If you love homemade pancakes but don’t love standing over the stove flipping batch after batch, these easy sheet pan pancakes are about to make breakfast a whole lot simpler! They’re soft, fluffy, made with basic pantry ingredients, and the entire batch bakes at once in the oven. No flipping pancakes while everyone else is already eating. Just pour the batter into a pan, bake, slice, and breakfast is ready. Serve these warm with butter and maple syrup, add fresh berries, or freeze a batch for busy mornings!
Why You’ll Love These Easy Sheet Pan Pancakes:
Traditional pancakes are delicious, but making enough for a family can turn into a whole production. Sheet pan pancakes give you everything you love about pancakes without having to stand at the stove. They’re especially great for busy mornings because you can get the batter into the oven and move on to everything else that needs to happen! Other reasons to love them:
- No flipping required. The entire batch cooks at once.
- Perfect for families. Everyone can actually sit down and eat at the same time.
- Great for meal prep. Make a batch ahead of time and freeze individual squares.
- Easy to customize. Add berries, chocolate chips, cinnamon, or other favorite pancake toppings.
- Made with simple ingredients. You probably already have most of them in your kitchen.
Ingredients You’ll Need:
- All-purpose flour: The base of the pancake batter. Gluten-free 1:1 flour should work as well. Almond, coconut, and oat flour will not work the same in this recipe.
- Cane sugar: Just enough to lightly sweeten the pancakes without making them overly sweet. You can also use coconut sugar, maple syrup, or honey.
- Collagen peptides: I like adding two scoops for a little extra protein. Unflavored collagen works best so it doesn’t change the taste of the pancakes! Totally optional but a great addition.
- Baking powder and baking soda: Using both helps give the pancakes their light, fluffy texture.
- Sea salt: A little salt balances the sweetness and brings out the other flavors. We use Redmond sea salt, it’s our favorite and we use it in everything! You can use the code daddioskitchen for 15% off.
- Whole milk: Whole milk makes the pancakes tender and gives the batter a richer flavor. You can also buttermilk or a non-dairy milk if needed.
- Eggs: Two eggs help hold everything together and give the pancakes structure.
- Unsalted butter: Melted butter adds richness and that classic homemade pancake flavor. Coconut oil or a neutral based oil work as well, but we prefer butter.
- Vanilla extract: Because pancakes are always better with vanilla.
The Secret to Fluffy Sheet Pan Pancakes:
The biggest thing? Don’t overmix your batter. Once you add the wet ingredients to the dry ingredients, stir only until everything comes together. You don’t need perfectly smooth pancake batter.
Overmixing develops more gluten in the flour, which can leave you with pancakes that are more dense and chewy than soft and fluffy.
You also want to make sure your baking powder and baking soda are fresh. Those little pantry staples do most of the heavy lifting when it comes to getting a nice rise in the oven.
Easy Sheet Pan Pancake Toppings:
You can keep these simple with butter and maple syrup, or use the basic recipe as a blank canvas! Before baking, try sprinkling the batter with blueberries, sliced strawberries, raspberries, chocolate chips, sprinkles or a little cinnamon sugar.
You can even divide the pan into sections and add different toppings to each section. Chocolate chips for one kid, blueberries for another, plain pancakes for somebody who has apparently decided berries are offensive this week. Everybody wins.
Sheet Pan Pancakes for Meal Prep:
These pancakes are one of my favorite breakfasts to make ahead because they freeze and reheat so easily.
Let the pancakes cool completely after baking. Slice them into individual squares and transfer them to a freezer-safe container or bag. If you’re stacking the pancakes, you can place a small piece of parchment paper between the layers to keep them from sticking together. Or flash freeze them first and then put them in a bag!
When you’re ready to eat them, in the morning, pull out however many you need and reheat them in the microwave or toaster until warmed through. Letting them thaw on the counter for 10-15 minutes first does help before toasting. Add a little butter and maple syrup, and you have a homemade breakfast without having to make pancake batter at 7 a.m.
Frequently Asked Questions:
Can I make sheet pan pancakes ahead of time?
Yes! These are perfect for making ahead. Bake the pancakes, allow them to cool completely, slice them into squares, and refrigerate or freeze them until you’re ready to eat.
Can you freeze sheet pan pancakes?
Absolutely. Once cooled, slice the pancakes and place them in a freezer-safe container or bag. Reheat individual portions in the microwave or toaster for an easy breakfast. You can flash freeze on a baking sheet and then put in a freezer ziploc, or you can freeze them stacked by putting little pieces of parchment between each square.
Why are my sheet pan pancakes dense?
The batter may have been overmixed. Stir the wet and dry ingredients together only until combined. It’s completely fine if your pancake batter has a few small lumps.
Can I add toppings before baking?
Yes. Sprinkle blueberries, strawberries, chocolate chips, or other favorite toppings over the batter before putting the pan into the oven.
How do I know when sheet pan pancakes are done?
The center should be completely set and the edges should be lightly golden. Depending on your oven and baking pan, this should take about 15–18 minutes at 400°F.
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Easy Sheet Pan Pancakes
Equipment
- Pancake Griddle We have this one!
Ingredients
- 2 cups all-purpose flour spoon & leveled
- ¼ cup granulated sugar
- 2 scoops unflavored collagen peptides
- 3 tsp baking powder
- 1/2 tsp sea salt
- 1¾ cups whole milk
- 2 eggs
- ¼ cup unsalted butter melted & cooled
- 1 tsp vanilla extract
- Toppings: chocolate chips, blueberries, strawberries, sprinkles, etc.
Instructions
- Preheat the oven to 400°F. Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, collagen peptides (optional), baking powder, and sea salt.
- Add the milk, eggs, melted butter, and vanilla extract.
- Stir just until combined. Be careful not to overmix the batter.
- Pour the pancake batter into the prepared pan and spread it into an even layer.
- Bake for 15–18 minutes, or until the center is set and the edges are lightly golden.
- Allow to cool slightly, then slice into squares.
- Serve warm with butter, maple syrup, fresh berries, or your favorite pancake toppings.
Notes
- Allow the pancakes to cool completely before slicing them into squares. Store leftovers in an airtight container in the refrigerator for an easy make-ahead breakfast.
- To freeze, place the pancake squares in a freezer-safe container or bag. If stacking, separate the layers with parchment paper. Reheat individual pancakes in the toaster or microwave until warmed through.
