If you love pancakes but don't want the hassle of flipping them individually, then these sheet pan pancakes are going to be your new favourite pancake recipe. This easy and versatile recipe allows you to bake your pancakes in the oven, saving time and effort. Easy to adapt with all your favourite pancake toppings too!
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Perfect for busy mornings, brunches, or any time you need to feed a crowd. These sheet pancakes are fluffy, golden, and delicious and are great for weekly meal prep too.
Sheet pan pancakes are a game-changer for anyone who loves pancakes but wants to skip the hassle of flipping and standing over the stove top. With endless variations and easy preparation, these pancakes cooked in the oven are a favourite in our house and so easy for kids to make too.
We batch make these oven pancakes and keep a stash in our freezer for busy school mornings, lunch box add-ins or easy after school snacks.
Looking for more make ahead breakfast recipes? Why not try our amazing Oatmeal Breakfast Cake, filling Meal Prep Breakfast Sandwiches, creamy Greek Yogurt Chia Pudding or our versatile Sheet Pan Eggs?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Flour and baking powder - We used self raising flour and then some added baking powder to make these sheet pan pancakes really fluffy.
- Milk - Any milk will work for this sheet pan pancakes recipe.
- Eggs - Use medium sized eggs. Large eggs would change the mixture.
- Vanilla - Make sure you are using vanilla extract and not essence as it has a natural flavour.
- Maple syrup - You could use honey instead.
- Toppings - We added banana, strawberries, chocolate chips and blueberries, but we have options for other toppings below.
Variations
Berry Medley Pancakes: Add a mix of blueberries, raspberries, and strawberries to the batter before baking. We wouldn't recomment using frozen berries, because the juices will run into the mixture when cooking.
Banana Nut Pancakes: Top with banana slices and chopped walnuts or pecans for a deliciously nutty flavour.
Cinnamon Sugar Swirl: Mix 0.25 cup sugar with 1 tablespoon cinnamon and sprinkle over the batter for a sweet, spiced twist.
Protein: Why not add half a scoop of protein powder into the mixture to give the pan pancakes a protein boost?
Nutella: Why not make our Healthy Homemade Nutella and add a swirl into these.
How To Make Sheet Pan Pancakes
Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Line a 30x24cm (12x10") baking sheet with parchment paper.
- Step 1: In a large mixing bowl, add the flour, baking powder, milk, eggs, vanilla and maple syrup.
- Step 2: Whisk to form a smooth batter.
- Step 3: Pour the mixture into the lined baking tray and smooth into an even layer.
- Step 4: Add all the toppings, either mixed up, or put each one in a quarter, like we have done.
- Step 5: Put in the oven and cook for 15 minutes, until a toothpick comes out clean.
Sheet Pan Pancakes Serving Suggestions
Classic: Serve with melted butter and maple syrup.
Fruit and Yogurt: Top with Greek yogurt, fresh berries, and a drizzle of honey.
Savoury Twist: Add cooked bacon bits or sausage crumbles to the batter and serve with a side of scrambled eggs.
Dessert Style: Serve with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a decadent treat.
Dannii's Top Tips
- Make Ahead: Prepare the pancake batter the night before and store it in the refrigerator. In the morning, pour it into the sheet pan and bake.
- Freezing: These pancakes freeze well. Cut into squares and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Reheat in the microwave or toaster oven.
- Gluten-Free Option: Substitute the flour with a gluten-free flour blend.
- You can add a pinch of salt to the mixture to bring out the sweetness of the other ingredients.
- Don't over mix the batter. Over-mixing will develop the gluten in the flour and make the pancakes rubbery instead of soft and fluffy.
Frequently Asked Questions
Any leftovers can be sliced and individually wraped and then stored in an air tight container in the fridge for 2 days.
Yes, you can make sheet pan pancakes from a mix to save time. Follow the package instructions to prepare the batter and then follow the same baking steps.
Ensure your sheet pan is well-greased with butter or non-stick spray and then lining the pan with parchment paper to prevent sticking.
Absolutely! These pancakes are great for meal prepping. Store them in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Leftover pancakes can be reheated in the microwave or toaster oven. You can also get creative and use them to make pancake sandwiches or even pancake bread pudding.
