Name: Sheet Pan Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour (Use whole wheat pastry flour for a nuttier taste.); 2 tablespoons sugar (Can substitute with coconut sugar or maple sugar.); 1 tablespoon baking powder (Necessary for lift; do not substitute directly with baking soda.); 1/2 teaspoon salt; 2 large eggs (Can substitute with egg replacer or ground flaxseed for a vegan option.); 2 cups milk (Any milk type can be used; plant milks may alter texture.); 1/4 cup melted butter (Can be substituted with melted coconut oil for dairy-free.); 1 teaspoon vanilla extract (Optional, can be replaced with a pinch of cinnamon.); Syrup; Fruit; Whipped cream

Sheet pan pancakes are thick, golden, and tender with a soft, cake-like center and slightly crisp edges. They have the familiar sweet flavor of classic pancakes but made in one large pan so everyone can eat at once. This version is quick and low-effort, with a simple batter whisked together and baked at 425°F until puffed and brown. It’s perfect for busy mornings, family brunches, or when you want pancakes with minimal babysitting. Serve warm squares with syrup, fresh fruit, or whipped cream for a crowd-pleasing plate. If you like small pancake ideas, try these Blueberry Lemon Pancake Bites for a fun snack.

Why You’ll Love This Sheet Pan Pancakes

Hands-off: Mix one batter, spread it on a sheet, and bake—no flipping dozens of small pancakes.
Great for groups: Feeds a crowd easily and slices into squares for even portions.
Time-saver: While it bakes, you can prepare toppings or drinks.
Texture balance: Soft, tender center with slightly crisp edges from the high oven heat.
Flexible serving: Top with syrup, fruit, or whipped cream to suit tastes and occasions.
Easy cleanup: One pan and one bowl reduce dishes and kitchen time.
Predictable results: A high oven temperature and even layer produce consistent browning and puff.
Kid-friendly: Simple flavors and easy-to-eat squares make it a hit with children.

What Is Sheet Pan Pancakes?

Sheet pan pancakes are a large, oven-baked pancake made by spreading a single batter across a baking sheet. They taste like a classic American pancake — mildly sweet, lightly buttery, and gently vanilla-scented — but with a slightly different texture. Instead of the individual round cakes you make on a griddle, this version is airy and cake-like in the middle and gets a golden, slightly crisp edge from the hot oven. The cooking method is simple: bake at 425°F (220°C) until puffed and browned, then slice into squares. The overall vibe is casual comfort food — ideal for weekend brunches, holiday breakfasts, or a quick weeknight meal when you want pancakes without the fuss.

Ingredients for Sheet Pan Pancakes

For the Base

2 cups all-purpose flour (about 240 g)
2 tablespoons sugar (about 25 g)
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

2 large eggs
2 cups milk (about 480 ml)
1/4 cup melted butter (about 60 ml)
1 teaspoon vanilla extract

To Serve (Optional)

Syrup
Fruit
Whipped cream

Ingredient Notes (Substitutions, Healthy Swaps)

Flour: Use whole wheat pastry flour for a nuttier taste and slightly more fiber. Keep the same amount, but the texture will be denser.
Sugar: Swap granulated sugar for coconut sugar or maple sugar for a different flavor. You can reduce it to 1 tablespoon if you want less sweetness.
Baking powder: If you only have baking soda, do not substitute directly. Baking powder is required for lift here. If needed, make a quick substitute by mixing 1/2 teaspoon baking soda with 1 teaspoon cream of tartar to equal 1 1/2 teaspoons baking powder, but this is more work than it’s worth for this recipe.
Milk: Use any milk you prefer — whole, 2%, skim, or a plant milk such as almond or oat. Note: plant milks may give a slightly thinner batter and a bit less richness.
Butter: You can use melted coconut oil or a neutral oil if you want a dairy-free option. Butter gives the best flavor.
Eggs: For an egg-free version, try a commercial egg replacer or 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes) for each egg. This will change the texture a bit.
Vanilla: Optional, but it adds a pleasant warm note. You can omit it or use a pinch of cinnamon for a change.

Step-by-Step Instructions

Step 1 – Preheat and prep the pan
Preheat your oven to 425°F (220°C). Spray a large baking sheet with cooking spray or line it with parchment paper to prevent sticking and make cleanup easy.
Visual cue: The oven should be fully up to temperature before you put the pan in, so the batter starts to set immediately.

Step 2 – Mix the dry ingredients
In a large bowl, whisk together the 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly combined and free of lumps.
Visual cue: The dry mix should look even and slightly aerated after whisking.

Step 3 – Combine the wet ingredients
In another bowl, beat the 2 large eggs, then whisk in 2 cups milk, 1/4 cup melted butter, and 1 teaspoon vanilla extract. Mix until smooth and uniform.
Visual cue: The wet mix will be glossy and slightly frothy from the beaten eggs.

Step 4 – Make the batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing—small lumps are fine.
Visual cue: The batter should be pourable but not watery. It will be thicker than crepe batter but looser than cookie dough.

Step 5 – Spread and bake
Pour the batter onto the prepared baking sheet and spread into an even layer with a spatula. Bake in the preheated oven for 15–20 minutes or until the pancake is puffed and golden brown across the top.
Pro cue: Start checking at 15 minutes; remove when the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6 – Slice and serve
Remove the sheet pan from the oven and let it cool for a few minutes. Slice into squares and serve warm with syrup, fruit, or whipped cream.
Visual cue: The edges should be golden and slightly crisp; the center should feel springy but set.

