Quick and Easy Sheet Pan Pancakes Recipe
If you’re searching for a breakfast treat that’s both fuss-free and absolutely delicious, you’ve got to try this Quick and Easy Sheet Pan Pancakes recipe. Imagine fluffy, golden pancakes baked all at once on a single tray in the oven, saving you the hassle of standing over a griddle flipping each cake one by one. This method not only gives you perfectly tender pancakes every time but also frees you up to enjoy your morning without the stress. Whether you’re feeding a hungry crowd or craving a lazy weekend brunch, these sheet pan pancakes deliver on taste, convenience, and that irresistible pancake aroma we all love.
Ingredients You’ll Need
These ingredients are straightforward but essential for creating the perfect texture, flavor, and color in your sheet pan pancakes. Each one plays a unique role in making your pancakes delightfully fluffy and flavorful.
- 2 cups all-purpose flour: The foundation that gives your pancakes structure and the soft crumb we crave.
- 2 tablespoons sugar: Adds just the right touch of sweetness without overpowering the batter.
- 1 tablespoon baking powder: The magic that makes your pancakes rise and stay light and fluffy.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 1 ¾ cups milk: Keeps the batter moist and smooth for that tender bite.
- 2 eggs: Helps bind everything together and contributes to the richness.
- ¼ cup melted butter: Adds buttery flavor and a luxurious mouthfeel.
- 1 teaspoon vanilla extract: Infuses your pancakes with warm, inviting aroma and taste.
- Melted chocolate, berries, sliced banana, or a topping of your choice: Personalize your pancakes with delicious add-ins or toppings.
How to Make Quick and Easy Sheet Pan Pancakes
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 425°F. This temperature ensures your pancakes bake quickly, developing golden edges while staying soft in the middle. Lightly grease a 9×13-inch sheet pan with butter or cooking spray to avoid sticking. For added protection and easy cleanup, lining the pan with parchment paper is a great idea.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This step is crucial because it evenly distributes the leavening agent and seasoning, setting the stage for fluffy pancakes. Taking this moment to mix your dry ingredients thoroughly saves you from uneven rising later.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until everything is smooth and blended. The melted butter enriches the batter while the eggs provide the perfect binding power. This mixture is the flavorful heart of your Quick and Easy Sheet Pan Pancakes.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with your dry ingredients. Gently stir with a spatula only until the mixture just comes together. Don’t worry about a few lumps — overmixing can make the pancakes dense and tough, which we definitely want to avoid.
Step 5: Add Toppings and Bake
Evenly pour the batter into your prepared pan, smoothing it out to the edges for uniform thickness. Now is the fun part to get creative! Sprinkle your favorite toppings like chocolate chips, fresh berries, or sliced bananas over the surface before popping it into the oven. Bake for about 15 minutes until the top is golden and a toothpick inserted in the center comes out clean. If you prefer edges with a little more crisp, leave it in the oven for another minute or two.
Step 6: Slice and Serve
Once baked, remove the pan from the oven and allow the pancakes to cool slightly for easier slicing. Use a knife or pizza cutter to cut into squares or rectangles. Grab your favorite syrup, fruits, or a dusting of powdered sugar and get ready to enjoy a breakfast that’s as satisfying as it is simple.
How to Serve Quick and Easy Sheet Pan Pancakes
Garnishes
To elevate your Quick and Easy Sheet Pan Pancakes, add some fresh berries, a sprinkle of powdered sugar, or a drizzle of warm maple syrup. Whipped cream or a dollop of yogurt can also add a creamy contrast, making every bite feel a little more special. These simple touches bring brightness and texture that really complement the pancakes.
Side Dishes
Pair your sheet pan pancakes with crispy bacon or sausages for a savory contrast. Fresh fruit salad or a green smoothie can also be fantastic partners, providing refreshing balance and nutrients to round out your meal beautifully. You’ll love how these combinations make your breakfast or brunch feel complete and satisfying.
Creative Ways to Present
Want to impress friends or family? Try cutting the pancakes into fun shapes with cookie cutters or layering slices with yogurt and fruit for pancake parfaits. Another fun idea is to fold individual squares into pockets and serve with sweet or savory fillings inside. The Quick and Easy Sheet Pan Pancakes are so versatile that presentation is only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
These pancakes keep well in an airtight container in the refrigerator for up to 3 days. This makes them an excellent option for busy mornings when you want to enjoy a homemade breakfast but have less time. Simply cover the pan or transfer slices to a storage container, and you’re set.
