Sheet Pan Pancakes
These golden, fluffy sheet pan pancakes are baked in one tray—no flipping required! Customize each batch with swirls of jam, fruit, chocolate chips, or nut butter on top. Perfect for brunch, feeding a crowd, or prepping easy breakfasts in advance.
8
squares
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.
Notes
Feel free to substitute buttermilk, oat or almond milk, or swirl in mashed fruit or fruit puree instead of jam. The recipe works great for meal prep—just refrigerate or freeze individual squares and reheat as needed. For a savory take, omit the sugar and vanilla and top with cooked bacon and herbs.
Nutrition
Calories: 235kcal | Carbohydrates: 31g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 180mg | Fiber: 1g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1.6mg