Easy Sheet Pan Pancakes | Ready in 20 Minutes! (+Video)

Sheet pan pancakes use your favorite pancake recipe and customize your toppings for a yummy hands-off breakfast in less than 20 minutes! Kid-approved and easy to fit with your macros, this hack is perfect for busy mornings.

Any time I’m in the kitchen, I try to make extras and freeze some for later, but at the rate at which my family eats waffles, I’m lucky to have enough to make it to Tuesday!

That means having a backup plan and a handful of super-fast breakfast recipes to get me through the rest of the week.

That’s where sheet pan pancakes come into play. It’s a great method to use when you’re short on time.

How do you make baked pancakes on a sheet pan?

This easy sheet pan pancakes method takes your favorite pancake recipe and turns it into one large baked pancake, quick to cook and easy to slice up for breakfast!

SHEET PAN PANCAKES RECIPE

My kids love pancakes. I mean, what kid doesn’t? Cover them with melted butter and real maple syrup, and they’ll vanish in minutes! That kind of stinks, considering pancakes can be time-consuming to make.

This sheet pan pancake recipe will save the day and cooks in less than 15 minutes!

Whether you’re in the middle of a busy school year or a lazy summer day, let me show you how to make sheet pan pancakes for a quick and easy breakfast.

When you make these sheet pan pancakes, you won’t waste additional time on:

• Waiting for the griddle or skillet to preheat
• Standing over the stovetop or griddle watching for bubbles and flipping pancakes
• Creating dirty dishes to wash when you’re done

Learning how to maximize your time in the kitchen is one of the core elements I teach in my membership, Grocery Budget Mastermind!

SHEET PANCAKES INGREDIENTS

You can make sheet pan pancakes with whatever pancake recipe you normally make. I’ll walk you through the steps using my Strawberry Pancakes recipe as an example.

For strawberry sheet pan pancakes, you’ll need:

• Whole Wheat Flour. All-purpose flour or gluten-free flour works too.
• Baking Powder. For the light, fluffy texture you want in a pancake.
• Salt. Salt makes the overall flavor richer and more balanced. Skip it, and you’ll end up with bland pancakes!
• Milk. Use dairy milk or a dairy-free substitute like almond milk, or substitute buttermilk instead.
• Eggs. To help hold everything together.
• Melted Butter. Butter makes everything better.
• Vanilla Extract. Here’s how to make your own.
• Honey. Just a tiny bit of sweetener in the pancakes themselves, because if you’re anything like my family, you’ll have something sweet on top too.
• Strawberries. Make sure they’re fully thawed if you’re using frozen berries, and save them to add to the top of the batter before baking or top the baked pancakes with them.

You’ll also need:

MORE PANCAKE RECIPES TO USE FOR BAKED PANCAKES

A few of our favorite pancake recipes include:

I’ve even used my Cinnamon Oatmeal Waffle batter as a pancake – just reduce the butter to 3 Tablespoons and you’re all set.

All pancake recipes should work for baked pancakes, so pick whatever you like most and start there. You’re looking for about 3 cups of pancake batter for a 9×13 pan.

HOW TO MAKE OVEN BAKED PANCAKES

Follow these step–by-step instructions:

Step 1. Preheat the oven to 425F.

Step 2. Meanwhile, prepare your pancake batter. For strawberry pancakes: In a large mixing bowl, stir together the flour, baking powder, and salt. In another bowl, whisk together the milk, eggs, melted butter, vanilla, and honey. Add the dry ingredients to the wet and stir just until combined.

Step 3. Line the baking sheet with parchment paper. Or spray with cooking spray or coconut oil, although it still may stick a little on the sides.

Step 4. When the oven is ready, pour batter into the prepared pan, spreading it in an even layer to the edges with a spatula. Top with strawberries or other fresh fruit if using, placing them evenly throughout the pancake batter.

Step 5. Bake in the oven for 10-12 minutes, or until the center of the oven baked pancakes is no longer jiggly. Add additional bake time in 2-3 minute increments if needed. 

Step 6. Remove the sheet pan pancake from the oven and allow it to cool slightly before cutting and serving. Serve with your favorite toppings!

Store leftovers in the fridge. Reheat portions in the oven, microwave, air fryer, or toaster oven. See below for freezer instructions.

BAKED PANCAKE RECIPE TIPS

• Don’t overmix the batter! Fold the dry and wet ingredients together until JUST combined, and even a few spots of dry are okay. That will prevent the gluten in the flour from forming strands (which is great for bread, but not great for pancakes). This keeps your pancakes on the fluffier side rather than chewy.
• Don’t mix fruit or nuts into the batter. Most pancake recipes will have you mix fruit or nuts into the batter at the very end. If you’re making this sheet pan baked pancake recipe, you have two options:
  • Either add the fruit and nuts to the pan FIRST and pour the batter over the top…
  • Or sprinkle the fruit and nuts on top of the batter LAST. This will ensure your fruit and nuts are distributed evenly among your pancakes.
  • P.S. If you forget and mix the fruit into the batter and pour it into the pan, you shouldn’t attempt to redistribute any fruit or nuts that got clumped together at one end. Call it an oops and just add more to where it’s missing. Then remember to NOT add your mix-ins to the batter next time.
• You can also do multiple toppings! If each family member enjoys different fruits or mix-ins, top ¼ of the sheet pan pancake recipe with each topping – no separate batter needed.
• Sheet pan pancakes don’t have the signature golden brown color that skillet pancakes do, so don’t rely on color when checking if they’re cooked through.
• Sheet pancakes are easy to freeze! Simply let them cool completely, then slice and freeze. I like to separate and flash-freeze the slices for an hour or so before storing them together in a resealable freezer bag or airtight container. You could also layer them in a container with plastic wrap or parchment paper between layers. 
• Remember to make extras! One pan of sheet pan pancakes will be ready in 10-12 minutes. If your oven is already going to be on, why not make plenty of extras?

