Simplify breakfast with these delicious, easy sheet pan pancakes. They’re a time-saving way to feed your whole family!
Do you want a quick, healthy breakfast that’s easy to make and will feed your entire family? If so, our sheet pan pancakes are about to become your new favorite breakfast hack.
Instead to standing over a hot griddle individually flipping pancakes and making them in batches, you’ll get fluffy, golden pancakes baked to perfection that will easily feed a crowd.
That’s the beauty of sheet pan pancakes – you can make an entire batch of pancakes, all at once. The batter is simple to make and is poured onto a sheet pan, popped into the oven to bake, and then cut into individual portions. In less than 15 minutes you have a good-for-you breakfast (thanks to the wholesome ingredients in our recipe) that you can all sit down and enjoy together…no more eating in shifts!
The sheet pan pancake method also opens up endless possibilities for customization and creativity. You can easily add an array of delicious toppings and mix-ins to various sections, pleasing your entire family – even the pickiest of eaters.
If you’re ready to simplify your breakfast routine and get a meal on the table that everyone will devour, read on to learn the ins and outs of making perfect sheet pan pancakes. We’ll suggest various flavor combinations, offer tips for achieving optimal fluffiness, and of course share our mouthwatering recipe.
So, grab your ingredients, preheat your oven, and get ready to take your pancake game to a whole new level.
PIN for when you want to make delicious sheet pan pancakes:
Well, the short answer is: just about everyone!
Yup, family members of all ages will love these oven-baked pancakes. They’re great for baby led weaning because they’re so soft and you can cut them into long strips for easy holding. And once your baby has mastered eating the plain pancakes, and can try adding in some fresh fruit. The fruit is softened while baking so they get to try a new flavor in a familiar form.
Toddlers and big kids will love these sheet-pan pancakes too. I mean, how fun is it to make and eat a giant pancake?! They’ll get a kick out of being able to customize their own pancake slices, and can even use cookie cutters to make fun shapes.
Parents will of course devour these fluffy pancakes as well. And better yet, they can feel good about eating and serving them because our recipe is full of wholesome, better-for-you ingredients – much healthier than your traditional pancake mix that’s made of things you can’t even pronounce!
We use gluten-free whole grain oat flour, coconut sugar to sweeten, and there’s plenty of protein from the eggs and almond milk. Top them with some fresh fruit and you’ve got a complete breakfast for your whole family.
What You’ll Need
To make these versatile sheet pan pancakes, you’ll need the following ingredients (scroll to the bottom for the full recipe and all the specific measurements on the recipe card):
How to Make Sheet Pan Pancakes – Step by Step Instructions
- Oat Flour
- Almond Milk
- Coconut Sugar
- Baking Powder
- Vanilla Extract
- Optional: chocolate chips, fresh fruit
Crack two eggs into a large bowl and whisk until well beaten.
Mix in the oat flour, and then all the remaining dry and wet ingredients. The batter will appear slightly lumpy which is OK.
If the batter appears too thin, allow it to sit for 3 minutes to thicken. If the batter is too thick, thin with a little extra milk.
Prepare a standard 13×18 baking sheet by spraying it with a nonstick spray (we recommend avocado or coconut oil spray). If you’re worried about the pancakes sticking to an older pan, you can always add a piece of parchment paper to the bottom. Pour the batter onto the prepared baking sheet. Then tap the pan lightly on the countertop to make sure the batter is in an even layer over the entire sheet pan.
Sprinkle your desired toppings on top.
Preheat the oven to 425 F and bake for 13-15 minutes, or until the top springs back slightly and is golden brown. You can also use the toothpick test to check if they’re done – if it comes out clean, they can be removed from the oven.
Cut the sheet into individual pancakes and serve them hot with butter, syrup, powdered sugar, or whatever strikes your fancy!
