These easy sheet pan pancakes make for a fast breakfast that everyone can enjoy! Make these sheet pan pancakes from scratch or from a mix and they'll turn out great every time!
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My 4-year-old adores pancakes, but cooking them one by one drains my energy. That's why I adore this sheet pan pancake recipe.
In minutes, I can make enough Easy Sheet Pan Pancakes for the whole family while focusing on side dishes. If it's just for him, I opt for Pancakes in a Mug.
Plus, I can get creative with add-ins to make them special and fun. The kids feel treated, but it's a win for me. I spend less time standing and more where it counts.
While flavored pancake recipes like Muffin Mix Pancakes, Birthday Cake Pancakes, and Salted Caramel Banana Pancakes are fun, sometimes a simple sheet pan and Caramel Iced Coffee are all this momma really wants.
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💛 Why You'll Love This Recipe
- It's fast. Just mix the batter as you normally would and pour it into a baking sheet. I'd say this recipe is quicker than making pancakes one at a time in a skillet! Even though these (Copycat) Denny's Pancakes are delicious, time saving recipes like this one always get an extra gold star in my books.
- You can DIY or use storebought. Have a pancake mix already on hand? Feel free to use it. Or you can make your own pancake batter from scratch. The details for both are included below.
- It's customizable. Add whatever toppings you want to your pancakes for a unique and flavorfully fun experience every time.
🛒 Ingredients
Pancake Mix or Flour- Pancake mix already has the flour, salt, and leavening agents needed, but you can make this recipe from scratch using all purpose flour instead.
Baking Powder- A leavening agent to help the pancakes puff up as they cook.
Granulated Sugar- For added sweetness and structural support.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Pancake Mix: Any boxed mix like Bisquick, Krusteaz, or store brand works. Buttermilk mix gives a fluffier, diner-style result. If you have more pancake mix on hand, try our Pancake Mix Banana Bread and Easy Crepes With Pancake Mix.
Milk Options: Use regular milk, buttermilk, or nondairy (almond, oat, soy). Buttermilk gives the best rise and flavor, but all will work.
Butter/Oil: Swap melted butter for neutral oil if needed. Butter adds flavor, oil makes the texture softer.
Add-Ins: Chocolate chips, bananas, blueberries, sprinkles, or cinnamon can be added before baking. Place add-ins on top, don't stir in, so they stay evenly distributed.
💰 Budget-Friendly Tips
Use store brands: Pancake mix, milk, and vanilla taste the same at a lower price.
Frozen fruit instead of fresh: Frozen blueberries or strawberries bake perfectly and cost less, especially out of season.
Halve the batch: Bake on a smaller sheet if feeding fewer people to avoid waste.
Stretch servings: Serve with peanut butter, sliced bananas, or powdered sugar instead of pricier syrups and whipped toppings.
🥄 Instructions for Easy Sheet Pan Pancakes
From Scratch Version
Step 1: Preheat your oven to 425 degrees F and prep a large 12x16 baking sheet with parchment paper or grease it well with nonstick spray.
Step 2: In a mixing bowl, whisk together the dry ingredients and then add in the wet ones and whisk until combined.
Step 3: Pour the batter into the baking sheet and add your optional add-ins, if desired.
Step 4: Bake for about 10 minutes or until fully cooked.
Step 5: Slice into squares and serve.
See the recipe card below for the "made from pancake mix" version.
👩🏻🍳 Expert Tips
- Don't overmix: Stir until just combined. Overmixing makes pancakes dense.
- Check early: Ovens vary; begin checking at 8 minutes. Tops should look dry and spring back when touched.
- Add-ins last: Place toppings after pouring the batter so they stay visible and don't sink.
- Careful when lifting: The pan is large and hot; support it with both hands or use a sturdy oven mitt to prevent spills.
❄️ Storage, Reheating & Make Ahead
Storage: Cool Easy Sheet Pan Pancakes completely. Store squares in an airtight container in the fridge for up to 4 days.
