Sweet, golden sheet pan pancakes made with flour, milk, eggs, and butter—plus a jammy swirl and fruit on top—just waiting to be sliced and devoured.
Crispy on the edges, fluffy in the middle, and baked in one cozy tray, these sheet pan pancakes save you from standing at the stove flipping your breakfast life away.
Imagine that warm, buttery smell drifting through your kitchen as this tray-sized beauty puffs up in the oven. You’ve got golden pancake goodness in just 15 minutes—and not a spatula in sight. These are the pancakes you make when you’d rather sip coffee in fuzzy socks than scrape batter off the stovetop.
They’re still fluffy. Still comforting. But now they’re way easier to share, stack, and smother in peanut butter. Whether it’s a lazy weekend brunch or breakfast-for-dinner Tuesday (because cereal feels too sad), this is the hero sheet pan you didn’t know your mornings needed.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Sheet Pan Pancakes Recipe
I won’t lie—this is one of those “Why didn’t I always make pancakes like this?” moments. It’s streamlined, it’s fun, and bonus: everyone gets a corner piece if they want one.
- Ridiculously simple to make: You throw the batter in a pan, bake it, and boom—breakfast. No flipping, no fuss.
- Super customizable: You can top one half with berries, one corner with chocolate, and the rest with bananas. Everyone wins.
- Fluffy and golden: It’s still everything you want in a pancake—just in rectangle form. Puffy in the center, golden on the edges.
- Easy to prep ahead: Slice it and stash it for weekday mornings. It reheats like a dream.
- No babysitting the stove: Go make coffee, hug your dog, or two-step to the playlist while it bakes.
Ingredient Notes
Nothing fancy here—just a few pantry basics and some fun toppings to swirl in at the end.
- All-purpose flour: This gives the pancakes that classic, fluffy structure. If you’re feeling oat flour or gluten-free blends, go for it, but the texture may vary.
- Granulated sugar: A touch of sweetness that complements all those topping shenanigans. You can tweak it down if you’re going fruit-heavy.
- Baking powder: The rise-maker. This ensures a lovely puff instead of a sad, flat slab.
- Salt: Just a pinch to keep things balanced. It makes the sweet pop.
- Milk: Whole milk makes it tender and rich, but really, any milk you have works—dairy or not.
- Eggs: These help bind everything and give your pancake some lift.
- Butter (melted): Adds richness and also that cozy golden color when baked. I usually let it cool just a bit before mixing.
- Vanilla extract: Optional, but lovely. Think warm, sweet bakery vibes.
- Raspberry jam and fresh fruit (like strawberries, blueberries, bananas): These turn your pancake into a flavor patchwork quilt. Tart meets sweet, meets juicy.
- Chocolate chips: Optional but, honestly, why not? They get melty in the oven and make it feel treat-y.
- Warmed peanut butter or spreads (Nutella, Biscoff, more jam): Drizzle them on top or after baking for an extra bit of magic.
How To Make This Sheet Pan Pancakes Recipe
There’s something a little thrilling about pouring pancake batter into a huge pan. It feels rebellious. Here’s how to make it happen.
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Preheat your oven to 425°F: I know, that’s hotter than usual—but it’s the sweet spot for golden edges and a puffed center. Line a 13×18-inch sheet pan with parchment paper or a silicone mat and give it a generous spritz of cooking spray.
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Mix your dry ingredients first: Whisk together the flour, sugar, baking powder, and salt in a large bowl. It’s like building the dry team before the wet squad shows up.
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Now the wet ingredients: In a separate bowl, combine the milk, eggs, melted butter, and vanilla. Whisk it so it’s smooth and dreamy, but don’t overthink it.
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Combine wet and dry: Pour the wet mixture into the dry one and gently fold it together with a spatula. Don’t overmix here—some lumps are totally fine, even charming. Overmixing gives you chewy and dense rather than fluff-central.
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Pour and swirl: Scrape the batter into your lined sheet pan and spread it evenly. Give the tray a few gentle taps on the counter to shake out air bubbles. Swirl in your preferred toppings—spoonfuls of jam, scattered blueberries, banana slices, or chocolate chips.
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Bake those babies: Slide it into the oven and bake for 12 to 15 minutes. The top should be golden brown, and the middle should gently spring back when pressed.
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Slice, serve, enjoy: Let it cool for a minute or two (I know, torture) before cutting into squares. Then drizzle with peanut butter, smear with jam, or just dunk it in syrup like a proper rebel.
Storage Options
So, you’ve made a full tray. Maybe you’re feeding a crowd. Or maybe it’s just you and your cat and a surprising amount of leftover pancake squares. Either way, here’s how to keep things fresh.
If you’re saving a few for the week, just let them cool completely, then stack the squares between pieces of parchment or wax paper. Pop them into an airtight container in the fridge. They’ll stay tender and lovely for up to 4 days.
