Sheet Pan Pancakes

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE:  My festive Sheet Pan Pancakes is the recipe you need for a special, but no-fuss, holiday breakfast! I’m talking about a crowd-size batch of pancakes without flipping, worrying about keeping everything warm, or the stress of working the griddle. Plus, a giant pancake gives you the ideal canvas for colorful, mouthwatering finishing touches like jams, berries, chocolate chips, cream cheese, and more!

I’m late to the party, but I’ve just discovered how brilliant sheet-pan pancake recipes truly are—and my chef’s secret makes them even simpler. Mix your wet and dry ingredients separately the night before, then in the morning, all you have to do is bring them together, top, and bake. And for the dreamiest texture, bake until just set so they stay soft, tender, and fluffy.

I adore this timesaving way to prepare pancakes, and it’s great for kids—George loves to help mix the batter, level it in the pan, and get creative with the toppings! Going way back to the days when I ran a breakfast catering business, discovering a new way to make and serve mouthwatering, fluffy pancakes makes me very happy! Get to know my love for all things pancake with Best Buttermilk Pancakes, Maple Pancakes, Lemon Ricotta Pancakes, Flourless Oat Pancakes, and Banana Pancakes. 

• 30 minutes from mixing bowl to plate: A super-fast homemade breakfast for a big group!
• Perfect batch: It’s true—when you cook griddle cakes one at a time, some come out better than others. These evenly cooked sheet pancakes give everyone that ideal golden-brown, fluffy pancake.
• Feeds a dozen! Baking in a sheet pan means you get a wonderfully generous batch.
• Choose your favorite toppings: Use my ideas as a starting point—you’re limited only by your imagination!
• Ultimate weekday treat: Don’t wait for a holiday brunch to make this genius recipe—it’s great for meal prep! Bake, divide it up, and freeze for an excellent ready-to-go breakfast for busy mornings.

Table of Contents

• What are Sheet Pan Pancakes?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Sheet Pan Pancakes
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Holiday Breakfast Recipes

What are Sheet Pan Pancakes?

Sheet Pan Pancakes are a batched version of regular pancakes with toppings baked right in. They’re made by pouring batter on a sheet pan, dividing it into quarters, and adding toppings to each quadrant before baking. “Oven” or “pan” pancakes became popular in the U.S. at church gatherings in the mid-20th century. It was an efficient way to cook a pancake breakfast following a service. In recent years, social media has amplified the trend, with a broader range of pancake options, creative toppings, and designs. Sheet Pan Pancakes were made for Christmas breakfast, New Year’s Day, and any holiday brunch gathering.

Tools You Need

• Mixing bowl
• Measuring spoons
• Measuring cups
• Measuring jug
• Kitchen scale (optional)
• 13×18-inch (33×46-cm) sheet pan
• Spoon
• Palette knife or offset spatula

Key Ingredients and Substitutes

For the Pancake Batter

All-purpose flour

• All-purpose flour gives the pancake enough structure to stay together while still maintaining a tender texture.
• For a heartier pancake, replace half the all-purpose flour with whole-wheat flour.
• Substitute: For a gluten free pancake, replace the all-purpose flour with a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour.

Granulated sugar

• Granulated sugar sweetens the pancake and helps keep it moist.
• Importantly, granulated sugar helps make the sheet pancake golden brown.
• Substitute: You can use an equal amount of brown sugar instead of granulated sugar, but note that the pancake will be denser.
  • You can use an equal amount of coconut sugar if you prefer, but it will make the pancake brown faster.

Baking powder

• Baking powder gives the pancake a gradual, steady rise.

Baking soda

• The baking soda reacts with the buttermilk to produce carbon dioxide bubbles, which makes the pancake fluffy.
• Also, the baking soda helps with browning.
• Learn about baking powder and baking soda, and how they work in my guide.

Salt

• Salt enhances all of the flavors in the pancake.

Large eggs

• Large eggs emulsify the ingredients, blending them into a cohesive, even batter.
• Importantly, eggs add richness and flavor to the batter.
• Be sure to use large eggs for this pancake recipe to ensure the batter has the proper structure and moisture.
• Substitute: Use flax eggs instead (for each egg, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water). Let it stand for 5 minutes before adding to the other ingredients.

Buttermilk

• Buttermilk reacts with the baking soda to make a light, puffy pancake.
• Importantly, the acid in buttermilk breaks down the protein in the flour, which helps tenderize the pancake.
• Substitute: If you don’t have buttermilk, you can easily make your own Buttermilk Substitute with my 2-ingredient recipe.

Butter

• Melted butter adds richness, moisture, and luxurious flavor to this pancake.
• Importantly, butter contributes to a tender texture.
• Substitute: Use an equal amount of vegetable oil or avocado oil.
  • Note that using oil instead of butter will result in a pancake with a softer texture and less browning.

Vanilla extract

• Vanilla extract adds a warm, homey sweetness.
• Additionally, vanilla mellows the tang of the buttermilk.
• Substitute: Use an equal amount of Vanilla Bean Paste.

For the Toppings

Cream cheese

• Cream cheese swirls provide tangy flavor, creaminess, and visual interest.
• Substitute: Use mascarpone or ricotta cheese if you prefer.

Raspberry jam

• Raspberry jam adds bright, tart flavor and gorgeous color.
• Substitute: You can use your favorite jam here.

Chocolate chips

• Chocolate chips add irresistible melty texture and lovely sweetness.
• Substitute: Use the same amount of chopped chocolate, candy bar, or swirls of Nutella.

