Make these easy sheet pan pancakes baked in the oven for a quick and easy breakfast. Better than a box mix, this fluffy homemade recipe is perfect for the whole family from toddlers to adults.
We love making this fun breakfast meal. Instead of sitting at a griddle flipping pancakes all morning, you can easily mix this recipe together, throw it in a sheet pan and have a filling breakfast in no time at all.
It's no secret we love a good breakfast. Try our other tasty meals like Egg and Biscuit Casserole, Protein Pancakes, and Banana Bread. Or try this Vegan bread pudding recipe. All of these make great meal prep breakfasts for busy mornings. We've even added it to our favorite Sheet Pan Dinners.
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Ingredients
Below is a list of ingredients needed to make sheet pan pancakes. You can choose from the list of toppings we provided or choose your own.
- Milk- Any type of milk works with this recipe. To get that buttermilk taste we like using 1%, 2%, or whole milk.
- Vinegar- White vinegar mixed with the milk creates a buttermilk-type effect giving extra flavor to the pancakes. After a lot of recipe testing, we determined this was better for the pancakes than buttermilk. There is more vinegar, and therefore it is more acidic. The vinegar mixes with the baking soda making these fluffy and wonderful.
- Butter- For this recipe we used salted butter. Make sure to melt it before mixing.
- Flour- All-purpose white bleached flour works great for this recipe. If you use whole grain flour, you will need more liquids.
- Sugar- White granulated sugar to help subtly sweeten up the batter.
- Baking powder and Baking soda- Both baking powder and baking soda are used to help make these pancakes the ultimate light and fluffy texture.
See recipe card for quantities.
How to Make Sheet Pan Pancakes
- Lightly combine the milk and vinegar together. Don't over mix!
2. Whisk together the dry ingredients. Make sure the baking soda, salt, and baking powder is well combined with the flour.
3. Add in the eggs, melted butter, and milk mixture with the flour mixture. Whisk until a smooth batter is formed.
4. Pour batter into a prepared parchment paper lined sheet pan. Add toppings to sections of the pancakes. Bake for 15-20 minutes at 425 degree Fahrenheit.
Hint: Spraying the sheet pan with cooking spray isn't enough. You need to use parchment paper.
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Peanut butter chocolate- Heat up some peanut butter and swirl it into the batter, then top with chocolate chips. This is a really tasty variation!
- From mix-Make the pancake mixture according to package directions using 3 cups of the dry mix, then bake according to the directions below. You can still add your favorite toppings.
- Bisquick- Make the pancake mixture using Bisquick using 3 cups of dry ingredients and then prepare as the package instructs. Bake according to the directions below.
- Kodiak Cakes- For protein-packed sheet pan pancakes, make the pancake mixture using Kodiak cake powder using 3 cups of dry ingredients and then preparing as the package instructs. Bake according to directions below.
- Pumpkin- Swirl in ⅓ cup of pumpkin in the batter. Sprinkle in chocolate chips if desired.
Helpful Hints
It can be hard to pour pancake batter on top of parchment paper, as the parchment paper tends to slip around. I made creases into the corners of the pan with mine and it stayed in place really well.
Just give the milk and vinegar a quick little swirl with a fork, and no more. If you mix it too much it won't work properly.
How To Serve
These would go great for a brunch. Serve topping with additional banana, chocolate chip, and strawberries for extra fruit flavors. You could also serve them with our Veggie Quiche, Air Fryer Turkey Bacon, and Egg Puffs to make a full spread.
These need more toppings/fillings than you think. I made these and loosely spread my blueberries, chocolate chips, etc. onto the pan, until it looked good and there wasn't enough. Apply the fillings liberally so there is some in each bite!
Learn From Us
The first time I made sheet pan pancakes, I greased my sheet pan liberally with cooking spray, thinking it would be enough to keep them from sticking when I put them in the oven. I was wrong, they stuck a lot! Save yourself from this mess and wasted food by using parchment paper.
How to Store Sheet Pan Pancakes
Store cooked pancakes in an air tight container for up to 4 days in the refrigerator. When you store them, cut them into squares for easy reheating. Reheat in the microwave, air fryer, or oven.
Freeze extra sheet pan pancakes by cutting them into squares and placing them in a freezer friendly container or bag. When ready to eat again remove from the freeze and microwave, air fry, or rebake in the oven.
This recipe makes a great meal prep meal and is tasty when reheated. We make double the batch to eat throughout the week. Or freeze for spread-out breakfast meals.
Top tip
Use wide parchment paper that is 15" wide. This will make it so it goes up the sides of the pan a bit and won't stick.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with sheet pan pancakes:
Recipe
Sheet Pan Pancakes
Equipment
Ingredients
- 2 cups milk
- ¼ cup white vinegar
- ⅓ cup butter melted, I used salted
- 2 eggs
- 2 ⅓ cups all-purpose flour
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 425° F. Line a 13x18" baking sheet with parchment paper.
- Pour the vinegar into the milk and mix lightly. Set to the side. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Whisk the eggs until smooth and melt the butter. Dump all wet ingredients (milk mixture, melted butter and eggs) into the dry ingredients and mix until smooth.
- Pour pancake batter into the parchment lined baking sheet. Top with any toppings desired, see our notes section below for more ideas and see pictures above for reference. Bake for 15-20 minutes until it starts to turn golden and is cooked through.
Notes
- This is so much easier to remove from the pan when you use parchment paper! You can absolutely just liberally grease the pan, but it will still stick a little bit. For a mess free experience, we highly recommend using parchment paper.
- Use 15" wide parchment paper instead of 12" so that it extends up the sides of the pan a little bit. This will make removing the pancakes and clean up a breeze.
- Try some new flavors! Microwave some peanut butter and swirl it on top and add some chocolate chips and bananas. Or make a triple berry or cherry chocolate. The possibilities are endless.
- When mixing together the milk and vinegar, just give it a quick little mix to combine, don't mix it very much.
Andrea
These sheet pan pancakes are a game changer! They are so easy to make and the kids love them. It saves so much time in the morning and they are really fluffy!