No need to watch over a skillet and flip pancakes over and over again. Instead, this is a fun version of a real pancake recipe, only these sheet pan pancakes are baked and cut into squares any size. This is so simple, it’ll be everyone’s new favorite breakfast food!
What are Sheet Pan Pancakes?
As much as we love pancakes and homemade waffles, they’re difficult to feed a crowd as you need to make them one by one. Sheet pan pancakes are simply pancake batter baked up into a fluffy pancake on a sheet pan. It is cut into squares to serve.
Make sheet pan pancakes for a crowd so the whole meal is ready at once. Measure out the dry ingredients and wet ingredients the night before and simply mix them together the day of. Because sheet pan pancakes rise up so fluffy, they are perfect for all kinds of mix-ins! For a special birthday breakfast or brunch, and top with Whipped Cream, Strawberry Sauce, and colorful sprinkles! Add healthy mix-ins like chia seeds, a dose of vanilla protein powder, or some flax meal without changing the texture.
Ingredients
BATTER: Pancake batter is like our favorite fluffy pancakes in sheet pan form. This recipe uses all purpose flour, eggs, baking powder, soda, milk, vanilla, a smidge of salt, and a handful of blueberries. The milk and lemon juice can be substituted with buttermilk if you have it on hand. Ensure the eggs and milk are room temperature so the melted butter mixes in well.
Add-Ins & Toppings
Add chopped walnuts, chocolate chips, toffee pieces, dried fruit, bacon bits, or swirl in some fruit preserves. The possibilities are endless! Top with warm maple syrup or Caramel Sauce, a few spoonfuls of preserves, whipped cream, chocolate or Homemade Blueberry Sauce. Some sliced berries or bananas are also a great option!
How to Make Sheet Pan Pancakes
No need to fry pancakes on the griddle or get the kitchen all smoky, just follow a few easy steps to pancake perfection:
Perfect Pancakes Every Time!
Don’t overmix the batter, it should be moist but a little bit lumpy. For the fluffiest pancakes ever, let the batter rest for about 3 minutes before spreading into the baking sheet. This allows the baking powder and baking soda to activate a little more, creating air bubbles. If using fresh or frozen fruit, toss it in a small bag of flour until they are coated. This helps keep the fruit from sinking to the bottom of the pan. Use large, room temperature eggs that will create maximum rising and fluffiness during the baking process. It is important to use the correct size of baking pan so the batter doesn’t overflow or isn’t too thin. The pancake is done when a toothpick comes out clean.
More Easy Breakfast Recipes
Breakfast Burritos (Freezer Friendly) – make ahead meal Microwave Scrambled Eggs – quick to make Overnight Oats – healthy starter No Bake Monster Energy Balls – packed with nutrition Easy Air Fryer Donuts – weekend treat Quick and Easy French Toast – comfort on a plate!
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