Sheet Pan Pancakes

If you’re a fan of thick and fluffy homemade pancakes, you’re about to discover your new favorite breakfast. These quick and easy Sheet Pan Pancakes are baked in the oven to save you time and give you the most pillowy soft flapjacks with little work!

Three oven-baked flapjacks with pure maple syrup being poured over them

Thick and Fluffy Oven-Baked Pancakes

Whenever I fire up the stove to cook some pancakes for my family, I always end up eating alone after everyone else finishes their breakfast. Everybody wants to start eating them as soon as they become available and I let them because so would I! Now that I’ve figured out how to make ultra-fluffy oven-baked pancakes, I’ve been able to enjoy one of my favorite breakfasts alongside my family again.

They come together with very little effort in less than 30 minutes! You can leave them plain or load them up with your favorite mix-ins and toppings. You could even dedicate different sections to different add-ins so that everyone at the table gets their favorite kind of flapjacks! I wouldn’t be surprised if you stopped making pancakes on the stove for good.

A sheet pan full of cooked pancakes with fruit, sprinkles and chocolate & peanut butter chips on top

What You’ll Need

These sheet pan pancakes use the same exact batter as the fluffy stove-top pancakes they’re adapted from. Here’s the ingredient lineup:

  • All-Purpose Flour: You can also use 1:1 gluten-free flour if necessary.
  • Sugar
  • Baking Powder: These pancakes use quite a bit of baking powder to get them nice and thick.
  • Salt
  • Milk: Any kind of milk you have on hand will do. I use 2%.
  • Butter: Unsalted.
  • Egg: Eggs are a must for pancake batter if fluffiness is your goal.
  • Vanilla Extract
A stack of three sheet pan pancakes on a plate with fresh blueberries and strawberries

How to Make Sheet Pan Pancakes

Not having to hover over a griddle is such a breath of fresh air. You just pop your batter into the oven, then slice up the pancakes and dig in!

  1. Prep for Baking: Preheat the oven to 425°F. Spray a 10×15-inch sheet pan with baking spray and set it aside.
  2. Combine Dry Ingredients: Combine the flour, sugar, baking powder and salt in a large bowl. Set the dry ingredient mixture aside.
  3. Melt Butter: Add the butter and a few tablespoons of the milk to a small mixing bowl. Melt the butter in the microwave and stir everything together.
  4. Combine Wet Ingredients: Combine the egg, remaining milk, butter mixture and vanilla extract in a large mixing bowl.
  5. Combine Wet and Dry Ingredient Mixtures: Add the wet ingredients to the dry ingredients and gently fold them together until they’re well combined, but still a little lumpy.
  6. Let Rest: Set the batter aside to rest for 5-10 minutes. Any remaining lumps will start to soften as the moisture soaks in. Gently stir the batter again.
  7. Add to Pan: Pour the pancake batter evenly into the prepared pan. Place add-ins on top as desired.
  8. Bake: Bake the pancakes for 10-12 minutes, or until they look cooked and golden brown.
  9. Enjoy! Remove the pan from the oven, slice up the pancakes and serve them warm with your desired toppings and syrup.
Three sheet pan pancakes stacked on top of one another with fresh fruit and maple syrup on top

Tips for Success

I know you’ll love the convenience of these oven-baked pancakes. Master them on your first try by following my advice!

  • Measure the Flour Accurately: I always recommend using a food scale to ensure a precise flour measurement. Alternatively, you can spoon the flour into your measuring cup, fluffing it up as you go and leveling it off at the top with a butter knife.
  • Don’t Forget to Grease the Pan: Be sure to give your a sheet pan a light coating of cooking spray before you pour in the batter. This helps the pancake slices slide right out without getting stuck to the pan.
  • Avoid Over-Mixing the Batter: Whatever you do, just don’t over-mix this pancake batter! If you do, the pancakes will come out tougher and firmer.
Three oven-baked pancakes piled on top of a white plate with two bowls of berries behind them

Tasty Customization Ideas

Let’s talk about some crave-worthy toppings and mix-ins you can add to your sheet pan pancakes!

