If you’re looking for an easy breakfast that feeds the whole family without standing over the stove, these Sheet Pan Pancakes are the perfect solution. Light, fluffy, and baked in the oven, this simple recipe delivers all the classic pancake flavor you love with minimal effort. Plus, the fun variety of toppings means everyone gets their favorite flavor in one batch.
Why You’ll Love This Recipe
- Perfect for feeding a crowd or busy family mornings.
- No flipping required.
- Soft, fluffy texture with golden edges.
- Multiple flavors baked into one pan.
- Easy to customize with your favorite toppings.
- Great for meal prep and make-ahead breakfasts.
- Kid-friendly and freezer-friendly.
Ingredients
For the Pancakes
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 1/4 cups whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Toppings
- 1 1/2 tablespoons seedless strawberry jam, slightly warmed
- 1/4 cup sliced strawberries
- 1/4 cup chocolate chips
- 1/4 cup blueberries
- 1 1/2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- Maple syrup, butter, or powdered sugar for serving
Instructions
- Preheat your oven to 425°F (220°C). Grease a 9×13-inch rimmed sheet pan with nonstick cooking spray, making sure to coat the corners and sides.
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt.
- Add the eggs, milk, melted butter, and vanilla extract. Whisk until the batter is smooth and fully combined.
- Pour the batter into the prepared sheet pan. Gently tap the pan on the countertop a few times to level the batter.
- Visually divide the batter into four equal sections.
- In the first section, spoon small dollops of strawberry jam over the batter. Use a toothpick or skewer to swirl the jam into a marbled pattern. Top with sliced strawberries.
- In the second section, evenly sprinkle the blueberries.
- In the third section, sprinkle the chocolate chips.
- For the fourth section, mix the melted butter, brown sugar, and cinnamon in a small bowl. Dollop spoonfuls over the batter and swirl gently to create a cinnamon-sugar pattern.
- Bake the Sheet Pan Pancakes for 15–18 minutes or until the center is set and a toothpick inserted in the middle comes out clean.
- Allow the pancakes to cool for 1–2 minutes before slicing into squares.
- Serve warm with maple syrup, butter, powdered sugar, or your favorite toppings.
Tips & Tricks
- Do not overmix the batter to keep the pancakes light and fluffy.
- Warm the jam slightly for easier swirling.
- Use fresh or frozen blueberries.
- Add bananas, raspberries, or chopped nuts for extra variety.
- For extra fluffy pancakes, let the batter rest for 5 minutes before baking.
- Line the pan with parchment paper for easy cleanup.
- Double the recipe for larger gatherings.
Details
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Whole milk creates the richest texture, but 2% milk can also be used.
- Swap chocolate chips for white chocolate chips or peanut butter chips.
- Fresh berries provide the best flavor, but frozen berries work well too.
- Serve alongside scrambled eggs, fruit salad, or yogurt for a complete breakfast.
Nutrition (Approximate Per Serving)
- Calories: 220
- Protein: 5g
- Carbohydrates: 30g
- Fat: 8g
- Fiber: 1g
- Sugar: 11g
FAQ
Can I make Sheet Pan Pancakes ahead of time?
Yes. Bake, cool completely, and store in the refrigerator for up to 4 days.
Can I freeze baked pancakes?
Absolutely. Slice into portions, wrap individually, and freeze for up to 3 months.
Why are my pancakes dense?
Overmixing the batter can develop too much gluten and create a dense texture.
Can I use different toppings?
Yes. Bananas, raspberries, chopped nuts, cinnamon apples, and peanut butter chips are all excellent options.
What size pan should I use?
A 9×13-inch sheet pan or baking dish works best for this recipe.
Can I make these pancakes dairy-free?
Yes. Substitute the milk with a dairy-free alternative and use plant-based butter.
Storage
Refrigerator
Store leftover pancakes in an airtight container for up to 4 days.
Freezer
Wrap individual portions tightly and freeze for up to 3 months.
Reheating
- Microwave for 20–30 seconds.
- Reheat in a 350°F oven for 5–7 minutes.
- Toast individual pieces for slightly crisp edges.
Similar Recipes
Sheet Pan Pancakes Recipe
Ingredients
For the Pancakes
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 1/4 cups whole milk
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
For the Toppings
- 1 1/2 tablespoons seedless strawberry jam slightly warmed
- 1/4 cup sliced strawberries
- 1/4 cup chocolate chips
- 1/4 cup blueberries
- 1 1/2 tablespoons unsalted butter melted
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- Maple syrup butter, or powdered sugar for serving
Instructions
- Preheat your oven to 425°F (220°C). Grease a 9×13-inch rimmed sheet pan with nonstick cooking spray, making sure to coat the corners and sides.
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt.
- Add the eggs, milk, melted butter, and vanilla extract. Whisk until the batter is smooth and fully combined.
- Pour the batter into the prepared sheet pan. Gently tap the pan on the countertop a few times to level the batter.
- Visually divide the batter into four equal sections.
- In the first section, spoon small dollops of strawberry jam over the batter. Use a toothpick or skewer to swirl the jam into a marbled pattern. Top with sliced strawberries.
- In the second section, evenly sprinkle the blueberries.
- In the third section, sprinkle the chocolate chips.
- For the fourth section, mix the melted butter, brown sugar, and cinnamon in a small bowl. Dollop spoonfuls over the batter and swirl gently to create a cinnamon-sugar pattern.
- Bake the Sheet Pan Pancakes for 15–18 minutes or until the center is set and a toothpick inserted in the middle comes out clean.
- Allow the pancakes to cool for 1–2 minutes before slicing into squares.
- Serve warm with maple syrup, butter, powdered sugar, or your favorite toppings.
Notes
- Whole milk creates the richest texture, but 2% milk can also be used.
- Swap chocolate chips for white chocolate chips or peanut butter chips.
- Fresh berries provide the best flavor, but frozen berries work well too.
- Serve alongside scrambled eggs, fruit salad, or yogurt for a complete breakfast.
Conclusion
These Sheet Pan Pancakes make breakfast easier, faster, and more fun. With fluffy baked pancakes and four delicious topping variations in a single pan, this recipe is ideal for family breakfasts, brunch gatherings, and meal prep. Once you try this simple oven-baked pancake recipe, it may become your new favorite way to enjoy pancakes.