Take the hassle out of making pancakes with this Sheet Pan Pancakes recipe. Instead of pouring, flipping, and repeating, you bake the pancake batter in a sheet pan for a mostly hands-off breakfast that serves a crowd.
Easy Sheet Pan Pancakes
Why you’ll love it
This method is perfect for busy mornings, brunches, or when you need to feed a group without standing at the stove. The texture is light and fluffy, and the batter bakes evenly. Top with fresh fruit, a drizzle of maple syrup, nut butter, or chopped nuts for extra flavor and texture.
What you need
The batter for sheet pan pancakes looks very similar to ordinary pancake batter because it essentially is a pancake recipe, baked in a quarter sheet pan. Below are the ingredients used in this recipe for about six servings.
- All-purpose flour: 2 cups. This gives a classic light pancake texture.
- Baking powder: 1½ teaspoons, the leavening agent that adds lift.
- Ground cinnamon: ½ teaspoon, optional for warm flavor.
- Salt: 1/8 teaspoon to balance the sweetness.
- Maple syrup: ½ cup, plus more for serving. This sweetens the batter naturally.
- Eggs: 2 large, to bind and add structure.
- Vanilla extract: 2 teaspoons to enhance flavor.
- Almond milk: 1 cup unsweetened plain almond milk (or any milk of your choice).
- Coconut oil: 2 tablespoons melted, for moisture and a tender crumb.
- Blueberries: fresh or frozen to scatter over the batter; substitute your favorite mix-ins.
Can I use a different flour?
All-purpose flour produces the lightest results. You can try a 1:1 gluten-free all-purpose flour blend or white whole wheat flour if you prefer, but swapping to nut-based flours (almond or coconut flour) will change the texture significantly and is not recommended without adjusting other ingredients.
Can I use pancake mix instead?
If you prefer, you can substitute the all-purpose flour and baking powder with about 2 cups of a standard pancake mix. If you use a protein-style or specialty pancake mix, follow package directions for liquid ratios and adjust as needed so the batter spreads easily across the pan.
Other flavor ideas
This sheet pan pancake is very adaptable. If you want to switch up the flavor, try one of these variations:
Banana Chocolate Chip: Fold in 1 mashed banana and ½ cup chocolate chips.
Apple Cinnamon: Stir in ½ cup applesauce, ½ cup chopped apples, and an extra pinch of ground cinnamon.
Triple Berry: Use 1 cup frozen mixed berries instead of blueberries.
Protein boost: Replace ¼ cup of flour with ¼ cup vanilla protein powder and add ¼ cup extra almond milk to keep the batter consistency smooth.
A few tips
- Don’t overmix: Mix until the dry and wet ingredients are combined. A few small lumps are okay; overmixing develops gluten and can make pancakes dense.
- Use the right pan: This recipe is written for a 9×13-inch quarter baking sheet with sides. If you use a deeper 9×9-inch dish, the batter will be thicker and require longer baking time.
- Even spread: Pour batter into the pan and gently spread it to an even thickness so it bakes uniformly.
- Check for doneness: Bake until the top is lightly browned and a toothpick inserted in the center comes out clean.
Six healthy pancake ideas from one base batter
Once you have a reliable batter, you can experiment with many flavor combinations. Ideas include peanut butter banana, apple cinnamon, pumpkin, lemon ricotta, chocolate chip, or savory scallion-potato pancakes.
Serving suggestions
Serve the sheet pan pancakes warm with butter, fresh berries, sliced bananas, a drizzle of maple syrup, or a spoonful of nut butter. Pair with coffee, fresh fruit, scrambled eggs, or crispy bacon for a complete breakfast or brunch spread.
Breakfast sides that pair well
- Oven-baked bacon or air-fryer bacon
- Perfect scrambled eggs
- Sweet potato hash browns
- Quick baked eggs for meal prep
Storage
Allow the sheet pan pancakes to cool completely. Cut into individual portions, place them in an airtight container, and refrigerate for up to 3–5 days. Remove as much air as possible to keep them fresh longer.
Freezer directions
These pancakes freeze well and make a convenient make-ahead breakfast.
- Cool completely, then cut into 6 portions.
- Stack two slices together and wrap tightly in foil or plastic wrap, pressing out excess air.
- Place wrapped stacks in a freezer-safe container or bag and freeze for up to 3 months.
- Reheat from frozen in the oven at 350°F (175°C) for 10–15 minutes, or thaw and microwave for about 60–90 seconds until warm.
Sheet Pan Pancakes
Sheet Pan Pancakes – a seriously simple way to make pancakes for a crowd. Whip up the batter and bake it on a quarter sheet pan instead of flipping pancakes on the stovetop.
Servings: 6 • Prep: 10 mins • Cook: 15–17 mins • Total: ~26 mins
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon ground cinnamon (optional)
- 1/8 teaspoon salt
Wet ingredients
- ½ cup maple syrup, plus more for serving
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup unsweetened plain almond milk (or other milk)
- 2 tablespoons melted coconut oil
- 1–1½ cups blueberries, fresh or frozen
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9×13-inch quarter baking sheet with sides or line it with parchment and set aside.
- Whisk together the dry ingredients in a medium bowl until combined.
- In a separate large bowl, whisk the maple syrup, eggs, vanilla, and almond milk until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the melted coconut oil. Be careful not to overmix.
- Pour the batter into the prepared baking sheet and spread it evenly. Scatter the blueberries over the top.
- Bake for 15–17 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Remove from the oven and let rest for 5 minutes. Cut into squares and serve warm with butter, extra berries, and maple syrup.
Tips & notes
- If adding ½ cup protein powder, use whey or a neutral-flavored powder and add an extra ¼ cup milk to achieve the same batter consistency.
- For thicker pancakes, use a smaller pan; baking time will increase. For thinner pancakes, use a larger pan and shorten the bake time.
- Leftover portions reheat well in a toaster oven or microwave.
Nutrition (per serving, approximate)
Calories: 322 kcal • Carbohydrates: 51 g • Protein: 6 g • Fat: 10 g • Fiber: 2 g • Sugar: 18 g
Nutrition information is an approximation and will vary by ingredients used.