Sheet Pan Pancakes

3 pancake squares stacked over each other on a plate.

5 from 1 vote

These Sheet Pan Pancakes are soft, fluffy, and so easy to make. Just mix up the batter, pour it into a sheet pan, and bake. Ready in under 30 minutes for a no-fuss brunch.

Prep Time10

Cook Time16

Total Time26

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Skill Level: Beginner

Servings: servings

Author: Rena Awada

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 9x13-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.

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