Are you tired of standing over a hot griddle, flipping pancakes one by one while your family or guests wait hungrily? Enter sheet pan pancakes – the ultimate game-changer for breakfast lovers! This simple, oven-baked pancake recipe lets you whip up a big batch all at once, perfect for feeding a crowd without the hassle. Whether it’s a weekend brunch, holiday morning, or meal prep for busy weekdays, these fluffy sheet pan pancakes are easy to customize with your favorite toppings. In this post, we’ll cover everything from the basic recipe to tips for perfect results every time. Let’s dive in!

Why Choose Sheet Pan Pancakes?

Sheet pan pancakes aren’t just convenient; they’re a smarter way to make breakfast. Baking pancakes in the oven means even cooking, no flipping required, and you can serve everyone at the same time. This method uses a simple pancake recipe that’s beginner-friendly, requiring just basic pantry staples. Plus, it’s scalable – double the batch for larger groups or add mix-ins like blueberries, chocolate chips, or bacon for variety. If you’re searching for “easy pancakes for a crowd,” this oven-baked approach is your answer, saving time and reducing cleanup.

Ingredients for Sheet Pan Pancakes

This recipe serves 8-10 people and takes about 30 minutes total, including prep and bake time. Here’s what you’ll need:

flour
sugar
baking powder
salt
baking soda
eggs
oil or butter
milk or buttermilk
vanilla

Optional mix-ins: 1 cup fresh berries, chocolate chips, sliced bananas, or cooked bacon bits

Step-by-Step Instructions

Making oven-baked pancakes is straightforward. Follow these steps for fluffy, golden results:

Preheat oven to 425°F. Grease a large rimmed baking sheet (about 13×18 inches) with butter or non-stick spray. Lining with parchment paper helps with easy release.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, beat the eggs, then add buttermilk, melted butter, and vanilla. Stir until combined.
Make the Batter: Pour the wet mixture into the dry ingredients and stir gently until just combined – lumps are okay! Overmixing leads to tough pancakes.
Add Mix-Ins (Optional): Fold in your chosen add-ins evenly.
Bake: Pour the batter onto the prepared sheet pan, spreading it out to the edges with a spatula. Bake for 12-15 minutes, or until the top is golden and a toothpick inserted comes out clean.
Serve: Let cool for a few minutes, then cut into squares. Top with syrup, fresh fruit, and/or whipped cream.

These sheet pan pancakes reheat beautifully in the microwave or toaster oven, making them ideal for meal prep.

Sheet Pan Pancakes

Easy to make for a crowd, these Sheet Pan Pancakes are delicious & fluffy!

Prep Time 10

Cook Time 12

Total Time 22

Serving Size 8 people

Equipment

rimmed baking sheet

Ingredients

2 cups all purpose flour
3 tbsp sugar
4 tsp baking powder
1 tsp salt
½ tsp baking soda
2 large eggs
¼ cup neutral oil or melted butter
1½ cups milk or buttermilk you can add 1 tsp of vinegar to milk to make buttermilk
1 tsp vanilla bean paste or vanilla extract

Instructions

Preheat oven to 425℉. Prep your rimmed baking sheet. You need to at least spray with nonstick spray, but you can add parchment paper also, if you'd like.
In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. Whisk together until combined.
In a small bowl, whisk the eggs. Then add the melted butter or neutral oil, milk or buttermilk, and vanilla. Whisk until smooth and combined.
Add the wet ingredients to the dry and stir together, just there's no dry patches. It's ok to have some lumps, you don't want to overmix!
Pour your pancake batter into the prepared baking sheet and place in your preheated oven. Bake for 12-15 minutes until the edges are a little brown and a toothpick stick in center comes out dry.

Notes

Slice and serve warm.

Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

You can reheat the pancake pieces in the microwave.

Tips for Perfect Sheet Pan Pancakes

Customize for Dietary Needs: Use almond milk for dairy-free, or add protein powder for a healthier twist.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for a month.
Variations: Try savory versions with cheese and herbs, or sweeten with cinnamon and apples for fall flavors.
Common Mistakes to Avoid: Don’t overbake – check at 12 minutes. Ensure your baking sheet has rims to prevent spills.

Sheet pan pancakes are not only easy but also versatile, making them a staple in any home cook’s repertoire. If you love this, check out our other easy breakfast recipes like overnight oats or muffin tin eggs!