Sheet Pan Pancakes
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This easy recipe for Sheet Pan Pancakes is so light and fluffy. Delicious pancake flavor with only a fraction of the time and effort of traditional pancakes. These are the best breakfast ever, and perfect for serving a crowd.
You can’t have pancakes without the syrup! If you haven’t already, my Warm Maple Syrup, Butter Pecan Syrup, and Buttermilk Syrup Recipe are all crowd favorites and worth a try!
Why This Pancake’s A Keeper
- Easy breakfast for a crowd: Perfect for feeding a group without standing over the stove flipping pancakes.
- One pan breakfast idea: Everything bakes in a single sheet pan, cutting down on cleanup and hassle.
- Oven baked pancakes: A reliable option for consistent results. No burned edges or raw centers.
This Sheet Pan Pancake recipe is a total game changer for busy mornings. No more flipping, waiting, or babysitting the griddle. Just mix, pour, bake pancake mix in oven. It’s soft, fluffy, and cooks evenly every time, making it perfect for feeding a crowd or stocking your fridge with ready-to-go breakfast squares.
The best part? It starts with pancake mix and a handful of pantry staples, so you can whip it up fast. Add your favorite toppings before baking. Think chocolate chips, berries, or sprinkles, and you’ve got a custom breakfast that feels special with half the effort.
Before You Start Baking
Making pancakes for a crowd just got way easier with these baked pancakes. No flipping, no standing over the stove. Just mix, pour, bake, and slice. The ingredient list is short and simple, but a few pro tips can help you get that light, fluffy texture every time.
- Bisquick (or pancake mix): This shortcut gives you all the dry ingredients in one scoop. Be sure to spoon and level for accurate measuring.
- Baking powder: Even though pancake mix has leavening, a little extra baking powder adds more lift and keeps the pancake from turning dense in a sheet pan.
- Oil: Keeps the pancake moist and tender. Canola or vegetable oil both work well here.
- Milk: Use whole or 2% milk for a richer flavor, or substitute non-dairy milk if needed.
- Eggs: These add structure and richness. Room temp eggs mix more evenly into the batter.
- Vanilla extract: Adds a warm, cozy flavor boost that makes this feel homemade even though it starts with mix.
That’s it! Just a handful of everyday ingredients come together for a one-pan breakfast win. Perfect for lazy weekends, meal prep, or feeding hungry kids fast.
Jesseca’s Recipe Review
I started making these Sheet Pan Pancakes on hectic school mornings, and now they’re a non-negotiable in our breakfast rotation. They’re soft, fluffy, and so easy to slice and serve. No flipping, no fuss. My teen even grabs them cold straight from the fridge, which honestly feels like a win.
Tip from Jesseca:
Line your pan with parchment paper, then lift the entire pancake out once it cools. It makes slicing clean and storing leftovers way easier. Bonus: less mess.
Customize It
Want to mix things up with your Sheet Pan Pancakes? This recipe is super flexible, so you can customize it based on what you have or what you’re craving.
- Add-ins: Stir in chocolate chips, blueberries, chopped strawberries, or even sprinkles before baking. Just don’t overload the batter or it might bake unevenly.
- Dairy-free: Swap the milk for almond, oat, or soy milk, and use a neutral oil or melted dairy-free butter.
- Flavored extracts: Vanilla is classic, but almond, maple, or even coconut extract can totally change the flavor profile.
- Make it savory: Skip the vanilla and sugar, then stir in cooked sausage, bacon crumbles, or cheese for a breakfast-for-dinner vibe.
- Gluten-free: Use a gluten-free pancake mix that subs 1:1 for Bisquick. Just check that it already contains leavening.
However you switch it up, the sheet pan method keeps things easy and mess-free. It’s a solid base for whatever pancake mood you’re in.
Recipe FAQs
Nope! Any pancake mix that only needs milk and eggs will work. Just double-check if it already includes leavening so you don’t accidentally overdo the baking powder.
Yes! If you’re feeding a crowd, double the ingredients and bake in two pans, or do it in batches. Just be sure not to overflow your pan.
Look for light golden edges and a center that springs back when gently pressed. A toothpick inserted into the center should come out clean.
Avoid overbaking and be sure to cover leftovers tightly. Adding fruit or chocolate chips before baking can also help keep them moist.
Storage and Make-Ahead Instructions
These pancakes are perfect for meal prep and busy mornings. Once cooled, slice the pancake into squares and store them in an airtight container or zip-top bag.
- Fridge: Store in the refrigerator for up to 4 days. Reheat in the microwave for 20–30 seconds or in a toaster oven until warm.
- Freezer: Lay slices on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. Reheat straight from frozen in the microwave or oven.
Make-ahead tip: You can prep the batter the night before. Just cover it tightly and store in the fridge. Give it a quick stir in the morning, pour into the pan, and bake as directed for a fresh hot breakfast with zero morning effort.
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Sheet Pan Pancakes
Ingredients
- 2 cups pancake mix (like Bisquick)
- 2 teaspoons baking powder
- 1 cup milk
- 2 large eggs
- 2 tablespoons oil
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350°F (175°C). This ensures an even bake and helps the pancake rise properly.
- Line a half sheet pan (about 18×13 inches) with parchment paper, or grease it generously with butter or nonstick spray. This prevents sticking and makes for easier cleanup.
- In a large mixing bowl, whisk together the pancake mix and baking powder. Stir for about 15 seconds to evenly distribute the leavening.
- Pour in the milk, crack in the eggs, and add the oil and vanilla extract. Stir the mixture together until just combined, about 1 minute. The batter should be mostly smooth with a few small lumps—don’t overmix, or your pancake may turn out tough.
- Carefully pour the batter into the prepared sheet pan. Use a spatula to spread it evenly into all the corners for a uniform bake.
- Place the pan in the center of the oven and bake for 10 to 15 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. Bake time can vary slightly depending on your oven.
- Let the pancake cool for a minute or two, then slice into squares or rectangles. Serve warm with your favorite syrup, a dusting of powdered sugar, or fresh fruit.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
More Pancake Recipes
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- Chocolate Chip Pancakes
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- Gingerbread Pancake Recipe
- Banana Oat Pancakes
- Homemade Buttermilk Pancakes
- Blueberry Pancake Recipe
- Funfetti Pancakes
- Dutch Baby Pancakes
- Red Velvet Pancakes
- Blueberry Cream Cheese Pancakes
What size sheet pan did you use?
Hi Jenn, I used a half sheet pan which measures 18-by-13 inches.