Tired of flipping pancakes? Try these Sheet Pan Pancakes! They only take a few minutes to mix together the batter, then everything cooks together in a pan making breakfast a breeze.
These Sheet Pan Pancakes are a great shortcut recipe! For more shortcut breakfasts, try these Cinnamon Biscuits or this Puff Pastry Danish with Blueberries and Cream Cheese.
Pancakes are our go-to.
Don’t know what to make for breakfast? We usually decide on pancakes.
And as much as I love our beloved pancake recipe, sometimes I just don’t feel like standing at the stove, turning pancakes.
So what if you could have pancakes without all of the flipping?
These Sheet Pan Pancakes are the solution to your flipping woes. Make the batter. Pour in pan. Bake.
Breakfast is a cinch!
Ingredients
- Flour: I use all-purpose flour.
- Sugar: These pancakes are not super sweet on their own, but a little bit of sugar gets them started, and also helps with texture and browning.
- Baking Powder: The baking powder is important to give the pancake its lift.
- Salt: The salt balances the flavors.
- Milk: I usually use 2% milk, but any milk really should work here.
- Eggs: I use large eggs.
- Butter: I prefer to use unsalted butter and then add in my own salt. If you do use salted butter, cut the salt back to 1/4 teaspoon.
- Vanilla: The vanilla gives these pancakes a delicious flavor.
- Fruit: The fruit is totally optional. I love using it when I have some on hand, but we love this sheet pan pancake even when it’s plain, just served with syrup.
How to Make Sheet Pan Pancakes
STEP 1: Start by mixing your dry ingredients together. I like to use a whisk to make sure everything is completely mixed.
STEP 2: Whisk the dry ingredients together in another bowl. Or I like to use a large liquid measuring cup, (the same one I use to measure the milk), so that I can save on dishes.
STEP 3: Pour the wet ingredients into the dry ingredients.
STEP 4: Mix this all together just until combined. It’s ok if you have some lumps still – this is normal!
STEP 5: Pour the batter into a sheet pan that has been greased and/or lined with parchment paper. Make sure to spread the batter evenly, all of the way to the edges.
STEP 6: If adding fruit, you can add it on top here. Just make sure to space it out evenly. Bake the pancake until cooked through in the middle.
Tips and Tricks
The size of sheet pan you use is very important. Too small and your batter will overflow. Too big and your pancakes will be flat. I use a half sheet pan, which is 13×18-inches.
Make sure you don’t over mix the batter. You don’t want a tough pancake.
If you are using fruit, sometimes some of the fruit will sink. It doesn’t bother me (it all tastes the same!)
We like to serve these with additional fruit and maple syrup. But feel free to get fancy and use buttermilk syrup, coconut syrup, or strawberry syrup.
More Pancake Recipes
Chocolate Chip Pancakes
Lemon Ricotta Pancakes
Buttermilk Pancakes
Cottage Cheese Pancakes
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Sheet Pan Pancakes
Ingredients
- 2 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups milk
- 2 eggs
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- Fruit optional
Instructions
- Preheat the oven to 425ºF. Grease a 13×18-inch baking pan with nonstick cooking spray, or use a sheet of parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, (or I like to use a large liquid measuring cup), whisk together the milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix just until combined. It’s ok if there are some lumps, but they shouldn’t be very big.
- Pour this mixture into the prepared baking pan. If desired, add fruit to the top of the batter, distributing it evenly.
- Transfer to the oven and bake until cooked through in the center, about 15-17 minutes. You can test that it’s done by lightly touching the middle of the pancake – if it bounces back, it is done.
- Let the pancake cool for a couple minutes, then cut into 24 slices and serve.
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