Sheet Pan Pancakes

I am about to change your breakfast routine in the best way possible with these Sheet Pan Pancakes. 🥞

These Sheet Pan Pancakes are a super convenient and efficient way to make pancakes for your family or for a crowd if you have guests over.

And what’s really great is that you don’t have to stand over the stove or griddle flipping individual pancakes! Just make the pancake batter, pour onto the sheet pan, and bake until everything is puffed up and golden brown. Mmmm.

I love breakfast and all things breakfast food. Some other fan favorite crowd pleasing breakfast recipes you can try include my Breakfast Sausage Casserole, my Sheet Pan Eggs, or my Orange Cinnamon Rolls if you’re looking for something sweet.

These pancakes have quickly becomes a family favorite in our house and I know I’ll be serving these the next time we host brunch. They’re easily customizable with different toppings to suit everyones tastes and preferences. Or you can leave the toppings off and keep everything on the side so everyone can pick and choose their own pancakes toppings!

Why this recipe works

I recipe tested this recipe multiple times. Ten times to be exact! This recipe has the perfect balance of ingredients to create a soft, tender and fluffy interior and a slightly crisp golden exterior.

• I opted for using softened butter in my recipe (as opposed to using melted butter or oil). The butter adds richness and a subtle savory note to the pancakes and butter contributes to the moistness and texture. I found that using softened butter, compared to melted, resulted in a tender and fluffy texture of pancakes and overall a light and airy pancake that melts in your mouth.
• My recipe uses whole milk, instead of buttermilk. Don’t get me wrong, I live for a good buttermilk pancake or buttermilk waffle. But in this recipe, the whole milk resulted in a better pancake. I like the fact that milk is a more readily available ingredient compared to buttermilk. But flavor wise, I discovered buttermilk creates a slightly thicker pancake with a tangy flavor but the pancakes made with milk were lighter, more tender and a softer pancake in general.
• I experimented with this recipe and tried to make the pancake batter in the blender, but this led to the ingredients being over mixed and the pancakes were dense, tough, and chewy, not tender and fluffy. So it is important when mixing, not to over mix the dry ingredients into the wet.

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• Flour: All-purpose flour is what I recipe tested with, I have not tested with any other flour varieties.
• Leavening Agent: Baking powder is essential for providing the pancakes with lift and a fluffy texture. Ensure it is fresh for optimal rise.
• Sugar: Granulated sugar adds sweetness to the pancakes. Adjust the amount according to your preference, or substitute with honey, maple syrup, or a sugar alternative.
• Salt: A pinch of salt enhances the flavor of the pancakes and balances the sweetness.
• Milk: I love this recipe best with whole milk.
• Eggs: Eggs provide structure and moisture to the pancakes. Use large eggs at room temperature for best results.
• Softened butter: I tested this recipe out using melted butter and oil too, but found the softened butter resulted in the best tasting pancake, in my opinion!
• Flavorings: Vanilla extract is what I prefer to add, but feel free to add in other flavorings like almond extract, cinnamon, or citrus zest!

Expert Tips

• Grease the Sheet Pan Well: To prevent the pancakes from sticking to the sheet pan, generously grease it with butter, oil, or cooking spray before pouring the batter. This ensures easy removal and helps achieve a golden-brown crust.
• Evenly Spread the Batter: Use a spatula or the back of a spoon to evenly spread the pancake batter across the greased sheet pan. Aim for a uniform thickness to ensure that the pancakes bake evenly.
• Avoid Overmixing: Mix the pancake batter just until the ingredients are combined. Overmixing can lead to tough and dense pancakes. It’s okay if the batter is slightly lumpy.
• Break up any large clumps: After you pour the batter onto the sheet pan, you may have some pretty large flour pockets, you can gently break those ones up so the disperse evenly into the batter.

Variations

You can get really creative with this recipe! Feel free to change up the toppings however you like.

• Toppings: Customize your sheet pan pancakes with toppings like fresh berries, sliced bananas, chocolate chips, nuts, shredded coconut, or even cooked sausage for a savory spin! Add them directly to the batter before baking.
• Optional Add-Ins: For added nutrition and flavor, consider incorporating ingredients like ground flaxseed, chia seeds, mashed banana, grated apple, or shredded carrots into the batter.
• Blueberry Lemon: Add fresh blueberries to the pancake batter and a splash of lemon zest or lemon extract for a refreshing twist.
• Banana Nut: Fold chopped nuts, such as walnuts or pecans, and sliced bananas into the pancake batter for a hearty and satisfying option.
• Apple Cinnamon: Mix grated apples and ground cinnamon into the pancake batter for a cozy and comforting flavor combination.
• Pumpkin Spice: Incorporate pumpkin puree and pumpkin pie spice into the pancake batter for a seasonal favorite that’s perfect for fall.
• Red Velvet: Add cocoa powder and red food coloring to the pancake batter for a vibrant and indulgent breakfast option. Serve with cream cheese frosting for an extra special treat.
• Lemon Poppy Seed: Add poppy seeds and lemon zest to the pancake batter for a bright and citrusy flavor combination.
• Raspberry Almond: Fold fresh raspberries and almond extract into the pancake batter for a sweet and nutty option that’s bursting with flavor.

Storage

• Cool Completely: Allow the sheet pan pancakes to cool completely at room temperature before storing them. They can stay at room temperature for up to 2 hours. Allowing them to cool helps prevent condensation, which can make the pancakes soggy.
• Slice or Cut: Once cooled, you can slice the sheet pan pancakes into squares or rectangles, depending on your preference. Cutting them into individual portions makes them easier to store and reheat later.
• Layer with Parchment Paper: If you’re stacking the pancakes on top of each other in a container, I like to place a piece of parchment paper between each layer. This prevents the pancakes from sticking together and makes them easier to separate when reheating.
• Store in an Airtight Container: Transfer the sliced pancakes to an airtight container or a resealable plastic bag. Make sure the container is large enough to accommodate the pancakes without squishing them.
• Refrigerate or Freeze: You can store sheet pan pancakes in the refrigerator for up to 3-4 days. If you want to keep them longer, they can be frozen for up to 1-2 months. Label the container with the date to keep track of freshness.
• Reheat Before Serving: When you’re ready to enjoy the pancakes, you can reheat them in the microwave, toaster oven, or conventional oven. For microwave reheating, place a few slices on a microwave-safe plate and heat for ~30-60 seconds, or until warmed through. To reheat in the oven, place the pancakes on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.