Sheet Pan Pancakes

These Sheet Pan Pancakes are the best way to make pancakes for a crowd! With a few simple ingredients you can have a delicious breakfast ready in no time, all without having to stand over the stove.

For more easy breakfast recipes, be sure to check out my Strawberry Overnight Oats, Cinnamon Roll Monkey Bread Muffins, and Chorizo Breakfast Pizza.

Sheet Pan Pancakes – The Best Pancakes for a Crowd

I love making pancakes for my family, but I don’t always love standing in front of the stove or griddle to make them.

If you feel the same way and have a group to make breakfast for, then you need to try these Sheet Pan Pancakes. Instead of flipping individual pancakes at the stove, your pancakes will bake all together on one sheet pan in the oven and come out ready to eat!

All you have to do is pour this homemade pancake batter into a well greased half sheet pan (18 x 13), sprinkle with your favorite toppings, and bake until done. Serve them warm with syrup or whipped cream and some easy fruit salad on the side for the perfect breakfast! 

Ingredients for Sheet Pan Pancakes (See measurements in recipe card below!)

• buttermilk
• whole milk
• butter
• eggs
• vanilla extract
• all purpose flour
• baking powder
• granulated sugar
• ground cinnamon
• toppings such as chocolate chips or blueberries

How to Make Sheet Pan Pancakes – Step by Step

Step 1: Preheat oven

Preheat the oven to 400F and place a half-sheet pan (18”x13”) in the oven while it preheats.

Step 2: Mix ingredients

In a large bowl, whisk together the buttermilk, whole milk, melted butter, eggs, and vanilla. In another bowl, whisk together the flour, baking powder, sugar, and cinnamon. If you’re using unsalted butter, add a pinch of kosher salt to the dry ingredients as well.

Step 3: Combine

Add the dry ingredients to the wet and mix just until they are combined–it’s okay if you have a few small lumps.

Step 4: Add batter to the pan

Remove the hot pan from the oven and carefully grease it with nonstick baking spray–make sure to grease it very well. Pour the pancake batter into the greased pan and top one third of the pan with chocolate chips. Top another third with blueberries.

Step 5: Bake

Bake the pancakes for 14-16 minutes or until they are golden brown and a toothpick inserted into the center comes out clean. Slice the pancakes and serve them as desired. 

Sheet Pan Pancakes – Tips and Notes

• What size pan to use: this recipe makes enough to fill a half sheet pan (18 x 13). You can also reduce the pancake batter recipe by half and use a 9 x 13 inch baking dish instead. You’ll just need to take off a couple of minutes from the baking time.
• Cinnamon: I like the extra flavor cinnamon gives to the pancake batter, but feel free to leave it out if you prefer. 
• Grease the pan: Make sure to be generous with the cooking spray when preparing your sheet to prevent any sticking.
• Toppings: you can use any kind of topping you prefer such as berries, chocolate chips, raisins, nuts, chopped bananas, etc. plus a drizzle of Homemade Pancake Syrup! Or you can just enjoy them plain!
• How to store: any leftover sheet pan pancakes can be stored in an airtight container in the fridge for up to three days.

How to Reheat Pancakes

If you have sheet pan pancakes left over, there are a couple of different ways to reheat them. The most obvious way is the microwave, and I do use it on occasion. However they can make your pancakes soggy right out of the microwave, then a bit chewy if not eaten right away. So, it’s not my favorite method. 

If you’re reheating individual pancakes or individual portions of sheet pan pancakes, my favorite method is the toaster. It will even make your pancakes a little crispy on the outside! Just place the pancakes into the toaster slots and select a setting that you would use for lightly browned toast. 

You can also reheat pancakes in the oven, which is a great method for reheating a large amount of pancakes at once. Set the oven to 350 and place your pancakes on a parchment paper lined baking sheet. Cover with foil and bake for about 5-7 minutes.

Can you freeze pancakes?

Yes you can definitely freeze pancakes! To freeze fully cooked pancakes or sheet pan pancakes, allow them to cool completely first. Cut your sheet pan pancakes into individual pieces and place in a freezer safe container like a freezer ziplock bag or airtight container. Layer or stack your pancakes in between pieces of wax paper to prevent them from sticking together. Freeze for up to three months. Allow pancakes to thaw overnight in the refrigerator before reheating. 

More Recipes for a Crowd You Might Enjoy!

• French Toast Casserole
• Slow Cooker Cilantro Lime Chicken Tacos
• Cheesy Crockpot Tortellini 
• Amish Baked Oatmeal

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If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!