Wanna go longer? Freeze ’em. Wrap individual squares tightly in plastic wrap or foil, then stash them in a freezer bag. They freeze beautifully for up to two months. On a busy morning, grab one and warm it in the toaster oven—or microwave for 30 seconds, then pop it in the toaster to crisp the edges a bit.
Reheating is easy too. Oven, skillet, toaster oven—they’re all fair game. I do recommend avoiding the microwave only technique unless you’re in a serious time crunch; the texture gets a bit rubber-ducky.
Variations and Substitutions
Ready to riff on it? Here’s where things get fun. This recipe’s a blank pancake canvas, just waiting for your edible doodles.
- Buttermilk instead of milk: This will add a tang that makes everything taste more bakery-worthy. Just dial back the baking powder a smidge if you like.
- Almond or oat milk instead of dairy: Go plant-based! Just keep an eye on sweetness—some milks are flavored so you may want to adjust the sugar.
- Fruit puree swirl: Try mashed raspberry or mango instead of jam. Or that lonely spoonful of apple butter hiding in the back of the fridge.
- Savory spin: Skip the sugar and vanilla, and top with chopped bacon and herbs. Or better yet, go wild and top it with bits of bacon basil cornbread muffins for a pancake-cornbread hybrid.
- Add-ins like nuts or seeds: Sunflower seeds, chopped pecans, even hemp hearts if you’re feeling virtuous. Little nuggets of texture in every bite.
What to Serve with Sheet Pan Pancakes
Whether you’re putting together a low-key brunch table or just want something extra to make your pancake square feel fancy, these sides round it out nicely.
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Greek yogurt and drippy honey: Plop a scoop on your plate with a drizzle of honey and some chopped pistachios. The cool tang is a dreamy contrast to the warm sweetness of the pancake.
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Scrambled eggs with chives: If you’re in breakfast sandwich mode, slice a pancake square, fill it with scrambled eggs, and maybe a smear of softened brie? That’s a moment.
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Fruit salad or compote: Berries, mint, maybe a balsamic splash if you’re fancy. I like serving it chilled so every bite feels like it’s got contrast and snap.
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Coffee (obviously) and nitro cold brew: These humble pancakes get surprisingly elegant when sipped with smooth, strong cold brew. Try it once and thank your future self.
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Something chocolatey on the side: Like a square of easy Oreo pudding for dessert brunch. Is that a thing? It should be.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make sheet pan pancakes ahead of time?
Absolutely! Once baked and cooled, you can slice them into squares and stash them in the fridge for up to 4 days. They’re great for meal prepping—just reheat individual pieces as needed. I love tossing one in the toaster oven to crisp it a little. Easy breakfast, sorted.
Do I need parchment paper or a silicone mat?
Yes, it really makes a difference. Parchment or a silicone baking mat keeps the pancake from sticking, which is key when you’re lifting out nice clean squares. Plus it makes cleanup dreamy. If you’re all out, a serious greasing will do in a pinch, but expect some clingy corners.
What if I don’t have a half-sheet tray?
You can divide the batter between two smaller pans, or use a 9×13 baking dish—just note the pancake will be a bit thicker and may need an extra minute or two in the oven. Keep an eye on the top; when it’s golden and springs back, you’re set.
Can I freeze leftovers?
Yes, and you absolutely should. Let the pancake squares cool, wrap them tightly, and freeze them for up to two months. To reheat, you can microwave and then toast, or just go straight into a toaster oven. The edges get golden again, and it tastes fresh-baked. Perfect for mornings when you’re running on coffee and vibes.
Sheet Pan Pancakes
Ingredients
Sheet Pan Pancakes
- 2 cups (240 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) salt
- 2 cups (480 ml) milk whole milk preferred, but any milk works
- 2 large eggs
- 4 tbsp (56 g) unsalted butter melted and slightly cooled
- 1 tsp (5 ml) vanilla extract optional
Topping Options
- raspberry jam for swirling on top
- fresh berries like blueberries, sliced strawberries, or banana
- chocolate chips optional
- warmed peanut butter or spreads Nutella, Biscoff, or additional jam; for drizzling
Equipment
- sheet pan (13x18-inch)
- Parchment Paper or Silicone Mat
- Mixing bowls
- Whisk
- Spatula
Instructions
- Preheat your oven to 425°F (220°C). Line a 13x18-inch sheet pan with parchment paper or a silicone mat and coat with nonstick spray.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract (if using) until smooth.
- Pour the wet mixture into the dry ingredients. Gently fold together with a spatula—some small lumps are fine.
- Scrape the batter into the prepared sheet pan. Spread in an even layer. Tap the pan gently to release air bubbles.
- Swirl in dollops of raspberry jam, scatter fruit, and/or sprinkle with chocolate chips as desired.
- Bake in the preheated oven for 12–15 minutes, or until golden brown and the center springs back lightly when pressed.
- Let it cool slightly, then slice into squares. Serve with more jam, warmed peanut butter, syrup, or your favorite toppings.
