The BEST Sheet Pan Pancakes
Love pancakes but don’t want to stand over the stovetop flipping them? Make Sheet Pan Pancakes instead. This easy pancake recipe comes together quickly, bakes in the oven until golden brown and is great for feeding a crowd. Plus, they are made from scratch with ingredients you probably already have in your pantry and fridge.Learn how to make this unique take on pancakes here.
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As I’ve said before, pancakes are a weekend tradition at our home, and I have a lot of recipes on The Speckled Palate for them. (Never tried any of mine? Head on over to my post about How to make the Best Homemade Pancakes!)
I first tested out this concept of pancakes in a sheet pan or a rectangular pan when friends were visiting from Dallas… and this recipe was finalized on my birthday weekend.
Why? I wanted to make a batch of pancakes that did not require me to stand over the stovetop because I wanted to be with my friends.
The resulting pancakes — which are square and not round — are delightfully fluffy and light and have those perfect pancake flavors… without the effort of pan-fried pancakes.
Listen. I feel like we’re splitting hairs here because pancakes really do not take that much effort to flip and make on the stove… but sometimes, you want to be hands-off. And this recipe is for those occasions.
Why I love this recipe:
Other than the memory of these being made for a brunch with some of my favorite people, one of the things I love most about this recipe is the ease in which it is made.
Breakfast and brunch are always wonderful when they feel simple to put together, and this recipe is no different.
Here are some more things I love about this particular one:
- No specialty ingredients or tools required. All you need are handful of easy-to-find ingredients, a rectangular pan with sides* and a little time.
- Add toppings to the batter before you bake it. My kids love to add sprinkles and chocolate chips to quadrants of the batter. I love fresh berries. They are also fabulous plain.
- They are truly hands-off. This is the perfect recipe for sharing because the whole point of this recipe is to let the pancakes bake so you can hang with people you love.
- Add toppings to the sliced pancakes. Serve with a drizzle of maple syrup, blueberry maple syrup or even blueberry sauce. If you’re feeling decadent, add a dollop of sweetened whipped cream and a handful of berries.
Like many of my pancake recipes, this one was adapted from my Old Fashioned Pancakes, which are my family’s all-time favorites.
You can’t go wrong with these if you’re looking for a pancake recipe that is so simple.
Other pancake recipes to try: Lemon Ricotta Pancakes | Chocolate Pancakes with Chocolate Chips | Apple Cider Pancakes | Homemade Pancake Mix
What you need to make this recipe:
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- Rimmed jelly roll pan OR 9”x13” rectangular baking pan
- Large mixing bowl
- Small mixing bowl or liquid measuring cup
- Whisk
- Rubber spatula
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the store to make this recipe:
- All-purpose flour — this is sometimes referred to as AP flour. It serves as the base for our recipe. I have not tested this recipe using other flours, including gluten-free flours, and do not recommend using those at this time.
- Granulated sugar — this provides a little sweetness to the batter. It’s also known as white sugar.
- Leaveners — baking soda and baking powder are both used to create light, fluffy sheetpan pancakes. Make sure yours are fresh.
- Salt — I like to use a medium grain kosher salt for this recipe.
- Milk — you can use whatever type of milk you’ve got on hand. I love whole milk for pancakes, but you can just as easily make this with a lower fat milk or a non-dairy milk, too! Buttermilk also works in this recipe.
- Eggs — these provide structure, as well as a bit of lift.
- Vanilla extract — a little goes a long way! Be sure to use the real deal, not the imitation kind.
- Unflavored oil — we have used vegetable, canola or avocado oil in this recipe, and they all work.
Toppings
These pancakes are delicious on their own, so you can serve them with softened butter, fresh berries, like strawberries, blueberries, blackberries or raspberries, and a drizzle of pure maple syrup. Slices of banana, Caramelized Apples or even Caramelized Pears would make an awesome addition, too.
You can also serve them with no toppings because these pancakes have enough flavor to stand on their own.
If you want to lean into the decadence, serve ‘em with sweetened whipped cream and a drizzle of syrup and/or your favorite fresh fruit sauce, like strawberry syrup or blueberry sauce. Add a sprinkle of chopped walnuts or pecans if you want a crunch.
You do you!
How to make Sheet Pan Pancakes
Prepare. Unlike other pancakes, you first need to preheat the oven. Line a 9”x13” rimmed sheet pan OR a rectangular baking pan (which is what I like to use) with parchment and spritz with nonstick cooking spray. Set aside.
