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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!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 slices
Calories 165kcal


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


  • 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.


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.


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