Sheet Pan Pancakes

If you've ever made pancakes for a crowd, you know standing over a hot stove and flipping them one by one is a tedious task. Enter the oven-baked pancake! Sheet pan pancakes take all the hard work out of breakfast while keeping the delicious pancake flavor and texture you love.

What Are Sheet Pan Pancakes?

Sheet pan pancakes are pancakes that are baked in a big sheet pan, instead of one by one on a skillet or griddle. Put another way, sheet pan pancakes are oven pancakes.

Batter is poured into a sheet pan and then baked until the pancakes are light and fluffy.

Of course, it wouldn't be fun if you couldn't make the pancakes a little more personal with favorite toppings, so those are included, too. Many sheet pan pancakes are studded with fresh fruit like strawberries and blueberries, or favorite treats like candy and chocolate chips.

Ingredients for Sheet Pan Pancakes

The ingredient list for sheet pan pancakes is short. Where you might get carried away is with the toppings, but we'll let you decide what to use there.

For the pancakes, you'll need:

• Baking spray with flour: This makes it easier to get the baked pancake pieces out of the pan once baked. You can also grease the pan with butter and sprinkle it with flour.
• Pancake or waffle mix: Use your favorite store-bought mix, or use the recipe for your favorite pancakes.
• Water and milk: This is for mixing with the pancake mix.
• Toppings: Get creative! Use whatever toppings appeal to the people at your table. We listed a few ideas below.
• Butter and syrup: Optional of course, but what pancake is complete without them? Alternatively, consider powdered sugar and whipped cream.

Can you use pancake mix for sheet pan pancakes?

Yes, and we highly recommend you do! Three cups of store-bought pancake mix, 1 1/2 cups of water, and 1 cup of milk will yield fluffy and moist oven pancakes to feed the whole family. 

How To Make Sheet Pan Pancakes

These really are a breeze. The full recipe is below, but here's a brief recap:

• Step 1. Make pancake batter: Combine the baking mix with water and milk, and pour it into a sheet pan sprayed with baking spray.
• Step 2. Add desired toppings: Add fruit, nuts, candies, sprinkles, or any toppings you want.
• Step 3. Bake pancakes: Bake the pancakes in the oven. Pull after the pancakes are golden brown around the edges and done in the middle. Slice the pancake into squares, and top with butter and syrup, if desired.

Terrific Topping Ideas for Sheet Pan Pancakes

We've listed several topping options here, but you can get creative and do your own thing.

• Chopped peanut butter cups
• Lemon curd
• Chopped pecans
• Ground cinnamon
• Sliced strawberries
• White chocolate chips
• Butter and syrups for topping after baking. (We topped our Reese’s pancakes with chocolate syrup and our strawberry pancakes with pancake syrup.)

How To Store Leftover Sheet Pan Pancakes

If you have any pancakes left after breakfast or brunch, store them in a zip-top bag for up to two days in the refrigerator. You can also freeze them. (More on that below.)

Can you freeze sheet pan pancakes?

Freezing baked pancakes is the perfect way to make mornings easier. Slice your cooled pancakes into squares, lay them flat in a single layer in a zip-top bag, and freeze.

When you're ready to eat, remove one from the fridge, and cook on low in the microwave in 10-second intervals until they’re at your desired temperature. Top with butter and syrup, and enjoy! They’ll stay fresh in the freezer for up to one month.

Tips for Making the Best Sheet Pan Pancakes

While this recipe is super simple, there are a few techniques to know that will make the end result even better:

• When mixing the pancake batter, water, and milk, combine just until no dry spots are visible. Careful not to overmix—you don’t want rubbery pancakes!
• Spread the batter in the sheet pan, and tap the pan lightly on the counter to evenly distribute the mixture.
• Visually, split your sheet pan into four sections, and add one set of toppings to each section. Too any sections could get messy and complicated.
• Use a 13- x 18-inch baking sheet. With this amount of batter, a smaller or larger dish won't bake properly.
• Skip frozen fruit. The fruit will leak out too much water, which could interfere with the pancake batter cooking.

More Family-Favorite Pancakes

If you've got brunch on the brain, we have even more pancakes to share with you:

• Old-Fashioned Pancakes
  
• Cinnamon Roll Pancakes
• Bacon Pancakes