Sheet Pan Pancakes

Sheet Pan Pancakes – This Oven Baked Pancake Recipe is fluffy and tender; no griddle needed! Our easy sheet pan breakfast recipe is great to feed a crowd with barely any effort.

Why We Love This Baked Pancake Recipe

Pancakes are easy enough to make, right? Why do you have to put them in the oven?? Well obviously, you don’t. However, pouring pancake batter into a sheet pan and popping it in the oven takes out a lot of the busy time of flipping pancakes over a hot stovetop.

While Sheet Pan Pancakes cook effortlessly in the oven, you have time to casually scramble eggs or cook sausage patties. There’s no need to stress over and juggle all your breakfast dishes on the stovetop at once. Also, all the pancakes are ready at the same time!

PLUS, less mess, less chance of burning the pancakes, and just as much breakfast fun! Enjoy making this easy recipe with your choice of tasty toppings – in fact, everyone in the house can choose what goodies to include in their section of baked pancake. If you love the idea of this, you will also love my pancake casserole.

Salt – just a pinch

Plus your favorite add-ins and toppings! In the photos shown here, we have one pancake with blueberries – you can use fresh or frozen. The other has sliced bananas, chocolate chips, and sliced almonds.

Pro Tip: In a hurry? You can use this method with pancake mix. Simply use 3 cups of mix with the appropriately measured add-ins.

How to Make Baked Pancakes

Preheat the oven to 425°F. Set out a large 13 x 18-inch “half sheet pan” baking sheet. *Or you can use two 9 x 13-inch baking dishes, or four 8 X 8-inch dishes.

Set out a large bowl. Combine the flour, sugar, baking powder, and salt.

Mix well.

Then add in the buttermilk, eggs, and vanilla. Whisk until smooth.

Finally, mix in the remaining 6 tablespoons of melted butter. Small lumps in the batter are fine.

Pour the batter into the sheet pan.

Use a spatula to spread the batter into an even layer across the sheet pan.

Sprinkle the blueberries, or your preferred toppings, evenly over the top of the pancake batter.

Get the Complete (Printable) Easy Sheet Pan Pancakes Recipe Below. Enjoy!

Lastly, bake for 12 to 17 minutes.

When it’s done the sheet pan pancake will be a light golden color. A toothpick inserted in the center should come out clean.

Cut into 12 even slices, and serve warm.

Serve this baked pancake recipe with classic toppings like butter and warm maple syrup. Special occasion? Add a generous dollop of whipped cream or sprinkle chocolate chips on top, too!

This sweet breakfast treat is delicious with savory dishes. Pair with cheesy scrambled eggs, spicy breakfast sausage or skillet potatoes for a hearty meal.

And a side of fresh fruit is always great with breakfast.

More Add-In Ideas

Wondering what other goodies can go on sheet pan pancakes? The sky’s the limit! Here are just a few of our favorite toppings and add-ins to get you going:

Raspberries, blackberries, or other fresh berries.

Oven Pancakes Tips & Tricks

Create multiple flavors in one sheet! In one fourth of the sheet, top with chocolate chips, in the other fourth top with blueberries, and keep going until all of the sheet pan pancake has your favorite toppings! That way you can have a little bit of each topping.

Avoid frozen fruits! I recommend using fresh fruits as toppings on your baking sheet pancakes to avoid too much moisture!

If you are worried about the pancakes sticking to your pan, line it with parchment paper!

Don’t overmix the batter! Like with my homemade pancake mix, once the flour is mixed with the wet ingredients, avoid over-mixing the batter. Just mix until combined!

How do you make this recipe with pancake mix?

Use 3 cups of boxed mix with the appropriately measured add-ins, like milk and eggs. This will cut out several minutes of prep time!

What makes pancakes fluffy and rise?

The right combination of eggs and baking powder is what makes the fluffiest baked pancakes. Also, be sure to not over-mix the batter.

How do you make gluten-free pancakes?

Swap all-purpose flour with a GF baking mix you like. Similarly, use a gluten-free boxed pancake mix.

Can you make this a dairy-free recipe?

Yes! Swap traditional dairy ingredients with your favorite plant-based butter and milk subs. Soy, almond, and oat milk are all great alternatives!

How many days are leftover pancakes good?

Store cooled pancakes in an airtight container in the fridge for up to 3 days. To freeze, wrap in plastic wrap and store in an airtight zipper bag for up to 3 months. Reheat sheet pan pancakes in short bursts in the microwave at 50% power. To keep them from drying out, I suggest you wrap each piece in a layer of slightly damp paper towel when microwaving.