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Sheet Pan Pancakes are the world’s easiest pancakes! These pancakes cook evenly in a sheet pan instead of slowly cooking one by one over the stove. Fluffy, sweet, and buttery pancakes covered with your favorite toppings! They make a great take-along breakfast for kids and they are freezer-friendly!
Sheet Pan Pancakes
Sheet pan meals are easy meals that you can make using one sheet pan. They are great for busy families who want to eat at home but don’t have the energy for a big cooking production. It’s a huge bonus that there is typically minimal cleanup.
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Ingredients:
What will I need to complete this recipe?
It doesn’t take much to put these sheet pancakes together. Chances are you’ll already have these ingredients in your kitchen!
- Whole milk- Or milk of your choice
- Large eggs
- Butter- salted or unsalted, your preference
- Granulated sugar- You could also try brown sugar or coconut sugar for a unique flavor.
- Vanilla extract- You could use any flavor extract you want. I love almonds and coconut. Keep in mind that almond extract is really strong so you’ll use about half the amount.
- All-purpose flour- You could substitute self-rising flour and take out the baking soda and salt.
- Baking powder
- Salt
- Mixed berries- Any berries work just make sure to cut any large berries into bite-sized pieces. You can use frozen berries but make sure they are fully defrosted and drained of liquid so you don’t end up with soggy pancakes.
- Powdered sugar (optional)
- Maple syrup (optional)
- Additional butter (optional)
Supplies:
You will need the following supplies:
- mixing bowls
- whisk
- measuring cups and spoons
- parchment paper
- 18×13 sheet pan with high rims
Instructions:
Preheat and prepare. Preheat your oven to 425°F and line a high-rimmed 18×13 sheet pan with parchment paper
Mix wet ingredients. In a large bowl, whisk together your milk, eggs, melted butter, sugar, and vanilla and set aside.
Mix dry ingredients. In another large bowl, add your flour, baking powder, and salt stirring to combine.
Combine. Add the wet ingredients to the dry and stir until just combined. It’s ok if there are a few lumps.
Transfer to the sheet pan. Transfer the batter to your sheet pan and spread from edge to edge.
Add the berries. Sprinkle the berries randomly over the top of the batter.
Bake. Bake for 15 mins uncovered.
Cool and cut. Cool slightly (about 10 minutes) and cut into squares
Freezer Recipe
You’ll just make your sheet pan pancakes per the directions, cut them into squares, and allow them to cool on the counter completely. After your pancakes are cool, stagger the slices slightly so they aren’t still right up next to each other. Place the whole pan in the freezer for 30 minutes to an hour. When your pancakes are frozen, you can wrap them in plastic wrap and then foil to prevent freezer burn. Your sheet pan pancakes will last 3 months in the freezer.
Storage
To store leftover sheet pan pancakes simply allow them to cool completely on the counter and then wrap them in foil before placing them in the refrigerator. They will be good for about a week refrigerated. I like to make two batches on the weekend and then have quick, on-the-go breakfasts for the busy work week. To heat them up, just pop them into the microwave in 30-second intervals until heated throughout.
Sheet Pan Pancakes Recipe
Sheet Pan Pancakes
Equipment
- mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment Paper
- 18×13 sheet pan with high rims
Ingredients
- 2½ cups whole milk
- 2 large eggs
- ½ cup (1 stick) butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoons salt
- 2½ cups mixed berries (cut any strawberries into slices)
- Optional toppings: Butter, Syrup, Powder Sugar
Instructions
- Preheat and prepare. Preheat your oven to 425°F and line a high-rimmed 18×13 sheet pan with parchment paper
- Mix wet ingredients. In a large bowl, whisk together your milk, eggs, melted butter, sugar, and vanilla and set aside.
- Mix dry ingredients. In another large bowl, add your flour, baking powder, and salt stirring to combine.
- Combine. Add the wet ingredients to the dry and stir until just combined. It’s ok if there are a few lumps.
- Transfer to the sheet pan. Transfer the batter to your sheet pan and spread from edge to edge.
- Add the berries. Sprinkle the berries randomly over the top of the batter.
- Bake. Bake for 15 mins uncovered.
- Cool and cut. Cool slightly (about 10 minutes) and cut into squares
