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!
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.
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:
- Lemon Poppy Seed Pancakes
- Zucchini Walnut Pancakes
- Seven Grain Pumpkin Pancakes
- Banana Buttermilk 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.
Other creative ideas for breakfast and brunch entertaining ~
- Easy No Yeast Cinnamon Rolls are light and fluffy cinnamon buns ready in under an hour!
- Sheet Pan Frittata with Spring Greens is the way to batch cook eggs for a crowd.
- Glazed Old Fashioned Buttermilk Doughnut Bundt Cake is a fun bundt cake that tastes like your favorite doughnut.
- Eggs Benedict Quiche with Hollandaise Sauce always wows everybody, and the sauce comes together in an instant.
- Ottolenghi’s Red Pepper and Baked Egg Galettes is a show stopping way to bake eggs that looks fancy but is super simple to make.
Sheet Pan Pancake Recipe
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 and variations
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.
32 Comments
Deanna
March 17, 2021 at 10:19 amSo I made these and even though I forgot to put the sugar in they are still good. Next time we’ll try them with sugar. Lol
Sue Moran
March 17, 2021 at 10:23 amOh bummer ~ definitely make them again!
Mommabear
March 13, 2021 at 7:47 amTurned out great even with my lack of milk, I had 1 cup of almond milk and then sub the other remaining with water. I did add a little extra butter to help with fat content. I cooked them at 350, not 400 since I was worried they would dry out. It cooked for about 15 mins, and then I put it on broil to toast the top for 2-3 mins. Moist and delicious! I’m sure if I followed the recipe it would be great.
Judi JJ
December 13, 2020 at 8:18 amThis recipe changed my opinion of sheet pan pancakes. I’ve made them before and found them a bit flat and dry, but they do satisfy my husband’s pancake craving, so he asks for them often. I’ve tried other recipes on your blog and found them to be very reliable, so I gave this one a go and am glad that I did. The increased baking powder in the recipe really did make the pancakes nice and fluffy. They also were moist on the inside, which I like. Good solid recipe that I’ll keep for sure. Thanks, Sue.
Sue
December 13, 2020 at 5:36 pmYou’re so welcome Judi, happy holidays <3
Brittany c
September 22, 2020 at 9:25 pmHow many calories are in one square?
Rachel
September 7, 2020 at 5:22 pmDoes the pan need to be greased?
Cindy
July 26, 2020 at 7:45 amI 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?
Lindsey
July 26, 2020 at 7:10 amWonderful 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!!
Leena
June 28, 2020 at 8:56 amI 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.
Sue
June 28, 2020 at 9:14 amYes, 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.
Jen
June 16, 2020 at 6:24 amThese 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!
Sue
June 16, 2020 at 6:25 amDifferent ovens and different pans can make such a difference.
Tina
April 30, 2020 at 4:12 pmI 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?
Jennifer
April 30, 2020 at 1:51 pmOh… also, if I use buttermilk, should baking soda be added? Thank you!
Sue
April 30, 2020 at 4:28 pmNo need for the baking soda.
Jennifer
April 30, 2020 at 1:47 pmQuick 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! ?
Sue
April 30, 2020 at 4:27 pmI simplified to 5 teaspoons, lol!
Yo Sloan
April 29, 2020 at 4:17 pmSue: 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…
Jennifer
May 1, 2020 at 5:21 amRecipe turned out great! Thank you.
Diann
April 29, 2020 at 4:12 pmThanks again for another amazing recipe!!!:) Can’t wait to make it!
KariG
April 29, 2020 at 1:52 pmI am so excited to try this. I’ve always wanted to make pancakes in the oven!
Mary
April 29, 2020 at 1:36 pmI 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. :))
Sue
April 29, 2020 at 2:13 pmYes, you can fold blueberries or fruit (not too wet or juicy) into the batter before baking.
Cindy
April 29, 2020 at 10:53 amI 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!
Sue
April 29, 2020 at 11:58 amThey should freeze well 🙂
Sarah
April 29, 2020 at 8:42 amDef going to try this, I’m betting I can freeze and reheat any leftover squares. Now I just need batch waffles!
Sue
April 29, 2020 at 12:03 pmooooh, batch waffles 🙂
Wendy
April 29, 2020 at 8:29 amCan you substitute Almond flour or Coconut flour?
Sue
April 29, 2020 at 11:44 amYou can’t use them alone, but as a percentage of the flour, yes.
Bernice
April 29, 2020 at 8:26 amThis is a great idea thank you!
Sue
April 29, 2020 at 1:07 pmEnjoy Bernice!