Soft, light, fluffy and delicious pancakes in a fraction of the time and effort as regular pancakes? These really are the BEST Sheet Pan Pancakes ever, and they are easy and PERFECT for when you’re serving for a crowd, or you simply don’t want to stand around in your kitchen all morning making pancakes! 🙂
Make your weekend mornings even lazier with these Sheet Pan Pancakes!
Why Sheet Pan Pancakes?
A couple of weeks ago, I shared a recipe for homemade pancake mix that made deliciously light and fluffy pancakes from scratch. It goes without saying that having your own DIY pancake mix makes it so much easier to whip up some pancakes whenever you fancy. But I love pancakes so much, I wanted to make the process even easier. Enter, Sheet Pan Pancakes! 🙂
I made these oven baked pancakes using my own pancake mix from that previous post, BUT if you haven’t made (or don’t want to make) the homemade pancake mix, I have included the recipe for how to make one batch of these sheet pan pancakes here as well.
I tested out some pancake recipes that are available on the internet to “stack them up” against my own, and I found that most of them call for the pancakes to be baked at 350°F for about 15 minutes. The resulted in pancakes that did brown at the top and bottom, but also became a little dry and not as soft and fluffy as I wanted them to be.
What makes pancakes so awesome is that when you cook them on a hot griddle, you get that rapid rise from that batter making your pancakes really fluffy and light. The griddle is also responsible for caramelizing the surface, so that you get a nice, browned surface on your pancakes. But with oven-baked pancakes you have to pick an optimum of either super light and fluffy texture, or browned, caramelized surface. I decided to optimize the fluffy, soft texture, which in my opinion is more crucial to the overall flavor of pancakes. I have tested out this recipe several times, and as a result I confidently know these really are the BEST oven baked sheet pan pancakes ever!
So how are these sheet pan pancakes (oven baked pancakes) different from other recipes?
- The batter for these sheet pan pancakes uses extra cornstarch making it lighter in texture.
- The sheet pan is generously buttered to add more flavor as the pancakes are baked.
- The pancakes are baked in a hotter oven, so that the baking powder will react rapidly and rise faster. This results in fluffier pancakes. Plus the pancakes cook faster.
- As an additional step, I brush the surface of the pancakes with melted butter and broil for about 1 – 2 minutes to slightly brown the surface. I stop before the surface gets too brown, because that would create a crusty skin on top (bleh!)
- Picky family members? Can’t decide between chocolate chip pancakes and blueberry pancakes? Just sprinkle one half of the tray with chocolate chips and the other half with blueberries. DONE.
The result will be beautifully soft, fluffy, delicious sheet pan pancakes! I’d be lying if I said that these sheet pan pancakes are just as good as regular homemade pancakes, simply because the results you get with a griddle vs. oven baked are not the same. However, I can confidently say that these are the BEST oven baked sheet pan pancakes you could find on the internet!
Sheet pan pancakes are a better alternative to griddle cooked pancakes,
- When you want to make pancakes for a crowd. These sheet pan pancakes can be cut into squares and served for 4 – 6 people at once. Also, you can also make two trays at the same time, and then quickly broil each one just before serving.
- When you just don’t want to stand around in your kitchen making dozens of pancakes for everyone else, while you end up with the last few pancakes made from the last of the pancake batter.
- When you’d much rather eat warm pancakes together as a family! No more waiting for the whole batch to be cooked (while the older pancakes are drying out in the oven while being kept warm).
How to personalize this recipe with different recipes
I’m sure just like with my family, your family prefers their pancake with different flavors or toppings right? Well, these oven baked pancakes are PERFECT for that!
These additions can be added BEFORE baking the pancakes
- Chocolate Chip Pancakes – Sprinkle chocolate chips on top
- Blueberry Pancakes – Sprinkle blueberries on top
- Strawberry pancakes – Sprinkle some sliced strawberries on top
- Cheesecake pancakes – Dollop small amounts of spreadable cream cheese and fruits on top
- Pecan pancakes – Sprinkled chopped and toasted pecans on top.
- Bacon Pancakes – Sprinkle cooked & chopped bacon on top
Another way to make more flavors is to combine toppings,
- Chocolate Pecan pancakes
- Mixed berry pancakes
- Chocolate & strawberry (or raspberry) pancakes
- Bacon Banana pancakes
I love eating chocolate chip pancakes. However, K likes regular pancakes, but served with berries on top and a generous helping of maple syrup. These sheet pan pancakes are a fantastic way to get your fill of light and fluffy pancakes. BUT it’s made with a fraction of the effort and time as with regular pancakes!