Pro Tips for Success

Use room-temperature eggs and milk for better mixing and a smoother batter.
Don’t overmix the batter; overworking flour develops gluten and makes the pancake tough.
Spread the batter evenly so the thickness is consistent. Thicker areas will take longer to bake.
If your oven runs hot, rotate the sheet pan halfway through baking for even color.
For crispier edges, let the pan cool briefly on a wire rack; residual heat will continue to crisp the sides.
Use a light-colored metal baking sheet for even browning. Dark pans can over-brown the bottom.
If you want a fluffier rise, be sure your baking powder is fresh. Replace if older than 6–12 months.
Adjust baking time slightly if your sheet is large or small; a thinner layer bakes faster, a thicker layer takes longer.

Flavor Variations

Optional: Blueberry fold-in — scatter 1 to 1 1/2 cups fresh or frozen blueberries across the batter before baking. If using frozen, do not thaw to avoid a watery batter.
Optional: Chocolate chip — sprinkle 3/4 cup chocolate chips evenly over the batter for a sweet twist.
Optional: Cinnamon sugar — mix 1 teaspoon ground cinnamon with 2 tablespoons sugar and sprinkle over the batter before baking or after slicing.
Optional: Banana slices — arrange thin banana slices on top of the batter for a natural sweetness and soft texture.
Optional: Lemon glaze — mix powdered sugar with a little lemon juice and drizzle over warm squares for a bright finish.
Optional: Savory twist (limited) — omit sugar and vanilla, add 1/2 teaspoon black pepper and 1/4 cup chopped chives for a simple savory bake. Note: Keep changes optional and mild to avoid breaking the base recipe.

Serving Suggestions

Classic plate: Serve warm squares topped with maple syrup and a pat of butter.
Fresh fruit: Add sliced strawberries, bananas, or a handful of mixed berries for color and brightness.
Brunch board: Pair with scrambled eggs, bacon or sausage (if desired), and a fruit salad.
Kid-friendly: Cut into small squares and serve with separate bowls of syrup, fruit, and whipped cream for dipping.
Dessert-style: Top with whipped cream and chocolate chips for an after-dinner treat.
Coffee or tea pairing: The light vanilla and butter notes pair well with medium-roast coffee or a mild black tea.

Make-Ahead, Storage & Reheating

Make-ahead: You can mix the dry ingredients the night before and store in an airtight container. Combine wet ingredients and bake the next morning for a fresher result.
Cooling: Let the baked sheet pan pancake cool to room temperature before storing.
Refrigerator storage: Store baked pancake squares in an airtight container for up to 3–4 days.
Reheating: Reheat individual squares in a toaster oven or regular oven at 350°F for 8–10 minutes until warmed through to help restore some crispness to the edges. For a quick reheat, microwave on a plate for 20–40 seconds, but edges will soften.
Texture note: Stored pancakes will soften over time and lose some crispness at the edges, but they remain tender and tasty.

Storage and Freezing Instructions

Freezing: You can freeze baked pancake squares by arranging cooled pieces in a single layer on a baking sheet, flash-freezing for 1 hour, then transferring to a freezer bag or airtight container. Freeze up to 2 months.
Thawing & reheating: Reheat from frozen in a 350°F oven for 12–18 minutes or until warmed. For faster reheating, microwave for 45–90 seconds depending on portion size.
If freezing is not recommended: If you prefer best texture, freeze only for short periods. Long freezing can slightly change the crumb texture and moisture, so use within 2 months for best results.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
230 | 6 g | 31 g | 9 g | 1 g | 380 mg

Estimates vary by brands and portions.

FAQ About Sheet Pan Pancakes

Q: Why is my sheet pan pancake too dense?
A: Likely overmixed batter or old baking powder. Mix until just combined and use fresh baking powder.

Q: Why is it soggy in the middle?
A: The layer may be too thick, or the oven temperature is too low. Spread an even, moderate thickness and preheat oven fully to 425°F.

Q: Can I use a jelly-roll pan instead of a sheet pan?
A: Yes, as long as the pan is large and shallow. Adjust baking time if your pan creates a thinner or thicker layer.

Q: Can I make this dairy-free?
A: Yes. Use plant milk and melted coconut oil or a dairy-free butter to replace milk and butter.

Q: How do I know when it is done?
A: It should be puffed and golden brown and a toothpick in the center should come out clean or with a few moist crumbs.

Q: Can I add mix-ins like fruit or nuts?
A: Yes, add them sparingly and evenly. Too many wet mix-ins can make the batter thin or create soggy spots.

Notes

Let the batter sit for a few minutes after mixing for baking powder to activate—no long rest needed.
Use parchment paper for easy removal and cleaner slicing.
For even squares, score the top lightly with a knife while warm, then slice after it firms up.
Warm your syrup slightly before serving; it pours more easily over the warm squares.
If serving for guests, pre-slice and reheat on a baking sheet for easy plating.

Troubleshooting

Bland flavor: Add 1 teaspoon vanilla or a pinch of salt to enhance flavors.
Overbrowned edges: Use a lighter-colored sheet pan or lower the oven rack one level. Check earlier in the bake time.
Batter too thick: Add a tablespoon of milk at a time to loosen it slightly; you want spreadable batter.
Batter too thin: Add a tablespoon of flour at a time until it holds an even layer without running.
Uneven rise: Make sure baking powder is fresh and spread batter evenly. Rotate pan mid-bake if your oven has hot spots.
Sticking to pan: Use parchment or a thorough spray of nonstick oil to prevent sticking.

Final Thoughts

Sheet pan pancakes give you classic flavor with half the fuss and one pan to feed many. They are forgiving, flexible, and quick to pull together, making them a smart choice for busy mornings and casual gatherings.

Conclusion

If you want another tested take on sheet pan pancakes with extra tips and photos, see the full walkthrough at Sheet Pan Pancakes Recipe | Belly Full.