More Pancake Recipes
If you've tried this Sheet Pan Pancakes recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Sheet Pan Pancakes
Recipe Video
Ingredients
- 220 g (1.75 cups) of Self-raising flour
- 1 teaspoon of Baking powder
- 200 ml (0.75 cups) of Milk
- 2 Eggs
- 1 teaspoon of Vanilla extract
- 3 tablespoons of Maple syrup
- 1 Banana - sliced
- 3 Strawberries - sliced
- 10 g (1 tablespoon) of Chocolate chips - dark
- 70 g (0.5 cups) of Blueberries
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Line a large baking sheet with parchment paper.
- In a large mixing bowl, add 220 g of Self-raising flour, 1 tsp of Baking powder, 200 ml of Milk, 2 Eggs, 1 tsp of Vanilla extract and 3 tablespoons of Maple syrup.
- Whisk to form a smooth batter.
- Pour the mixture into the lined baking tray and smooth into an even layer.
- Add 1 Banana, 3 Strawberries, 10 g of Chocolate chips and 70 g of Blueberries, either mixed up, or put each one in a quarter, like we have done.
- Put in the oven and cook for 15 minutes, until a toothpick comes out clean.
Recipe Notes
- Make Ahead: Prepare the pancake batter the night before and store it in the refrigerator. In the morning, pour it into the sheet pan and bake.
- Freezing: These pancakes freeze well. Cut into squares and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Reheat in the microwave or toaster oven.
- Gluten-Free Option: Substitute the flour with a gluten-free flour blend.
- You can add a pinch of salt to the mixture to bring out the sweetness of the other ingredients.
- Don't over mix the batter. Over-mixing will develop the gluten in the flour and make the pancakes rubbery instead of soft and fluffy.
- Please note: Depending on how you distribute the toppings will affect the nutritional values. A portion with just chocolate chips will differ from one with just strawberries.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Amy Wareham says
What a fantastic recipe! I didn’t even realise this was a pancake option. I like to batch cook healthy breakfasts for my boy and he’s delighted to get pancakes this week.
GaveItATry says
I tried this and never usually have a problem with recipes in general, but these were not good. They took ages to cook in the middle and the edges went hard and crispy. They didn’t taste like pancakes at all, more like doughy bread with fruit on. They were heavy and not enjoyable. Wouldn’t make these again.
Michele Keates says
Thanks so much for including the measurements in the body of the recipe - no scrolling up and down on my phone with a cupful of flour on one hand!
This was quick, easy and the kids enjoyed for breakfast before school.
Emily Shimell says
Made this with my 3 year old - simple to make and lots of fun dotting the fruit on top! Tried the 4 quarters, the chocolate chip ones have gone down best (of course), will probably try mixing the toppings next time!
We'ev had as an after school snack, a pudding and a breakfast with greek yoghurt so far, enough sweetness to feel like a treat but not a cake!
Ali says
Made this for my ever hungry tween & older teen who love pancakes. It was a great hit for dessert & breakfast. Will definitely be making again as so easy
Gillian says
Loved this, only a few minutes to make and such delicious flavours Definitely will become a regular in my house.
Helen says
I've lost count of how many times I have made this for my son.
He can't get enough of it. Even works with Gluten Free flour no issues.
I make a tray & freeze as the take it to school.
Always blueberries but so many options with this, what ever you fancy.
Jenni says
Thanks for the idea! Nice, but I prefer traditional pancakes, even if it's more work unfortunately can't add a picture here.
Like your page ❤️greetings from France! Jennifer
Emma says
How big is the baking sheet that you used?
Dannii Martin says
It's 12 x 10 inches (30 x25 cm).
Ellie Rousell says
Hi love these. My 12 year old son doesn't like 'normal' breakfast so struggle to get him to eat. Made these a few times. Today I used frozen berries and made a small section with biscoff spread as a saturday treat. I slice them up then he heats them up for his breakfasts in the week. Now need to look for some more healthy ideas.
E says
Can I substitute with gluten free buckwheat flour? Would I need to adjust the baking powder?
Dannii Martin says
I haven't tried it myself, but my experience from using gluten free flour in other recipes is that you need about 0.5-1tsp of baking powder extra and sometimes need extra liquid because absorbs more liquid. If you do try it, please come back and let us know.