There’s a certain magic to a weekend breakfast, but the thought of standing over a hot stove, flipping endless batches of pancakes while everyone else is already eating, can sometimes dampen the mood. That’s where this recipe for Sheet Pan Pancakes comes in. It completely revolutionised our family breakfasts. Instead of a production line, we get one giant, fluffy, shareable pancake, baked to golden perfection in the oven. My kids absolutely devour this every time I make it, especially since they get to choose the toppings for their own ‘corner’ of the pan.

This isn’t just about convenience; it’s about creating a truly wonderful breakfast experience. The batter bakes up with a beautifully soft, almost cake-like texture, with tender, buttery edges. It’s a blank canvas for your creativity – you can scatter it with tart blueberries, swirl in rich chocolate hazelnut spread, or add a classic combination of banana and walnut. It works beautifully for a lazy Sunday morning, a special brunch with friends, or even a fun ‘breakfast for dinner’ treat during the week.

What we’re creating here is more than just a simple breakfast. It’s a communal dish that brings everyone to the table at the same time, ready to dig into a warm, delicious meal together. No more cold pancakes for the cook! This straightforward method delivers all the flavour of traditional pancakes without any of the fuss, leaving you with more time to relax and enjoy the morning.

Recipe Overview

This recipe yields a light, fluffy, and flavourful oven-baked pancake that’s endlessly customisable. The batter is rich with vanilla and a hint of cinnamon, creating a beautifully aromatic base that pairs well with any topping. After testing several batches, I found that adding a little melted butter directly into the batter (not just for greasing the pan) results in a noticeably more tender and flavourful crumb.

• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Total Time: 25-28 minutes
• Servings: 6-8 people
• Difficulty: Easy

Why You’ll Love This Sheet Pan Pancakes Recipe

• Wonderful Flavour and Texture: The pancake bakes with a pillowy soft interior and slightly crisp, golden-brown edges. The taste is sweet and buttery with a lovely warmth from the vanilla and cinnamon.
• Ready in Under 30 Minutes: The entire process, from gathering your ingredients to pulling the golden pancake from the oven, comes together in about 25 minutes. It’s a genuinely efficient way to make a satisfying breakfast.
• Incredibly Flexible: This is where the fun begins! You can divide the pan into quadrants and let everyone choose their own toppings – fresh berries, chocolate chips, sliced bananas, or a sprinkle of nuts all work brilliantly.
• Great for Feeding a Group: Whether it’s a family breakfast or a brunch with friends, this recipe serves 6-8 people all at once. No one is left waiting for the next batch from the frying pan.
• Family Tested and Approved: This recipe always gets compliments in my house. The kids love getting involved, and it’s one of those reliable dishes that you know will make everyone happy.

Sheet Pan Pancakes

⏱️ 10 min prep  •  🍳 18 min cook  •  👥 6 servings

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Ingredients You’ll Need

For the best results, I recommend using room temperature eggs and milk, as they incorporate more easily into the batter, creating a smoother texture. For the vanilla, a good quality extract like Nielsen-Massey really makes a difference to the final flavour. It’s a small touch that elevates the entire dish.

• 250g plain flour
• 50g caster sugar
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large free-range eggs, at room temperature
• 300ml whole milk, at room temperature
• 60ml vegetable oil (or other neutral oil)
• 60g unsalted butter, melted and slightly cooled, plus extra for greasing
• 1 teaspoon pure vanilla extract
• Optional Toppings: 150g fresh blueberries, 100g chocolate chips, 2 sliced bananas, 50g chopped walnuts or pecans.

Sophia’s Tip: Sifting the dry ingredients (flour, sugar, baking powder, bicarb, cinnamon, and salt) together is a small step that I never skip. It removes any lumps and aerates the mixture, which is key to achieving that light, fluffy texture we’re after.

How to Make Sheet Pan Pancakes

The process for making these oven-baked pancakes is very straightforward. The key is to mix the batter just until combined – a few lumps are perfectly fine and actually desirable for a tender pancake. Over-mixing can develop the gluten in the flour, leading to a tough result.

1. Preheat and Prepare: First, preheat your oven to 220°C (200°C fan). Generously grease a standard 33cm x 23cm (9×13 inch) baking tray or sheet pan with butter. This ensures the pancake won’t stick and helps the edges get wonderfully crisp.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, and salt. Sifting them first is my preferred method for a lump-free start.
3. Mix Wet Ingredients: In a separate medium bowl or a large jug, whisk the eggs until they are light and frothy. Then, add the milk, vegetable oil, melted butter, and vanilla extract. Whisk everything together until it’s well combined.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until it is just combined. Be careful not to over-mix; a few small lumps in the batter are completely fine.
5. Pour and Spread: Pour the pancake batter into your prepared baking tray. What works best for me is using an offset spatula to gently spread the batter evenly to all four corners.
6. Add Your Toppings: Now for the creative part! Sprinkle your chosen toppings evenly over the surface of the batter. If you’re making different sections, carefully arrange the toppings in their designated areas.
7. Bake to Perfection: Place the sheet pan in the preheated oven and bake for 15-18 minutes. You’ll know it’s ready when the pancake is puffed up, golden brown, and a wooden skewer inserted into the centre comes out clean.
8. Rest and Serve: Let the sheet pan pancake cool in the tray for a few minutes before slicing into squares. Serve warm with a drizzle of maple syrup, a dusting of icing sugar, or a dollop of fresh cream.

