Sheet pan pancakes baked in the oven, cut into squares and served with maple syrup are a delicious and easy way to start your day!
If you’ve never baked pancakes on a sheet pan before, then you’re missing out! My son likes his with vanilla whipped cream and a side of air fryer bacon or tropical fruit salad!
Sheet Pan Pancakes (Baked Pancakes)
Sheet Pan Pancakes (Baked Pancakes)
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Ingredients
- Flour – All purpose flour, NOT self rising flour.
- Sugar – White granulated sugar.
- Baking powder – For leavening.
- Baking soda – Also for leavening.
- Salt – Regular table salt.
- Milk – We prefer whole milk in this recipe but you can use low fat or skim if you prefer.
- Egg – Large eggs are best.
- Oil – Any mild vegetable oil, I typically use olive oil.
Gathering your ingredients ahead of time makes prep much easier!
Step-by-step directions
⭐ First, combine all the dry ingredients in a large bowl. In a separate bowl, whisk together wet ingredients.
⭐ Next, pour wet ingredients into the dry ingredients and mix until just combined – batter should be lumpy.
⭐ Then, pour batter onto a prepared baking sheet or sheet pan.
⭐ Finally, bake until a toothpick inserted in the center comes out clean.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Whisk together ingredients, pour onto prepped sheet pan, then bake until a light golden brown.
Preparation
Can you make sheet pan pancakes ahead of time?
You can absolutely make these ahead of time. They will last 2 – 3 days at room temperature in sealed container in a cool dry environment, or up to 5 days in a sealed refrigerated container. Allow pancakes to cool completely, then slice into individual servings before storing.
How do I keep my baked pancakes sticking?
A layer of parchment paper will keep them from sticking, but if you don’t have any or don’t want to use them, make sure to brush the inside of the muffin tin with a good pan release. For best results you always want to use a pan release with flour.
Can you use add-ins?
For sure! You can stir in, or top with whatever you would add to your normal pancakes. Add about a cup of your favorite mix-ins to the top of the baking sheet after you’ve poured the batter.
These come out fluffy and perfect every time!
Leftovers and storage
Do you have to refrigerate the leftovers?
If you live in a cool dry environment, you do not have to refrigerate them, but they will last longer in the refrigerator.
How long to they last?
Homemade baked pancakes will last 2 – 3 days at room temperature, 3 – 5 days in the refrigerator, and several months or longer when frozen.
Can you freeze sheet pan pancakes?
Yes, to freeze the pancakes you’ll want to let them cool completely, then slice into individual squares. Store in a sealed freezer safe container with parchment between the layers.
They will taste best when eating within about 3 – 6 months, but will last indefinitely in the freezer.
How do you reheat the baked pancakes?
If you’re like me and enjoy your pancakes warm with butter, try heating them up in the microwave for about 30 seconds before digging in.
We serve ours with fruit and bacon on busy mornings.
Tips tricks and frequently asked questions
Can I use whole wheat flour?
You can make this pancake recipe with whole wheat flour, just substitute the all purpose flour for whole wheat. You may need to add additional liquid as whole wheat flour tends toward a little bit drier than all purpose.
Add liquid in one tablespoon increments until you reach your desired consistency. This recipe calls for a thick batter.
Can I make this with buttermilk?
You can make this pancake recipe with buttermilk if you prefer buttermilk pancakes. Just substitute the milk for buttermilk.
If you do not have buttermilk, but still want a buttermilk flavor, substitute one tablespoon of your milk with vinegar or lemon juice. Combine the milk + acid and let it sit for several minutes before combining it with your wet ingredients.
What should my batter look like?
Your pancake batter should look a little bit lumpy and thick – just barely pourable. Make sure not to overmix your pancake batter as that will cause it to be dense and less fluffy when it cooks.
If your batter is too thick to pour, add more milk one tablespoon at a time. Pancake batter should not look runny.
Real maple syrup is a must.
Variations
🥣 Use brown sugar instead of white sugar and add a tablespoon of cinnamon to the batter for a snickerdoodle or cinnamon roll flavor.
🍫 Top with a cup of mini chocolate chips for a chocolate chip baked pancake.
🍓 Sprinkle fruit like sliced strawberries, peaches, or blueberries over the top for a fresh take!
Make two pans and save one for later!
Serving suggestions
I love serving these at a group brunch or morning party. So easy to make and equally easy to serve. I like to also have sherbet punch, baked bacon, banana bread pudding, and blueberry French toast casserole.
Add your favorite toppings to the batter right before putting in the oven for a fun twist.
Other delicious pancake recipes
- Pancake muffins
- Dutch baby pancakes
- Blueberry pancake recipe
- Apple butter pancakes
- Homemade blueberry pancakes
- Classic pancake recipe
- Greek yogurt pancakes
- See all our pancake recipes!
Oh. Em. Gee. I wish I was eating this right now.
More awesome breakfast ideas
- Hash brown waffles
- Chia pudding recipe
- Cheese danish recipe
- Homemade pumpkin bread
- Cinnamon roll casserole
- See all our easy breakfast recipes!
Are you an OJ or coffee person in the morning?
Tools we love
- Bakers half sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything. Cookies? Yes! Steak? Yes! Cake? Oh yeh! Roasted veggies? Uhhhh huh!
- Electric handheld mixer – I love my stand mixer, but this handheld version comes out at least as often if not more!
😍😍😍
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How to Make Sheet Pan Pancakes
Sheet Pan Pancakes
Ingredients
- 3 cups flour all purpose
- 2 tablespoon sugar white, granulated
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2¼ cups milk
- 2 eggs
- ¼ cup vegetable oil
- 1 cup optional add-ins chocolate chips, blueberries, chopped strawberries, etc
Instructions
- Combine all the dry ingredients in a large bowl. In a separate bowl, whisk together wet ingredients.
- Pour wet ingredients into the dry ingredients and mix until just combined - batter should be lumpy. If using add-ins, gently fold in now.
- Pour batter into a greased or lined baking sheet, smoothing to the edges with a spatula.
- Bake at 350 for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Nutrition
Sheet Pan Pancakes (Baked Pancakes)
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Jillie says
If these are sheet pan pancakes why does the recipe card say “Fill the cups of a greased muffin tray about half full”. Is the cooking time correct for the sheet pan or is that for muffin tin?
April Woods says
Oh my goodness, I had our pancake muffins up on the screen next to me my while I was typing and just wrote the wrong thing. It’s fixed now. Cooking time was/is correct. Sorry about that!
Jillie says
Thank you much!
Valentina says
This soft and fluffy homemade sheet pan pancakes recipe is AMAZING! I love how easy it is to make, prepare and the whole family LOVED this recipe!
Kristen says
I have never had these before but they were so good. I will definitely be making them more often.
Lily says
We had a brunch potluck and I wanted to make large portions of pancakes, this was the perfect recipe for that. It made it easy on me and tasted delicious!
Joyce says
Is US all-purpose flour the same as UK plain flour or self-raising flour?
April Woods says
I’m not sure, sorry.