sides. 20 minutes.
    Note: If are you expecting these pancakes to be like ones made on a griddle, they are not quite the same but have they the same good taste?

  • Reply
    Lindsey
    July 26, 2020 at 7:10 am

    5 stars
    Wonderful recipe! Husband loves pancakes and he said these tasted better than traditional pancakes. Timing and ingredients were perfect. Loved that It is all pantry staples. Our two year old helped measure and mix everything, so the recipe really is great for the entire family. Thanks!!

  • Reply
    Leena
    June 28, 2020 at 8:56 am

    3 stars
    I found these to be a little flat and heavy. What I know about cake is that the egg whites when beaten give the cake it’s fluffy nature. If I make these again I think I’ll go that route and let you know how well it worked out. Great idea but needs some work.

    • Reply
      Sue
      June 28, 2020 at 9:14 am

      Yes, please report back if you try the egg white, Leena. It’s possible your batter was beaten too long, or the pancakes were baked a bit too long. Also it could be a leavener issue, baking powder does get stale.

  • Reply
    Jen
    June 16, 2020 at 6:24 am

    These definitely did not need about 20mins for me 🙁 love the idea but now mine are very crispy around edges, despite being still a nice light color on top. I probably could have done with about 10-15min, max!

    • Reply
      Sue
      June 16, 2020 at 6:25 am

      Different ovens and different pans can make such a difference.

  • Reply
    Tina
    April 30, 2020 at 4:12 pm

    I have the Norticware Big Sheets 21×15 do you think I can just adjust the time down and live with thinner pancakes or adjust the recipe? If adjusting is a good idea, should I use 3 full eggs?

  • Reply
    Jennifer
    April 30, 2020 at 1:51 pm

    Oh… also, if I use buttermilk, should baking soda be added? Thank you!

    • Reply
      Sue
      April 30, 2020 at 4:28 pm

      No need for the baking soda.

  • Reply
    Jennifer
    April 30, 2020 at 1:47 pm

    Quick question. I’ll be making these for dinner but was unsure about the baking powder. The recipe states 5 tsp’s or 1 tbsp + 1 tsp. There are 3 tsp’s in 1 tablespoon, so wouldn’t it be 4 tsp’s or 1 tbsp + 1 tsp? Am I just confusing myself?! Help, lol! ?

    • Reply
      Sue
      April 30, 2020 at 4:27 pm

      I simplified to 5 teaspoons, lol!

  • Reply
    Yo Sloan
    April 29, 2020 at 4:17 pm

    Sue: This recipe is awesome, Have not made it yet BUT WOW I WILL DEFINITELY MAKE THIS SHEET PANCAKES, IT DOES SOLVE THE FEEDING A CROWD PANCAKES & GETTING THE PANCAKES READY ALL AT ONE…THIS SOLVES THAT PROBLEM…THANK YOU FOR SHARING THIS RECIPE…CANNOT WAIT TO MAKE THE PANCAKES..LOL…

    • Reply
      Jennifer
      May 1, 2020 at 5:21 am

      Recipe turned out great! Thank you.

  • Reply
    Diann
    April 29, 2020 at 4:12 pm

    5 stars
    Thanks again for another amazing recipe!!!:) Can’t wait to make it!

  • Reply
    KariG
    April 29, 2020 at 1:52 pm

    I am so excited to try this. I’ve always wanted to make pancakes in the oven!

  • Reply
    Mary
    April 29, 2020 at 1:36 pm

    5 stars
    I think this is a great idea but I really like my own self contained Little rounds of pancake.
    If I wanted to have Blueberry or any fruit pancake would I still be able to put them into the mix before baking?
    I will be trying this new way of yours. :))

    • Reply
      Sue
      April 29, 2020 at 2:13 pm

      Yes, you can fold blueberries or fruit (not too wet or juicy) into the batter before baking.

  • Reply
    Cindy
    April 29, 2020 at 10:53 am

    5 stars
    I swear, I think you read my mind! I avoid making pancakes for just the reasons you listed!
    I will definitely try this recipe! And take the advice of the previous commenter and freeze some!
    Thank you for sharing!

    • Reply
      Sue
      April 29, 2020 at 11:58 am

      They should freeze well 🙂

  • Reply
    Sarah
    April 29, 2020 at 8:42 am

    5 stars
    Def going to try this, I’m betting I can freeze and reheat any leftover squares. Now I just need batch waffles!

    • Reply
      Sue
      April 29, 2020 at 12:03 pm

      ooooh, batch waffles 🙂

  • Reply
    Wendy
    April 29, 2020 at 8:29 am

    Can you substitute Almond flour or Coconut flour?

    • Reply
      Sue
      April 29, 2020 at 11:44 am

      You can’t use them alone, but as a percentage of the flour, yes.

  • Reply
    Bernice
    April 29, 2020 at 8:26 am

    This is a great idea thank you!

    • Reply
      Sue
      April 29, 2020 at 1:07 pm

      Enjoy Bernice!