Close-up of a slice of sheet pan pancakes topped with powdered sugar and fresh blueberries.

Sheet Pan Pancakes: 15-Min Joyful Brunch

Name: Sheet Pan Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 3 ½ teaspoons baking powder; 1 teaspoon salt; 1 tablespoon white sugar; 1 ¼ cups milk; 1 egg; 3 tablespoons melted butter

Written by Alex Hayes

August 16, 2025

Jump to Recipe·Print Recipe

Mornings can be hectic, right? Like, when you’re trying to get everyone out the door, or you’ve got a bunch of people coming over for brunch and you *really* don’t want to stand over the stove flipping pancakes one by one. Ugh. That used to be me! For the longest time, I thought making a big breakfast was just too much fuss. But then I discovered the magic of sheet pan pancakes, and let me tell you, it’s been a total game-changer for busy mornings and lazy weekend get-togethers. It’s one of those simple, brilliant ideas that just makes life easier, bringing that pure cooking joy right to your kitchen without all the stress. It perfectly captures what I love most about cooking – making something delicious and satisfying easily, proving that amazing food truly is approachable for all.

Two stacked pieces of sheet pan pancakes topped with blueberries and powdered sugar.

SAVE

Table of Contents

Why You'll Love These Sheet Pan Pancakes
Gather Your Ingredients for Sheet Pan Pancakes
Simple Steps to Perfect Sheet Pan Pancakes
Topping Ideas for Your Sheet Pan Pancakes
Make-Ahead and Freezer Tips for Sheet Pan Pancakes
Frequently Asked Questions About Sheet Pan Pancakes
Approximate Nutritional Information
Share Your Sheet Pan Pancake Creations

Why You’ll Love These Sheet Pan Pancakes

Seriously, these sheet pan pancakes are a lifesaver! Here’s why they’re about to become your new breakfast hero:

So Easy: Forget hovering over the stovetop. You just mix, pour, and bake!
Pancake Perfection for a Crowd: Perfect for anyone hosting a brunch for a crowd. No more pancake piles!
Meal Prep Magic: Bake a batch on Sunday, and you’ve got a fantastic meal prep breakfast ready all week.
Kid-Approved: Even the pickiest eaters love these—plus, they’re practically begging for fun toppings!

A slice of sheet pan pancakes topped with powdered sugar and fresh blueberries on a white plate.

SAVE

Gather Your Ingredients for Sheet Pan Pancakes

Alright, let’s get our ingredients ready! This is the beauty of these sheet pan pancakes – they use all the same simple stuff you probably already have in your pantry. You’ll need:

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder (Make sure it’s fresh so they puff up nicely!)
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk (Whole milk makes them extra rich, but any kind works!)
1 large egg
3 tablespoons melted butter (Let it cool just a little so it doesn’t scramble the egg!)

A slice of sheet pan pancakes topped with powdered sugar and fresh blueberries.

SAVE

Simple Steps to Perfect Sheet Pan Pancakes

Okay, this is where the real magic happens, and honestly, it’s so darn easy, you’ll wonder why you ever bothered with the stovetop! Making these sheet pan pancakes is less about complicated techniques and more about just getting everything into one pan. It’s the kind of cooking that truly brings pure cooking joy, just like I always hoped it would.

Preheat and Prepare Your Pan for Sheet Pan Pancakes

First things first, let’s get that oven nice and hot! We want to preheat it to a perfect 425°F (220°C). While that’s warming up, grab your trusty 9×13 inch baking pan. Give it a good grease and flour – this step is super important. Trust me, nobody wants pancakes stuck to the pan, right? It makes getting them out so much easier.

Combine Dry Ingredients for Sheet Pan Pancakes

Now, grab a big bowl. We’re going to whisk together our dry stuff: the flour, that all-important baking powder (it’s what makes them fluffy!), the salt, and the white sugar. Give it a good whisk until everything is blended really well. This just makes sure all those leavening agents and flavor boosters are spread out evenly.

Mix Wet Ingredients for Sheet Pan Pancakes

In a separate, smaller bowl – or even a big measuring cup – whisk together your milk, that egg, and the melted butter. Make sure the butter isn’t super hot when you add it, or it might cook your egg a little. We just want everything nicely combined into a smooth, liquid mixture.

