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–+ servings
Sheet pan pancakes with various toppings baked in them.
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5 from 1 vote

Sheet Pan Pancakes {4 Ways!}

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 167kcal
Author: Taylor Stinson

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!

Notes

The pancake recipe itself has been adapted from Canadian Living Magazine.
Use buttermilk to make these pancakes extra-fluffy.
Make sure you don’t over-mix the batter, or your pancakes will be tough and chewy.
Store any leftovers in the fridge for 2-3 days. Reheat in the microwave or the toaster.
Freeze your pancakes for up to 3 months. Defrost in the fridge then reheat as normal.

Nutrition

Calories: 167kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 264mg | Potassium: 157mg | Fiber: 1g | Sugar: 6g | Vitamin A: 218IU | Calcium: 92mg | Iron: 1mg