Absolutely delicious baked Sheet Pan Pancakes made with a soft and fluffy pancake batter and topped with a variety of toppings that you can personalize.

The sheet pancakes are a great alternative to Classic Pancakes when you are serving a crowd.

Sliced sheet pancakes stacked on top of each other topped with whipped cream.

SHEET PAN PANCAKES-

These sheet pancakes are so fun and easy to make! All you need to do is just pour the pancake batter onto the baking sheet and top with your choice of toppings and bake, so easy!

We love this pancake recipe during busy mornings or over the weekend. They are that perfect brunch recipe idea, just like our homemade waffle recipe.

Sheet pancakes in a baking sheet topped with powdered sugar.

INGREDIENTS-

  • Flour – you want to use good quality all-purpose flour.
  • Baking powder – rises the batter and gives it that fluffiness.
  • Milk – whole milk or 2% will work great in the batter.
  • Sugar – granulated sugar as a sweetener!
  • Sour cream – keeps the batter moist.
  • Eggs – act as a binding agent for the batter.
  • Vanilla – added flavor.
  • Butter – cooled melted butter keeps the batter moist.
Homemade pancake batter begin poured into the baking sheet.

HOW TO MAKE SHEET PANCAKES-

This recipe comes together so quickly, you won’t believe how easy it is to make!

  1. Prep– Preheat the oven to 425°F and line a 18”x13” baking pan with parchment paper.
  2. Dry ingredients– In a large bowl, sift together flour and baking powder. Set aside.
  3. Wet ingredients– In a separate bowl, whisk together the milk, sugar, sour cream, eggs, vanilla and melted butter.
  4. Combine– Fold in the dry ingredients and whisk until fully combined.
  5. Transfer to sheet– Pour the pancake batter into the prepared baking sheet.
  6. Add toppings– Top the desired toppings and bake until cooked through.
  7. Serve– Slice and serve with desired toppings and enjoy!
Step by steo collage of how to personalize your sheet pancakes.

VARIATIONS & TOPPING IDEAS-

There are so many different toppings to add to your batter before baking for the ultimate sheet of pancakes! Here are some of our favorite sheet pancake variations-

  • Plain– Just keep the sheep pancakes plain and add toppings when serving.
  • Fruit– You can top with mixed berries or just a fruit of your choice. We love adding strawberries, blueberries, raspberries, and blackberries.
  • Strawberries and nutella– Add sliced strawberries then drizzle with nutella!
  • Chocolate chips– Top the batter with chocolate chip morsels, we love adding mini morsels, milk chocolate, semi sweet chocolate or even dark chocolate.
  • Blueberries & cream– Combine cream cheese with lemon and drizzle over the batter and top with blueberries for the ultimate berries and cream flavor.
  • Banana– Just keep it simple and add sliced bananas for banana flavored pancakes.
  • Chocolate & peanut butter– Drizzle peanut butter and chocolate all over the batter for the ultimate flavors!

The flavor variations are endless for these sheet pancakes! We enjoy adding different toppings so everyone gets a favorite. Just divide the sheet into sections and then add different variations in each section.

Pancake batter topped with toppings ready to be baked.

SERVING IDEAS-

Slice the sheet of pancakes and enjoy with your favorite toppings!

  • Fruit– Top with your favorite fruits such as bananas, raspberries, blackberries and strawberries.
  • Whipped cream– What are pancakes without whipped cream, a must!
  • Jam– Any jam will work.
  • Sugar– Dust with powdered sugar for extra sweetness.
  • Syrup– Drizzle with the classic maple syrup or even flavor syrups like chocolate or caramel syrup.

Serve these pancakes with a side of crispy bacon and serve in a Charcuterie Board Style for the ultimate breakfast!

Sliced sheet pancakes with chocolate chips on a fork with drizzle of maple syrup.

FREQUENTLY ASKED QUESTIONS-

Do I need to butter or oil my sheet?

Nope, we use parchment paper. However, you can just butter the pan and skip the parchment paper.

How do I store sheet pancakes?

Slice the pancakes and store them in an airtight container in the fridge for up to 3-4 days.

Can I freeze these?

Yes! You can freeze these pancakes, slice the cooled pancakes and wrap individually in plastic wrap and then place them into freezer bags. Freeze for up to 2 months. Just defrost to enjoy.

Can I use premade pancake batter?

Yes, follow the box instructions and then top with desired variations and bake until cooked.

What pan works best?

For the perfect pancakes use an 18”x13” sheet pan!

How do I get thicker pancakes?

If you want thicker pancakes, use a 9×13 baking pan with taller edges for thicker pancakes. The bake time will be longer.

Can I use frozen berries?

Yes, you can use frozen bananas instead of fresh ones!

Strawberry pancake sliced and stacked on top of each drizzled with syrup.

MORE BREAKFAST RECIPES-

We share all of our favorite breakfast recipes in a recent Roundup (VLINK), there is definitely something everyone will enjoy. Here are some of our favorites:

Baked Sheet Pan Pancakes

Author: Valentina
Print
5 from 7 votes
Absolutely delicious baked Sheet Pan Pancakes made with a soft and fluffy pancake batter and topped with a variety of toppings that you can personalize.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 servings

Ingredients

pancake batter-

  • 2 1/2 cup all-purpose flour
  • 2 Tbsp baking powder
  • 2 1/3 cup whole milk
  • 1/3 cup granulated sugar
  • 2 Tbsp sour cream
  • 2 large eggs
  • 2 tsp vanilla extract
  • 8 Tbsp unsalted butter melted and cooled

pancake toppings-

  • 1/4 cup strawberries sliced
  • 1/4 cup chocolate chip morsels
  • 1/4 cup blueberries
  • 1 Tbsp cream cheese softened
  • 1 Tbsp lemon juice
  • 1 large banana sliced
  • 3 Tbsp peanut butter

Instructions

  • Preheat the oven to 425°F and line an 18”x13” baking pan with parchment paper.
  • In a bowl, sift together flour and baking powder. Set aside.
  • In a separate bowl, whisk together the milk, sugar, sour cream, eggs, vanilla and butter.
  • Fold in the dry ingredients and whisk until fully combined. Then, pour the pancake batter into the prepared baking sheet.
  • Top the pancake batter with the different toppings.
  • Bake at 425°F for about 12-15 minutes, or until cooked through.
  • Slice and serve with desired toppings and enjoy!

Nutrition

433kcal Calories53g Carbs10g Protein21g Fat11g Saturated Fat2g Polyunsaturated Fat6g Monounsaturated Fat1g Trans Fat84mg Cholesterol84mg Sodium577mg Potassium2g Fiber19g Sugar593IU Vitamin A5mg Vitamin C249mg Calcium3mg Iron
Nutrition Facts
Baked Sheet Pan Pancakes
Amount Per Serving
Calories 433 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 84mg28%
Sodium 84mg4%
Potassium 577mg16%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 19g21%
Protein 10g20%
Vitamin A 593IU12%
Vitamin C 5mg6%
Calcium 249mg25%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)