Sheet Pan Pancakes

A stack of pancakes with berries on top.

Sheet Pan Pancakes bake homemade pancake batter in a single pan with no flipping, then slice into squares. An easy make-ahead breakfast that stores and freezes well for busy mornings, brunch, or feeding a crowd.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Breakfast, Brunch

Cuisine: American

Keyword: Sheet Pan Pancakes

Servings:

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 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 milk and eggs so the melted butter blends in instead of setting into flecks.
Stir only until the batter comes together; overmixing is what makes the center gummy.
Spread the batter to an even thickness so the middle bakes through before the edges overcook.
Add fruit before baking, not after, so it sets into the surface.
Judge doneness with a toothpick in the center, not by the color on top.
Cool for a few minutes before slicing for cleaner squares.
Store cooled pancakes in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 3 months.

Nutrition