Sheet Pan Pancakes
By Nora WhitfieldPublished Nov 8, 2026
Fluffy pancakes baked on one sheet pan, so you can feed everyone at once without standing at the stove.
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Sheet Pan Pancakes let you make breakfast for a crowd all at once. Instead of flipping pancakes one by one, you pour the batter on a sheet pan, add toppings and bake until golden and fluffy.
They are perfect for busy mornings, weekend brunch and holiday breakfasts, and they freeze beautifully.
Why You’ll Love This Sheet Pan Pancakes
- No standing at the stove
- Feeds a crowd in under 30 minutes
- Fluffy and golden with crisp edges
- Easy to customize with toppings
Ingredients You’ll Need
Buttermilk makes the batter tangy and fluffy, but regular milk with a splash of lemon juice also works. Grease the pan generously. Blueberries, chocolate chips or sliced banana make great toppings.
How to Make Sheet Pan Pancakes
Whisk together a simple pancake batter, pour it into a greased rimmed baking sheet, scatter on your toppings and bake at 425°F until puffed and golden. Cut into squares and serve with syrup.
Tips for the Best Sheet Pan Pancakes
- Use a rimmed half-sheet pan, about 13 by 18 inches
- Do not overmix, since a few lumps are fine
- Add toppings right after pouring the batter
- Cut with a pizza cutter for quick squares
Variations
- Scatter mini chocolate chips over the top
- Add sliced bananas and a sprinkle of cinnamon
- Use bacon bits for a sweet and salty twist
How to Store and Reheat
Refrigerate squares for up to 4 days or freeze for up to 3 months. Reheat in a toaster or microwave.
Why This Sheet Pan Pancakes Works
Sheet Pan Pancakes work because the batter is spread thin and baked at a high temperature, so it rises quickly and sets all at once. Instead of standing at the stove flipping each pancake, you get a whole sheet of tender, fluffy pancakes in about 15 minutes, which is ideal for feeding a crowd.
Buttermilk gives the batter a light tang and makes the pancakes extra tender. The edges of the pan brown beautifully, while the center stays soft, and toppings like blueberries or chocolate chips bake right into the batter.
Ingredient Notes and Substitutions
- Buttermilk: Regular milk with 1 tablespoon of lemon juice or vinegar per cup makes an easy substitute. Let it sit for 5 minutes
- Flour: All-purpose flour works best. You can replace up to half with whole wheat flour
- Pan: Use a rimmed 13 by 18-inch half-sheet pan. Grease it well or line it with parchment paper
- Toppings: Blueberries, mini chocolate chips, sliced banana, or crumbled bacon all work. Press them gently into the batter
- Syrup: Pure maple syrup is lovely. Warm it for 20 seconds in the microwave for extra comfort
Common Mistakes to Avoid
- Overmixing the batter, which makes pancakes tough
- Using a pan that is too small, so the pancakes bake thick and unevenly
- Forgetting to grease the pan, which makes squares stick
- Overbaking, which dries out the edges
What to Serve With Sheet Pan Pancakes
Cut the pancakes into squares and serve them with butter and warm maple syrup. Round out the plate with scrambled eggs, crisp bacon or breakfast sausage, and fresh fruit like strawberries or sliced oranges. For a special weekend brunch, add a pot of coffee and a pitcher of orange juice for the table.
Frequently Asked Questions
Can I make sheet pan pancakes ahead?
Yes. Bake them, cool and freeze squares in a bag, then reheat as needed.
What size pan do I use?
A 13 by 18-inch rimmed baking sheet works well.
Why did my pancakes stick?
The pan may not have been greased enough. Line it with parchment or grease well.
Can I make sheet pan pancakes ahead?
Yes. Bake them, cool completely and freeze the squares in a bag. Reheat in a toaster or microwave for a quick breakfast.
How do I know sheet pan pancakes are done?
The top should be golden and the center should spring back lightly when pressed. A toothpick in the middle should come out clean.
More Breakfast & Brunch to Try
Sheet Pan Pancakes
Ingredients
Method
- Heat the oven to 425°F and grease a 13 by 18-inch rimmed baking sheet.
- Whisk the flour, sugar, baking powder, baking soda and salt.
- Whisk the buttermilk, eggs, butter and vanilla, then stir into the dry ingredients until just combined.
- Pour the batter onto the pan and spread evenly. Sprinkle with the blueberries.
- Bake 15 to 18 minutes until golden and puffed. Cut into squares and serve with syrup.
Notes
Meet Nora
Hi, I’m Nora Whitfield. I share make-ahead breakfasts, easy brunch ideas and crispy air fryer meals for busy days.
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