Tips From My Kitchen

• Pan Preparation is Key: Don’t skimp on greasing the pan. A thorough coating of butter not only prevents sticking but also gives the edges a delicious, slightly caramelised flavour and crispy texture.
• The Secret to Fluffiness: I learned that letting the batter rest for 5-10 minutes after mixing allows the baking powder to start working and the gluten to relax. This simple pause contributes significantly to a more tender and fluffy final product.
• Make-Ahead Method: To save time in the morning, you can mix all the dry ingredients together in a sealed container the night before. In the morning, you just need to whisk the wet ingredients and combine the two.
• Storage and Reheating: Leftover sheet pan pancakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can pop individual slices in the toaster or microwave, or warm the entire pan (covered with foil) in a low oven at 150°C for about 10 minutes.

Common Mistakes to Avoid

• Over-mixing the Batter: It’s the most common pitfall with any pancake recipe. Mixing until the batter is perfectly smooth develops too much gluten, resulting in a tough, chewy texture instead of a light, fluffy one. A few lumps are your friend!
• Using a Cold Oven: Placing the pan in an oven that hasn’t fully preheated will affect the rise. The initial blast of high heat is crucial for activating the baking powder and getting that beautiful puffiness. Always wait for your oven to reach the correct temperature.
• Adding Too Many “Wet” Toppings: While it’s tempting to load up on toppings, using too many high-moisture fruits (like frozen berries that haven’t been thawed and drained) can make the pancake soggy in places. Use a balanced hand for the best texture.

Delicious Variations to Try

One of the best things about this recipe is how easily you can adapt it. Here are a few of our family’s favourite variations:

• Apple and Cinnamon Crumble: Before baking, scatter thinly sliced apple over the batter. In a small bowl, mix 50g brown sugar, 30g plain flour, and 1/2 tsp cinnamon. Rub in 30g of cold butter until it resembles breadcrumbs. Sprinkle this crumble over the top for a delightful crunchy finish.
• Vegan-Friendly Option: This recipe adapts well for a plant-based diet. Use your favourite plant-based milk (oat or soy work well), replace the eggs with two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water), and use a vegan butter or coconut oil.
• Savoury Twist: For a savoury sheet pan breakfast, omit the sugar and cinnamon. Add 100g of grated mature cheddar, some crumbled pre-cooked bacon, and finely chopped chives to the batter. It’s a fantastic alternative, especially served with a fried egg on top. If you like savoury breakfasts, you might also enjoy these Bacon Brown Sugar Chicken Tenders for a brunch treat.

What to Serve With Sheet Pan Pancakes

While delicious on their own, these pancakes form the perfect centrepiece for a larger breakfast or brunch spread.

• Classic Toppings: You can never go wrong with a generous drizzle of real maple syrup and a knob of melting butter.
• Fresh Fruit and Yoghurt: A side of fresh fruit salad and a large bowl of Greek yoghurt provide a fresh, tangy contrast to the sweet pancake.

– **A Savoury Side:** Crispy bacon or sizzling sausages are the ideal savoury companion to balance the sweetness.

• Beverages: A pot of freshly brewed coffee, a classic English breakfast tea, or a tall glass of fresh orange juice completes the meal wonderfully.

Frequently Asked Questions

Sheet Pan Pancakes

A quick and easy way to make fluffy pancakes for a crowd, all baked on a single sheet pan. Perfect for a hassle-free breakfast or brunch.

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Servings: 6 servings

Course: Breakfast

Cuisine: American

Calories: 395

Ingredients Method Notes

Ingredients

  

• 250 g plain flour
• 50 g caster sugar
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large free-range eggs at room temperature
• 300 ml whole milk at room temperature
• 60 ml vegetable oil or other neutral oil
• 60 g unsalted butter melted and slightly cooled, plus extra for greasing
• 1 teaspoon pure vanilla extract
• Optional Toppings: 150g fresh blueberries 100g chocolate chips, 2 sliced bananas, 50g chopped walnuts or pecans.

Method

 

1. Preheat and Prepare: First, preheat your oven to 220°C (200°C fan). Generously grease a standard 33cm x 23cm (9x13 inch) baking tray or sheet pan with butter. This ensures the pancake won't stick and helps the edges get wonderfully crisp.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, ground cinnamon, and salt. Sifting them first is my preferred method for a lump-free start.
3. Mix Wet Ingredients: In a separate medium bowl or a large jug, whisk the eggs until they are light and frothy. Then, add the milk, vegetable oil, melted butter, and vanilla extract. Whisk everything together until it's well combined.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until it is just combined. Be careful not to over-mix; a few small lumps in the batter are completely fine.
5. Pour and Spread: Pour the pancake batter into your prepared baking tray. What works best for me is using an offset spatula to gently spread the batter evenly to all four corners.
6. Add Your Toppings: Now for the creative part! Sprinkle your chosen toppings evenly over the surface of the batter. If you're making different sections, carefully arrange the toppings in their designated areas.
7. Bake to Perfection: Place the sheet pan in the preheated oven and bake for 15-18 minutes. You’ll know it’s ready when the pancake is puffed up, golden brown, and a wooden skewer inserted into the centre comes out clean.
8. Rest and Serve: Let the sheet pan pancake cool in the tray for a few minutes before slicing into squares. Serve warm with a drizzle of maple syrup, a dusting of icing sugar, or a dollop of fresh cream.

Notes

Serve warm with maple syrup and fresh fruit. Nutrition estimate is for the base pancake and does not include optional toppings.

I truly hope this Sheet Pan Pancake recipe brings as much joy and ease to your mornings as it has to mine. It’s a wonderful, versatile dish that’s all about sharing and enjoying good food together. If you’re looking for another family-favourite dessert, our Peach Crumb Cheesecake is always a hit! Please let me know how you get on with the pancakes in the comments below – I’d love to hear about your favourite topping combinations!
– Sophia