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 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 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.

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.

FREQUENTLY ASKED QUESTIONS

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

MORE FAVORITE BREAKFAST RECIPES

HOW TO STORE SHEET PAN PANCAKES

  • 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

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 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.

Video

Nutrition

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.

Categories

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.

Comments

  1. 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.

  2. 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!

  3. 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?!

  4. 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.

  5. 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!

  6. 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

  7. 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.

  8. 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?
    Thanks,

    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!

  9. 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.

  10. 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!

  11. 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

  12. 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.

  13. 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.

  14. 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

  15. 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 .:)

  16. 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!

  17. Good idea but didn’t quite work. Used Aunt Jemima buttermilk mix. Use the eggs suggested in the recipe. “Pancakes” were ready about 2 minutes early. They were very tall and more of a cake than pancake consistency. I added half chocolate chips and half slices strawberries. Tasty but would try again using the mix directions and make a much thinner layer of batter (say using this much batter on 2 cookie sheets or 1 and 1/2 cookies sheets)

  18. In my house we love pancakes of all kinds! These are by far our fave! I added a sprinkle of light brown sugar and a dusting of powdered sugar along with sliced strawberries! So so delicious, thank you 🙂

  19. Turned out great, thanks for the fantastic recipe.
    I made a few changes to make it a little “healthier”;
    I added 1C Oat Flour + 2C All Purpose
    I used almond milk instead of cow
    I used coconut oil instead of butter (mostly because I didn’t have enough butter)

    I also used frozen fruit (raspberries, blueberries, blackberries), just make sure you drain them and they’ll work great!

  20. Thanks this was great! I put blueberries and strawberries on top. May also mix some into the batter next time. Delicious and easy:)

  21. I have six kids so I have to make a lot of pancakes. I thought the recipe looked too good to be true but I just went for it. I’m so glad I did, because it’s AWESOME! We all loved it! This is going to make breakfast so much easier for me, thank you!!

      1. Is it really 2 TABLESPOONS of baking powder or should it be teaspoons? Seems like way too much to me? Making for my kids for school holiday breakfast and wanted to double check

  22. Loved these! I added orange zest and had to sub a few things to accommodate my dairy allergy and it worked great. Only thing is that the top didn’t brown quite as much but I find that’s a result of using DF ingredients. Still delicious!!!

  23. Please tell me where I went wrong…I used pancake shake mix (where you just add water) and it came out all doughy except for top and bottom. Kept coming but made no difference… Appreciate some assistance as would like to do for Christmas breakfast.

  24. I’ve made this a couple of times now it’s always turned out great!
    The first time was exactly as the recipe. Right down to the strawberries and blueberries.
    The second time was with an”add water” boxed pancake mix. No fruit. It didn’t fluff up as much but it was still so quick and easy and very “pancakey”. I spread my homemade (healthier version) of Nutella on top.
    Today I made it with frozen raspberries, strawberries and blueberries. I coated them in coconut flour first as suggested in one of the comments.
    Looking forward to trying this with bacon and sausage added!
    And with sliced apples coated in Cinnamon and brown sugar.
    THANK YOU for this recipe!

    1. I’m wanting to make this with a mix/water only mix. How did you figure out how much mix to make? I’m trying to decide whether to double or triple it. Mine has one batch = 12-14 4” pancakes. So I’m thinking double, then again I think maybe triple.LOL
      Any suggestions?

      1. I’ve not tested it with just a mix/water only combination. If you decide to try, I’d love to know how it turns out.

  25. Wow! Total life hack! LOVE this! We will be cooking this up for many sleepovers in the future. Super easy and a great time saver. ??

  26. So simple and so delicious!
    I used a box mix of “Complete, just add water”- followed the box directions
    and I lined the sheet pan with foil and then sprayed with PAM, because I was afraid it would stick. I topped with thin slices of apple that were dusted with brown sugar and cinnamon. What a hit with everyone! So quick and easy, give it a try! We will definitely make these again! Thank you!

  27. I halved the recipe and used a half sheet pan, and it turned out great. Easy way to make pancakes all at once. Will make the full recipe when grandkids come. Thank you!

  28. Can a complete pancake mix be used for this where you just add water? I used you bisquick recipe and family did not like it. Came out very dry and too crispy on the bottom.

    1. I haven’t tried it with a pancake mix like that but if you try it, I would love to hear how it turns out for you!

      1. The complete pancake mix worked great. I made it with nutella and my daughter loved it!! Can not wait to use this recipe for a brunch in a few weeks. Plan on making the nutella one and the fresh fruit one!!