Combine Wet and Dry for Sheet Pan Pancakes

Alright, time to bring it all together! Pour that wet mixture right into the bowl with the dry ingredients. Now, here’s the key: stir it *just* until everything is combined. A few little lumps are totally fine – honestly, I think it’s better if you don’t overmix it. We’re not making muffins here, just a nice, cohesive batter.

Bake Your Sheet Pan Pancakes to Golden Perfection

Pour that beautiful batter into your prepared pan and spread it out evenly so it’s all the same thickness. Pop that pan into your preheated oven and let them bake for about 15-20 minutes. You’re looking for them to be puffed up and golden brown on top. They smell amazing when they’re ready!

Serving Your Delicious Sheet Pan Pancakes

Once they’re out of the oven and looking perfectly golden, just cut them right there in the pan into squares. Grab your favorite spatula and lift out those warm, fluffy pieces. Now comes the fun part – adding all those delicious toppings!

Close-up of blueberry sheet pan pancakes squares, dusted with powdered sugar and topped with fresh blueberries.

SAVE

Topping Ideas for Your Sheet Pan Pancakes

Okay, the best part about these sheet pan pancakes? All the toppings! Since we’re feeding a crowd or just making breakfast easier, why not make it super fun? This really fits with my whole “food is a love language” thing, because everyone loves picking out their own perfect pancake combo. It’s ideal for a relaxed, kid friendly brunch where everyone can customize their plate. Think classic like fresh berries bursting with flavor, or maybe some chocolate chips that get all melty and delicious. Sliced bananas are always a hit, and you can’t go wrong with a classic drizzle of maple syrup. Want to get fancy? Try some whipped cream, a sprinkle of cinnamon sugar, or even some chopped nuts for a little crunch. It’s all about making it special and totally yours!

Make-Ahead and Freezer Tips for Sheet Pan Pancakes

You know, one of the *best* things about these sheet pan pancakes is how totally make-ahead friendly they are. If mornings are just a whirlwind, or you want a super easy meal prep breakfast for busy weeks, this is your secret weapon! Once they’re baked and cooled completely, I like to cut them into squares, then wrap them up super tight in plastic wrap. Then, a quick wrap in foil or popping them into a freezer bag keeps them perfectly fresh. They’re seriously freezer friendly! I’ve totally grabbed a couple of these frozen pancake squares on my way out the door and popped them straight into the toaster on my drive to somewhere. They come out warm and ready to go, usually with just a quick second to add toppings.

Frequently Asked Questions About Sheet Pan Pancakes

Got questions about these super simple sheet pan pancakes? I totally get it! It’s one of those recipes that people wonder about, but it’s really forgiving and adaptable. Here are a few things folks often ask:

Can I use a different pan size?

You know, you absolutely can! The 9×13 inch pan is perfect because it gives you nice, even thickness. If you use a larger pan, your pancakes will be thinner and might bake too quickly. If you use a smaller, deeper pan, they might take longer to cook through in the center. So sticking to that 9×13 inch for this recipe is usually best for that perfect cook!

How do I prevent them from sticking?

That’s a great question and so important for easy serving! The key is really making sure you grease and flour that pan really well. I like to use a bit of softened butter or cooking spray, and then dust it with a tablespoon or two of flour, tapping out any extra. It really makes a world of difference when you go to cut and serve them. It’s part of that “approachable for all” philosophy – little tips that make a big difference!

What are good gluten-free alternatives?

Oh, good one! If you need a gluten-free option for your kid friendly brunch or just for yourself, you can totally swap out the all-purpose flour. A good 1-to-1 gluten-free baking blend usually works really well as a direct substitute. Just give the batter a gentle stir and you should be good to go. It makes this recipe even more versatile for everyone to enjoy!

Approximate Nutritional Information

Now, I always like to give you a heads-up that this is just an estimate, because what you put on top can totally change things! But generally, one of these yummy pancake squares on its own is around 180 calories. You’re looking at about 7g of fat, 5g of protein, and 25g of carbs per serving. It’s a pretty balanced way to start your day, especially when you think about how much easier it made breakfast!

I absolutely LOVE hearing from you all! If you’ve tried these sheet pan pancakes, tell me all about it in the comments below. Did you try a crazy topping combo? Did they save your morning? Snap a pic and tag me, or just let me know how they turned out. Seeing your creations is pure cooking joy for me!