Sheet Pan Pancakes Recipe

Pancakes for a crowd, but make it EFFORTLESS! Sheet Pan Pancakes are the ultimate way to serve fluffy, golden pancakes that everyone can enjoy at the same time—no flipping required, and tons of room for fun toppings in every square. Say goodbye to standing over the stove and hello to the easiest big-batch brunch game-changer you’ve ever tried!

Ingredients You’ll Need

Get ready—it takes just a few kitchen staples to create pancakes that look (and taste) like brunch royalty. Each ingredient plays its part for classic flavor, pillowy texture, and that golden hue everyone loves.

• All-purpose flour: The foundation for fluffy yet sturdy pancakes that hold their shape on the pan.
• Granulated sugar: Adds just the right hint of sweetness for a breakfast treat.
• Baking powder: The not-so-secret leavener that makes these pancakes airy and light.
• Salt: Balances the sweetness and brings all the flavors to life.
• Milk: For moisture and richness—whole, 2%, or even a non-dairy option works.
• Eggs: Help give structure and extra tenderness to every bite.
• Butter, melted: Infuses richness and a little bit of that classic pancake flavor; plus, it helps with golden edges.
• Vanilla extract: A tiny teaspoon infuses irresistible warmth.
• Cooking spray: For a nonstick surface—no more pancake casualties!
• Optional toppings: fresh strawberries, blueberries, chocolate chips, peanut butter, jam: Go wild and add your faves right on top for built-in flavor surprises!

Variations

Sheet Pan Pancakes are basically a blank canvas—let your fridge and your imagination run wild! Tweak, top, or swap to make this recipe all your own, whether you’re working with dietary needs or pure cravings.

• Gluten-Free: Substitute a cup-for-cup gluten-free flour blend and make sure your baking powder is certified gluten-free.
• Dairy-Free: Use almond, oat, or soy milk and swap in coconut oil (or a vegan butter) for a dairy-free delight.
• Fruit Overload: Scatter sliced bananas, raspberries, or even apple-cinnamon over different sections for fruity flair.
• Choco-Mallow: Sprinkle chocolate chips and mini marshmallows for decadent s’mores vibes.
• Savory Twist: Omit the sugar, add herbs, and top with crumbled bacon or cheddar for a brunchy surprise!

How to Make Sheet Pan Pancakes

Step 1: Preheat & Prep Your Pan

Set your oven to 425°F so it’s nice and hot when your batter is ready. Meanwhile, generously coat an 11×17-inch rimmed baking sheet with cooking spray—don’t be shy! If your pan has seen better days, line it with parchment paper to guarantee the pancakes won’t stick.

Step 2: Make the Batter

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Crack in those eggs, pour in the milk, add the melted butter, and drizzle in the vanilla. Whisk everything together until just combined—no overmixing! It’s perfectly fine if the batter is a little lumpy.

Step 3: Pour & Top

Pour the batter onto your prepped baking sheet and use a spatula to spread it evenly from corner to corner. Now comes the fun: visually divide the pan into sections and pile on your toppings. Try sliced strawberries, whole blueberries, chocolate chips, or dollops of peanut butter and jam—swirl these with a toothpick for a marbled masterpiece!

Step 4: Bake to Golden Perfection

Slide your pan onto the middle rack and bake for 18–20 minutes, or until the pancake is golden brown and the center springs back when touched. If you peek in and see edges turning crisp—yes, you did it right!

Step 5: Slice & Serve

Let the pancake cool for a few minutes, then run a knife or spatula around the edges. Cut into 8 (or more) squares and serve them warm. Top with extra syrup, whipped cream, or more fresh fruit for the full brunch treatment!

How to Serve Sheet Pan Pancakes

Garnishes

Turn these pancakes into a feast for the eyes and the taste buds: drizzle with warm maple syrup, scatter extra berries, add a dollop of whipped cream, or go wild with a dusting of powdered sugar or a sprinkle of toasted nuts.

Side Dishes

Serve your Sheet Pan Pancakes with a side of sizzling breakfast sausage or crispy bacon for that sweet-and-savory combo, or keep it lighter with a simple fruit salad or creamy yogurt parfait.

Creative Ways to Present

If you want to wow your brunch guests, cut pancakes into fun shapes with cookie cutters, stack those squares with layers of fruit and yogurt parfait-style, or serve as “pancake dippers” alongside a trio of syrups and sauces for fun, interactive eating!

Make Ahead and Storage

Storing Leftovers

Once cooled, leftovers can be stored in an airtight container in the fridge for up to 3-4 days. They reheat beautifully, so don’t stress about making too much—Sheet Pan Pancakes never go to waste!

Freezing

Yes, you can freeze these! Layer pancakes between sheets of parchment and freeze in a zip-top bag. Thaw overnight in the fridge, or pop straight from the freezer to the toaster oven or microwave for a quick breakFEAST.

Reheating

Warm leftover pancakes in the microwave for 20-30 seconds or slide them into a 300°F oven until heated through. You’ll get that just-baked taste (and maybe even revive the crispy edges!).

FAQs

Final Thoughts

Give Sheet Pan Pancakes a try and watch your morning transform—stress-free, fun, and full of possibilities. Whether you’re feeding a family or just want leftovers for snacky moments, this is one breakfast classic that’s destined to become a new favorite!

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