The easiest way to make pancakes for a crowd! These sheet pan pancakes are our weekend breakfast of choice right now. Add fresh fruit or chocolate chips (or both!) and skip the flipping at the stove!
I wasn’t going to share this recipe with you until the fall, but I just couldn’t wait! These sheet pan pancakes are so good and so easy, you just have to try them this week!
My Kids Devour these Sheet Pan Pancakes
My 10 year old daughter has been making these sheet pan pancakes by herself most Sunday mornings and my kids are obsessed. Here’s the deal: you make a simple batter, pour it on a baking sheet, add some fun toppings and bake. These bake up so fast in the oven! Then the most amazing part: how fast these pancakes disappear!
These sheet pan pancakes are soft, fluffy and perfectly sweet. We don’t even add syrup to them, since the mix-ins provide enough sweetness. The batter is based off of my favorite easy Pancakes Recipe, made with a touch of cinnamon and Greek yogurt. Serve them with scrambled eggs and fresh fruit and enjoy!
Ingredient Notes
- Butter: For richness and flavor.
- Flour: We usually make these with all-purpose flour. We’ve also tested this recipe with a combination of all-purpose and whole wheat flour.
- Sugar: A little granulated sugar sweetens the batter.
- Baking Powder & Baking Soda: These make the pancakes nice and fluffy!
- Salt: Brings out all of the flavors.
- Cinnamon: I love adding a bit of cinnamon to my pancakes and waffles batter. It adds a little something extra!
- Eggs: You’ll need 2 large eggs.
- Greek Yogurt: I use plain Greek yogurt. Vanilla would work well, too.
- Milk: Use dairy or nondairy milk.
- Vanilla: For a touch of warm sweetness.
The Toppings (The Fun Part!)
One reason why these pancakes are so fun (and delicious!) is that you can add your favorite toppings to the batter before baking. My favorites are fresh raspberries, blueberries, sliced strawberries and mini chocolate chips. You can also add banana slices or diced apple.
Find the printable recipe with ingredient amounts below.
How to Make Sheet Pan Pancakes
Plus, my best tips for making pancakes on a sheet pan!
Prepare the baking pan. You’ll need a 17×12-inch rimmed baking sheet. Generously grease the sides of the pan with cooking spray, then line the bottom with a piece of parchment paper. This prevents the pancakes from sticking to the pan.
Make the batter. Whisk together the dry ingredients and wet ingredients in separate bowls. Then pour the dry ingredients into the wet and mix until just combined. Try not to overmix the batter.
Pour into the pan, add toppings and bake! Pour the batter onto the prepared baking sheet and use a spatula to spread it out into an even layer. Scatter your desired toppings over the batter. I like to add different toppings to different sections of the pan. Bake at 400°F for 11-15 minutes. The pancakes are done when they are light golden brown on top. Mine usually take only 11 or 12 minutes, but ovens can vary. Then slice and enjoy!
How to Store and Freeze
- Refrigerator: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Once cool, freeze in an airtight container for up to 3 months. Stagger the pancakes in the container or place parchment between layers so that they don’t stick together as they freeze. Thaw overnight in the fridge, at room temperature for about 30 minutes, or using the defrost setting of your microwave.
More Easy Breakfast Ideas
Here are a few more breakfast ideas that my family loves:
- Overnight Oats: An easy breakfast that you can prep the night before.
- Baked Oatmeal: Warm and comforting! Mix in fresh fruit or nuts, then bake.
- Homemade Granola: Delicious served with Greek yogurt and a drizzle of honey or pure maple syrup.
- Blueberry Banana Muffins: Or try any of these muffin recipes.
- Chocolate Chip Pancakes: Another of my kids’ favorite pancake recipes!
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Sheet Pan Pancakes
Ingredients
- 4 tablespoons unsalted butter
- 2 cups all-purpose flour, or 1 cup each all-purpose and whole wheat flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 large eggs
- ½ cup plain Greek yogurt
- 1 ½ cups milk, I use whole milk
- 2 teaspoons pure vanilla extract
- Optional toppings: fresh blueberries or raspberries, fresh sliced strawberries, sliced banana, chocolate chips, etc.
Instructions
- Preheat oven to 400°F. Generously grease the sides of a 17×12-inch rimmed baking sheet with cooking spray. Line the bottom of the pan with parchment paper.
- Melt the butter (either in the microwave or in a pan on the stove) and set it aside to cool slightly.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, milk and vanilla extract. Then whisk in the melted butter.
- Pour the dry ingredients into the wet. Mix until the flour mixture is just incorporated, being careful to not overmix. The batter may be slightly lumpy, but you should not see any streaks of flour.
- Pour the batter onto the prepared baking pan and spread it out into an even layer. Scatter your desired toppings over the batter. I like to do different toppings in different sections of the pan.
- Bake for 11-15 minutes, until light golden brown and cooked through (a toothpick inserted into the center should come out clean). Slice and serve, with maple syrup if desired.
Notes
- Pancakes freeze wonderfully. Once cool, freeze in a zip-top plastic bag or other airtight container for up to 3 months. I stagger the pancakes in the bag/container so that they don’t stick together as they freeze. (It’s ok if they overlap a little.) If you want to stack them, I recommend placing a square of parchment paper in between each pancake. Thaw pancakes using the defrost setting of your microwave or let them sit at room temperature for about 30 minutes. You can also thaw them in the refrigerator overnight.
