Sheet Pan Pancakes

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 this 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 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 popular 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!

You could cook 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.

Sheet Pan Pancakes

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.


  • 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.


Can this recipe be made using pancake mix?

Yes! Mix 4 cups of Bisquick Pancake Mix, 4 large eggs, and 2 cups whole milk together and let sit for five minutes before adding to the greased sheet pan. Top with the strawberries and blueberries and bake at 425 degrees for 15 minutes.

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 for Sheet Pan Pancakes?

Want a different fruit? Any of your favorites (short of watermelon) will work. Sliced bananas is a second favorite option. Or mix apples with a bit of cinnamon for an additional depth of flavor.

How do I make a lemon poppyseed Sheet Pan Pancake?

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.

Can I use peanut butter with this recipe?

Add peanut butter chips to the batter and top with a warmed fruit sauce or jam. Best PBu0026J ever.

Can I use Nutella with this recipe?

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.

What other syrups would taste great with Sheet Pan Pancakes?

Make your own homemade syrups like my maple with cinnamon added or cinnamon roll icing from these Cinnamon Roll Pancakes with Icing.

Mixed Berry Sheet Pan Pancakes in gold sheet pan



  • Serve: You can leave Sheet Pan Pancakes at room temperature for up to 2 hours. 
  • Store: Once the pancakes have cooled you can 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.

Pin this recipe now to remember it later

Pin Recipe

Sheet Pan Pancakes

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


  • 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


  • Pre-heat the oven to 425 degrees.
  • Add the dry ingredients and whisk together, then add the wet and combine fully.
  • Spray a half-size 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.



Calories: 454kcal | Carbohydrates: 80g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 174mg | Potassium: 636mg | Fiber: 3g | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 12.4mg | Calcium: 277mg | Iron: 4.7mg
Keyword: Sheet Pan Pancakes
Sheet Pan Pancakes Collage

Photo used in a previous version of this post.

Sheet Pan Pancakes on plate with syrup
Sheet Pan Pancakes, Perfect for Brunch!

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Way to much batter for a half sheet pan. Took forever to bake. But tasted good. Really didn’t get brown on top.

  2. We love this. The thing we didn’t like about pancakes was how long it took to make them. This is fantastic we can all eat together now. I’m gluten intolerant and I used 1 1/4 cups chickpea flour 1 cup oat and 3/4 cup unflavored pea protien and it works perfectly.

  3. 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!

  4. 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?!

  5. 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.

  6. 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!

  7. 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

  8. 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!

      1. Please update the actual recipe card with the pans dimensions. I just used a half baking sheet with horrible results, spilling over the pan and onto the bottom of my oven.

  9. 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!

  10. 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.

  11. 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!

  12. 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! ?

    1. Sorry about that. I used a 13×18 sheet pan for this recipe. I hope you enjoy it! *edited to fix sheet pan size

  13. 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.

  14. 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!

    1. Just checking – both the bisquick and from scratch versions are for a standard half sheet pan 18×13? Trying this for brunch with friends tomorrow.

  15. 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

  16. 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 .:)

  17. 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!

Show More Comments