Easiest way to cook breakfast for a crowd or as a breakfast meal prep, these Sheet Pan Pancakes are easily baked in the oven will definitely make mornings more delicious!
This post was originally published December 18, 2018. This post has been updated on March 2021 with new photos and tips. I also tweaked the recipe a little such as decreasing the sugar and the dry ingredients to make this even more fluffy. You’ll love the new version. You can see the original photos down at the end of the post!
Meal Prepping Pancakes? On a Sheet Pan?
You are going to love these sheet pan oven baked pancakes! Why? Well for one if you’ve got a crowd to feed for breakfast and don’t feel like babysitting pancakes on the stove top (I’ve burnt quite a few pancakes because I got distracted, especially when they’ve got toppings, oops) and two, these are great as a meal prep and it’s one less thing to worry about in the mornings once you’ve made a batch!
H loves when I make him pancakes but since it takes so much (undivided attention) effort, I only do stovetop pancakes once or twice a month. But these easy sheet pan pancakes? Always available!
This pancake recipe originally took me five tries to get right, more than once the middle felt soggy due to my wet to dry ratio but I finally nailed it! However, over the last couple of years, I’ve tweaked it more here and there enough that it warranted me to update this recipe! Also look HOW FLUFFY they come out. They are perfect.
What You’ll Need To Make These Easy Sheet Pan Pancakes
- all purpose flour
- brown sugar — light or dark brown sugar is fine
- baking powder
- baking soda
- salt
- milk — I use whole milk
- eggs — room temperature eggs are best
- melted butter — be sure to let your butter cool before mixing or it might cook your eggs!
- vanilla extract
- Greek yogurt
How To Make These Sheet Pan Pancakes Meal Prep
- Heat your oven to 415 degrees.
- Line a sheet pan and spray with non-stick or spray the sheet pan itself.
- Whisk together your dry ingredients.
- Mix together the wet ingredients (minus the reversed butter).
- Fold in the dry ingredients into the wet, being careful not to over-mix. The batter might be a little lumpy but that’s ok!
- Pour the batter into the sheet pan as evenly as possible and then place the blueberries into the batter.
- Bake for 7 to 10 minutes, on the middle rack in the oven.
- Brush on the reserved melted butter onto the top of the sheet pan pancake and broil for 1 to 2 minutes, to get the tops to have a more golden brown if you desire.
- Slice and enjoy!
Recipe Tips
- As ovens vary, it could take 7 to 10 minutes to bake your pancakes in the oven. To check, stick a toothpick in the middle of the pancake and see if it comes out clean.
- Do not add your fruit or nuts or whatever add ins you picked into the batter during the mixing stage. Make sure to add your add ins into the batter at the very end, this will ensure your add ins are distributed evenly.
- This is the half sheet pan I use.
- Other add-ins you can add to your pancakes are strawberries, chocolate chips, caramel chips, etc. Sometimes I do a 50/50 sheet pan where one half has blueberries and the other half has chocolate chips.
- Eggs not at room temperature? Simply add your eggs to a bowl of warm water for a few minutes.
- Got kids and want to change things up on the weekend? Try this super cute Pancake Cereal recipe from Pancake Recipes!
Make Ahead Tips
- Meal prep: store the sliced pancakes in an airtight container for up to 4 days in the fridge. These little leak proof containers are great for holding the maple syrup in the meal prep containers.
- Freezer: allow the chicken thighs to cool before transferring it into an airtight container before storing them in the freezer.
- How to prep this for the freezer: pllace a sheet of wax paper between each pancake before stacking them together. Place them in an airtight container or freezer friendly ziploc bagg (pushing all the air out). Freeze for up to 3 months.
- To reheat: Using a microwave, place the frozen pancakes on a microwave-safe plate. Microwave uncovered on high for about 1 to 1-1/2 minutes, or until heated through. If you are worried about it drying out, you can microwave it in a bowl and cover the bowl with a damp towel.