  • Add Chopped Strawberries
  • Stir in Crumbled Bacon
  • Top with Blueberries
  • Mix in Chopped Walnuts
  • Incorporate Chocolate Chips
  • Stir in Sprinkles
  • Add Chopped Pecans
  • Mix in Cinnamon
  • Add Fresh Raspberries
  • Stir in Peanut Butter Chips
  • Top with Whipped Cream
A stack of fluffy homemade oven pancakes with maple syrup soaking into them

Serving Suggestions

Pancakes are a classic breakfast that’s easy to pair with other dishes. Try serving your flapjacks next to one of these yummy sides!

  • Pair with Hash Browns: Want to partner these pancakes with something savory? You’re going to fall in love with this Cheesy Hashbrown Casserole as soon as you take your first bite. It’s topped with Corn Flakes to add a super satisfying crunch!
  • Serve with Roasted Sweet Potatoes: These sweet and salty Roasted Sweet Potatoes are guaranteed to go great with your sheet pan pancakes. They’re easy to make with just 5 ingredients!
  • Pair with Eggs: Whether they’re scrambled, poached, over-easy or hard-boiled, eggs of any kind will make a wonderful addition to your breakfast.

Storage and Reheating

Once the pancakes have cooled, transfer them to an airtight container or storage bag and refrigerate them for up to 3 days. Reheat them in the microwave for 15-20 seconds until they’re warmed through.

Can I Freeze These?

Yes, instead of storing your pancakes in the fridge, you can keep them in the freezer for up to 3 months. If you need to stack them in the container, place a piece of parchment paper in between each layer. Thaw out frozen sheet pan pancakes in the fridge before reheating them.

Print
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Three oven-baked flapjacks with pure maple syrup being poured over them
Recipe

Sheet Pan Pancakes

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

If you’re a fan of thick and fluffy homemade pancakes, you’re about to discover your new favorite breakfast. These quick and easy Sheet Pan Pancakes are baked in the oven to save you time and give you the most pillowy soft flapjacks with little work!


Ingredients

  • 2 cups (260g) all-purpose flour
  • 4 tbsp (52g) sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups (360ml) milk
  • 4 tbsp (56g) unsalted butter
  • 1 large egg
  • 2 tsp vanilla extract

Optional Toppings

  • Strawberries
  • Blueberries
  • Sprinkles
  • Chocolate Chips
  • Peanut Butter Chips

Instructions

  • Preheat oven to 425°F. Spray a 10×15 inch sheet pan with baking spray and set aside.
  • Combine the flour, sugar, baking powder and salt in a large bowl. Set aside.
  • In a small bowl, add the butter and few tablespoons of the milk. Melt the butter in the microwave and stir everything together.
  • In a large measuring cup, combine the egg, remaining milk, butter/milk mixture and vanilla extract.
  • Add the wet ingredients to the dry ingredients and gently fold them together until well combined, but still a little lumpy. You don’t want to over mix.
  • Set the batter aside to rest for 5-10 minutes. Any remaining lumps with start to soften as the moisture soaks in. Gently stir again.
  • Pour batter evenly into prepared pan. Place toppings on top, as desired.
  • Bake for 10-12 minutes, or until done.
  • Remove from oven, slice and serve warm with desired toppings and syrup.

Notes

  • To Store & Reheat: Transfer cooled pancakes to an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through, covering with foil if needed.
  • To Freeze: Freeze cooled pancakes in an airtight container for up to 3 months. If you need to stack them, place parchment or wax paper between each layer. Thaw in the fridge before reheating.

Nutrition

  • Serving Size:
  • Calories: 295
  • Sugar: 11.8 g
  • Sodium: 239.4 mg
  • Fat: 9 g
  • Carbohydrates: 46.6 g
  • Protein: 7.5 g
  • Cholesterol: 52.6 mg

Keywords: baked pancakes, how to make pancakes fluffier, pancakes oven

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Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12