Quick and Easy Sheet Pan Pancakes Recipe
If you’re craving a breakfast that’s both fuss-free and incredibly delicious, look no further than Quick and Easy Sheet Pan Pancakes. This brilliant twist on your classic pancake stack lets you bake a whole batch at once, freeing you from standing over a hot griddle flipping pancakes one by one. The result is fluffy, golden, and perfectly tender pancakes baked right in a sheet pan, making mornings simpler and mealtimes merrier. Whether you’re feeding a hungry family or just want to treat yourself to a cozy brunch without hassle, this recipe is destined to become your new favorite.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward with a handful of pantry staples that come together to create pancakes with amazing texture, flavor, and a beautiful golden color. Each ingredient plays a key role in the final outcome, ensuring a moist, fluffy, and rich pancake experience everyone will love.
- 2 cups all-purpose flour: the foundation providing structure and fluffiness.
- 2 tablespoons sugar: adds just the right touch of sweetness.
- 1 tablespoon baking powder: essential for that perfect lift and airiness.
- ½ teaspoon salt: balances flavors and enhances sweetness.
- 1 ¾ cups milk: hydrates the batter for tender pancakes; can substitute buttermilk for extra fluff.
- 2 eggs: bind the ingredients and add richness.
- ¼ cup melted butter: introduces a luscious, buttery flavor and moist crumb.
- 1 teaspoon vanilla extract: for a warm aroma and subtle depth of flavor.
- Your choice of toppings: melted chocolate, fresh berries, or sliced bananas add bursts of flavor and fun texture variations.
How to Make Quick and Easy Sheet Pan Pancakes
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 425°F, a perfect temperature to get your pancakes golden and cooked evenly without drying out. Grease a 9×13-inch sheet pan well with butter or cooking spray so your pancakes don’t stick. For effortless cleanup and extra insurance against sticking, lining the pan with parchment paper works wonders.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Mixing these ingredients first helps ensure your pancakes rise evenly and have a uniform texture. It sets the stage for fluffy goodness in every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth. The melted butter enriches the batter, while the eggs provide structure and moisture. This mixture is where your pancakes get their tender crumb and luscious flavor.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with your dry ingredients. Stir gently with a spatula or spoon just until combined; don’t worry if the batter is lumpy because overmixing can lead to dense pancakes instead of light and fluffy ones. This slight imperfection is actually a good thing.
Step 5: Pour, Top, and Bake
Spread the batter evenly in your prepared sheet pan, making sure it reaches all corners. Now’s the fun part — sprinkle your chosen toppings like chocolate chips, fresh blueberries, or sliced bananas over the top before baking. Place the pan in the preheated oven and bake for about 15 minutes. You’ll know they’re done when the edges turn golden brown and a toothpick inserted in the center comes out clean.
Step 6: Cool, Slice, and Serve
Once baked, remove the pan from the oven and allow the pancakes to cool for a few minutes. This helps them set and makes slicing easier. Use a knife or pizza cutter to cut into squares or rectangles. Serve these warm, piping hot pancakes with your favorite syrup, a dusting of powdered sugar, or fresh fruit for a breakfast everyone will rave about.
How to Serve Quick and Easy Sheet Pan Pancakes
Garnishes
Presentation and garnish can elevate these simple sheet pan pancakes into a memorable meal. Think fresh berries for brightness, a sprinkle of powdered sugar for a whimsical touch, or a drizzle of melted chocolate or maple syrup to satisfy your sweet tooth. Whipped cream or yogurt on the side adds creaminess and balances the flavors beautifully.
Side Dishes
Pair your sheet pan pancakes with some protein options like crispy bacon, sausage links, or even scrambled eggs to round out your breakfast plate. For a refreshing balance, a fresh fruit salad or citrusy smoothie brings vibrancy and hits just the right note of healthy sweetness.
Creative Ways to Present
Want to impress guests or kids? Try layering your cut pancakes with layers of fruit and yogurt for a pancake parfait, or use cookie cutters to create fun shapes before serving. You can even stack the squares in a tall tower for a pancake “cake” that will wow everyone at your table. The versatility of Quick and Easy Sheet Pan Pancakes means you can get as playful or as classic as you like.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover pancake squares, no worries! Store them in an airtight container in the refrigerator for up to 3 days. This makes for a quick grab-and-go breakfast or snack during a busy week.