Sheet Pan Oven Baked Pancakes
Ingredients
- 2¼ cup all purpose flour
- 2 tbsp brown sugar
- 4 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups milk
- 2 eggs, room temperature
- 3 tbsp melted butter, cooled, 1 tbsp reserved for brushing at the end
- 1 tsp vanilla extract
- ¼ cup Greek yogurt
- ½ cup blueberries, or more
Instructions
- Heat your oven to 415 degrees.
- Line a sheet pan and spray with non-stick or spray the sheet pan itself.
- Whisk together your dry ingredients.
- Mix together the wet ingredients (minus the reversed butter).
- Fold in the dry ingredients into the wet, being careful not to over-mix. The batter might be a little lumpy but that’s ok!
- Pour the batter into the sheet pan as evenly as possible and then place the blueberries into the batter.
- Bake for 7 to 10 minutes, on the middle rack in the oven.
- Brush on the reserved melted butter onto the top of the sheet pan pancake and broil for 1 to 2 minutes, to get the tops to have a more golden brown if you desire.
- Brush on the reserved melted butter onto the top of the sheet pan pancake and broil for 1 to 2 minutes, to get the tops to have a more golden brown if you desire.
More Breakfast Meal Preps
- Make Ahead Breakfast Taco Egg Bowl
- Diner Breakfast Bowls
- Grab and Go Instant Pot Frittatas
- Freezer Friendly Breakfast Burrito
- Chocolate Chia Steel Cut Overnight Oats
Other places to connect with me
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Email: [email protected]
My 2018 photos!
Debra says
Brilliant! This will truly be a game changer for me when the family is visiting. I always stand at the stove flipping those pancakes and miss out on just being with everyone. I am all about the simple sheet pan meal and can’t imagine why I never thought of this idea. Thank you and happy holidays.
Tracy says
Oh my gosh this just answered all of my pancake prayers! I LOVE pancakes but I hate how you can’t all eat them together without them kind of getting cold or have someone stuck at the stovetop cooking them! This is so great – thank you for your 5 tries to get it right!
Tina says
I love prepping breakfast for the week, because I absolutely hate the breakfast that is available in the freezer section of the store. What a great idea to make one half of the sheet pan one flavor, and the other a different one. My son adores pancakes so this will be a wonderful recipe to add into my mix.
Traci says
Oh how fun are these?! New favorite pancake recipe here! I can actually make pancakes for a crowd and not stand over the stove, making pancakes for a crowd. This is sheer brilliance, and I love how simple and straightforward the recipe is…ingredients too! Thanks for the great recipe :)
Sues says
I’ve never made pancakes in a sheet pan, but I’ve always loved the idea.. And these are some of the most gorgeous I’ve seen yet!!
Dana says
This is such a perfect holiday breakfast for those busy mornings where you’re either getting ready to entertain for the day, or are getting ready to go visit a bunch of family, but still want to treat the fam to a special brekky! Christmas morning breakfast has always been a big deal in my family. When I was living in Canada, I’d make my parents omelettes. Now that I’ve moved away and am starting new traditions with my own family, I’m looking for ideas. And I love this one!
Kris says
I have never seen a recipe like this and I love everything about it! Oven baked pancakes? In a sheet pan? Brilliant. And I love the ability to freeze. This looks so delicious and as we are always entertaining overnight guests, this is the perfect recipe to have in our arsenal. Printing this out now. Thanks for the awesome recipe and great inspiration. Superb!
Mackenzie says
Where have sheet pan pancakes been all my life?!?!? These are amazing! I make breakfast every morning for my kids before school and they always request pancakes. However, I prize my sleep over the mom of the year award, so I rarely acquiesce to standing over the stove all morning. With these sheet pan pancakes however, I can quickly whip them up and cook them in almost as little time as making eggs and toast! Plus, they’re delicious!
Trish Bozeman says
This is SUCH a great idea that I can’t believe I haven’t tried yet! It seems like no one gets to eat at the same time when we make regular pancakes. You can only make about 3 at a time! I’m totally into your way of making some chocolate chip and some blueberry too. So awesome!