Sheet Pan Pancakes

by Sabrina Snyder

Published on Last updated

210 Comments

4.92 from 49 votes
8 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Sheet Pan Pancakes with mixed berries and homemade pancake batter let you make pancakes for a crowd without standing over the stove!

Using the base of classic Homemade Pancakes for this sheet pan version makes this Breakfast Recipe a breeze! Top them with your favorite toppings like Easy Strawberry Sauce and  Whipped Cream.

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Sabrina’s Sheet Pan Pancakes Recipe

Pancakes are a family favorite, but they usually aren’t super convenient breakfast when you need to feed a crowd, like during the holidays like on Mother’s Day. Someone always gets left behind in the kitchen flipping pancake after pancake. Or you have the issue where the first batch gets cold while the rest get made. These baked pancakes solve these problems with ease. Plus, you can prepare a couple sheets at a time and fill them each with different toppings for a variety of flavors.

Recipe Video

How to Make

Time needed: 25 minutes

  1. Prep time

    Grease the baking pan with nonstick baking spray or butter and flour. Preheat the oven to 425 degrees.

  2. Mix batter

    Make your classic pancake batter and let it sit for 5 minutes.

  3. Baking time

    Pour the pancake batter into the prepared sheet pan and add berries or other toppings. Bake for 15 minutes, and brush with melted butter before serving.

Recipe Card

Dinner, then Dessert

Sheet Pan Pancakes

Sheet Pan Pancakes with mixed berries and homemade pancake batter let you make pancakes for a crowd without standing over the stove!
Yield 8 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder
Serving of Sheet Pan Pancakes on a plate
PrintRate

Ingredients
 

  • 3 cups flour
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 2 large eggs
  • 8 tablespoons unsalted butter , melted
  • 1 cup strawberries , sliced
  • 1 cup blueberries

Instructions

  • Pre-heat the oven to 425 degrees.
  • Add the dry ingredients and whisk together, then add the wet and combine fully.
  • Spray a 13 x 18 baking sheet with baking spray and pour the pancake batter onto the pan, spreading evenly.
  • Put the strawberries and blueberries evenly over the batter and bake for 15 minutes until golden brown.

Video

Nutrition

Calories: 350kcal | Carbohydrates: 48g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 513mg | Potassium: 231mg | Fiber: 2g | Sugar: 10g | Vitamin A: 574IU | Vitamin C: 12mg | Calcium: 291mg | Iron: 3mg

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Chef’s Note: I love sheet pan meals!

Sheet pans are a versatile and amazing tool to utilize in your kitchen for meal prep. Some popular sheet pan meals include my Balsamic Chicken, Cashew Chicken and Vegetables, Peanut Chicken and Vegetables, and Korean Chicken and Vegetables. They’re all a full meal on a single tray, and this pancake recipe is the perfect example of a hands-off brunch or breakfast for a crowd.

Serve as Dessert

If you want to skip breakfast and make this for dessert you can top them with Vanilla Ice Cream and Whipped Cream like you would a brownie or cookie. Add your favorite dessert toppings like chocolate ganache, chopped nuts, or caramel sauce. Another fun treat would be to cut the pancakes into circles then stack them with whipped cream in between layers and top with fresh berries for a shortcake-style dessert.

Frequently Asked Questions

Can this recipe be made using pancake mix?

Yes! Mix 4 cups of prepared dry pancake mix, 4 large eggs, and 2 cups whole milk together and let sit for 5 minutes before adding to the greased sheet pan. Top with fruit and bake as usual.

What other mix-ins can be added to this pancake mix?

Semi-sweet Chocolate chips are usually the most popular option, but you can also just mix a few flavors or choose your favorite.

What other fruits can be used?

Most of your favorite fruits and berries will work. Steer clear of overly watery fruit like watermelon or cantaloupe. Sliced bananas are a great easy option. Or mix apples with a bit of cinnamon for an apple pie flavor.

How To Store

  • Serve: You can leave these pancakes at room temperature for up to 2 hours. 
  • Store: Once the pancakes have cooled, put slices in a Ziplock bag or another airtight container to store in the fridge. The homemade recipe will keep well in the refrigerator for 2-3 days. 
  • Freeze: You can also make Sheet Pan Pancakes ahead of time and freeze them. Slice into squares and freeze for up to 3 months. When you’re ready to serve up the frozen pancakes, let them thaw in the fridge. Then place the pancakes on a baking sheet and cover them with foil to reheat in the oven.

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Variations

  • Lemon Poppyseed: Lemon zest, lemon juice and some poppy seeds would add a bright fun flavor. Some small pockets of ricotta cheese spooned on top would make it even more indulgent.
  • Nutella: Add small spoonfuls of Nutella then swirl it in with a toothpick before baking for an extra sweet breakfast.
  • Peanut Butter: Add peanut butter chips to the batter and top with a warmed fruit sauce or jam for a tasty PB&J combo.

More Ways to Make Pancakes!

Collage of pancakes in pan and squares on plate with toppings.

Photo used in a previous version of this post.

Stacked pancake squares on a plate with syrup
2 photo baked pancake collage
Serving of baked pancakes on a white plate
Pouring syrup over a pancake square
Rectangular pan of baked berry pancakes
Close up of mixed berry pancakes in baking sheet

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Freeze: You can also make Sheet Pan Pancakes ahead of time and freeze them. Slice into squares and freeze for up to 3 months. When you’re ready to serve up the frozen pancakes, let them thaw in the fridge. Then place the pancakes on a baking sheet and cover them with foil to reheat.

      Reply

    1. Depends on how long you need to keep them in the roaster. My roaster’s lowest setting has over cooked a couple recipes in the past. You don’t want rubbery pancakes!

      Reply