Introduction

Sheet pan pancakes are a fun and effortless way to enjoy a breakfast classic. This recipe lets you bake a whole pan of pancakes at once, topped with a variety of delicious fruits and chocolate chips. Perfect for feeding a crowd or a busy morning!

Quick and Easy Sheet Pan Pancakes Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 and 1/2 cups milk
1/4 cup butter, melted
1 teaspoon vanilla extract
Maple syrup, for serving
Chocolate chips
Thinly sliced strawberries
Thinly sliced ripe banana
Blueberries
1 tablespoon granulated sugar

Instructions

Step 1: Preheat the oven to 350°F. Lightly spray a 12×17-inch half sheet pan with non-stick cooking spray and set aside.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 1/2 cup sugar until well combined.
Step 3: Make a well in the center of the dry ingredients and add the beaten eggs and milk. Whisk gently until just combined.
Step 4: Stir in the melted butter and vanilla extract until the batter is smooth and well mixed.
Step 5: Pour the batter evenly into the prepared sheet pan.
Step 6: Divide the pan into four sections. Top one section with sliced strawberries, the next with banana slices, the third with chocolate chips, and the last with blueberries. Sprinkle the entire pan evenly with 1 tablespoon of granulated sugar.
Step 7: Bake for 20-25 minutes, until the pancake has risen, is light golden on top, and a toothpick inserted into the center comes out clean.
Step 8: Remove from the oven and slice into 24 squares, with each flavor getting about 6 pieces. Serve warm with maple syrup.

Tips & Variations

For a fluffier texture, separate the eggs and beat the whites until stiff peaks form, then fold them gently into the batter.
Swap out the fruit toppings with your favorites like raspberries, blackberries, or even chopped apples for variety.
Use flavored syrup or honey instead of maple syrup for a different twist.
To make it gluten-free, substitute the all-purpose flour with a gluten-free baking flour blend.

Storage

Store any leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days. Reheat individual squares in the microwave for about 20 seconds or in a toaster oven until warmed through. This also works well for freezing—wrap portions tightly and freeze for up to 1 month, then thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

You can make it vegan by using plant-based milk, replacing eggs with flax or chia egg substitutes, and using vegan butter or oil.

Can I prepare the batter ahead of time?

Yes, you can prepare the batter a few hours ahead and keep it covered in the refrigerator. Just give it a gentle stir before pouring it into the pan.

Quick and Easy Sheet Pan Pancakes Recipe

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★★★★★

4.8 from 128 reviews

This Quick and Easy Sheet Pan Pancakes recipe offers a fun and effortless twist on traditional pancakes by baking the batter in a sheet pan and topping it with a variety of fresh fruits and chocolate chips. Perfect for a crowd or a lazy weekend breakfast, these sheet pan pancakes deliver fluffy, evenly cooked pancakes with minimal fuss and maximum flavor.

Author: Tara
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 24 squares 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Pancake Batter

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 and 1/2 cups milk
1/4 cup butter, melted
1 teaspoon vanilla extract

Toppings

Maple syrup, for serving
Chocolate chips
Thinly sliced strawberries
Thinly sliced ripe banana
Blueberries
1 tablespoon granulated sugar (for sprinkling)

Instructions

Preheat and Prepare: Preheat your oven to 350°F. Lightly spray a 12×17-inch half sheet pan with non-stick cooking spray and set aside to keep the pancakes from sticking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and granulated sugar to evenly distribute the leavening agents and flavors.
Mix Wet Ingredients into Dry: Create a well in the center of the flour mixture and add the lightly beaten eggs and milk. Whisk these together until just combined to avoid overmixing. Then gently whisk in the melted butter and vanilla extract until the batter is smooth and homogeneous.
Pour Batter: Pour the pancake batter evenly into the prepared sheet pan, smoothing the surface slightly.
Add Toppings: Divide the sheet pan into four sections and top each section separately with strawberry slices, banana slices, chocolate chips, and blueberries. Sprinkle the entire surface evenly with 1 tablespoon of granulated sugar to help create a slight caramelized finish.
Bake: Bake in the preheated oven for 20-25 minutes, or until the pancake batter has risen, the edges are lightly browned, and a toothpick inserted into the center comes out clean.
Serve: Remove from the oven and allow to cool slightly. Cut into 24 squares, providing six pieces for each topping flavor. Serve warm with maple syrup for drizzling.

Notes

You can customize the toppings based on your preferences or what’s in season.
Ensure not to overmix the batter to keep the pancakes fluffy.
Use room temperature eggs and milk for best mixing results.
If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Store leftovers in an airtight container in the refrigerator and reheat gently.

Keywords: sheet pan pancakes, baked pancakes, easy breakfast, fruit pancakes, chocolate chip pancakes, breakfast for a crowd