I’m always looking for ways to get breakfast and dinner on the table faster and these sheet pan pancakes might be my new best friend! Not only are they easy to prepare, they are also super practical. You can pour all the pancake batter onto a baking sheet and top it with your favorite toppings, or leave it plain and give everyone a chance to add their own toppings after baking. What I love most about these sheet pan pancakes is that they are perfect for making breakfast meals. They freeze perfectly and whenever I need a quick breakfast I just pop 2 pancakes in my toaster and breakfast is ready!🙌
Why sheet pancakes?
I’m not sure if your family loves pancakes as much as mine, but it has become part of our Saturday morning routine. But flipping and making multiple batches of regular pancakes takes quite a while. And I have to try to keep the first few batches warm in the oven while I bake the rest of the pancakes. Sheet Pan Pancakes saves you from dancing back and forth. You can make pancakes for the whole family in a large batch on one baking sheet and customize them with their favorite mix-ins and toppings. It’s honestly awesome!
To make these sheet pancakes, I used our homemade pancake recipe as a base and adjusted the measurements to allow for a larger portion size. Here’s what you need:
- All-purpose flour: Flour gives the pancakes structure and is the base.
- Baking powder: Baking soda makes the pancakes light and fluffy instead of dense and rubbery.
- Sugar: A little sugar gives the pancakes the perfect sweetness.
- Milk: Milk combines with the flour, provides moisture and helps form the dough.
- Egg: Eggs help hold the pancakes together and also help the pancakes rise.
- Butter: Butter adds flavor and richness to the pancakes.
- Vanilla extract: A small amount of vanilla extract gives the pancake a wonderful flavor and depth.
- Salt: A little salt enhances the flavor of the pancakes.
- Topping: You can really have fun here! I used a combination of my favorite fruits like strawberries and blueberries. And for some variety, I added some chocolate chips and peanut butter and raspberry jam.
More toppings and mix-in ideas
What I like most about making sheet pancakes is adding different mixes and toppings. Personally, I love adding fresh fruit, but here are a few more topping ideas you can try:
- Do not over mix the dough. Stir the dry and wet ingredients together until just combined and there are no traces of dry flour left in the bowl. If you overmix the batter, the gluten in the flour will develop and the pancakes will become rubbery rather than soft and fluffy.
- Grease your tray well. Make sure to generously coat your sheet pan with cooking spray to prevent the pancakes from sticking.
- Dry your fruit well. If adding fresh fruit, be sure to wash the fruit well and dry it with paper towels to prevent excess water or fruit juices from getting into the pancake batter.
- Use some parchment paper if necessary. Sheet pancakes seem to work better with baking sheets that are not too old. So if your baking tray is older or a little worn, you can first line it with some baking paper.
How to store and freeze sheet pan pancakes
What I love most about making sheet pan pancakes is that they are extremely easy to store and freeze for when you need a quick and easy breakfast later. To store, allow the pancakes to cool completely, then transfer them to an airtight container and refrigerate for up to 3 days.
To freeze, place the cooled pancakes in single layers in a freezer-safe storage bag, with parchment paper in between to prevent sticking. Freeze for up to 3 months. You can easily reheat frozen pancakes in the toaster or microwave until hot.
Sheet Pancakes
These sheet pan pancakes make weekend breakfast a breeze! They are easy to prepare and freezer friendly. Perfect for preparing breakfast meals!
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- 2 cups All-purpose flour ($0.40)
- 1/4 Cup granulated sugar ($0.10)
- 1 tablespoon baking powder ($0.18)
- 3/4 TL Salt ($0.08)
- 1 1/2 Cup milk ($0.30)
- 2 Big eggs ($0.33)
- 4 tablespoon melted butter ($0.53)
- 1 TL vanilla extract ($0.30)
- Cooking spray
Optional toppings*
- fresh strawberries, sliced
- Blueberries
- Chocolate chips
- Peanut butter and fruit jam
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Preheat the oven to 425°F. In a large bowl, mix together the flour, sugar, baking powder and salt.
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In the same bowl, add milk, eggs, melted butter and vanilla extract. Stir the wet ingredients into the dry ingredients until well combined. Be careful not to over mix.
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Generously coat a 11″ x 17″ baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Using a rubber spatula, spread the batter evenly onto the baking sheet or tap the pan on the work surface a few times to distribute the batter evenly.
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Visually divide the pancake batter into four equal sections and add the desired toppings to each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a swirl of peanut butter and raspberry jam. To make the Pb&J swirl, I simply added a dollop of natural peanut butter and jam and then swirled them together with a toothpick.
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Place the tray in the oven and bake for 18-20 minutes or until golden brown.
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Let the pan cool slightly and then cut the sheet pancake into 8 equal portions. If you want to make more portions, you can also cut smaller slices. Serve warm with syrup and additional toppings if desired. Enjoy!
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*I added about 1/4 cup of chocolate chips and blueberries. For the strawberries and PB&J swirl, I just watched until I filled each section.
Portion: 2pancakesCalories: 467kcalCarbohydrates: 66GProtein: 12GFat: 17GSodium: 912mgFiber: 2G
Read our full nutritional disclaimer here.
How to bake sheet pancakes – step by step photos
Preheat the oven to 425°F. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 3/4 teaspoon salt.
In the same bowl, add 1 1/2 cups milk, 2 large eggs, 4 tablespoons melted butter, and 1 teaspoon vanilla extract.
Stir the wet ingredients into the dry ingredients until well combined. Be careful not to over mix at this point.
Generously coat a 11″ x 17″ baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Using a rubber spatula, spread the batter evenly onto the baking sheet or tap the pan on the work surface a few times to spread the batter evenly.
Visually divide the pancake batter into four equal sections and add the desired toppings to each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a swirl of peanut butter and raspberry jam. To make the Pb&J swirl, I simply added a dollop of natural peanut butter and jam and then swirled them together with a toothpick.
Place the tray in the preheated oven and bake for 18-20 minutes or until golden brown.
Let the pan cool slightly and then cut the sheet pancake into 8 equal portions. If you want to make more portions, you can also cut smaller slices. Serve warm, with syrup and additional toppings if desired!
These pancakes are easy to freeze! Simply place the cooled pancakes in single layers in a freezer-safe storage bag, with parchment paper in between to prevent sticking. Freeze for up to 3 months.
You can easily reheat frozen pancakes in the toaster or microwave until hot.
