Easy Fluffy Homemade Sheet Pan Pancakes Recipe
Pancakes are a breakfast favorite for many, but making them can be time-consuming and messy. Sheet Pan Pancakes offer the same great flavor and texture as traditional pancakes, without waiting, flipping, or eating in shifts!
If I give my kids a choice of what they would like for breakfast, it’s usually pancakes – or waffles. 😂
Try my Blueberry Muffin Mix Pancakes or Easy Gluten-Free Pumpkin Pancakes. They’re SO yummy!
Most of the time, I’m cool with it except for the mornings that I don’t feel like standing over the pancake griddle pouring the batter and waiting on the flip…..plus making sure we have syrup, etc.
Well, I decided it was time to take the sheet pan meal craze to morning foods for busy school mornings! Oh wait! I already did that with my Delicious Sheet Pan Eggs!
One of the things I love most about this sheet pan pancakes recipe how EASY it is to make. Now, I can whip up a batch of pancakes and have it in the oven in a few minutes. That makes it easy for me to prepare eggs and bacon, if they’re hungry for extras (who am I kidding – they’re growing BOYS and always hungry!).
Plus, I know there won’t be any burnt edges or undercooked pancakes because I was doing too many things at one time. Yep, I’m totally guilty! 😂
BONUS – before I pop it in the oven, I can have my family members customize their pancakes exactly how they want them.
If you want more easy and nutritious breakfast recipes, try my Easy Pumpkin Waffles (+ Gluten-Free Option!) and Make-Ahead Freezer Breakfast Burritos.
Ingredients Needed For Sheet Pan Pancake Recipe
These easy peasy sheet-pan pancakes only require simple ingredients. Gather up:
- Box of Pancake Mix – like Bisquick Mix for batter
- Water – room temperature
- Vanilla Extract
How to Make Sheet Pan Pancakes
This easy sheet pan breakfast recipe is a breeze to whip together. Instead of using a frying pan to make batches of individual pancakes, you can make an entire batch of pancakes in a single half sheet pan!
Get ready for the whole family to be amazed by these oven-baked pancakes! Breakfast never tasted so good (or was so easy to make)!
Step 1
Preheat the oven.
Step 2
In a large bowl, mix the dry ingredients (pancake mix) and the wet ingredients (water and vanilla) until thoroughly combined.
Step 3
Prepare a sheet pan with non-stick spray. Pour the pancake mix on the sheet pan.
Step 4
Bake for approximately 15 minutes or until light, golden brown.
Step 5
Allow the sheet pan pancake to cool before cutting.
Step 6
Cut them into large squares and serve your fluffy pancakes with amazing different toppings such as melted butter, warm maple syrup (or homemade strawberry preserves), powdered sugar, fresh fruit, and whipped cream.
Sheet Pan Pancakes Recipe Notes And Tips
- Once the batter is poured onto the baking sheet, use a spatula to smooth the batter into an even layer. This will ensure an even bake.
- Parchment paper is a good substitute for spraying the pan with non-stick cooking spray especially if your pans are older and food tends to stick to them.
- If you are adding fruit into the batter before baking, I find it best to use fresh and NOT frozen. The frozen fruit will hold in extra water that may compromise the batter during baking.
- Be careful not to overmix the batter so they bake up light and fluffy instead of tough and chewy.
Variations Of Sheet Pan Pancakes To Try
There are SO many options for customizing these easy sheet pan pancakes! Add all your favorite toppings or favorite add-ins – here are a few ideas.
- Sprinkle walnuts, pecans, or almonds into the batter before baking for a delicious earthy flavor.
- Chocolate chips are the perfect add-in for these pancakes. Chocolate, peanut butter, butterscotch, white or cherry flavored are a few of my favorite choices.
- Let your family add fresh fruit to different sections of the sheet pan pancakes, such as fresh blueberries, slices strawberries, bananas, or blackberries. YUM!
- Swirl a little cinnamon and butter mixture into the batter just before baking. You won’t regret it. 🙂
FAQs
If you’ve never made sheetpan pancakes, you may have a question or two! Here are some of the questions I see readers ask most often.
Great question! They are just a simplified version of pancakes in which you bake them instead of making pancakes on a griddle….and no flipping required! 😉
Of course, pancakes are always best eaten fresh! However, leftover sheet pan pancakes are a nice bonus. Simply allow them to cool completely, place them in an airtight container or storage bag, and place them in the refrigerator for up to 2 days.
You bet!!! Cut into serving-size squares and place in a freezer-safe container or freezer bag for up to 3 months. Once you remove them from the freezer, allow them to thaw completely in the refrigerator. Place on a baking sheet and cover with foil to reheat the pancakes.
There are a couple of options for reheating. You can place them on a sheet pan, cover them with foil, and reheat in the oven. Or put them in the microwave on a microwave-safe dish with cover and reheat for 30 – 45 seconds or until they are heated through.
Absolutely! All you need to do is replace the regular pancake mix with a gluten-free variety. Easy peasy! 🙂
More Easy and Delicious Breakfast Recipes To Try
- Stuffed Breakfast Biscuits (AKA Breakfast Bombs)
- Blueberry Baked Oatmeal Bites
- Bacon, Spinach & Potato Frittata Muffins
- Pumpkin Baked Oatmeal
- Irresistible Almond Blueberry Granola
Sheet Pan Pancakes
Pancakes are a breakfast favorite for many, but making them can be time-consuming and messy. Sheet Pan Pancakes offer the same great flavor and texture as traditional pancakes, without waiting, flipping, or eating in shifts!
Ingredients
- 3 1/2 cups boxed pancake batter
- 2 cups water
- 2 tbsp vanilla
Instructions
- Preheat your oven to 425 degrees.
- Mix together your pancake mix, water, and vanilla.
- On a lightly greased sheet pan, pour in your pancake mix.
- Bake for 15 minutes, or until lightly browned.
- Allow it to cool before cutting into it.
- Cut into 12 servings. Top with butter, syrup, powdered sugar, whipped cream, fresh fruit, and/or more!
