These Sheet Pan Pancakes are an easy way to cook breakfast for a crowd or meal prep for the week! Mix & match toppings to your heart's desire.
Ingredients and substitutions
- Flour – wheat flour or spelt flour can be used for a healthier option.
- Baking soda – unfortunately, there’s no good substitute for baking soda here.
- Baking powder – there’s no good substitute for baking powder here.
- Sugar – try using brown sugar or a cup-for-cup sugar substitute of your choice.
- Salt – to taste.
- Melted butter – melted vegan butter or margarine can be used instead.
- Egg – you can try using a flax egg if you're looking for a vegan option.
- Milk – use any milk of your choice, including buttermilk or a dairy-free milk like almond milk.
- Cooking spray – you could also grease the pan with butter or margarine.
Topping ideas
- Strawberries and blueberries – use any berries of your choice like raspberries, blackberries and more.
- Chocolate chips – use dark chocolate, milk chocolate or even white chocolate chips.
- Banana – or another fresh fruit.
- Maple syrup – swap out for another syrup or topping of your choice.
How to make sheet pan pancakes
Step 1: Mix the dry ingredients.
Preheat oven to 400 F. Mix dry ingredients together (flour, baking soda, baking powder, sugar, salt) in a large bowl.
Step 2: Mix the wet ingredients.
Mix wet ingredients (egg, milk and melted butter) together in another bowl.
Step 3: Stir everything together.
Fold wet ingredients into dry ingredients, stirring until just combined.
Step 4: Pour the batter into a pan.
Generously spray a 9 x 13 baking sheet with cooking spray, then pour in pancake batter. Try to get batter in one even layer on baking sheet but don't mix it too much as you want to keep the air bubbles.
Step 5: Add your toppings.
Add toppings of choice over the top of the batter. I added strawberries to one corner, blueberries to another corner, chocolate chips to another corner and sliced bananas to the last corner. Feel free to switch up the combos. Don't crowd the batter or you may need to bake for longer so just be mindful of how much you add.
Step 6: Bake and then serve!
Bake for 12-15 minutes on a middle oven rack until a toothpick inserted in the middle comes out clean (be sure to check at the 12 minute mark!). Cut immediately into 8 pieces, then serve with maple syrup if desired and enjoy!
The secret to good pancakes
There are a few secrets when it comes to making the best sheet pan pancakes! Follow these tips and tricks to ensure you have the fluffiest and lightest pancakes possible:
- Go for homemade over boxed mix: Always use a homemade pancake batter over a boxed pancake mix. The ingredients are fresher and there are way less preservatives – plus, homemade is way tastier.
- Don't overmix the ingredients: Make sure you don't over mix the ingredients, or your pancakes will be tough and chewy. Fold the wet and dry ingredients together, and stir just until combined.
- Use buttermilk: If you can, use buttermilk for your pancakes. The acid in the buttermilk reacts with the baking soda and makes your pancakes rise more.
Frequently Asked Questions
You can definitely make these sheet pan pancakes ahead of time. They should last in the fridge for 2 to 3 days in an airtight glass container or Ziploc bag. Just stick them in the microwave for 1 to 2 minutes or even pop them in t he toaster to reheat for an easy and quick breakfast option.
For these sheet pan pancakes, you’ll want to generously spray the sheet pan with cooking spray first to make sure the batter doesn’t stick to the pan. Alternatively, you can grease the pan with butter or margarine.
You’ll need to cook this sheet pan pancake recipe at 400° Fahrenheit for 12 to 15 minutes.
Technically, you can use pancake mix for this pancake sheet pan recipe, but it’s way tastier – and healthier – to make your own homemade mix. Store-bought pancake mixes are typically full of preservatives and added salt or sugar, so if you have the ingredients on hand, I’d highly recommend making your own batter.
Storing and reheating
You can store any leftover sheet pan pancakes in the fridge for 2 to 3 days. Make sure to leave off any extra toppings like syrup or whipped cream so they stay as fresh as possible. When you’re ready to enjoy, reheat the pancakes in the microwave for 1 to 2 minutes or pop them in the toaster. Add on your fresh toppings and dig in!
Can you freeze pancakes?
This pancake sheet pan recipe is definitely freezer-friendly. Once the pancakes have completely cooled, slice them up and store them in a Ziploc bag or glass container and freeze them for up to 3 months. Each pancake should be separated by a piece of parchment paper so they don’t stick together. Let them defrost in the fridge overnight then reheat as normal.
More healthy pancake recipes
Meal Prep Tools
- Grab some glass meal prep bowls to store these sheet pan pancakes.
- They can also be stored in Ziploc bags up to 3 months in the freezer.
- **Get my full list of tools here**
Sheet Pan Pancakes {4 Ways!}
Ingredients
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp sugar
- 1/4 tsp salt
- 3 tbsp melted butter
- 1 egg
- 1 3/4 cups milk can use any milk including buttermilk or dairy-free
- Cooking spray
Topping ideas
- Strawberries
- Blueberries
- Chocolate chips
- Banana
- Maple syrup to serve
Instructions
- Preheat oven to 400 F. Mix dry ingredients together (flour, baking soda, baking powder, sugar, salt) in a large bowl, then mix wet ingredients (egg, milk and melted butter) together in another bowl.
- Fold wet ingredients into dry ingredients, stirring until just combined. Generously spray a 9 x 13 baking sheet with cooking spray, then pour in pancake batter. Try to get batter in one even layer on baking sheet but don't mix it too much as you want to keep the air bubbles.
- Add toppings of choice over the top of the batter. I added strawberries to one corner, blueberries to another corner, chocolate chips to another corner and sliced bananas to the last corner. Feel free to switch up the combos. Don't crowd the batter or you may need to bake for longer so just be mindful of how much you add.
- Bake for 12-15 minutes on a middle oven rack until a toothpick inserted in the middle comes out clean (be sure to check at the 12 minute mark!). Cut immediately into 8 pieces, then serve with maple syrup if desired and enjoy!
Share With Me!
Did you make this recipe or want to share your thoughts? Make sure to leave your review below and tag me on Instagram #thegirlonbloor so I can check it out!