Sheet Pan Pancakes: The Ultimate Guide to Oven-Baked Breakfast Perfection
Feed a hungry crowd with a single tray of golden, customizable treats every time.
Imagine a warm, fluffy pancake—now imagine making enough for a whole family with no flipping or batch-cooking hassle. Welcome to the world of sheet pan pancakes: an ingenious, customizable, and utterly delicious way to serve a crowd a hot breakfast fast. Whether you’re hosting brunch, feeding a family, or just want to simplify your pancake routine, this oven-baked version delivers the classic comfort of pancakes in a fraction of the time.
Why Sheet Pan Pancakes?
Traditional pancakes require standing at the stove, flipping one or two at a time and hoping they all end up the same texture and warmth. Sheet pan pancakes are baked all at once on a single sheet, so everyone gets to eat together—no more cold pancakes or waiting for the next batch. Plus, the method is easily adaptable for flavor preferences and dietary needs.
- Time-saving: Bake a big batch at once—no need to flip individual pancakes.
- Customizable: Make different flavor sections on one pan or let everyone add their own toppings.
- Consistency: Even cooking and perfectly fluffy texture across the whole pan.
- Minimal cleanup: All mixing and baking is done in just a few bowls and one pan.
Ingredients for Perfect Sheet Pan Pancakes
Quality ingredients are the foundation of irresistible pancakes. Here’s what you’ll need for the basic recipe, plus popular mix-ins to boost flavor and texture:
- All-purpose flour – 2 1/4 cups
- Granulated sugar – 1/4 cup
- Baking powder – 1 tbsp
- Baking soda – 1 tsp
- Kosher salt – 3/4 tsp
- Whole buttermilk, room temperature – 2 1/4 cups
- Large eggs, room temperature – 2
- Unsalted butter, melted and divided – 1/2 cup (8 tbsp), plus more for serving
- Vanilla extract – 1 tsp
- Blueberries – 1/2 cup
- Sliced strawberries – 1/2 cup
- Semisweet chocolate chips – 1/2 cup
- Chopped pecans – 1/2 cup
- Maple syrup – for serving
How to Make Sheet Pan Pancakes: Step-by-Step Directions
Ready for a fuss-free, delicious breakfast? Here’s the step-by-step method:
- Preheat the oven to 425°F. This ensures your sheet pan is ready for immediate and even baking.
- Prepare dry ingredients: In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Mixing these separately helps ensure even distribution.
- Mix wet ingredients: In a medium bowl, whisk together buttermilk and eggs until fully combined. Stir in 4 tablespoons of the melted butter and vanilla extract.
- Combine batter: Pour the buttermilk mixture into the dry ingredients. Gently stir the batter together until just combined—do not overmix, as this could make the pancakes tough.
- Prepare the pan: Brush an 18-by-13-inch sheet pan (half-sheet size) with 2 tablespoons of melted butter, ensuring every corner is covered for easy release and crisp edges.
- Add batter and toppings: Pour the batter into the prepared pan, smoothing out evenly with a spatula. Sprinkle with your desired mix-ins: blueberries, strawberries, chocolate chips, and pecans, either in stripes (for flavor sections) or scattered evenly for every bite.
- Bake: Place in the oven and bake until golden and set—about 15 to 18 minutes. The top should bounces back gently when pressed, and edges will be slightly crisp.
- Finish: Brush the remaining 2 tablespoons of melted butter over the warm pancake for extra richness.
- Serve: Cut into squares. Serve warm with more butter and drizzle with maple syrup.
Sheet Pan Pancake Mix-In and Topping Ideas
The beauty of sheet pan pancakes is in their versatility. Here are popular mix-in ideas you can try, either all together or separated into sections:
- Fresh berries: Blueberries, raspberries, sliced strawberries, or blackberries
- Chocolate chips: Semisweet, milk, or white chocolate
- Nuts: Chopped pecans, walnuts, or almonds
- Dried fruit: Cranberries, cherries, or raisins
- Sliced bananas
- Cinnamon sugar swirled over the batter
- Coconut flakes for a tropical twist
Serving Suggestions
Customize every slice with delicious toppings at the table:
- Warm maple syrup
- Softened butter
- Whipped cream
- Fruit compote or jam
- Yogurt and fresh fruit
Tips for Foolproof Sheet Pan Pancakes
- Don’t overmix: Stir the batter until just combined for the lightest texture.
- Use room temperature ingredients: Helps batter mix smoothly and bake evenly.
- Grease the pan well: Ensures easy removal and crispy edges.
- Section flavors: Create fun stripes with different toppings for variety in every pan.
- Watch the oven: Pancakes bake quickly; check for doneness at the earliest suggested time.
- Try a blender or whisk: Either method works for combining wet ingredients—just avoid over-mixing flour into the batter.
