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These Sheet Pan Pancakes are soft, fluffy, and so easy to make. Just mix up the batter, pour it into a sheet pan, add whatever toppings you like, and bake. Ready in under 30 minutes for a no-fuss brunch.
I love making pancakes on the weekend for my family, but I don’t enjoy having to stand over the stove flipping pancakes at all! So I thought, why not make them on a sheet pan and let the oven do all the work!? This sheet pan pancake recipe is the perfect solution. The simple pancake batter is baked, then sliced into squares, which means less time in the kitchen (and easy cleanup!).
Want more pancake recipes? Try my Chocolate Protein Pancakes and my Cottage Cheese Pancakes.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Sheet Pan Pancakes. The full quantities can be found in the recipe card further down the post.
- All-purpose flour: I like all-purpose flour for pancakes, but cake flour also works well. For extra fiber, swap out half the white flour for whole wheat.
- Baking Staples: Baking powder, baking soda, Vanilla extract, and salt
- Milk: I use whole milk as this creates the most tender texture. Skim milk or 2% can be used, but the pancakes may be less soft.
- Honey: A natural sweetener which adds a light sweetness to the pancakes. Maple syrup or agave nectar can be used instead.
- Greek yogurt: Keeps the pancakes moist and soft. Use full-fat Greek yogurt for the best texture, but non-fat or reduced-fat also works.
- Eggs: Bind the pancake batter together and help it to rise. Make sure the eggs are at room temperature before using them in the batter.
- Avocado oil: Can be swapped out for olive oil, melted butter, or melted coconut oil.
- Chocolate chips: I like to use semi-sweet chocolate chips as they have just the right level of sweetness for me. Bittersweet, milk, or white chocolate chips can be used, too.
How to Make Sheet Pan Pancakes
Before you start: Preheat the oven to 400°F and line a 9×13-inch sheet pan with parchment. Lightly grease with a tiny bit of avocado oil.
Mix dry ingredients: In a large bowl, whisk the flour, baking powder, baking soda, and salt.
Mix the wet ingredients: In another bowl, whisk the milk, honey, yogurt, eggs, oil, and vanilla.
Combine the wet and dry ingredients: Pour the wet mixture over the dry ingredients and gently fold until just combined. You will still see lumps —just let them be (trust me! You do not need to overmix the batter! Overmixing makes pancakes dense. Next, fold in the chocolate chips or whatever fruits you would like to use here.
Pour the batter and bake: Pour batter into the prepared sheet pan and spread evenly. Bake for 14–16 minutes, or until the center is set.
Serve and enjoy: Remove from the oven and let it rest for 5 minutes, then slice into squares. Serve with extra honey, bananas, berries, or yogurt.
Variations for the pancakes
- Fruity pancakes: Swap out the chocolate chips for sliced strawberries, frozen blueberries, or raspberries.
- Cinnamon pancakes: Omit the chocolate chips and use a cinnamon swirl mixture instead. Mix 3 tablespoons dark brown sugar, 2 tablespoons melted butter, and 1 teaspoon ground cinnamon. Once the batter has been poured into the sheet pan, drizzle the cinnamon mixture over the batter and lightly swirl it in before baking.
- Banana pancakes: Replace 1/3 cup of the milk with 1/3 cup mashed, ripe banana.
- Add different topping combinations: Keep the batter plain, and sprinkle toppings (like fruit, nuts, or chocolate chips) over different sections of the batter so everyone gets the flavors they like.
Recipe Tips
- Don’t overmix the batter, as this can lead to tough pancakes. It’s fine if there are a few lumps!
- Baking at a high heat is key to the pancakes rising properly without drying out.
- Spread the batter evenly in the sheet pan so that it all bakes at the same rate.
- Don’t forget to use parchment paper. I highly recommend this step.
Common Questions
Allow to cool, then store in an airtight container in the fridge for up to 3 days. Alternatively, lay on a lined sheet pan (spacing them an inch apart) and freeze until solid. Once frozen, transfer to an airtight container for up to 3 months.
If frozen, no need to defrost. The pancakes can be reheated in a toaster or toaster oven until warmed through. To microwave, place on a microwave-safe plate and cover with a damp piece of paper towel. Microwave until piping hot throughout.
Don’t overmix the batter (leave it a little bit lumpy for the best results). Using a high oven temperature of 400F is key to letting the pancakes rise quickly, without drying out. Make sure that your baking powder and baking soda are both fresh, as if they’re out-of-date, the batter may not rise properly. As a last tip, whip the egg whites to soft peaks and fold them into the batter to add extra air.
This can be because of using a sheet pan that is too large, so make sure you’re using a 9×13-inch rimmed pan. This can also happen if your leavening agents are old and so didn’t react properly in the oven, leading to thin, dense pancakes.
More Brunch Recipes
- Blueberry Lemon Baked Oatmeal
- Green Shakshuka
- Baked Sweet Potato Hash
- Blueberry French Toast Bake
- Cottage Cheese Scrambled Eggs
- Savory Sweet Potato Waffles
- Copycat Starbucks Egg White Bites
- Breakfast Burritos
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine kosher salt
- 1 2/3 cups whole milk
- 1/4 cup honey, maple syrup or agave
- 1/2 cup plain Greek yogurt, vanilla Greek works too
- 2 large eggs
- 3 tablespoons avocado oil, or coconut oil
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 400°F and line a 9×13-inch sheet pan with parchment. Lightly grease with a tiny bit of avocado oil.
- In a large bowl, whisk the 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon fine kosher salt.
- In another bowl, whisk the 1 2/3 cups whole milk, 1/4 cup honey, 1/2 cup plain Greek yogurt, 2 large eggs, 3 tablespoons avocado oil, and 2 teaspoons vanilla extract.
- Pour this mixture over the dry one and gently fold until just combined. You will still see lumps, just let them be (trust me!) — don’t overmix! Overmixing makes pancakes dense. Fold in the 1/2 cup semi-sweet chocolate chips.
- Pour batter into the prepared sheet pan and spread evenly.
- Bake for 14–16 minutes, or until the center is set.
- Remove from the oven and let it rest for 5 minutes, then slice into squares.
- Serve with extra honey, bananas, berries, or yogurt.
Notes
Serving size:
This makes 12 pieces and serves 6, so the serving size is 2 squares. This included the chocolate chips but not any additional maple syrup drizzle.Storage & Reheating:
- Storage: Allow to cool, then store in an airtight container in the fridge for up to 3 days. Alternatively, lay on a lined sheet pan (spacing them an inch apart) and freeze until solid. Once frozen, transfer to an airtight container for up to 3 months.
- Reheating: If frozen, no need to defrost. The pancakes can be reheated in a toaster or toaster oven until warmed through. To microwave, place on a microwave-safe plate and cover with a damp piece of paper towel. Microwave until piping hot throughout.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
