These sheet pan pancakes with toppings of your choice are the perfect way to make breakfast for a crowd.

Or, make some in the beginning of the week, cut squares, and freeze them for easy weekday breakfasts.

sheet pan pancakes

Why sheet pan pancakes? I spotted this idea in a magazine ages ago, and I’ve been wanting to try it ever since. (So, credit for the idea to either Better Homes and Gardens, Martha Stewart, or Real Simple, because those are the magazines I still get.)

It worked even better than pancakes on a griddle!

Pretty sure I’m always going to make them this way. No worrying about flipping or waiting for the griddle to empty, you can make them all at once in minutes.

All you need to do is whip up some of your favorite pancake batter (I have my recipe below), sprinkle on some toppings of your choice, bake, slice, and eat with butter and syrup.

tips to make baked pancakes 

Choose any of your favorite pancake batters. You’ll need about 2 1/2 cups of the batter.

Need some topping ideas? Try:

• cooked bacon or sausage
• bananas
• blueberries
• strawberries
• chocolate chips
• coconut
• nuts

If you like sheet pan pancakes, you might love these beer and bacon pancakes, too! Or, try these easy pancake mix donuts.

how to make sheet pan pancake with toppings

you will need:

• pancake batter (about 2 1/2 cups, any recipe, or see recipe below)
• toppings of your choice (cooked bacon or sausage, fruit, chocolate chips, etc.)

what to do:

Preheat oven to 425 degrees F. Line a rimmed baking tray with parchment paper.

Lightly spray the parchment paper with cooking spray. Spread the pancake batter evenly on the tray. Sprinkle with toppings of your choice. Bake until cooked through and golden brown on top, 11 to 15 minutes. Slice, and serve with butter and syrup. May freeze the slices, too.

Makes 12 big pancake slices.

Pancake recipe

you will need:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 1 1/4 cup milk, plus additional
• 4 tablespoons butter, melted
• 2 eggs

In a large bowl, whisk the dry ingredients. In a separate bowl, whisk together the milk, butter, and eggs.

Add to the dry mixture and stir well. If the batter is too thick, you may add another tablespoon or two of milk. Use batter for regular pancakes or for sheet pan pancakes above.

Yield: 12 slices

sheet pan pancakes

Print

EASY breakfast for a crowd, or meal prep for the week and freeze: Sheet pan pancakes with toppings.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons sugar
• 1 1/4 cup milk, plus additional
• 4 tablespoons butter, melted
• 2 eggs
• toppings of your choice (fruit, cooked sausage or bacon, chocolate chips, etc.) optional

Instructions

In a large bowl, whisk the dry ingredients.

In a separate bowl, whisk together the milk, butter, and eggs. Add to the dry mixture and stir well.

If the batter is too thick, you may add another tablespoon or two of milk. Use batter for regular pancakes or for sheet pan pancakes.

Preheat oven to 425 degrees F. Line a rimmed baking tray with parchment paper.

Lightly spray the parchment paper with cooking spray.

Spread the pancake batter evenly on the tray. Sprinkle with toppings of your choice. Bake until cooked through and golden brown on top, 11 to 15 minutes. Slice, and serve with butter and syrup. May freeze the slices, too.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 354mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 4g

Did you make this recipe?

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