Sheet Pan Pancakes is an easy breakfast recipe that feeds a crowd and keeps picky eaters happy with 4 flavors in one pan! This easy homemade pancake recipe is a game-changer for busy mornings and relaxed weekend brunches, let the oven do the work! You can customize it however you like.
Make Pancakes on a Sheet Pan!
This oven-baked pancake recipe is perfect for holiday breakfasts or feeding a hungry family fast. Plus, they’re picky eater approved!
Why You'll Love This Recipe
• Great Flavor – The pancake base is rich, buttery, and just sweet enough. Delicious on its own or topped with maple syrup and butter.
• Make it Your Own – It’s easy to customize by switching up the toppings. Or use dairy-free milk, or make it gluten-free with your favorite flour blend.
• Feeds a Crowd – It makes a lot at one time. No need to flip individual pancakes!
With just one pan and a handful of pantry staples, you can make fluffy, buttery oven-baked pancakes with four different toppings. A perfect time-saving meal.
Ingredients in Sheet Pan Pancakes from Scratch
Batter Ingredients: All-Purpose Flour, Granulated Sugar, Baking Powder, Salt, Whole Milk, Lemon Juice, Butter, Vanilla Extract.
Toppings: Blueberries, Strawberries, Bananas, Chocolate Chips.
What Other Toppings Can Be Used?
Other delicious toppings or add-ins that you could use: any flavor of chips (cinnamon is good), nuts, dried fruit, raspberries, figs, or most fresh or thawed frozen fruit.
Can These Pancakes be Made Vegan?
• Yes! This recipe is simple to make vegan. It was tested with soy milk and non-dairy butter, as well as tested using whole milk and regular dairy butter.
• The only other change you would need to make is ensure the chocolate chips used are dairy free, or vegan.
How to Make Sheet Pan Pancakes
Preheat oven to 425℉ and grease a half sheet baking sheet pan well with cooking spray.
OTHER PREP: If you don’t have 2 cups of buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice and let sit for 5 minutes. Slice the strawberries and bananas.
1) In a bowl, stir together the flour, sugar, baking powder, and salt.
2) Add the wet ingredients: the buttermilk, melted butter, and vanilla.
3) Stir until combined, being careful not to overmix (lumps are okay).
4) Pour the batter onto the prepared baking sheet and spread it out evenly.
5) Add the blueberries, strawberries, bananas, and chocolate chips in quarters across batter.
6) Bake for about 15 minutes or until the pancakes are firm but soft. Let cool a little, then enjoy with butter and maple syrup!
How to Tell When Sheet Pan Pancakes are Done
You will know these pancakes are done baking when they are firm, yet soft, with no wetness to them.
Will These Stick to the Pan?
• As long as you grease your baking sheet pan well, these pancakes will not stick. It’s also best to use a newer, clean baking sheet, if possible, or one that isn’t as well loved.
• When in doubt, you can spray pan, add parchment paper, and spray again. This is great for older pans.
More Breakfast Recipe Ideas:
Tater Tot Breakfast Casserole
Yogurt Parfait
Air Fryer French Toast
Easy Breakfast Egg Bake
How to Store Leftovers
Store leftovers in the fridge in an airtight container for up to 3-4 days, or freeze in individual slices up to 2 months.
- 2 cups All-Purpose Flour
- ¼ cup Granulated Sugar
- 2 tablespoons Baking Powder
- ½ teaspoon Salt
- 2 cups Whole Milk
- 2 tablespoons Lemon Juice
- 4 tablespoons Butter melted
- 1 teaspoon Vanilla Extract
- ½ cup Blueberries
- ⅓ cup Strawberries, sliced
- 2 Bananas, sliced
- ⅓ cup Chocolate Chips
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Preheat your oven to 425℉ and grease your half sheet baking sheet with cooking spray.
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Then make buttermilk by adding the lemon juice to the 2 cups of milk and let sit for 5 minutes, or while you assemble the other ingredients.
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Make the batter by stirring together the flour, sugar, baking powder, and salt.
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Then add in the wet ingredients, the buttermilk mixture, melted butter, and vanilla, and stir until there are no more dry spots, being careful not to overstir the mixture, there may still be lumps.
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Pour the batter onto your greased baking sheet and spread it out to completely cover it, evenly.
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Add the add-ins, each to one quarter of the tray.
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Bake for about 15 minutes, or until firm, yet soft.
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Let cool, and enjoy with more butter and maple syrup!
Store leftovers in the fridge in an airtight container for up to 3-4 days, or freeze in individual slices.
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