Freezing
To freeze, arrange cooled pancake pieces in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. This method prevents them from sticking together. Frozen sheet pan pancakes keep well for up to 2 months, making meal prep a breeze.
Reheating
Reheat refrigerated or frozen pancakes in a toaster, oven, or microwave. For best texture, warming them in a toaster oven or regular oven at 350°F for 5 to 10 minutes will revive that slight crispiness around the edges, just like fresh out of the oven.
FAQs
Can I substitute buttermilk for regular milk in this recipe?
Absolutely! Using buttermilk instead of regular milk adds a slight tang and works wonderfully with baking powder to create even fluffier pancakes. It’s a delicious upgrade if you have it on hand.
Can I make this recipe gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free flour blend that’s suitable for baking, you can enjoy these pancakes gluten-free. Just be mindful of any additional binding agents your flour mix might require.
How do I make sure my sheet pan pancakes come out fluffy?
The key is to avoid overmixing your batter. Stir until the dry and wet ingredients just combine, leaving some lumps intact. Also, make sure your baking powder is fresh to ensure proper rising.
Can I add other mix-ins besides fruit and chocolate?
Definitely! Get creative with nuts, cinnamon, shredded coconut, or even a swirl of peanut butter before baking. Dividing the batter into sections and customizing toppings lets everyone get exactly what they love.
Is it possible to make this recipe dairy-free?
Yes, simply substitute the milk with a plant-based milk of your choice and replace the melted butter with a non-dairy alternative like coconut oil or vegan margarine. The pancakes will still come out deliciously satisfying.
Final Thoughts
Embracing Quick and Easy Sheet Pan Pancakes means welcoming a breakfast routine that’s joyful, simple, and utterly scrumptious. From the effortless preparation and baking to the endless topping possibilities, this recipe delivers pancake magic without the mess or stress. Next time you want a cozy, crowd-pleasing meal, give these baked pancakes a whirl — your taste buds and family will thank you!
Print
Quick and Easy Sheet Pan Pancakes Recipe
- Total Time: 25 minutes
- Yield: 12 servings (approximately 12 squares) 1x
- Diet: Vegetarian
Description
Quick and Easy Sheet Pan Pancakes offer a hassle-free way to enjoy fluffy, baked pancakes perfect for family breakfasts or meal prepping. With simple ingredients and customizable toppings, this oven-baked pancake recipe cuts down on morning work by eliminating the need for flipping and multiple pans, delivering a batch of golden, fluffy pancakes in just 15 minutes.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ¾ cups milk
- 2 eggs
- ¼ cup melted butter
- 1 teaspoon vanilla extract
Toppings (Optional)
- Melted chocolate
- Berries
- Sliced banana
- Other toppings of your choice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F. Grease a 9×13-inch sheet pan with butter or cooking spray, or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. This helps distribute the leavening agents evenly for fluffy pancakes.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and stir gently until just combined. It’s okay if the batter has some lumps; avoid overmixing to keep pancakes tender.
- Pour Batter into Pan and Add Toppings: Spread the batter evenly in the prepared sheet pan. Sprinkle optional toppings like chocolate chips, berries, or sliced bananas evenly over the batter.
- Bake Pancakes: Place the pan in the preheated oven and bake for about 15 minutes until the pancake is golden brown and a toothpick inserted in the center comes out clean. For crispier edges, bake 1-2 minutes longer.
- Cool and Serve: Remove the sheet pan from the oven and let it cool for a few minutes. Cut into squares or rectangles using a knife or pizza cutter. Serve warm with maple syrup, fresh fruit, or powdered sugar.
Notes
- For extra fluffy pancakes, avoid overmixing the batter; lumps are okay.
- Replace milk with buttermilk for richer flavor and fluffier texture due to acidity reacting with baking powder.
- Customize by adding peanut butter swirls, cinnamon, or chopped nuts before baking.
- Divide the pan into sections to add various toppings if preferences vary.
- Mix dry ingredients ahead of time and store in an airtight container for easy morning preparation.
- This recipe is great for meal prepping; store leftovers in the fridge and reheat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 1/12th of recipe)
- Calories: 170 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: sheet pan pancakes, easy pancake recipe, baked pancakes, family breakfast ideas, make-ahead pancakes, fluffy pancakes, oven-baked pancakes, meal prep breakfast, brunch recipes, quick breakfast ideas
