Sheet Pan Pancakes

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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 oven!

Using the base of my classic Homemade Pancake recipe for these sheet pan pancakes makes this recipe a breeze! Top them with your favorite toppings or even some fresh Easy Whipped Cream.

Sheet Pan Pancakes


Sheet Pan Meals seem like they may be more trendy than most other one pot meals but don’t let this trend fool you. Sheet pans are a versatile and amazing tool to utilize in your kitchen for meal prep.

Some of our sheet pan meals on the site include Sheet Pan Balsamic ChickenSheet Pan Cashew Chicken and VegetablesSheet Pan Peanut Chicken and Vegetables and Sheet Pan Korean Chicken and Vegetables. They’re all a full meal on a single tray!

I’ve cooked entire holiday dinners on sheet pans and this breakfast prep on a sheet pan is the perfect example of how hands off a brunch or breakfast for a crowd can be.

Pancakes are a fan favorite in most households but because they are hands on work for the person cooking they aren’t a favorite for parties. Someone always gets left behind in the kitchen stuck at the pan flipping pancake after pancake.

Then you have the issue where the first pancakes out are getting cold while everyone else is waiting for their pancakes.

Sheet pan pancakes solve this issue with ease. Plus, you can bake off a couple sheet pans at a time and fill them each with different toppings so you can even offer different flavors.

Breakfast? or Dessert!

If you want to skip breakfast and make these for dessert you can top them with Vanilla Ice Cream or Homemade Cool Whip, using the pancakes as a makeshift Easy Strawberry Shortcake stand-in, in a hurry. Then top it off with Easy Chocolate Ganache (Just 2 Ingredients!)Easy Strawberry Topping or Easy Pineapple Topping.

How to make Sheet Pan Pancakes:

  • Make your classic pancake batter and let it sit for a few minutes.
  • Spray your baking sheet well with baking spray or butter and flour.
  • Heat your oven to 425 degrees.
  • Pour pancake batter in even layer onto baking sheet and add toppings.
  • Bake for 15 minutes then brush on some melted butter before serving.

Sheet Pan Pancakes using a Pancake Mix:

  • 4 cups Bisquick Pancake Mix
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup sliced strawberries
  • 1 cup blueberries
  1. Mix the pancake mix, eggs and milk together and let sit for five minutes before adding to the greased sheet pan.
  2. Top with the strawberries and blueberries and bake at 425 degrees for 15 minutes.

Mixed Berry Sheet Pan Pancakes in gold sheet pan

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Sheet Pan Pancake Mix-in Ideas:

  • Chocolate Chips – Semi-sweet Chocolate chips are usually the most popular option, but you can also just mix a few flavors or choose your favorite.
  • Fruit – Want a different fruit? Any of your favorites (short of watermelon) will work. We love slices bananas as a second favorite option.
  • Diced Apples – Yes this is a fruit too, mix these apples with a bit of cinnamon for an additional depth of flavor.
  • Lemon and Poppy Seeds: 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.
  • Peanut Butter – Peanut butter chips to the batter and top with a warmed fruit sauce or jam. Best PB&J ever.
  • Nutella – Add small spoonfuls of Nutella then swirl it in with a toothpick before baking for the ultimate pancake experience. You can’t go wrong with Nutella.
  • Make your own homemade syrups like my maple with cinnamon added or my cinnamon roll icing from my Cinnamon Roll Pancakes with Icing.

More Breakfast Favorite Recipes:

Sheet Pan Pancakes on plate with syrup

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Sheet Pan Pancakes

5 from 34 votes
  • Yield: 8 servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Course: Breakfast
  • Cuisine: American
  • Author: Sabrina Snyder
Sheet Pan Pancakes with mixed berries and homemade pancake batter let you make pancakes for a crowd without standing over the oven!


  • 3 cups all-purpose 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


Note: click on times in the instructions to start a kitchen timer while cooking.

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

Nutrition Information

Yield: 8 servings, Amount per serving: 454 calories, Calories: 454g, Carbohydrates: 80g, Protein: 13g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 61mg, Sodium: 174mg, Potassium: 636mg, Fiber: 3g, Sugar: 10g, Vitamin A: 400g, Vitamin C: 12.4g, Calcium: 277g, Iron: 4.7g

All images and text © for Dinner, then Dessert.

Keyword: Sheet Pan Pancakes

Sheet Pan Pancakes, Perfect for Brunch!