Other recipes you may like,
EQUIPMENT & TOOLS I USED FOR THIS RECIPE
Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
Sheet Pan Pancakes (Oven baked Pancakes)
What You Need:
- Half Sheet pan
- Parchment paper
- Pastry brush
Ingredients:
- 3 tbsp butter melted
Dry Ingredients
- 2 cups AP flour
- 1/3 cup confectioner's sugar spoon and leveled
- 2/3 cup cornstarch spoon and leveled
- 4 tsp baking powder
- ½ tsp kosher salt (heaped tsp) Use less if you're using regular salt
- OR 410 g of HOMEMADE PANCAKE MIX
Wet Ingredients
- 2 large eggs or 3 small eggs
- 2 cups buttermilk
- 1.5 tsp vanilla
- 5 tbsp butter melted
Instructions:
- Line a sheet pan (about 18" x 13") with parchment paper and brush the bottom with 1 tbsp of butter (or more).
- Preheat oven to 425°F.
- Sift all the dry ingredients together into a large bowl.
- Combine and eggs, buttermilk, vanilla and 5 tbsp melted butter in a jug and whisk to mix well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.
- Scrape the batter into the prepared sheet pan, and then using an offset spatula, evenly spread the batter. Gently shake the sheet pan to make sure that the batter is evenly spread, but do not shake or knock the pan too hard (as this may deflate the batter).
- Place the sheet pan in the center of your oven and bake for 5 - 7 minutes. Check at 5 minutes - the pancakes are done, if the center of the pancake is springy to the touch, and a toothpick inserted into the middle comes out clean.
- Remove the pan from the oven and switch the oven to broil. Brush the surface of the pancake liberally with the remaining melted butter and place it back under the broiler for 1 - 2 minutes, rotating the sheet pan half way through, until the surface starts to turn a golden brown in color. DO NOT WALK AWAY FROM THE PANCAKES while they are under the broiler, as they can burn quickly!
- Remove the sheet pan pancakes from the oven as soon as they turn golden brown.
- Cut the pancakes (while they are hot) into 8 (large), or 12 (medium), or 16 (small) portions.
- Serve while warm with maple syrup, or pancake syrup and other toppings.
Tips & Tricks
These additions can be added BEFORE baking the pancakes
- Chocolate chip pancakes - Sprinkle chocolate chips on top
- Blueberry pancakes - Sprinkle blueberries on top
- Strawberry pancakes - Sprinkle some sliced strawberries on top
- Cheesecake pancakes - Dollop small amounts of spreadable cream cheese and fruits on top
- Pecan pancakes - Sprinkle chopped and toasted pecans on top
- Bacon pancakes - Sprinkle cooked & chopped bacon on top
Another way to create more flavors is to combine toppings,
- Chocolate pecan sheet pan pancakes
- Mixed berry sheet pan pancakes
- Chocolate & strawberry (or raspberry) sheet pan pancakes
- Bacon banana sheet pan pancakes
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Kik Allez says
This has made my life so much easier on weekends. No more standing at the stove flipping pancakes and people eating in staggered shifts so they can have a hot pancake.
I have to use gluten free flour and Cup 4 Cup works great. I accidently left out the powder sugar and that made it fluffy. I use three eggs no matter the size and that seems to help rise it even more. Top it with dobs cinnamon sugar with a little molasses.
And have shared this recipe page with all my friends and family and they love it!
Kik Allez says
Five stars!
Ss says
Very yummy! I had to make many substitutions because my pantry is running very low, but keeping the ratios the same, this recipe was very helpful.
I had to use canola oil instead of butter, regular sugar instead of icing, and instead of cornstarch, I added a tsp of baking soda.
When my pantry is restocked I can’t wait to make this as written. Thanks so much for sharing this recipe.
Shawny says
Oh I forgot to rate it! 5 stars all around. Also, I now have to try other recipes here.
Shawny says
I made this today for my son’s 9th birthday. I didn’t have confectioners sugar so I used 1/4 cup brown since that’s what I had. I didn’t have buttermilk so I used what you suggested to someone else in the comments with the vinegar. I had to leave in oven for 12 minutes total and 2 minutes on broil. Everyone enjoyed it and we are having the leftovers for dinner. I told all my friends and family about this recipe. Thank you!
Donna Greene says
Will be saving this and using again. Love it!
Filly D. says
So easy! Thank you for sharing your recipe.
