Sheet Pan Pancakes

Skip standing over the stove or griddle flipping pancakes and make my Sheet Pan Pancakes instead! They are tender and fluffy with sweet and buttery flavors in each bite. Add your favorite toppings or bake them plain and let everyone add their favorite pancake toppings! My Sheet Pan Pancakes are great for meal prep, serving a crowd or large family and are freezer friendly.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 359kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

2 3/4 cups all purpose flour, spooned and leveled
1/3 cup granulated sugar
1 1/2 Tbsp. baking powder
1 tsp. kosher salt
1/2 cup softened butter, unsalted
2 large eggs, room temperature
2 1/2 cups whole milk, room temp
2 tsp. pure vanilla extract
toppings: banana coins, chocolate chips/chunks, strawberries, blueberries, raspberries.
serve with: butter, syrup, powdered sugar, peanut butter, Nutella, more fruit, etc.

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Instructions

Preheat the oven to 425°F. Line a sheet pan (13x18 standard half sheet) with parchment paper or you can generously spray with non stick spray.
Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
2 3/4 cups all purpose flour, spooned and leveled, 1/3 cup granulated sugar, 1 1/2 Tbsp. baking powder, 1 tsp. kosher salt
Add the softened butter, cut it into cubes so it's easy to incorporate.
1/2 cup softened butter, unsalted
Mix with your fingers until butter mixes into dry ingredients. It will look like coarse sand.
In another bowl or large measuring cup, whisk together the eggs, milk, and vanilla.
2 large eggs, room temperature, 2 1/2 cups whole milk, room temp, 2 tsp. pure vanilla extract
Pour into the dry ingredients and fold with a rubber spatula just until combined. It will look lumpy and that's OK.
Spread evenly on prepared sheet pan. If you notice and large floury lumps you can break them up so there are no flour pockets.
Top with your favorite toppings.
toppings: banana coins, chocolate chips/chunks, strawberries, blueberries, raspberries.
Bake for 12-15 minutes or until edges are golden brown and pancakes are set. If any chocolate has sunk, feel free to add some more on top while it's warm to get it nice and melty.
Cool for a few minutes prior to cutting and enjoy with syrup, powdered sugar, or your favorite pancake toppings!
serve with: butter, syrup, powdered sugar, peanut butter, Nutella, more fruit, etc.

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Notes

Frozen berries/fruit: I recommend thawing and removing excess moisture before topping them on the pancake batter. Adding them on frozen may change the bake time and overall texture of your pancakes.
Storage: 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.
Pancake mix: I have not yet tested this recipe with store bought pancake mix. But if that is what you want to use, I would recommend omitting the sugar and baking powder.

Nutrition