Sheet Pan Pancakes Recipe Tips
Make an even layer: In order to get evenly baked, fluffy pancakes, you’ll need to make sure that your batter is spread evenly on the sheet pan. This is super simple to do – just use the back of a spatula, an off-set spatula, or even a butter knife to spread the batter into the corners of the pan, then gently tap the pan on the counter a few times. This will remove any air bubbles and ensure even baking.
Use fresh fruit, not frozen: For best results, top the pancake batter with fresh fruit instead of frozen. Because the cook time is fairly short, using fresh fruit will ensure that the fruit is properly thawed and caramelized to achieve optimal sweetness. Frozen fruit will also bleed more juices into the batter, reducing the overall fluffiness of the pancakes.
Sheet size matters! This recipe calls for a standard 13 x 18 rimmed baking sheet, which will result in a pancake that’s the same texture and consistency as if you were to cook it in a regular pan on a stovetop. If you downsize your sheet pan, you’ll have to use less of the batter in order for it not to overflow, and the cook time may also vary. The opposite is true for a larger pan – you’d need more batter and potentially more cook time. Unless you want to do a lot of trial and error, we say stick to using your standard 13 x 18 sheet pan.
Don’t get stuck: The last thing you want after pulling your hot pancake out of the oven is for the bottom to be stuck to the pan, gah! If you’re using a non-stick pan, all you’ll need is a light coat of cooking spray (we like to use an avocado or coconut oil) for easy removal. If you have an older pan, we recommend covering it with a piece of parchment paper to ensure the pancake doesn’t stick.
The secret to fluffy sheet pan pancakes: No one wants a dense pancake, so to make sure yours come out tender and extra fluffy, we suggest using room temperature ingredients and not over-mixing your batter. As soon as the batter starts to come together, stop mixing – even if there are small lumps! These lumps will bake out and you’ll get that springy, soft texture you crave.
Easy Recipe Adaptions
One of the best things about this sheet pan pancake recipe is the ease in which you can customize different sections with your favorite toppings and add-ins. Try these suggestions to amp-up your traditional pancakes:
- Keep it Classic: No need to add anything into the pancake batter when you’ve got the traditional pancake toppings at the ready. Serve a selection of butter, maple syrup, whipped cream and a dusting of powdered sugar.
- Chocolate Chip Delight: For those who love chocolate (everyone, right?!), add a generous amount of chocolate chips over the pancake batter before baking. As the pancakes bake, the chocolate chips will melt and create a yummy chocolatey surprise in every bite. You can even get create with your chips – substituting in white chocolate or peanut butter chips to change up the flavor.
- Berry Bliss: Add a burst of fruity goodness by topping your pancake batter with fresh berries. Blueberries, raspberries, strawberries and blackberries all work well. The berries will soften while baking, creating juicy pockets of sweetness – yum!
- Apple Pie: Thinly slice an apple or two and arrange the slices evenly over the pancake batter in the sheet pan. Sprinkle cinnamon and a touch of brown sugar over the apples which will become tender and caramelized as they bake. You’ll end up with pancakes with a delicious warm apple pie flavor.
- Lemon Poppy Seed: Add a zesty twist to your pancakes by adding a few tablespoons of fresh lemon juice and lemon zest into the batter. Stir in some poppy seeds for added texture. The bright and refreshing flavors will make your pancakes feel light and summery.
- Banana Nut: Top your pancake batter with thin banana slices and a handful of chopped nuts (our favorites are macadamia, walnuts or pecans). The bananas will lend natural sweetness and moisture to the pancakes, while the nuts provide a satisfying crunch.
- Pumpkin Spice: Embrace the flavors of fall by adding ½ cup of pumpkin puree and a pinch of warm spices like cinnamon and nutmeg to your batter. These pair perfectly with a drizzle of maple syrup.
- PBJ: Dollop spoonfuls of peanut butter and your favorite jelly/jam over the batter while on the sheet pan. Swirl them into the batter with a toothpick before baking to create the ultimate PBJ pancake.
- Chocolate Dream: Mix in some cocoa or cacao powder with the rest of the dry ingredients and you’ll have a rich, chocolatey batter. Add some chocolate chips on top for a double chocolate blast.
