Sheet Pan Pancakes
These Sheet Pan Pancakes are the easiest family breakfast for the holidays. Serve pancakes for a crowd in one go with this one-bowl pancake recipe baked in a sheet pan.
This recipe has dairy-free and egg-free options, so you can adapt the recipe to be allergy-friendly.
The holidays are just around the corner, and this sheet pan pancakes are the quickest and easy family breakfast ever.
I love sheet pan recipes because you simply bring everything in a pan, bake and serve 8 to 10 people.
What Are Sheet Pan Pancakes?
A sheet pan pancake recipe is a one-pan pancake, meaning the entire pancake batter is baked in one go in the oven.
As a result, it serves square-shaped pancakes baked in the oven, no pancake griddle needed.
It’s the perfect breakfast to feed a crowd on holidays.
How To Make Sheet Pan Pancakes
It’s super easy to make sheet pan pancakes, and so convenient for feeding the entire family warm and fluffy pancakes all at the same time.
All you need to make these baked pancakes in one pan are:
- Milk of Choice – Any milk works, including plant-based milk like dairy-free almond milk or oat milk.
- Apple Cider Vinegar or lemon juice. This is the acidic ingredient that gives pancakes their fluffiness.
- Large Eggs
- Melted Butter or oil you like including avocado oil or melted coconut oil.
- Vanilla Extract
- All-Purpose Flour or white spelt flour – this recipe won’t work with almond flour or coconut flour.
- Baking Powder
- Sugar or sugar-free crystal sweeteners you love like erythritol.
Making The Buttermilk
First, to make fluffy pancakes, prepare a buttermilk mixture by stirring milk and apple cider vinegar in a mixing bowl.
Set it aside for 10 minutes until it lightly curdles. Depending on the milk you chosechoose, the curdling effect will be more or less showing.
Stirring Dry Ingredients
Whisk the flour, baking powder, sugar, and cinnamon in a large bowl.
Make a well in the center of the dry ingredients, then pour the prepared buttermilk, eggs, and melted butter.
Whisk very well to form a smooth and consistent pancake batter.
There are two ways of making sheet pan pancakes.
- Thick And Fluffy
- Thin and Flatter
To make them thick and fluffy, like the ones pictured above, use a 9 x 13-inch rimmed baking sheet. This version takes 16 to 20 minutes to bake.
If you want them thin and flatter, use a larger sheet. They will bake way faster, so they will be ready in just under 15 minutes.
Baking Sheet Pan Pancakes
Slightly oil the rimmed baking sheet with coconut oil or any oil you like and set it aside.
I don’t recommend using parchment paper unless you pan is not rimmed. The paper traps moisture and the pancakes come out a little gummy and too moist at the bottom.
I did use parchment paper on the pictures, but it’s not the best for a crispy bottom. When trying again without, the texture was perfect.
Pour the batter evenly into the pan. Slightly tap the pan a few times on the benchtop to remove any trapped air bubbles.
You don’t have to add toppings to the pancake batter. You can bake the pancakes plain, then add toppings to your plate.
However, if you fancy some toppings, make sure your spread them in a way that won’t interfere with the cutting.
To do so, place the toppings in the middle of the squares you will be making when cutting the pan sheet pancakes.
Add your favorite toppings on the unbaked sheet pan pancakes like:
- Ultra-thin slices of strawberries – thick slices are too juicy and make the top of the pancake mushy and uncooked.
- Chocolate chips
- Sliced banana
- Jam – Make swirl into the dough with a pick
Baking Sheet Pan Pancakes
Preheat the oven to 400°F (200°C).
Bake the pancake sheet on the center rack of the oven until the top is set and golden brown. Also, the center should be cooked.
Insert a pick in the middle, and if it comes out clean, it’s ready to take out of the oven.
Serving Sheet Pan Pancakes
These pancakes must be served warm straight out of the oven. Let them cool down for just 5 minutes at room temperature before slicing.
Cut the pancakes in the sheet pan. Press gently with your knife as you reach the bottom to avoid scratching your sheet pan.
Slide a small spatula under the pancakes to release them on a plate.
