If you’ve ever wished making pancakes for a big group could be easier, my Sheet Pan Pancakes Recipe is the answer you didn’t know you needed. Imagine fluffy, golden pancakes baked all at once without the hassle of flipping each one individually. It’s a game changer for busy mornings or whenever you want a warm, comforting breakfast that’s simple to make and guaranteed to impress. This recipe delivers perfectly tender pancakes with a lovely golden crust, plus you can add your favorite berries or chocolate chips to make it your own. Once you try this, it might just become your go-to breakfast staple!
Ingredients You’ll Need
This recipe is wonderfully straightforward, relying on a few simple ingredients that together create pancakes with great texture, flavor, and color. Each element is essential: from the pancake mix for fluffiness, to the vanilla extract adding subtle depth, and the optional berries or chocolate chips for bursts of sweetness.
- 2 cups pancake mix: The base of your pancakes, providing structure and fluffiness with minimal effort.
- 1 ½ cups milk: Adds moisture and richness that keeps the pancakes tender.
- 2 eggs: Bind the ingredients together and contribute to a light, airy texture.
- 1 tsp vanilla extract: Brings a subtle, sweet aroma and depth of flavor.
- ½ cup berries or chocolate chips (optional): Perfect for customizing your pancakes with juicy fruit or melty chocolate surprises.
How to Make Sheet Pan Pancakes Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 425°F (220°C). Grease a rimmed baking sheet well to ensure your pancakes won’t stick and will develop a lovely golden crust on the edges. Having the pan ready upfront makes the process seamless and mess-free.
Step 2: Whisk Together the Batter
In a large bowl, whisk the pancake mix, milk, eggs, and vanilla extract until the batter is smooth and free of lumps. This step is key for achieving the perfect silky batter that will bake evenly in the oven. If you want to add berries or chocolate chips, you can mix them gently into the batter now or sprinkle them on top later.
Step 3: Spread the Batter onto the Pan
Pour the batter onto the prepared baking sheet and spread it evenly using a spatula. You want a uniform thickness for even cooking, about 1 inch thick works great. This step helps ensure every square of pancake turns out tender and cooked through.
Step 4: Add Your Favorite Toppings
If you didn’t mix in your berries or chocolate chips earlier, sprinkle them evenly across the surface now. This adds delightful pockets of flavor and a fun visual appeal. You can also try sliced bananas, chopped nuts, or even a sprinkle of cinnamon sugar for extra flair.
Step 5: Bake Until Golden and Set
Slide your sheet pan into the oven and bake for 12 to 15 minutes. Look for the batter to puff slightly and become a lovely light golden color. A toothpick inserted in the center should come out clean, confirming the pancakes are perfectly baked. Once done, remove the pan and let it cool for a few minutes before slicing into squares.
How to Serve Sheet Pan Pancakes Recipe
Garnishes
Nothing elevates a simple pancake like fresh garnishes. Try a dusting of powdered sugar or a drizzle of maple syrup for sweetness. Fresh fruit like strawberries or banana slices add color and freshness, while a dollop of whipped cream turns it into a brunch-worthy treat.
Side Dishes
Pair your sheet pan pancakes with crispy bacon or sausages for a savory balance, or keep it light with a side of scrambled eggs. A small bowl of yogurt or a fruit salad also complements the fluffy pancakes beautifully, rounding out the meal with contrasting textures and flavors.
Creative Ways to Present
For a fun twist, try layering your sheet pan pancake squares with layers of yogurt and fruit for a pancake parfait in individual glasses. Or serve the squares stacked up with a small pat of butter melting in between layers, making each bite rich and indulgent. You could even cut the baked pancakes into bite-sized pieces and serve with assorted dipping sauces like chocolate or berry compote for a playful breakfast platter.
Make Ahead and Storage
Storing Leftovers
Leftover sheet pan pancakes are a lifesaver for busy mornings. Simply store any uneaten pancakes in an airtight container and refrigerate for up to 3 days. This keeps them moist and ready for a quick breakfast or snack.
Freezing
For longer storage, freezing your sheet pan pancakes works wonderfully. Place individual squares separated by parchment paper in a freezer-safe bag or container. They’ll keep well for up to 2 months and thaw quickly when you’re ready to enjoy them.
Reheating
To reheat, pop frozen or refrigerated pancake squares in the toaster or microwave. Heating them gently retains their fluffy texture without drying them out. A quick warm-up and they’re just as delightful as fresh-baked!
FAQs
Can I use homemade pancake batter for this Sheet Pan Pancakes Recipe?
Absolutely! While pancake mix is convenient, you can use your favorite homemade batter. Just make sure it’s a bit thicker so it holds up well when baked in a sheet pan.
What type of pan works best for baking sheet pan pancakes?
A rimmed baking sheet ensures the batter stays contained and cooks evenly. Non-stick or well-greased metal pans provide the best results for easy removal after baking.
Can I add flavor variations to this recipe?
Yes! Feel free to add spices like cinnamon or nutmeg, substitute vanilla with almond extract, or fold in chopped nuts or shredded coconut to customize flavor and texture.
How do I know when the sheet pan pancakes are done baking?
Look for a lightly golden color and a firm texture on top. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, your pancakes are ready.
Is this recipe suitable for meal prep?
Definitely! Sheet pan pancakes are perfect for meal prep since you can bake a large batch at once and store portions for quick breakfasts throughout the week.
Final Thoughts
Making pancakes has never been this effortless or fun! I encourage you to try this Sheet Pan Pancakes Recipe the next time you’re craving a comforting breakfast that delights everyone around the table. With minimal fuss and maximum deliciousness, it might just become your new favorite way to enjoy pancakes. Happy baking and even happier eating!
Print
Sheet Pan Pancakes Recipe
- Total Time: 25 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
Fluffy, golden sheet pan pancakes baked all at once, eliminating the need for flipping. This easy recipe is perfect for serving a crowd or busy mornings when you want a quick, hands-off breakfast.
Ingredients
Dry Ingredients
- 2 cups pancake mix
Wet Ingredients
- 1 ½ cups milk
- 2 eggs
- 1 tsp vanilla extract
Optional Toppings
- ½ cup berries or chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and grease a rimmed baking sheet thoroughly to prevent sticking.
- Mix Batter: In a large bowl, whisk together the pancake mix, milk, eggs, and vanilla extract until the batter is smooth and free of lumps.
- Pour Batter: Pour the prepared batter into the greased baking sheet and spread it evenly with a spatula.
- Add Toppings: Sprinkle berries or chocolate chips over the batter if desired, gently pressing them into the surface.
- Bake Pancakes: Bake in the preheated oven for 12–15 minutes, or until the surface is lightly golden and a toothpick inserted in the center comes out clean.
- Serve: Remove from oven and slice into squares. Serve immediately or freeze leftovers for a quick breakfast reheating option.
Notes
- Freeze leftovers in an airtight container for up to 1 month for a quick reheat breakfast.
- Use any mix-ins like nuts or dried fruits in place of berries or chocolate chips for variety.
- Make sure your baking sheet has a rim to contain the batter effectively.
- Use a toothpick to test doneness to avoid underbaked pancakes.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
