These Sheet Pan Pancakes are ridiculously easy and taste absolutely delicious! Perfect for serving a crowd! All you need is 20 minutes of prep time then let the oven do the rest! No more flipping!
Feeding breakfast to a crowd? Try my Easy Breakfast Bake or my Tater Tot Breakfast Casserole. They’re both so easy and taste amazing!
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The Best Sheet Pan Pancakes
Pancakes and waffles. There’s nothing better than starting your day with light and fluffy pancakes or waffles. It’s kind of like dessert for breakfast, and I am 100% okay with that!
These Sheet Pan Pancakes are such a brilliant and easy hack! Preparing the batter takes just a few minutes, then sprinkle it with your favorite fruit. I chose strawberries and blueberries but so many fruits would work in this recipe (check out the list below!). Use your favorite or what you have on hand. Then all you have to do is bake the pancakes! No more standing at the stove and flipping! The oven does all of the work for you so you can concentrate on other busy morning tasks, or make some Green Juice to really start your day right.
Best of all, the leftovers can be saved for easy breakfasts throughout the week. The baked pancakes can be stored as slices in the fridge and you can either reheat them in the microwave or eat them cold. They taste great either way!
Serve with butter, maple syrup, or my Mixed Berry Compote, and enjoy!
Ingredients for Sheet Pan Pancakes
- Flour: All-purpose flour is the base of this sheet pan pancake recipe, just like regular stovetop pancakes!
- Milk and vinegar: I mix milk and vinegar together to create a quick buttermilk. This is a great hack if you don’t have buttermilk on hand and no time to run to the store.
- Eggs: I separated the egg yolk from the whites. The egg yolks are stirred straight into the pancake batter and the egg whites are whipped until soft peaks form. This adds a little more lightness and fluffiness to the baked pancakes.
- Butter: Butter coats the sheet pan to stop the pancakes from sticking to it. Butter also gets added to the pancake batter for a rich, buttery taste. It’s the best!
- Baking powder: Baking powder is a raising agent, helping the pancakes to rise a little more when baking in the oven.
- Sugar: Just a little sweetness! I like slightly sweetened pancakes, but not overly sweet. They have to have a good balance and be able to take on some maple syrup later.
- Fruit: I placed strawberries and blueberries on top of the sheet pan pancake batter before baking it. You can add other fruit as well. I’ve included a list below for ideas!
How to make Baked Pancakes in the oven
- Grease the sheet pan. Begin by heating the oven and coating the sheet pan with a little of the melted butter to prevent the pancakes from sticking.
- Make buttermilk: Next, mix together the milk and vinegar in a small bowl or measuring cup, and let it sit for 5 minutes. This creates a quick buttermilk and is so handy if you don’t have buttermilk in your pantry.
- Combine dry ingredients: In a large bowl, combine the flour, baking powder, salt, and sugar.
- Add the wet ingredients: Add the milk, egg yolks, and melted butter to the dry ingredients and mix it all together until it’s lump-free, taking care not to over-mix as that will make the baked pancakes denser.
- Whip the egg whites: Add the egg whites to a medium bowl and whip them until soft peaks form. You can whip them either by whisk, hand mixer, or stand mixer.
- Bake! Pour the pancake batter onto the greased sheet pan. Sprinkle with sliced strawberries and blueberries, and then bake until the pancakes are golden-brown.
- Serve: Serve these pancakes while they’re hot with butter melted on top and a drizzle of maple syrup!
Storage and Freezing Instructions
- Store the pancakes in an airtight container in the fridge for up to 4 days. You may need to slice the pancakes to fit them into a container.
- Freeze the pancakes in an airtight container for up to 3 months. Thaw completely before consuming.
- Reheat: You can reheat individual slices of these sheet pan pancakes in a skillet on the stove, in the microwave, or reheat them in the oven for a few minutes until warm if you’re heating several slices.
Tips for Success
- Don’t over mix the pancake batter as this will create a dense texture, which is not the aim with pancakes! I like my pancakes light and airy, so I mix the batter until it is just lump-free.
- Check the pancakes after 15 minutes. Some ovens are a little warmer than others, so double-check the color on top of the pancakes. If it’s golden-brown, they’re ready!
- Save half of the pancakes for easy breakfasts throughout the week. These sheet pan pancakes reheat in minutes and are a great way to start the day!
Frequently Asked Questions
- What makes pancakes fluffy and rise? In this baked pancake recipe, adding baking powder and whipped egg whites make these pancakes light, fluffy, and rise.
- Are pancakes a baked good? In this situation, yes definitely! These sheet pan pancakes are baked in the oven. Baked goods are usually sweet, and these baked pancakes are a little sweet as well.
- Can I replace the fruit with anything? Yes absolutely you can add chocolate chips, peanut butter chips, cinnamon sugar or even bananas.
- Can this be made with regular bisquick / pancake mix? Yes! Mix the batter as directed and follow my baking instructions.
Can I add other fruit to these Sheet Pan Pancakes?
Of course! Any fruit should be sliced into bite-sized pieces and sprinkled on top before cooking. I recommend sticking to two or three fruits maximum so that the pancakes aren’t overloaded. Here are some great options:
- Raspberries
- Blackberries
- Cherries
- Banana
- Peaches
- Apricots
- Apples
- Pears
- Mango
- Pineapple
- A squeeze of fresh lemon, lime, or orange.
What can I serve baked pancakes with?
These pancakes are great on their own, but if you’d like to add more to your breakfast table, they can be served with bacon, sausage, and eggs like my Egg muffin cups, or Herb Scrambled Eggs.
More pancake recipes you will love
- Buttermilk Pancakes
- Pumpkin Pancakes
- Baked Potato Pancakes
- Greek Yogurt Pancakes
- Whole Wheat Streusel Pancakes
- Healthy Whole Wheat Pancakes with Chocolate Chips
Sheet Pan Pancakes
Ingredients
- 6 tbsp unsalted butter, melted and divided
- 2 cups milk
- 2 tbsp vinegar
- 2 large eggs, yolks and whites seperated
- 2 1/2 cups all purpose flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1/2 cup strawberries, sliced
- 1/2 cup blueberries
- maple syrup for serving, if desired
- butter for serving, if desired
Instructions
- Preheat oven: To 425 degrees. Grease a rimmed sheet pan with 2 tablespoons of melted butter.
- Make buttermilk: Combine milk and vinegar in a small bowl or measuring cup. Let sit for 5 minutes.
- Combine dry ingredients: In a large bowl combine flour, baking powder, salt and sugar.
- Add wet ingredients to dry: Add in milk, egg yolks and 4 tablespoons melted butter to the dry ingredients. Mix until lump free. Make sure not to over mix.
- Whip egg whites: Meanwhile add egg whites to a medium bowl and whip them either by hand or using a stand mixer until soft peaks form. Carefully fold in egg whites to the batter using a rubber spatula.
- Cook pancakes: Add pancake batter to the prepared sheet pan. Sprinkle with sliced strawberries and blueberries and bake for 15-20 minutes or until the pancakes look set and golden brown.
- Remove from the oven: And serve immediately with maple syrup and butter for serving if desired!
Nutrition Information
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