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–+ servings
Stack of sheet pan pancakes topped with strawberries, bananas, blueberries, syrup, and a sprig of mint.

Sheet Pan Pancakes

Fluffy, golden sheet pan pancakes baked all at once in the oven no flipping required! Perfect for feeding a crowd with minimal cleanup.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling 5 minutes
Total Time 30 minutes
Servings: 5 (cut into 12–15 squares)
Course: Breakfast, Brunch
Cuisine: American
Calories: 265
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups All-purpose flor _ Spoon & level
  • 2 teaspoon Baking powder
  • ½ teaspoon Salt
  • 2 tablespoon Sugar
  • 2 large Eggs _ Room temp preferred
  • 1 ½ cups Whole milk _ Can sub oat/almond for dairy-free
  • 4 tablespoon Unsalted butter _ Melted
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Butter or spray _ For greasing pan
Optional Add-Ins
  • 1 cup Fresh blueberries _ Toss in batter or sprinkle on top
  • ¾ cup Mini chocolate chips _ White or dark also work
  • 1 tablespoon Lemon zest _ For blueberry lemon version
  • 1 teaspoon Ground cinnamon _ Great for cinnamon roll style

Equipment

  • 1 Half-sheet pan (18x13 inches) (Greased with butter or spray)
  • 1 Large mixing bowl (For batter)
  • 1 Medium bowl (For whisking wet ingredients)
  • 1 Whisk or large spoon (For mixing)
  • 1 Measuring cups & spoons (Standard set)
  • 1 Offset spatula (For spreading batter)
  • 1 Pizza cutter or knife (For cutting squares)

Method
 

  1. Preheat oven to 425°F and grease the sheet pan well before starting.
    Flat lay of ingredients including flour, butter, eggs, milk, blueberries, lemon, cinnamon sticks, and whisk, ready for pancake preparation.
  2. Whisk dry ingredients, then mix eggs, milk, butter, and vanilla until combined.
    arge mixing bowl filled with flour mixture and a whisk, surrounded by eggs and baking ingredients.
  3. Gently fold wet and dry together, leaving small lumps for fluffy texture.
    Hands holding a whisk and bowl, pouring vanilla mixture over a baked sheet pan pancake.
  4. Pour mixture into sheet pan, spread evenly, and add toppings if desired.
    Golden sheet pan pancakes cut into squares, topped with fresh strawberries, blueberries, and syrup.
  5. Bake until golden, cool slightly, cut into squares, and serve warm.
    Stack of sheet pan pancakes topped with strawberries, bananas, blueberries, syrup, and a sprig of mint.

Nutrition

Serving: 120gCalories: 265kcalCarbohydrates: 33gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 250mgPotassium: 160mgFiber: 1gSugar: 7gVitamin A: 350IUCalcium: 100mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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