        1. So happy to hear that and thank you so much for coming back to let me (and other readers) know! The Nutella one is definitely next level, although I do have a bit of a soft spot for that hazelnut goodness. 🙂

  29. Can a pancake complete mix be used where you just add the water to the mix? I used the bisquick recipe you have on here and did not like it too much. Was dry and too crusty on the bottom. I want to use this idea for a brunch but want to make sure people will like it.

    1. I haven’t tried this recipe with a premade mix that only takes water. If you try it, let me know how it turns out.

  30. Really disappointing recipe. Followed all of the steps and it took ages too cook. Are the measurements for baking powder correct? You could taste it in every bite! It’s much quicker, easier and for edible to just make regular fruit pancakes. These were a bust!

  31. I made this today, easy to make. Delicious to eat! I used peaches, blueberries and strawberries. Lots leftover to freeze and enjoy later. Thanks for sharing.

    1. Yes, it’ll just be thicker so you may need to bake it longer. Keep an eye on it when you place it in the oven. Enjoy!

  32. I just found your recipe for the sheet cake pancakes and I can’t wait for our grandsons to come spend the night again. They LOVE pancakes. One likes just chocolate chips and the other one like his with chocolate chips and pecans!

  33. Perfect for my toddler who can never seem to keep thin pancakes on his fork.

    Made it twice the first week.

    1. I’ve not tested it using a substitute but if you decide to try, I’d love to know how it turns out. Thanks!

    2. Depending on what your reason is for changing the sugar: Try a “0 calorie” sugar alcohol erythritol (it doesn’t affect blood sugar or insulin levels. It is 70% as sweet as sugar, so you need a bit more. Honey is sweeter than sugar and like sugar raises blood sugar/insulin, but you can use a bit less and get the sweetness.
      Coconut sugar is similar to sugar (tiny less on the GI index, but higher in fructose) and you use it on a 1:1 ratio.

  34. Thank you for this! Such a time saver. I made it this morning! I topped part of it with blueberries part strawberries part chocolate chips and then The last part plain.

  35. We made these into breakfast bars. Cut them in small rectangles and drizzled them with a maple syrup – powdered sugar and milk glaze. They are going to be perfect for our family vacation this summer.

  36. Made this using thawed out frozen fruit… wouldn’t recommend ? fresh fruit would have been MUCH better but I thought it was worth a shot lol

  37. My sheet pan isn’t that deep but I’m wondering if I could use a casserole dish and get the same results….

  38. Just tried this recipe tonight for dinner. I used a mix, but didn’t see the comment below about not adding eggs if you use a mix. Instead of berries, we love banana pancakes so I mashed two of those and added a half a cup of chocolate chips. They were wonderful. I’m not sure that I’d leave the eggs out next time. I’ll try it though. There’s so much leftover pancake that I won’t have to make them for a while, though! The leftovers are going in the freezer! Thanks for the great recipe!

    1. Yes. Just place a sheet of wax paper between each layer and stack together. Place it inside a heavy-duty freezer bag and freeze. Use the frozen pancakes within 1 to 2 months for best quality.

  39. I want to try this tomorrow. I plan to use Krusteaz Protein Buttermilk pancake mix. The mix doesn’t call for eggs. Do I add 4 eggs anyway?

    1. No, whatever mix your using you should follow those instructions. I just doubled the amounts. Hope this helps!

  40. I love how simple this recipe is! These sheet pan pancakes are a perfect breakfast for summer guests!

  41. I didn’t know there is such a thing as a sheet pan pancake, where have you been all this time? I’ll definitely be giving this a try really soon, like tomorrow’s breakfast soon.

  42. What a great idea for pancakes! This would sure save me a lot of time in the morning when trying to whip up breakfast for the kids! Can’t wait to try it out!

      1. What size (in inches x inches ) should used? I’m not familiar with anything called a” half size baking sheet. Thanks!

          1. That’s a little smaller than a half sheet but give it a try and let us know how it turns out. Enjoy!

        1. Thanks for asking for inches. I had no idea what it was. Sometimes when writers share a recipe, too many assumptions are made and the reader is left experimenting with a great sounding recipe and wondering why it doesn’t look like the pics. ???

        2. Thanks for a wonderful and delicious timesaver. I used the Kodiak Power pancake mix with great results. Pitted cherries work well. I used a silpat and think I will skip that next time as the bottom was a little less crispy than we like. A keeper.

          1. Have not tried this yet, I was wondering if it would work if I used a potato pancake mix?

          2. I’ve not tested it using one. If you decide to try, I’d love to know how it turns out. Thanks!