Freezing
If you want to extend their life, Quick and Easy Sheet Pan Pancakes freeze beautifully. After baking and cooling, wrap individual slices in plastic wrap or place parchment paper between pieces in a freezer-safe bag. Stored this way, they’ll keep for up to 2 months, ready to be thawed whenever the pancake craving strikes.
Reheating
Reheat your frozen or refrigerated sheet pan pancakes by popping them in the microwave for about 30 seconds or warming them in a toaster oven until heated through. They regain their soft texture quickly, making them an easy breakfast or snack anytime. A quick warm-up is all you need to enjoy pancakes that taste freshly made.
FAQs
Can I use buttermilk instead of regular milk?
Absolutely! Buttermilk adds a lovely tang and reacts with the baking powder to make the pancakes even fluffier. Just swap it in the same quantity for milk in the recipe.
Can I make these gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure it includes xanthan gum or similar stabilizers to keep the pancakes light and fluffy.
How do I ensure my sheet pan pancakes don’t get soggy?
Greasing your pan well or using parchment paper is key. Also, don’t overcrowd the pan with toppings that release a lot of moisture, and bake until a toothpick comes out clean to avoid undercooked batter.
Can I add spices or flavorings to the batter?
Definitely! Cinnamon, nutmeg, or even a touch of lemon zest can add wonderful flavor twists. Just add them with the dry ingredients for even distribution.
What’s the best way to serve these for a crowd?
Cut the pancakes into small squares and set up a toppings bar with syrups, fruits, nuts, and whipped cream. It’s interactive and lets everyone customize their own plate — a guaranteed hit at brunch!
Final Thoughts
There is something truly joyful about waking up to a batch of Quick and Easy Sheet Pan Pancakes—fluffy, golden, and ready to dig into without any last-minute scrambling. This recipe transforms your breakfast routine into an easy, fun experience that everyone will love. So next time you want a crowd-pleasing breakfast or just a no-fuss pancake fix, give this method a try. I promise, once you go sheet pan, you’ll never want to go back!
Print
Quick and Easy Sheet Pan Pancakes Recipe
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A quick and easy recipe for fluffy, oven-baked sheet pan pancakes that eliminates the hassle of flipping and allows for customizable toppings. Perfect for family breakfasts, brunches, and meal prep.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ¾ cups milk
- 2 eggs
- ¼ cup melted butter
- 1 teaspoon vanilla extract
Toppings (Optional)
- Melted chocolate
- Berries (blueberries, strawberries, etc.)
- Sliced banana
- Maple syrup or powdered sugar for serving
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Grease a 9×13-inch sheet pan with butter or cooking spray, and optionally line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to ensure they are evenly combined and to build the base structure for fluffy pancakes.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. The butter adds richness and the eggs help bind the batter.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined; a few lumps are okay. Avoid overmixing to keep the pancakes light and fluffy.
- Add Batter to Pan and Top: Pour the batter evenly into the prepared sheet pan, spreading to the edges. Sprinkle optional toppings like chocolate chips, berries, or sliced bananas over the batter if desired.
- Bake: Place the pan in the preheated oven and bake for about 15 minutes, until the pancake turns golden brown and a toothpick inserted in the center comes out clean. For crispier edges, bake an additional 1–2 minutes.
- Cool and Serve: Remove from the oven and allow to cool for a few minutes. Use a knife or pizza cutter to slice into squares or rectangles. Serve warm with maple syrup, fresh fruit, or powdered sugar.
Notes
- For extra fluffy pancakes, avoid overmixing the batter and consider using buttermilk instead of regular milk for added acidity and tenderness.
- Customize your pancakes by swirling in peanut butter, adding cinnamon, or topping with nuts for variety.
- If multiple preferences exist, divide the pan into sections and add different toppings to each section before baking.
- To save time, mix dry ingredients the night before and store in an airtight container. Combine with wet ingredients in the morning and bake.
- Store leftover slices in the refrigerator and reheat for quick breakfasts throughout the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe (about 1 pancake square)
- Calories: 190
- Sugar: 5g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: sheet pan pancakes, easy pancake recipe, baked pancakes, family breakfast ideas, make-ahead pancakes, fluffy pancakes, oven-baked pancakes, meal prep breakfast, brunch recipes, quick breakfast ideas