Serve as a stack of two, or just one with the toppings below:
- Whipped cream
- Powdered sugar
- Ice cream
- Maple syrup
Store leftovers on a single layer in a sealed box in the fridge for up to 3 days.
The pancakes may become sticky in the fridge, so don’t stack them.
You can freeze them on a single layer in zip-lock bags and thaw them in the fridge the day before. Keep them in the freezer for up to one month.
Rewarm the sheet pan pancakes in a warm crepe pan or oven.
If you are allergic to some of the ingredients, use the substitution suggestions below:
- Dairy-Free – You can use any dairy-free milk in this recipe, including oat milk, soy milk, or almond milk. Replace the melted butter with melted dairy-free butter, avocado oil, or melted coconut oil.
- Egg-Free – You can replace the eggs with 1/3 cup of unsweetened applesauce or two flaxseed eggs. To make two flax eggs, stir two tablespoons of flaxseed meal with five tablespoons of lukewarm water. Set the mixture aside for 10 minutes, and when it looks like an egg texture, use it as an egg replacer in this recipe.
- Gluten-Free – I didn’t try this with an all-purpose gluten-free flour blend, but it should work with a slightly different texture.
Frequently Asked Questions
Below are my answers to your most common questions about this recipe.
Can I Stir Berries Or Chocolate Chips Into The Batter?
You can stir chocolate chips into the batter to make chocolate chips sheet pan pancakes.
However, berries will release juice and make the pancake batter moist and gummy in the middle.
Can I Use A Smaller 9-Inch Square Pan?
The smaller the pan, the thicker the pancake. So if your pan is too small, your pancakes will have a cake-like texture.
It also means that the recipe will take much longer to bake.
More Pancake Recipes
Below are some more crepes and pancakes recipes for you to try.
Have you tried these sheet pan pancakes? Share a comment or review below.
Sheet Pan Pancakes
Want My Kitchen Equipment?
- 1 ⅓ cups Milk of Choice (note 1)
- 2 tablespoons Apple Cider Vinegar (note 2)
- 2 large Eggs (note 3)
- 5 tablespoons Melted Butter (note 4)
- 2 teaspoons Vanilla Extract
- 2 cups All-Purpose Flour
- 4 teaspoons Baking Powder
- ⅓ cup Sugar (note 5)
- 1 teaspoon Cinnamon
- Preheat the oven to 425°F (200°C). For thick fluffy pancakes, as seen in the pictures above, use a rimmed 9 x 13-inch baking sheet. For thinner pancakes, use an 8-inch x 13-inch baking sheet. Oil it with oil spray. If the pan is not rimmed, add parchment paper and oil it. Keep in mind that this traps moisture in the pancakes, and they get moister and much more difficult to remove from the pan. Set aside.
- In a mixing bowl, whisk milk and apple cider vinegar and set it aside for 5 minutes until it forms a buttermilk-like texture. Depending on the milk used, it can get more or less thick, and that doesn't matter.
- Beat in the eggs, melted butter, and vanilla extract. Set aside.
- In another large bowl, stir flour, baking powder, sugar, salt, and cinnamon.
- Make a well in the center of the flour, pour the liquid ingredients, and using a whisk, whisk the dry and liquid ingredients together until a smooth pancake batter forms.
- Pour the batter on to the prepared pan.
- Optional: sprinkle some berries, chocolate chips, or banana slices on top of the sheet pan in different areas, avoiding the spots where you expect to cut the pancakes since the knife's blade will have difficulties cutting the pancakes.
- Bake in the center rack of the oven for 16-20 minutes or until golden brown on top. After 15 minutes, insert a pick in the center of the sheet pan pancakes, if it comes out clean and dry they are cooked, if moist or gummy keep baking.
- Cool the pancakes down for 5 minutes in the pan before cutting.
- Cut them into squares when warm, and serve them as a stack or on a single layer with your favorite pancake toppings like butter, maple syrup, or whipped cream.
- Store leftover pancakes in the fridge in an airtight container in a single layer. They stick together when stacked. Freeze them in zip-lock bags in single layers for up to 3 months. Thaw them in the fridge the day before.
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Posted In:All-Purpose FlourCinnamonEggMilkBakingDairy-Free OptionVegan OptionVegetarianBreakfastEasyUnder 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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