Reheating: Microwave individual pieces 15-20 seconds or warm a sheet at 300°F for 5 minutes.
Make Ahead: Mix the batter the night before and store in the fridge. Bake fresh in the morning for faster breakfast.
🥗 Side Dishes or Pairing Ideas
Serve Easy Sheet Pan Pancakes with scrambled eggs, bacon or sausage, fresh fruit, yogurt parfaits, or iced coffee for a full breakfast spread.
- Scrambled Eggs with Spinach and TomatoesRecipe $2.25 / Serving $1.13
- Strawberry Blueberry Fruit SaladRecipe $3.35 / Serving $0.84
- Strawberry Blueberry ParfaitRecipe $2.97 / Serving $1.49
- Breakfast Banana SplitRecipe $1.78 / Serving $0.89
❓ Recipe FAQs
These pancakes would be good with any of your favorite breakfast side dishes like bacon, sausage, eggs, or fresh fruit. I like Scrambled Eggs with Spinach and Tomatoes and Homemade Frozen Hashbrowns.
You can store your leftover pancakes in an airtight container in the fridge for up to 5 days. For best results eat within 3 days as pancakes seem to dry out as they age in the cold air of a fridge.
Reheat your pancakes on a baking sheet in the oven at 350 degrees F for about 5 minutes or warm them one or two slices at a time for a minute in the microwave.
🍽️ More Recipes You'll Love
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- Strawberry Cheesecake PancakesRecipe $7.26 / Serving $1.22
- Hot Chocolate PancakesRecipe $2.96 / Serving $0.30
🐝 If you tried this Easy Sheet Pan Pancakes, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Easy Sheet Pan Pancakes
Ingredients
Pancake Mix Version
- 2 cups pancake mix, such as Bisquick
- 1 cup milk
- 2 large eggs
- 2 teaspoon vanilla extract
From Scratch Version
- 3 cups all-purpose flour - ($0.24)
- 2 tablespoons baking powder - ($0.06)
- 2 tablespoons granulated sugar - ($0.05)
- ½ teaspoon salt - ($0.01)
- 2 ½ cups milk - ($0.50)
- 2 large eggs - ($0.30)
- 8 tablespoons unsalted butter, melted - ($0.99)
Optional Add-Ins
- ¼ cup mini semi-sweet chocolate chips
- ¼ cup blueberries
- 1 whole banana, thinly sliced
- 4-5 whole strawberries, thinly sliced
- 2 tablespoons rainbow sprinkles
Optional Toppings
- pancake syrup, as desired
- powdered sugar, for dusting
- creamy peanut butter
- whipped cream
Instructions
Pancake Mix Version
- Preheat oven. Preheat the oven to 425°F and line a 12×16 baking sheet with parchment paper or grease well.
- Mix batter. In a mixing bowl, combine the pancake mix, milk, eggs, and vanilla until just combined. Do not overmix.
- Assemble. Pour the batter into the prepared baking sheet and smooth into an even layer. Sprinkle with optional add-ins, if using.
- Bake. Bake for about 10 minutes, or until fully cooked and no longer glossy.
- Serve. Slice into squares and serve with desired toppings.
From Scratch Version
- Preheat oven. Preheat the oven to 425°F and line a 12×16 baking sheet with parchment paper or grease well.
- Mix dry ingredients. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Add wet ingredients. Whisk in the milk, eggs, and melted butter until just combined.
- Assemble. Pour the batter into the prepared baking sheet and add optional add-ins, if desired.
- Bake. Bake for about 10 minutes, or until fully cooked.
- Serve. Slice into squares and serve with desired toppings.
Notes
- Baking time. Add-ins like bananas or strawberries may require 1 to 2 extra minutes due to moisture.
- Pan size. Smaller pans or a 9×13 dish create thicker pancakes and may need 15 to 25 minutes total.
- Doneness check. Pancakes are done when the surface is no longer glossy and a toothpick inserted comes out clean.
- Serving tip. Best served warm; reheat leftovers briefly in the microwave before serving.
Nutritional Information
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