Remember those hectic weekday mornings where you’re flipping pancakes for what feels like hours while the kids are clamoring for their breakfast? Yeah, me too. It was during one of those frazzled moments that I discovered the magic of Easy Sheet Pan Pancakes. This technique is a total game-changer. Instead of hovering over a griddle, you just pour your batter onto a pan, pop it in the oven, and in about 15 minutes, you’ve got a whole batch of fluffy, golden pancakes ready to go. No more waiting for your turn at the stove. It’s the simplest way to get a crowd-pleasing breakfast on the table with zero stress. So good.
Perfect Pancakes for Breakfast Meal Prep
If you’re a fan of breakfast meal prep, this method is about to become your new best friend. Make a batch of these baked pancakes on a Sunday, and you’ve got a head start on your entire week. They reheat beautifully, making those rushed weekday mornings feel a little more manageable. You can cut them into squares for easy, grab-and-go portions that are perfect for lunch boxes or a quick snack. It’s the kind of practical solution that makes you feel like you’ve really got your act together, even if you’re still on your first cup of coffee.
Variations & Substitutions for Your Pancakes
The beauty of this base recipe is how incredibly adaptable it is. Honestly, it’s a blank canvas for whatever your family loves. Don’t be afraid to get creative with your mix-ins and toppings. For a fruit-filled version, gently fold a cup of fresh blueberries or diced strawberries into the batter right before you pour it. If you’re a chocolate lover, a handful of chocolate chips will make these a surefire hit with the kids. For a nutty, wholesome twist, try adding a half-cup of chopped walnuts or pecans. And if you need a dietary swap, a 1:1 gluten-free baking blend works perfectly in place of the all-purpose flour. You can even use your favorite non-dairy milk. The method is so forgiving.
Tips for Perfectly Baked Pancakes Every Time
A few little tricks will ensure your sheet pan pancakes come out perfect every single time. First, don’t skip lining your pan with parchment paper. It guarantees easy release and makes cleanup an absolute breeze. Second, give your batter a quick rest for about five minutes after you mix it. This allows the leavening agents to activate and helps create that wonderfully fluffy texture we all love. Keep a close eye on your oven during the last few minutes of baking. Ovens can vary, and you’re looking for that perfect golden-brown color on top and a springy feel when you gently press the center. And my best tip? Let the pancake cool in the pan for a few minutes before you slice it. This helps it set and makes for cleaner cuts.
Storage & Reheating Your Leftover Pancakes
Leftovers? No problem! These pancakes store beautifully. Once they’ve cooled completely, you can place them in an airtight container. They’ll keep in the fridge for up to four days. For longer storage, freeze them. Lay the individual squares on a baking sheet to flash freeze for about an hour, then transfer them to a freezer-safe bag. They’ll be good for up to two months. When you’re ready to enjoy them again, reheating is a snap. The toaster or a toaster oven on a low setting is my preferred method—it brings back that slight crispness on the edges. You can also microwave them for about 20-30 seconds if you’re in a real hurry, though they’ll be softer.
Frequently Asked Questions About Pancakes
Can I make the batter the night before? You can, but I don’t always recommend it. The baking powder will start to lose its effectiveness overnight, which can result in a denser, less fluffy pancake. For the best results, mix your batter fresh in the morning. It comes together so quickly it’s hardly any extra effort. What’s the best way to prevent my pancakes from turning out rubbery? The biggest culprit is usually overmixing. Mix your batter until the ingredients are just combined, even if there are a few lumps left. Overmixing develops the gluten in the flour and leads to a tougher texture.
Can I use this method with other pancake recipes, like buttermilk? Absolutely! This baking method works with just about any of your favorite pancake recipes. Just be sure to adjust the baking time if the batter consistency is significantly thicker or thinner than this one.
Print
Easy Sheet Pan Pancakes: The Ultimate No-Fuss Breakfast
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
These Easy Sheet Pan Pancakes are the ultimate breakfast hack—fluffy, golden, and baked all at once in the oven. Perfect for busy mornings or feeding a crowd without standing over a skillet.
Ingredients
â–¢ 2 cups all-purpose flour
â–¢ 2 tbsp granulated sugar
â–¢ 2 tsp baking powder
â–¢ 1/2 tsp baking soda
â–¢ 1/2 tsp salt
â–¢ 1 3/4 cups buttermilk (or milk + 1 tbsp lemon juice)
â–¢ 2 large eggs
â–¢ 1/4 cup unsalted butter, melted (plus more for greasing pan)
â–¢ 1 tsp vanilla extract
â–¢ Optional toppings: blueberries, sliced bananas, chocolate chips, etc.
Instructions
1. Preheat oven to 425°F (220°C). Lightly grease or line a 9×13-inch sheet pan with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until combined.
4. Pour wet ingredients into dry and stir until just combined. Do not overmix.
5. Pour batter into prepared sheet pan and smooth into an even layer.
6. Add toppings like berries, banana slices, or chocolate chips if desired.
7. Bake for 13–15 minutes, or until golden and a toothpick comes out clean from center.
8. Let cool slightly, slice into squares, and serve warm with maple syrup.
Notes
Make it ahead: Cool completely, slice, and store in the fridge for up to 4 days or freeze for up to 2 months.
Reheat in microwave or toaster oven for a quick weekday breakfast.
You can substitute whole wheat flour for half the all-purpose flour for extra fiber.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of pan
- Calories: 230
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
