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+ servings
Sheet pan pancakes stacked on a plate with fresh fruit and maple syrup

Easy Baked Sheet Pan Pancakes

Print Recipe
These Easy Baked Sheet Pan Pancakes give you all the delicious buttery taste and fluffy texture of classic pancakes without having to pan-fry each individual flapjack!
Course Breakfast, Brunch
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Easy, Family Breakfast, Pancakes, Sheet Pan, Sheet Pan Pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 9 pancakes

Ingredients

Sheet Pan Pancakes

  • 2 tablespoons unsalted butter melted
  • 1 ½ cups all-purpose flour
  • ¼ cup light brown sugar tightly packed
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 2 cups milk dairy or unsweetened non-dairy
  • 2 teaspoon vanilla extract
  • nonstick cooking spray as needed
  • ¼ cup maple syrup for serving

Optional Add-ins

  • 5 ounces fresh fruit, cut into bite-sized pieces like berries, apples, bananas, mango, or pineapple
  • ¼ cup chocolate chips semi-sweet or dark chocolate
  • 2 tablespoons peanut butter, nutella, or pumpkin puree swirled on top
  • 2 tablespoons sprinkles or fruity pebbles
  • ½ teaspoon pumpkin pie spice

Instructions

  • Preheat your oven to 425°F and prep a baking sheet with nonstick cooking spray of choice. For thinner, more authentic pancakes, use a 12 x 18-inch baking sheet (preferred). For thicker, fluffier pancakes, use a 13 x 9-inch baking sheet.
  • In a small microwave-safe dish, microwave the butter on high for 30 seconds until completely melted. Set aside to cool.
    2 tablespoons unsalted butter
    Butter melted in the microwave to add to pancake batter
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt, ensuring there are no lumps.
    1 ½ cups all-purpose flour, ¼ cup light brown sugar, 2 teaspoons baking powder, ½ teaspoon salt
    Dry ingredients of pancake batter whisked together
  • Add the eggs, milk, and vanilla extract, and whisk again until smooth. Continue to whisk as you add the cooled melted butter, whisking until the butter is seamlessly integrated. You will have a very thin pancake batter.
    2 large eggs, 2 cups milk, 2 teaspoon vanilla extract
    Sheet Pan Pancake batter ready to add to the baking sheet
  • Pour your batter onto your prepped baking sheet and carefully lift and tilt the pan back and forth, left and right to spread the batter around the baking sheet evenly. If you are using any optional add-ins, place those on top of your batter now.
    nonstick cooking spray
    Sheet Pan Pancake batter ready for the oven
  • Bake for 15 minutes until cooked through and top starts to bubble and turn golden brown. Enjoy hot with maple syrup!
    ¼ cup maple syrup for serving
    Oven baked pancakes on a cookie sheet

Notes

  • Have fun with the add-ins! After adding the batter to the pan, drop the extras on top. You can add some to half, do two different flavors, etc. 
  • If you’re like me and love starting your day with pancakes, you’re gonna need to check out the collection of my best pancake recipes!