Julie says
This will be great for our family’s holiday brunch. 2 trays of these will be much easier than taking forever over a griddle. I did change this a little bit. I separated the egg whites & chilled them in a glass bowl. After I mixed the other ingredients I whipped the whites into peaks & folded it into the batter. Made them a little fluffier.
TD says
Also, can you substitute arrowroot powder for the cornstarch?
TD says
Can you substitute regular dairy milk into this recipe? I don’t usually have buttermilk on hand. I love pancakes, but don’t usually have the time to make them so very excited to make these. Also, I like to keep the sugar content down a little especially when you’re adding syrup to the top, so is it possible to do half the amount of confectioners sugar?
Dini says
Hi TD
You can make the substitutions you have mentioned here. However, it will change the texture of the pancakes when they come out of the oven.
Buttermilk has a little sourness that keeps the pancakes tender. But you can easily change that to milk +vinegar (1 tbsp vinegar + enough milk to make 1 cup = 1 cup buttermilk). If you don’t have vinegar, then you can use plain milk too.
Confectioner’s sugar – confectioner’s sugar is a combination of cornstarch and sugar. So the sweetness level is less than the same amount of sugar in weight. You can reduce it, but the cornstarch in the confectioner’s sugar is also there to keep the pancake mixture light. Sugar also acts as a tenderizer. So the less you add, the less tender the pancake will be. But you can try it and see if you prefer it.
I haven’t used arrowroot powder before so I’m not 100% sure if it will behave the same way as cornstarch in this recipe. Cornstarch lightens this mixture, so that the batter isn’t too heavy. Since arrowroot starch has the same texture as cornstarch, it theoretically can be used a substitute here, but I haven’t tested it myself.
If you do make any substitutions, let me know if they worked and how it came out!
I hope that helps!
Tina says
This is amazing! Can I make this the night before for breakfast the next day?
Dini says
Hi Tina
If you want to make just the dough the night before, I don’t recommend that. The chemical leaveners will keep reacting through the night and then will be flat by the time you bake it. You may end up with a very flat, dense pancake.
If you want to bake it the night before, you can. I have had readers who have reheated / toasted leftover pancakes and have told me that it’s still delicious reheated. But they also agree that it’s best eaten when it’s been freshly made.
I hope that helps!
Claudia Heddings says
I commented before, but forgot to rate this recipe. So, I’m commenting again. 5 stars from us! The family loved it! Thank you!
Claudia Heddings says
The family loved this recipe! Thank you so much!
Rebecca says
This is a great recipe! And baking pancakes is so much better than standing over a stove!
Julie b says
Reading through the recipe I noticed that in order to make strawberry pancakes one should add raspberries. It was listed that way in two places. Just thought you might want to know.
Dini says
Thank you for letting me know Julie, I’ve corrected that typo now. 🙂
C. Wheeler says
I live at 7300 ft and made the following adjustments: halved the baking powder to 2 tsp. & added 3 T. Flour. Increased oven to 430. Turned out wonderfully!!
Ed Morykwas says
Thank you for sharing this very useful recipe.
After I baked mine, I used cookie cutters to cut the pancakes into fun shapes for my 3-year-old grandson and his best friend: moon, star, house, kitty cat, gingerbread lady, etc. Then I let the boys arrange the shapes on plates and decorate their creations with blueberries and strawberries. They even made some for their parents.
It was a great variation on regular pancakes, and the kids loved it!
Dini says
That sounds so fun, I’m so glad everyone enjoyed the recipe! 🙂 Thank you so much for letting me know Ed.
Steven Elliott says
This was amazing. I thought I had nicely levelled the batter In the pan, but when it baked there was different thicknesses. Was actually kind of nice, some thick and fluffy pieces, some nice and thin and a little crunchy. Amazing recipe!
Pamela Radford says
Awesome doing it for Christmas breakfast…
Nicci says
I loved this recipe! Not only was it easy but it was absolutely delicious. I hate the flipping of pancakes, so this was a breeze. I loved the melted butter at the end as well. Overall, an amazing recipe and will be making again in the future.
Denise Hatala says
The absolute BEST sheet pan pancake recipe! Like many of the others here, I hate the many batches I have to make on the stove top and always ended up keeping them warm in the oven until ready to serve. Thank you so much for this excellent recipe. It solves all my problems and they are so good!