- Cinnamon Bun: Swirl in a mix of cinnamon and brown sugar into the batter once on the sheet pan. Bake and then spread a thin layer of vanilla frosting on top – it tastes just like a warm cinnamon bun. Mmmm.
- Nutella Delight: Nutella and pancakes are a winning combination, and always a hit with the kids. Swirl a few spoonfuls into the batter while on the sheet pan, or simply spread on the pancakes once baked. We highly recommend some banana slices and whipped cream with this one too – dessert pancakes at their finest!
How to Store & Reheat Your Sheet Pan Pancakes
If your family doesn’t completely devour all of your sheet pan pancakes at once, or you want to make a double batch for an easy grab-n-go breakfast in the future, you can store them in the fridge or freezer – here’s how:
Once fully cooled, place your leftover pancakes in an airtight container or wrap them tightly in plastic wrap, then store in the refrigerator for up to 3 days.
Alternatively, you can freeze them for up to 3 months. Cool completely, then wrap in plastic wrap and place in a freezer-safe container or freezer bag. When you’ve got a craving for these delicious pancakes, let them thaw in the fridge, then place on a microwave safe plate and cover with a damp paper towel. Microwave in 30 second increments until warm.
Why You’ll Love These Sheet Pan Pancakes
Quick & Easy Recipe: All you need is one mixing bowl and a few minutes to whip up the batter, and in less than 20 minutes, you’ve got a delicious breakfast that feeds the entire family.
Super Efficient: With sheet pan pancakes, there’s no need to stand over a hot stove and flip individual pancakes. And you don’t have to waste time cooking your pancakes in batches. You can simply pop the sheet pan into the oven and attend to other tasks while it bakes. Less time, less effort, and so much more convenient!
Endless Flavor Possibilities: Sheet pan pancakes are super versatile and can easily be customized to suit each family member’s preferences. You can experiment with different flavors, mix-ins and toppings to create a wide variety of pancake variations. From classic chocolate chip for your picky eater, to fruit-filled for those fruit lovers, the possibilities are endless.
Not Just for Breakfast: Think outside of the breakfast box with this pancake recipe. Serve with ice cream or whipped cream for a unique dessert. Cut into strips that can be dipped into yogurt for a fun snack. Use 2 pancake squares as your bread and sandwich between peanut butter and jelly for a creative take on the PBJ. The sky’s the limit!
Absolutely Delicious! And of course, the most important reason why you’ll love these sheet pan pancakes…they’re insanely scrumptious! They have a light and fluffy texture, and cook evenly every time.
So if you’re ready to revolutionize breakfast, and make mornings easier than ever, it’s time to try these delicious sheet pan pancakes. With their versatility and ability to feed a crowd, these golden, fluffy pancakes will be a breakfast game-changer for your family. So say goodbye to flipping individual pancakes, and hello to the convenience of perfectly cooked sheet pan pancakes!
Fluffy Sheet Pan Pancakes
- 2 eggs
- 1 1/2 cups oat flour
- 1 cup almond milk
- 2 tbsp butter
- 1 tbsp coconut sugar
- 1 tbsp baking powder
- 3/4 tsp vanilla extract
- 1/3 tsp cinnamon
- 1/4 tsp salt
- fresh fruit, chocolate chips, nuts, etc.
- Preheat oven to 425F.
- Crack two eggs into a large bowl and whisk until well beaten.
- Mix in oat flour, and then all remaining ingredients. Batter will appear slightly lumpy which is OK. If the batter appears too thin, allow it to sit for 3 minutes to thicken. If the batter is too thick, thin with a little milk.
- Prepare a 13×18 baking sheet by spraying it with avocado or coconut oil spray.
- Pour prepared batter onto the baking sheet. Tap pan lightly on the countertop to make sure the batter is evenly distributed over the sheet pan.
- Sprinkle on desired toppings.
- Bake for 13-15 minutes or until the top springs back slightly and is golden brown.
- Cut into squares for serving.
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