No more standing at the stove all morning with my sheet Pan Pancakes!

Not only are they easy to whip up, but they’re super convenient. You can pour the entire pancake batter on one baking sheet and top it with your favorite toppings, or leave it plain and let everyone add their own toppings after it bakes. What I love most about these sheet pan pancakes are that they’re perfect for breakfast meal prep.

They freeze perfectly and whenever I need a quick breakfast, I just pop 2 pancakes in my toaster and breakfast is done!🙌 All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

“I’ve made these 3 or 4 times now. I love how you don’t have to stand over the stove! And so customizable, today we did coconut, prune and a dying banana!”

KAY I’m not sure if your family loves pancakes as much as mine, but it has now turned into our Saturday morning routine.

But flipping and making several batches of regular pancakes takes quite a while. And I have to try and keep the first few batches warm in the oven, while I make the rest of the pancakes. To make these sheet pan pancakes, I used our homemade pancakes recipe as a base foundation and adjusted the measurements to accommodate a larger portion size.

These pancakes keep you from having to do that back and forth dance. You can make pancakes for the whole family in one big batch, all on one baking sheet, and customize it with their favorite mix-ins and toppings.

It’s honestly genius!

Ingredients

• 2 cups (280 g) all-purpose flour* ($0.36)
• 1/4 cup (55 g) granulated sugar ($0.24)
• 1 1/2 cup (350 ml) milk ($0.27)
• 4 Tbsp (60 g) butter, melted ($0.50)

Instructions

• Generously coat a 11×17-inch rimmed baking sheet with cooking spray. If necessary, use some parchment paper. Sheet pan pancakes seem to work better with baking sheets that aren’t too old. So if your baking sheet is older or a little beat up, you may want to line it with some parchment paper first.

How to Make Sheet Pan Pancakes Step-by-Step Photos

Preheat the oven to 425°F: In a large bowl whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 Tbsp baking powder, and 3/4 tsp salt.

In the same bowl, add in 1 1/2 cups milk, 2 large eggs, 4 Tbsp melted butter, and 1 tsp vanilla extract. Whisk ingredients together: Whisk the wet ingredients together with the dry ingredients until just combined.

Be careful not to over mix at this point. Generously coat a 11×17-inch rimmed baking sheet with cooking spray.

If necessary, use some parchment paper. Sheet pan pancakes seem to work better with baking sheets that aren’t too old.

So if your baking sheet is older or a little beat up, you may want to line it with some parchment paper first. Pour batter onto greased sheet: Pour the pancake batter onto the baking sheet.

Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter. Add mix ins: Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section.

I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.

Bake: Place the sheet pan in the pre-heated oven and bake for 18-20 minutes or until golden brown. Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings.

Serve warm with syrup and extra toppings if you like!

More Toppings and Mix-in Ideas

This is where you can really have fun! My favorite part about making sheet pan pancakes is adding different mix-ins and toppings.

I personally love adding fresh fruit, but here are some more topping ideas for you to try:

• Sliced bananas
• Mixed berries (raspberries, blueberries and blackberries)
• Nuts
• Nutella
• Caramel sauce
• Cherry sauce
• Strawberry syrup
• Whipped cream or powdered sugar after it bakes.

How To Store & Freeze

What I love most about making sheet pan pancakes is that they’re extremely easy to store and freeze for later when you need a quick & easy breakfast. To store, let the pancakes cool completely, then transfer them to an airtight container and refrigerate for up to 3 days.

These pancakes are super easy to freeze! Just place the cooled pancakes in a freezer safe storage bag, in single layers with parchment paper between the layers to prevent sticking. Freeze for up to 3 months.

You can easily reheat frozen pancakes in a toaster or in the microwave until hot.

Serving suggestions

I love serving these up on a Saturday morning.

Sometimes I add a peanut butter smoothie for more protein or a poached egg to round out the meal. Our cottage cheese eggs are another favorite of mine to serve with these sheet pan pancakes. They cook up quickly on the stovetop and make breakfast feel more filling!