Mix the dry ingredients in a large bowl. This includes the flour, sugar, baking powder, baking soda and salt. Whisk until combined, and set aside.
Mix the wet ingredients. Pour the milk into a liquid measuring cup. Break the eggs, and add those to the milk, along with the vanilla extract and oil. Use a fork to stir until combined.
Pro tip!
Make sure the egg yolks and white are mixed well because you don’t want stray pieces of egg white in the pancakes. It will take you about a minute of consistent mixing to get it to incorporate.
Pour the milk mixture into the flour mixture, and use a rubber spatula to gently fold them together until just combined.
Be careful not to overmix because that will make for tougher, less fluffy pancakes.
Pour the pancake batter into the prepared pan, and transfer to the oven.
Bake for 17-20 minutes or until golden brown and cooked through.
Remove from the oven, and let cool slightly before slicing and enjoying with your favorite toppings!
how to store:
Let the pancakes cool completely before transferring the sliced pancakes to an airtight container. Store in the refrigerator for 2-3 days. Reheat in the toaster oven or toaster until warmed through. Do not microwave.
How to freeze: Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warmed through.
Erin’s Easy Entertaining Tips
Y’all know by now that I love an at-home brunch situation because I’m a mom who appreciates having people in my home and a good laidback gathering.
Also, these brunches are great for kids because brunch and breakfast foods are approachable for many kids.
These pancakes make a lovely addition to a brunch at home, and sheet pan pancakes make the process a breeze because you’re not standing by the stovetop the entire time.
Here are some tips and tricks to making it easy on yourself:
- Make two batches. This will be dependent on the amount of guests you’re hosting, but better too many than not enough.
- Create a pancake bar. Set out the sliced pancakes, then let guests dress their own by offering various toppings, including sweetened whipped cream, berry compote, softened butter, fresh berries and more.
- Make a juice bar! Kids love this, and you can always have a bottle of champagne stashed in the fridge for adults who might want a little bubbly in their juice. (You could also make a mimosa bar!)
Frequently Asked Questions
Your baking pan needs to have a rim. Otherwise, these will run out all over the oven, and that is no good.
To make this recipe dairy-free, you can swap the buttermilk for a vegan buttermilk. (Fun fact: you can make your own non-dairy buttermilk!)
As far as making these pancakes vegan, you can probably replace the eggs with a vegan egg substitute, though I have never tried that before. And I do not recommend making these pancakes gluten-free at this time, as I have not tried that, either.
Quick Tips and Tricks for the Best Pancakes
- Don’t overmix your batter! Just mix the batter until it has just come together. Lumps are OK. If you mix until it’s smooth, the pancakes won’t be as fluffy.
- How to store: If you’ve got leftover pancakes, let them cool completely and place them in an airtight container. Store in the refrigerator for 3-4 days. Reheat in the microwave or in the toaster oven, if you’d like for the to be crispier.
- How to freeze leftovers: Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.
Here’s how to make this recipe…
Sheet Pan Pancakes
EQUIPMENT
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Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon kosher salt
- 2 ¼ cups milk
- 3 large eggs
- 2 ½ teaspoons vanilla extract
- ¼ cup unflavored oil like vegetable or canola oil
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Instructions
- Preheat the oven to 375℉. Line a 9”x13” rectangular pan or jelly roll pan with parchment paper. Spray with nonstick baking spray and set aside.
- Measure 3 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoon baking soda and 1 ½ teaspoon kosher salt into a large bowl. Whisk until combined, and set aside.
- Pour 2 ¼ cups milk into a liquid measuring cup or a medium bowl.
- Add the 3 large eggs, 2 ½ teaspoons vanilla extract and ¼ cup unflavored oil to the milk. Use a fork or a whisk to stir these ingredients until combined. Make sure the egg yolk and white are incorporated into the mixture completely.
- Pour the milk mixture into flour mixture, and stir until combined. Do not worry about lumps!
- Pour the pancake batter into the prepared pan.
- Transfer to the preheated oven, and bake for 17-20 minutes, or until baked through. It will be a beautiful golden brown on top.
- Remove from the oven and let cool slightly before slicing and enjoying!
Video
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Made these to meal prep for the week with the dairy-free buttermilk link and let me tell you- these are the fluffiest, BEST sheet pan pancakes I’ve ever made!!!
YAY!!! So happy these worked out for you, Jordan! I hope you enjoy them for the rest of the week… and when you hopefully make them again!