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The Ultimate Easy Sheet Pan Pancakes from Scratch

Stack of golden-brown, thick slices of blueberry sheet pan pancakes on a white plate.

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Bake fluffy, golden pancakes all at once on a sheet pan. This recipe eliminates stovetop flipping, making it the easiest way to prepare breakfast for a crowd or for simple meal prep.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 2 large eggs
  • 1/4 cup melted unsalted butter, plus more for greasing
  • 1 teaspoon vanilla extract
  • 1 cup mix-ins (blueberries, chocolate chips, or sliced bananas)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a standard 13×18 inch rimmed baking sheet generously with butter or cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in your chosen mix-ins, like blueberries or chocolate chips.
  6. Pour the batter evenly onto the prepared sheet pan. Spread it gently with a spatula to cover the bottom surface.
  7. Bake for 12 to 15 minutes, or until the edges are set and the top is lightly golden brown and springs back when touched.
  8. Remove the pan from the oven. Let it cool for 5 minutes before slicing the pancakes directly on the pan into squares.
  9. Serve immediately with your favorite toppings.

Notes

  • For a high-protein option, substitute half the all-purpose flour with oat flour or a protein powder blend.
  • If you prefer savory, omit the sugar and vanilla, and fold in 1 cup of cooked, crumbled sausage and 1/2 cup shredded cheddar cheese instead of sweet additions.
  • This recipe is perfect for meal prep. Once cooled, slice and store leftovers in an airtight container in the refrigerator for up to 4 days.

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