What others are reading
Sheet Pan Pancakes vs. Classic Pancakes
| Sheet Pan Pancakes | Classic Pancakes | |
|---|---|---|
| Cooking Method | Baked all at once in the oven | Cooked individually on a stovetop griddle |
| Serving Size | Feeds a crowd simultaneously | Served in batches |
| Flavor Customization | Multiple flavors per batch via sections | Custom per individual pancake |
| Time Required | 15–18 min baking, minimal hands-on time | Dependent on number cooked, more active time |
| Texture | Uniform, fluffy, slightly cake-like | Classic pancake texture with crisp edges |
| Convenience | Very high, especially for groups | High for singles or pairs, less so for a crowd |
Make-Ahead, Storage and Freezing Tips
- To make ahead: The batter can be mixed up to a day in advance—store covered in the refrigerator, then bake fresh in the morning.
- For leftovers: Let cool completely, then cover and refrigerate. Reheat squares in the microwave or toaster oven for 30–45 seconds.
- To freeze: Separate slices with parchment and freeze in a container or bag. Reheat from frozen in the microwave or oven.
Frequently Asked Questions (FAQs)
What kind of pan should I use for sheet pan pancakes?
Use an 18-by-13-inch rimmed baking sheet (also called a half-sheet pan) for best results. Smaller pans can also work, but pancakes will be thicker and may require a few extra minutes of baking.
Can I use milk instead of buttermilk?
Yes, you can substitute whole milk, but buttermilk contributes a tender, tangy flavor and a fluffier crumb. To fake it in a pinch, add a tablespoon of lemon juice or vinegar to regular milk and let stand for 5 minutes before using.
How can I make gluten-free sheet pan pancakes?
Swap the all-purpose flour for a gluten-free baking blend. Check that your other ingredients, like baking powder, are certified gluten-free as well.
What other mix-ins or toppings work well?
Try a variety of nuts, diced apples, bananas, shredded coconut, or even a swirl of peanut butter or Nutella. For savory options, consider cooked bacon or shredded cheese.
Can I double the recipe for an extra large crowd?
Yes—make two pans at once if your oven can accommodate them, rotating pans halfway through baking for even coloration.
Kids in the Kitchen: Sheet Pan Pancake Fun
Sheet pan pancakes are a fantastic project for little kitchen helpers. Kids can mix the batter, scatter toppings, and even help with brushing butter. Let each child customize a section of the pan with their favorite mix-ins for a fun, interactive breakfast experience.
More Serving Ideas and Variations
- Birthday breakfast: Add rainbow sprinkles before baking and serve with whipped cream for a festive treat.
- Protein-packed: Add a scoop of your favorite protein powder to the dry mix and boost with Greek yogurt on top.
- Vegan option: Substitute the buttermilk with plant-based milk soured with lemon juice and use melted coconut oil; swap eggs for flax or chia eggs.
- Fall flavors: Incorporate cinnamon, pumpkin puree, and a sprinkle of pecans or walnuts for a seasonal twist.
Expert Tricks for the Fluffiest Sheet Pan Pancakes
- Let the batter rest for 3–5 minutes before baking. This allows the flour to hydrate, promoting even rise and a tender pancake.
- If you crave crispier edges, place the empty greased sheet pan in the oven as it preheats, then pour the batter onto the hot pan.
- For even rising, spread the batter evenly with a spatula before adding toppings.
Nutrition and Allergen Notes
Sheet pan pancakes can be customized to accommodate most dietary needs—gluten-free, dairy-free, and nut-free swaps are easy. Keep in mind that mix-ins like nuts add protein and texture, while berries boost antioxidants without added sugar.
Inspiration for Serving a Crowd
Hosting brunch or a family gathering? Pair sheet pan pancakes with a spread of breakfast sides for a memorable meal:
- Scrambled or baked eggs
- Crispy bacon or sausage links
- Fresh fruit salad
- Greek yogurt bar with granola and honey
- Freshly squeezed orange juice or mimosas for the adults
Storage, Leftovers, and Freezing At-A-Glance
| Stage | Best Method | Notes |
|---|---|---|
| Batter (unbaked) | Refrigerate, covered, up to 24 hours | Stir before baking |
| Baked pancake | Cool, cover, refrigerate up to 4 days | Reheat in microwave/toaster oven |
| Frozen squares | Freeze, layered with parchment, up to 2 months | Reheat from frozen as desired |
Summary
Sheet pan pancakes provide a perfect solution to hectic mornings and big breakfast cravings. With fluffy texture, flexible flavors, and almost effortless preparation, they’re a must-try for anyone who loves pancakes—and especially for those who love sharing them. Try them for your next brunch, make them with kids, or prep ahead for easy weekday breakfasts.
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