Blueberries

• Blueberries give the pancake pops of juicy, sweet flavor and a vibrant indigo contrast.
• If you use frozen berries in this sheet pan recipe, don’t thaw them—this will keep them from running.
• Substitute: Blackberries, raspberries, or any other berry will work as well.

Lemon zest

• Lemon zest is the perfect zesty counterpoint to the rich, sweet pancake.
• Substitute: Use orange zest for a sweeter alternative.

Sliced strawberries

• Strawberries give the sheet pancake sweetness, moisture,  and bright color.
• Substitute: Switch in any other berry, cherries, or sliced peaches.

How to Make Sheet Pan Pancakes

Make the Pancake Batter

1. Prepare to bake: Preheat the oven to 425°F (220°C) and butter and line a 13×18 inch (33×46-cm) sheet pan. Set aside.
2. Mix the dry ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. Combine the wet ingredients: In a separate jug, whisk the eggs, buttermilk, butter, and vanilla extract.

4. Mix the wet and dry ingredients together: Pour the wet ingredients into the dry ingredients and combine just until the large lumps are gone. (The batter should still be a little lumpy.)

Add the Toppings and Bake

5. Add batter to the pan and divide into four parts: Pour the batter onto your prepared baking sheet. Level the batter with a palette knife and roughly divide into four sections.
6. Add the first two toppings: In the first section, dollop the cream cheese and raspberry jam, then use a knife to swirl them into the batter.
7. Finish toppings: Scatter chocolate chips, blueberries, lemon, and strawberries in each of the remaining sections.

8. Bake pancake: Bake for 15 – 16 minutes until the top is golden and a knife inserted in the center comes out clean.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Butter the pan and parchment paper to be sure the sheet pancakes won’t stick. If they do stick a bit in the corners, use an offset spatula to loosen.
• Cook until just baked and golden (about 15-16 minutes) to keep the pancake soft and fluffy. Overbaking will make the pancake dry and hard.
• More topping ideas: A great thing about this recipe is its versatility! Try different toppings like bananas or other fresh fruits, a Nutella swirl, cinnamon-sugar, apple butter, walnuts, pecans, or other nuts, sprinkles, toasted and chopped nuts, or peanut butter and jelly.
• Serve sheet pancakes with maple syrup, butter, lemon curd, berry sauce or compote, Greek yogurt, whipped cream, or salted caramel sauce.
• Make a pancake board by serving pancake squares with bowls of berries, an assortment of toppings, flavored butters like Maple Pecan or Orange Honey compound butter, and warm syrup and sauces in a small pitcher.
• Cool completely before storing leftover sheet pan pancakes if you’re making sheet pancakes ahead of time, or they could get soggy. Reheat in the oven, toaster, or microwave.

Make Ahead and Storage Instructions

Make-ahead tips: 

• Make the batter ahead:
  • Mix up the wet ingredients (eggs, melted and cooled butter, buttermilk, and vanilla) and dry ingredients (flour, sugar, baking powder, baking soda, salt) separately, and store for 24 hours in the fridge.
  • Mix the batter together right before baking.
• Bake and store the pancake:
  • If you have the space, you can bake, cool, and store the entire pancake, cover it well, refrigerate for one to two days, then reheat at 325°F (165°C) for 8-10 minutes.
  • For longer storage, bake the pancake, cool, cut into quadrants or squares, flash-freeze for 1 hour on a baking tray, then store in a freezer-safe container or freezer bag.
    • Reheat in the microwave by loosely covering with a damp paper towel (to keep the pancake from drying out), and heat in 30-second intervals until warmed through.
    • Alternatively, reheat in the oven at 325°F (165°C) for 10-15 minutes.

How to store leftovers:

• Wrap cooled pancakes well or put them in an airtight container and store them in the fridge for up to three days.
  • Reheat at 325°F (165°C) for 8-10 minutes.
• For extended storage, bake the pancake, cool, then cut into quadrants or squares. Flash-freeze for 1 hour on a baking tray, then store in a freezer-safe container or freezer bag.
  • Reheat in the microwave by loosely covering with a damp paper towel (to keep the pancake from drying out) and heat in 30-second intervals until warmed through.
  • Alternatively, reheat in the oven at 325°F (165°C) for 8-10 minutes.

FAQs

How do I make sure that my pancakes come out light and fluffy?

• Measure ingredients carefully.
• Mix the batter gently. It’s ok if there are smaller lumps.
• Bake until the top is golden and a knife comes out clean.

How can I make this sheet pancake gluten-free?

• To make this sheet pancake gluten-free, use the same amount of a gluten free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour.
• Also, make sure your other ingredients are certified gluten-free.

Can I make this pancake without eggs?

• Yes, you can make this pancake without eggs.
• Use a flax egg instead. For this recipe, which calls for three eggs, mix 3 tablespoons of ground flaxseed with 9 tablespoons of water. Let stand for 5 minutes before adding to the other ingredients.

How do I keep my toppings from sinking into the pancake?

• Keep your toppings visible by distributing them evenly on top of the batter.
• For best results, lightly toss the berries and chips in flour before sprinkling them on top.

More Holiday Breakfast Recipes

• French Toast Croissant Casserole
• Nutella Crepes
• Cinnamon Roll Pancake
• Bacon and Cheese Strata
• Chocolate Pancakes

Try These Recipes!

Sourdough Blueberry Muffins

Creamy Irish Oats Recipe (Steel Cut Oats)

Maple Pancakes

ABC Muffins (Apple, Banana, Carrot Muffins)