These Sheet Pan Pancakes are simple to make and easy to decorate with a variety of toppings. Baked in 15-18 minutes, it's a super quick way to get pancakes on the table without babysitting a pan!
Looking for more breakfast recipes? Try my French Toast Casserole or Buttermilk Waffles next!
About This Recipe
What's your favorite pancake flavor? I've made a ton of pancake recipes on my blog-10 as of this post-and I have to say, this is one of the most interesting ways to make a pancake. Instead of pan-frying individual pancakes on a skillet, you bake them all at once on a sheet pan. The best part is you don't have to monitor a pan constantly, and you can add a variety of toppings to make different flavors.
I chose strawberries, blueberries, chocolate chips, and banana, but you can use any toppings you like. Some fun ideas could be apples, peaches, raisins, coconut flakes, or whatever your heart desires.
One thing I will say about sheet pan pancakes is that the recipe works best on a newer nonstick sheet pan. Older pans have lost most of their nonstick coating, so the pancakes tend to stick. If you don't have a newer pan, I recommend lining the pan with some parchment paper to prevent sticking.
Key Ingredients
Flour: The base of the pancakes is made using all-purpose flour. If you're someone who likes alternative flours, you can substitute half of it with something else like whole wheat, oat, or almond flour.
Sugar: We need some sugar to give these pancakes sweetness. This recipe requires a bit more sugar than standard pancakes to help the batter brown better in the oven.
Baking powder: For giving the pancakes rise. Please do not mix this up with baking soda. I have had readers on other recipes accidentally use baking soda, and their pancakes become inedible.
Milk: I use whole milk for the richest flavor, but any milk or nondairy milk will work.
Oil: Pancakes need some kind of fat to make their inside tender. I opt for oil because it's convenient, but melted butter works too.
Eggs: To give the pancakes structure.
Vanilla extract: For warm flavor.
Toppings: I went with strawberries, blueberries, bananas, and chocolate chips. Try to slice the bananas and strawberries on the thinner side so they don't weigh down the batter.
Instructions
STEP 1: In a large mixing bowl, whisk the flour, sugar, and baking powder together.
STEP 2: In a medium bowl, whisk together the milk, oil, eggs, and vanilla extract.
STEP 3: Pour the wet ingredients into the dry ingredients and whisk until just combined.
STEP 4: Scrape the batter into a 12x17-inch sheet pan lined with parchment paper. Smooth out the batter with a rubber spatula.
STEP 5: Add your desired toppings on top. I divided it into 4 quadrants, but you can just sprinkle them everywhere if it's easier.
STEP 6: Bake for 15-18 minutes until golden brown on top. Slice and serve.
๐ Recipe
Easy Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour
- โ cup granulated sugar
- 1 tablespoon baking powder
- 1 ยฝ cups milk
- ยผ cup oil (or melted butter)
- 2 large eggs
- 2 teaspoons vanilla extract
Toppings
- strawberries, blueberries, bananas, chocolate chips, etc
Instructions
- Preheat your oven to 425ยฐF. Grease a 12x17-inch sheet pan and line it with parchment paper. Set aside.
- In a large mixing bowl, whisk the flour, sugar, and baking powder together.
- In a medium bowl, whisk together the milk, oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined.
- Scrape the batter into the prepared sheet pan and smooth it out with a rubber spatula.
- Add your desired toppings on top.
- Bake for 15-18 minutes until golden brown on top. Slice and serve. Enjoy!
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