Pidvz

Sheet Pan Pancakes

Sheet Pan Pancakes combine pantry staple ingredients and your favorite pancake mix-ins onto a baking sheet to make one giant pancake! Serve up this delicious, fluffy pancake to your family in only 30 minutes!

  • Prep15 min
  • Cook15 min
  • Total30 min
  • Yield8 people
  • Calories270

Ingredients Steps Notes

Quick And Easy Homemade Pancakes

Sheetpan Pancakes slide an easy breakfast onto the table without spending any time flipping a large stack of pancakes! Instead, simply mix up the batter, pour it into a sheet pan, and bake while you finish getting the kids ready for the day!

What’s even better is that you can still make everyone happy by making their favorite flavored pancakes! Just easily divide the sheet pan into quarters and mix in things like blueberries, banana slices, strawberry slices, and even chocolate chips!

Everyone wins by still enjoying flavored pancakes, you don’t have to spend time in front of a griddle flipping pancakes, AND you served up a homemade breakfast to your family. Seriously, no one loses with Sheet Pan Pancakes!

Ingredients For Sheet Pan Pancakes

Not only do you get to skip all the pancake flipping with this Sheetpan Pancake Recipe but it also comes with a list of easy ingredients. Most of which you likely already have right on hand just waiting to be used up!

To start, all-purpose flour, granulated sugar, brown sugar, baking powder, and salt are whisked together. Afterward, milk combines with white vinegar in a measuring cup until bubbly, creating a homemade buttermilk substitute.

While waiting for the bubbly magic to happen, you’ll beat eggs together in a separate bowl. Then the milk mixture will combine with the beaten eggs, vanilla extract, and melted butter.

The batter is then complete once the egg mixture combines with the dry ingredients. Finish up by simply pouring the pancake mix into your sheet pan and adding on your favorite mix-ins!

Pancake Mix-Ins

For this recipe, I chose to use blueberries, chocolate chips, sliced strawberries, and sliced bananas. However, feel free to have fun and try new mix-ins! Here are some ideas that would also be super tasty:

  • Peanut butter mixed in!
  • Peanut butter WITH bananas slices, yum!
  • Nutella
  • Any fruit – raspberries, peaches, chopped apple pieces, or even blackberries!
  • Pecans or any nut you prefer!
  • Cinnaman sugar
  • Different flavors of chocolate chips!

How To Make Sheet Pan Pancakes

  1. Whisk the granulated sugar, flour, brown sugar, baking powder, and salt together in a large bowl.
  2. Pour the milk into a measuring cup with vinegar. Allow this mixture to set until it begins to bubble.
  3. Beat the large eggs until frothy in a separate bowl.
  4. Add in the vanilla extract, milk mixture, and melted butter.
  5. Mix the egg mixture into the flour mixture, stirring until just combined.
  6. Transfer the pancake batter to the prepared sheetpan.
  7. Prepare toppings, if needed – rinsing/chopping/etc.
  8. Add toppings by using a spatula to mark out four quarters of the pan. Sprinkle blueberries into one section, chocolate chips in another, strawberry slices in the third section, and then banana slices in the last.
  9. Bake the Sheetpan Pancake until it turns golden brown and is cooked all the way through.

How To Store Leftover Sheetpan Pancakes

Absolutely! Once they have cooled completely, just place them in an airtight container and store them in the refrigerator. Leftovers can be enjoyed for up to 3 days.

How To Freeze

If you’d like you can also freeze them so they last longer! Simply cut them to your preferred size, wrap them tightly in plastic wrap, and then store them in the freezer.

Leftover frozen pancakes can be eaten for up to two months!

How To Reheat Pancakes

You can either place a pancake in the microwave for about 10 seconds or slide them into the oven.

To heat them in the oven, just turn the oven to 325 degrees F. Then heat them for about 5 to 10 minutes.

Here are more homemade Pancake Recipes your family will also love:

Steps

  1. Preheat the oven to 425°F and generously spray a 9x13-inch baking pan with non-stick spray.

  2. In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, and salt.

  3. Add the milk into a measuring cup with the vinegar and allow it to sit for a few minutes, until it begins to bubble.

  4. In a separate medium bowl, beat the eggs until frothy. Mix in the vanilla and milk mixture. Then mix in the melted butter.

  5. Pour the egg mixture into the flour mixture and stir until just combined.

  6. Pour the batter into the prepared baking pan.

  7. If you would like to add toppings, use a spatula or knife to mark out the four quarters of the pan (four corners). In one corner section, sprinkle on the blueberries. You can use a toothpick to swirl these into ¼ of the batter if you want the toppings to be baked in but you can also lightly lay them on top so they can be seen after baked.

  8. In another quarter, sprinkle on the chocolate chips and swirl them in.

  9. In another quarter, lay your strawberry slices, fitting them together like a puzzle piece.

  10. In the last quarter, gently place the banana slices.

  11. Bake for 12 minutes then check for doneness. The pancake will slightly brown on top as it bakes, just make sure to cook until done.

Notes

  • How To Store Leftover Sheetpan Pancakes: Once they have cooled completely just place them in an airtight container and store them in the refrigerator. Leftovers can be enjoyed for up to 3 days.
  • How To Freeze: If you’d like you can also freeze them so they last longer! Simply cut them to your preferred size, wrap them tightly in plastic wrap, and then store them in the freezer. Leftover frozen pancakes can be eaten for up to two months!
  • What’s The Best Way To Reheat These Pancakes? You can either place a piece in the microwave for about 10 seconds or slide them into the oven. To heat them in the oven just turn the oven to 325 degrees F. Then heat them for about 5 to 10 minutes.
  • Is This A Recipe That I Can Make Ahead Of Time? These pancakes are actually best when made fresh. At most you could let the batter sit out for about an hour. After that, it needs to be transferred to the refrigerator. Personally, I find the pancakes don’t have the light, fluffy texture once the batter is refrigerated. And I LOVE fluffy pancakes so that’s just not a risk I’m willing to take come breakfast time!
  • Can I Use Frozen Berries In This Recipe? As long as they are small you can! However, if they’re not you’ll need to thaw them slightly before adding them to the batter. Afterward, toss the berries with some flour to prevent them from sinking to the bottom of the batter.
  • Could I Make This Sheet Pancake In A 12×18 Inch Cookie Sheet? You’ll want to make sure the sides of your pan are high enough to contain the batter. But be sure to also keep in mind that the pancake does rise a bit while baking. Otherwise, yes it should be perfectly fine to make it in that size! To do so you’ll also need to reduce the baking time. I’d suggest starting to check for doneness around 8 minutes!
  • Is This A Lactose Intolerant Friendly Recipe? No, you’ll need to swap the whole milk out for a milk substitute of your choice. Coconut milk would be a good substitution.

Nutrition

  • Calories270
  • Carbs38g
  • Protein7g
  • Fat10g
  • Saturated fat6g
  • Fiber1g
  • Sugar12g
  • Sodium241mg

Estimates per serving, when a serving size is listed.

Vegetarian Breakfast Pancakes

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