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A stack of pancakes with berries on top.

Sheet Pan Pancakes

Author: Mandy Applegate
Sheet Pan Pancakes are perfect when you want homemade pancakes without the hassle of flipping. Just pour the batter into a pan, bake, and slice—it’s that simple. They’re easy to make ahead, store well in the fridge or freezer, and reheat beautifully for busy mornings, relaxed breakfasts, or casual brunches. Whether you’re feeding a crowd or just planning for the week, this recipe easily fits right in.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Sheet Pan Pancakes
Servings: 8
Calories: 226kcal

Equipment

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¾ cups milk
  • 2 eggs
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • Red fruits for topping (optional)
  • Confectioner’s sugar for topping (optional)
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (180°C). Grease or line a sheet pan (around 9x13-inch) with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until well blended.
    2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon salt, 1 ¾ cups milk, 2 eggs, ¼ cup melted butter, 1 teaspoon vanilla extract
  • Pour the wet mixture into the dry ingredients. Stir gently until just combined. Don’t overmix—small lumps are okay.
  • Pour the batter into the prepared pan and spread it evenly. Sprinkle fresh berries or your favorite fruits on top, if using.
    Red fruits
  • Bake for 15–18 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  • Let cool slightly, then slice into squares. Dust with confectioners' sugar and serve with syrup or your favorite toppings.
    Confectioner’s sugar

Notes

  • Use Room Temperature Ingredients: Cold eggs or milk can cause the butter to solidify. Let them sit out for a few minutes before mixing.
  • Whisk Separately First: Mixing wet and dry ingredients in separate bowls makes it easier to avoid overmixing once you combine them.
  • Use Pancake Mix in a Pinch: If you're short on time, you can substitute the dry ingredients with your favorite pancake mix; just follow the mix’s instructions for wet ingredients and bake as directed. It’s a great shortcut for busy mornings.
  • Don’t Overmix the Batter: Stir until the flour is just absorbed. Overmixing can lead to dense or chewy pancakes.
  • Spread Evenly in the Pan: Use a spatula to level out the batter so everything bakes at the same rate.
  • Add Toppings Before Baking: Toss on your favorite berries, sliced bananas, chocolate chips, or nuts, like pecans or walnuts, before the pan goes in the oven so they bake right into the batter and stay in place without sliding off.
  • Let It Cool a Bit: Wait a few minutes before slicing so the squares hold their shape better.
  • Serve It Your Way: A sprinkle of powdered sugar or a drizzle of warm maple syrup finishes it off nicely. For powdered sugar, I like using this fine mesh strainer to dust it over the pancakes—it gives a light, even coating without any big lumps.

Nutrition

Calories: 226kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 387mg | Potassium: 132mg | Fiber: 1g | Sugar: 6g | Vitamin A: 323IU | Calcium: 167mg | Iron: 2mg
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