This easy Sheet Pan Pancakes recipe is the ultimate breakfast hack. Get light and fluffy pancakes in a fraction of the time and effort, just pour, bake, and serve. No more flipping in batches!
I love making these easy sheet pan pancakes on weekends when I want pancakes quick and don’t want to stand there flipping! I have even made baked red velvet pancakes too!
The whole batch of pancakes is ready in under 20 minutes using the same pantry staples you normally use by simply swapping the griddle or skillet for a cookie sheet!
My kids love chocolate chips added and I love adding blueberries to some too! I just sprinkle some in different sections of the baking sheet after pouring the batter into it.
Be sure to try our favorite Brioche French Toast or these Pumpkin Spice French Toast and Homemade Crepes.
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How to Make these Oven Baked Pancakes
Preheat the oven and lightly grease a baking sheet with a rim with cooking spray.
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.
Pour the wet ingredients into the dry and use a whisk to mix until combined.
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.
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.
Top with your favorite toppings and serve immediately. Enjoy!
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
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.
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Sheet Pan Pancakes
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
- 4 cups Bisquick Pancake Mix
- 4 large eggs
- 2 cups whole milk
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Ivory
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