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  1. Made this with a package of King Arthur Gluten Free pancake mix ( followed the box directions for the whole package) and cooked as directed in this recipe.

    So amazing!

  2. I made these for my husband and sons, and they loved them. They are now a regular in our home. Thank you for creating a dinner that is easier on the mom?!

  3. Made something like this in home economics the the 80s except we put little smokies in the batter! Haven’t thought about that in years! Thank you. I’m going to make it soon.

  4. Would I be able to make this batter the night before. Or would it not set. Looking to take this to my moms on Christmas morning.

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      As long as you store it in an airtight container in the fridge, the batter should keep overnight just fine!

  5. Hi, I want to make this for Christmas morning, can I make it ahead of time and just keep it in the fridge and put it in the oven Christian morning? Thank you!

    1. I would not make the batter the night before, I would choose one of the overnight breakfast recipes we’ve got on the site. I am also working on an overnight pancake recipe that maybe you can use this year.

      1. I found that if you toss the frozen berries in a bit of flour before adding to the mix you avoid the color bleeding into the bags

  6. Hi Sabrina!
    I can’t wait to make this but I have a question. In the recipe, you say to use a half size baking sheet which would normally be 18”x13”. However, in the comments, you say you use a 9”x13” pan. Which is correct?
    Thank you in advance!!

    1. I’m so sorry the comments are wrong. It is a regular baking sheet. Sometimes I get mixed up since I answer comments from one central location and I will mistakenly misremember the size. Thank you for catching that! 13×18 is the right size. Happy Thanksgiving!

  7. The pancake was very good but we cannot finish the whole pan. Saw that they could be frozen. How to reheat from the refrigerator and how to reheat from the freezer?

    1. I’m so glad you enjoyed them. If you want to reheat from frozen, place them on a baking sheet and bake them for around 10 minutes or until warm. I’ve heard of others trying the toaster too but haven’t tested it myself. Good luck!

      1. Thanks! Much appreciated…going to use this for our Christmas breakfast but add chocolate chunks and cranberries instead!

  8. These were a lot fluffier than I thought they’d be, but they were delicious! My husband and I both enjoyed them, and so did our baby 🙂 The only thing I added was a splash of vanilla and some cinnamon to go with the berries.

  9. Thank you. My son is allergic to eggs unless they are baked and has never been able to eat traditional pancakes (we do eggless and they just are not the same), but he was able to safely enjoy these because they are baked. Brilliant!

    1. Actually, they are far more delicious without eggs! And healthier too! Why would you want to literally mix an un-menstruated egg into something you eat? Try Flaxseed, Bob’s Vegan Egg Replacer, Aqua -Faba Juice, or better yet some potato starch as the binding agent. All of the aforementioned work better, taste better, and are cholesterol free unlike a chicken egg!

  10. Hi Sabrina! 🙂
    I have a question for you? Can I use whole wheat flour? Or All-purpose flour only or either? Thank you!!!

    1. I’ve not tried it but usually you can either substitute the entire amount or swap out part of the all purpose flour for whole wheat flour. If you decide to try, I’d love to know how it turned out for you.

      1. I swapped out one cup of ap flour for one cup of whole wheat and it was very light and fluffy! Delicious, thanks for a great recipe! ?

  11. Is it 454 calories per slice or 454 divided by the 8 servings which is 56 calories for each slice? My dads on a weightloss kick so just wondering.. really wanna make these look soo good 🙂 and how many cals for a plain batch?

    1. It’s automatically calculated by a program so I’d suggest keying in the ingredients into your own calculator to determine nutritional information. That would be the best since he’s focused on a weight loss kick.

  12. Terrific! So much easier than standing at the stove top making individual pancakes for a even 4 ! Used an 11.5″ x 16″ sheet pan; baked at 425 for 12 minutes. Golden perfect. moist. Made from scratch version. Thank you!

  13. My tribe of 6 loves pancakes bu I hate making them because it’s a mess. This eliminates the mess and they came out perfectly following the recipe exactly. If too “poofy”
    for your tastes back off a smidge on the baking powder but we liked fine as is,

    Thank You

  14. This was so good and so easy to make. I added 2 more tablespoons of sugar and did 2 cups of 2% milk and a half cut of butter milk and this turned out buttery tasting and fluffy. I will be doing this for now on instead of flipping pancakes all day .:)

  15. This recipe is delicious! I made the “from scratch” recipe and my family loved it! It did take a little longer to bake than 15 minutes but well worth the wait! Thanks for a great breakfast!