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    Home » Recipes » Breakfast » Easy Sheet Pan Pancakes

    Easy Sheet Pan Pancakes

    By Sherri On January 22, 2021, Updated April 12, 2021 1 Comment

    132 shares
    5 from 4 votes
    Jump to Recipe Pin Recipe
    closeup of a stack on oven baked pancakes
    stack sheet pan pancakes with syrup being pouring over

    This Easy Sheet Pan Pancakes recipe is the ultimate breakfast hack. Get signature light and fluffy pancakes in a fraction of the time and effort, just pour, bake, and serve. No more flipping in batches! Streamlining breakfast for busy mornings and lazy weekends just got a lot more fun!

    syrup being poured over a stack of sheet pan pancakes with strawberries on the plate

    Easy sheet pan pancakes are great when serving a crowd or for the days you don’t have the time or the desire to stand over a hot griddle flipping pancakes. Of course, good old-fashioned flapjacks will always be in the rotation, but let’s admit some mornings get away from us and a quick and easy hack becomes a total game-changer.

    Tasty pancakes in under 20 minutes, using the same pantry staples you normally use becomes easier by swapping the griddle or pan for a cookie sheet! They are tasty just the way they are but customize the flavors or add-ins as you’d like. This recipe is a great jumping-off point. Once you figure out how much you love sheet pan pancakes you’ll make them many more times, so get creative!

    Try pumpkin spice or chocolate pancakes, chocolate chip or blueberry pancakes. Swap for gluten-free flour or buttermilk instead! Chop up some ham and throw in a little jalapeno and cheddar for a savory version.

    Breakfast for dinner? Yes, please! Whether you’re serving them sweet with your favorite toppings or switching things up for a savory option, this recipe results in the perfect pancake every time. Give them a try, and you’ll wonder why you haven’t done it sooner!

    How to Make these Oven Baked Pancakes

    Preheat the oven and lightly grease a baking sheet with a rim with cooking spray.

    a bowl with flour, a bowl of milk a measuring cup with oil, two eggs and bottle of vanilla

    In a medium bowl, mix the flour, sugar, baking powder, and salt. In a separate bowl, mix the eggs, milk, canola oil, and vanilla extract.

    two eggs in a measuring cup with milk

    Pour the wet ingredients into the dry and use a whisk to mix until combined.

    pancake batter in a glass bowl with a whisk

    Pour the entire batter mixture into the prepared sheet and bake until lightly browned. If you want to add anything like pieces of fruit, berries, or chocolate chips, sprinkle them on top just before baking.

    pancake batter in a baking sheet

    Cool for a few minutes before slicing. Then cut into serving-sized pieces. This recipe yields about 12 but it will always depend on how big you slice them.

    sheet pan pancakes in the baking pan

    Top with your favorite toppings and serve immediately. Enjoy!

    a stack of sheet pan pancakes on a glass plate with strawberries

    Best Toppings for Sheet Pan Pancakes

    • Syrup
    • Whipped cream
    • Powdered sugar
    • Fresh strawberries
    • Blueberries
    • Banana
    • Peanut butter
    • Almond butter

    Tips & Variations

    • To make this gluten-free, switch to gluten-free flour. One to One gluten-free all-purpose is a great choice.
    • Use buttermilk to make buttermilk pancakes.
    • You can make this recipe using a box pancake mix, like Bisquick. Double the recipe on the package and add in 1 tablespoon of vanilla extract.
    • To add berries or chocolate chips to the batter, sprinkle on top of the batter before baking.
    • For a vegan option, use an egg replacer, a flax egg (ground flaxseed & water), applesauce, or mashed bananas. They will all act as binding agents.
    • Savory ingredients might include, bacon, cheddar, chives, parmesan, or ham.

    How to Store Them

    Store these pancakes in an airtight container in the fridge for a few days or in a freezer friendly bag in the freezer! Perfect for grabbing a just couple in the morning. To reheat simply place back in the oven at 350 to heat through or use the microwave for 15 seconds at a time.

    one pan pancakes on a glass plate with strawberries with a blue and white checker napkin

    Try these other breakfast recipes too:

    Apple Cinnamon Baked Oatmeal

    Protein Waffles

    Pumpkin Waffles

    Banana Pancakes

    If you like this recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram!

    closeup of a stack on oven baked pancakes

    Sheet Pan Pancakes

    This Easy Sheet Pan Pancakes recipe is the ultimate breakfast hack. Get signature light and fluffy pancakes in a fraction of the time and effort, just pour, bake, and serve. No more flipping in batches!
    5 from 4 votes
    Prevent your screen from going dark
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Servings: 12 slices
    Calories: 165kcal
    Author: Sherri Hagymas

    Ingredients

    Dry Ingredients

    • 2 cups all purpose flour
    • 2 tablespoons sugar
    • 4 teaspoons baking powder
    • ½ teaspoon salt

    Wet ingredients

    • 2 eggs
    • 2 cups milk
    • ¼ cup canola oil
    • 1 tablespoon vanilla extract

    Instructions

    • Preheat oven to 425 degrees F.
    • Lightly grease a baking sheet with spray oil
    • Mix the dry ingredients in a medium bowl.
    • Mix the wet ingredients in a separate bowl and whisk it combine well
    • Pour the batter onto the greased pan.
    • Bake for 10-12 minutes, or until lightly browned.
    • Cool for about 5 minutes before slicing
    • Cut into 12 servings.

    Notes

    Top with butter, syrup, powdered sugar, whipped cream, fresh strawberries, blueberries, banana, peanut butter and more!
    Use gluten free flour, if desired.
    Sprinkle uncooked batter prior to baking with blueberries or chocolate chips.
    You can substitute with boxed pancake mix like Bisquick and add 1 tablespoon vanilla extract. Use
    • 4 cups Bisquick Pancake Mix
    • 4 large eggs
    • 2 cups whole milk
    For vegan option, substitute egg replacer, ¼ cup applesauce or mashed banana for the eggs
    Nutritional facts do not include syrup, butter or extra toppings.

    Nutrition

    Serving: 1slice | Calories: 165kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 127mg | Potassium: 221mg | Fiber: 1g | Sugar: 4g | Vitamin A: 105IU | Calcium: 111mg | Iron: 1mg
    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!
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    Filed Under: Breakfast, Recipes

    Reader Interactions

    Comments

    1. Ivory

      January 29, 2021 at 12:42 am

      Wow, interesting. Never thought about pancakes baked in oven. I will not knock it, because I have not tried it yet, but plans to do so. Thanks for sharing

      Reply

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    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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