The last time I made these, I made a batch of blueberry vanilla (pictured) and a batch of cinnamon oatmeal. The kids ate the blueberry vanilla pancakes for breakfast while I cut the cinnamon oatmeal pancakes into slightly smaller squares and froze them.

I can definitely use these frozen pancakes for a fast breakfast later, but my real plan is to pull these out when I’m in a pinch for lunch ideas.

TO SERVE SHEETPAN PANCAKES

Whether you top your sheetpan pancakes before baking or just load them up afterward, this is one of those breakfasts that everyone can customize with their favorites!

Topping Ideas:

If you’re looking for easy recipes to pair these with, try:

MACRO-FRIENDLY SHEET PAN PANCAKES

Pancakes sometimes get a bad rap for being full of sugar and carbs and not much else. This easy sheet pan pancakes recipe has some tweaks to make it better for you, like using whole wheat flour and just a bit of honey for sweetness.

But even with those better ingredients, we’re still missing something here.

If you guessed protein, you’re right!

While there is a bit of protein in the strawberry pancake recipe from the flour, milk, and eggs, you’ll want to add a protein-rich side, like a breakfast meat or a protein shake, or add protein to the pancakes recipe itself. Collagen or vanilla protein powder would pair well with strawberry pancakes.

Enjoying carbohydrates with protein helps keep your blood sugar stable and gives you sustainable energy for your day.

Eating foods made from simple ingredients is a great start, but it’s not enough. You also need to make sure you’re including all of the nutrients your body needs. That means getting enough protein to fuel your body. Try one of my favorite High Protein Recipes on Repeat – these are the meals I return to again and again to hit my protein goals!

SHEET PAN PANCAKES FAQS

MORE EASY BREAKFAST RECIPES

High Protein Recipes on Repeat

Download the top 15+ recipes that are on repeat in my house, making it easy to feed my family AND meet my protein goals!

WATCH HOW TO MAKE SHEET PAN PANCAKES

Sheet Pan Pancake Recipe

Tiffany

Sheet pan pancakes use your favorite pancake recipe and customize your toppings for a yummy hands-off breakfast in less than 20 minutes! Kid-approved and easy to fit with your macros, this hack is perfect for busy mornings.

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Course Breakfast

Cuisine American

Servings 12 pancakes

Calories 121 kcal

Ingredients  

1x2x3x4x

1 batch of your favorite pancake recipe (I’ll use Strawberry Pancakes here)

• 1 ½ cups whole wheat flour (180g)
• 1 Tbsp baking powder
• ½ tsp salt
• 1 cup milk (240g)
• 2 large eggs (100g)
• 4 Tbsp melted butter (56g)
• 2 tsp vanilla extract
• 1 Tbsp honey (21g)
• 1 ½ cups strawberries fresh or frozen (249g)

Instructions 

• Preheat the oven to 425F.

• Meanwhile, prepare your pancake batter. For strawberry pancakes: In a large mixing bowl, stir together the flour, baking powder, and salt. In another bowl, whisk together the milk, eggs, melted butter, vanilla, and honey. Add the dry ingredients to the wet and stir just until combined.

• Line the sheet pan with parchment paper. Or spray with cooking spray or coconut oil, although it still may stick a little on the sides.

• When the oven is ready, pour your batter into the lined sheet pan. If necessary, tilt the pan or spread the batter with a spatula to get the batter to the ends of the pan. Top with strawberries if using, placing them evenly throughout the pancake batter.

• Bake in the oven for 10-12 minutes, or until the center of the pancake is no longer jiggly.

• Remove and allow to cool slightly before cutting and serving.

Notes

• Use a 9×13 sheet pan for a single batch of pancakes. If you make 1 ½ batches or even a double batch, use a bigger sheet pan or split the batter between two smaller ones.
• While there is a bit of protein in the strawberry pancake recipe from the flour, milk, and eggs, you’ll want to add a protein-rich side, like a breakfast meat or a protein shake, or add protein to the pancake recipe itself. Collagen or vanilla protein powder would pair well with strawberry pancakes.

Nutrition

Serving: 1sliceCalories: 121kcalCarbohydrates: 15gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 40mgSodium: 252mgPotassium: 126mgFiber: 2gSugar: 3gVitamin A: 193IUVitamin C: 11mgCalcium: 97mgIron: 1mg

Keyword baked pancake recipe, baked pancakes, oven baked pancakes, Sheet pan pancakes, sheet pancakes