Dini says
Thank you so much for letting me know Denise, I’m so happy you enjoyed the recipe! 🙂
Mimi says
Everyone loved these. Daughter said they rank #2 as far pancakes go (still can’t beat grandpa’s 😉 ). Hubby liked them though he thought they tasted more like biscuits. No matter, I loved making these along side some fruit salad and bacon for an easy breakfast for dinner recipe. I don’t like standing for an hour flipping pancakes (oh the troubles! Lol) so they get a perfect score from me.
Miriam says
Could you leave the confectioner’s sugar out?
Dini says
Hi Miriam
Without the confectioner’s sugar, the consistency of these may change. Also, the pancakes would be pretty bland with very little flavor.
Hope that helps!
Mom says
Hey can this be baked in a easy bake oven my daughter has one and she will only eat out of it
Dini says
Hi
Unfortunately I’m not sure, because I have never used an easy bake oven. I’m sorry I couldn’t be more helpful!
Toupsinthewoods says
Is 2/3 cup corn starch correct?
Dini says
Hi!
Yes, 2/3 cup is correct. This amount would weigh only 75 g because cornstarch is very light.
Hope that helps!
Kristal says
Super easy and yummy recipe. I added ground cinnamon and baked almost 10 mins…I probably didn’t spread it thin enough. My pancakes were almost like a light biscuit and it was so delicious! Thanks for a great recipe!
Dini says
So glad you enjoyed the recipe Kristal 🙂 Thanks so much for letting me know!
Ala says
Recipe was super easy. Baked up beautifully. Tasted so yummy, at first. Wondering if anyone else got a strange increasingly strong bitter after taste? Wondering if it’s the cornstarch?
Kristal says
Mine had no aftertaste. The only addition I made was adding ground cinnamon to the mix, always boosts flavor and cuts any unwanted flavors/smells.
Kim says
Check your baking powder. Many brands include aluminum, and Americas Test Kitchen has found that can create a metallic aftertaste; I wonder whether that might be what you’re experiencing. Rumford makes aluminum-free baking powder that is fairly easy to find. Trader Joe’s also has baking powder with and without aluminum. (If going to TJ, make sure it’s labeled Aluminum Free.)
We love this recipe, though the texture is more like cake than traditional pancakes! They’re tasty, easy to customize, and require much less hands-on time than regular pancakes. They don’t replace pancakes from the griddle, but they have a regular place in our rotation now. Thanks for the recipe!
Kerry Sosa says
My husband has always complained when I make pancakes the old-fashioned way because most of the pancakes are cold before I get them to the table and he can’t melt his butter (which he loves) to slather on them. I thought I’d try this recipe so they all come out at once and are still hot when I serve them. He was very happy and I’m sure he loved that it had all that butter in there, too. This is a recipe I will definitely use again! Thank you!
Dini says
Yay, I’m so glad you and your husband enjoyed the pancakes Kerry! 🙂 Thank you so much for letting me know.
Fitsum says
Hi,
I absolutely love recipes that don’t require playing around and work the first time! thank you we loved it!
quick question though, the pancake sheet tends to break apart on the plate and barely stays on the fork. Do you know why this is happening? cooking time? or maybe less baking powder?
Thank you again!
Dini says
Hi Fitsum
The baking powder wouldn’t make the pancake break apart in the way you described. The pancakes may have been over-baked a tad and a little dry. Since all ovens can have slight variations and these cook fairly fast, it may require less baking time. I would recommend reducing the baking time a little.
Hope that helps!
Cordelia Hosler says
I just now saw this recipe (Clean Mama recommended it!) I’m embarrassed to ask this but I really want to try it….so here goes….what is AP flour? I’m grandma age 🙂 and enjoy cooking but I’m sitting here, trying to figure out what flour you used. Thanks!
Dini says
Hi Cordelia, AP flour is just regular all purpose flour. 🙂 I hope you like it, if you do give the recipe a try! Please let me know if you have any other questions!
Cheers,
Dini
Bee says
Just made these and they are amazing! I successfully made them dairy free with almond milk and olive oil (could have used canola for a more neutral flavor, but I wanted the olive oil), but not vegan because I still used eggs. But for anyone who was wondering, can def sub a non-dairy milk! I also zested a lemon into the batter. Sooo good. Will be making them again. Thanks so much for the recipe!
Shawna Kinsman says
I don’t have a griddle and I hate trying to cook pancakes on the stove. I decided to give this a try. I made two adjustments. I added vanilla extract and fresh blueberries. They took about 12 minutes to cook and they turned out great! They came out very cake like. I sliced up and cooked fresh strawberries and put that over the baked pancake. Yum! I will be making this again.
Dini says
Love the addition of blueberries and strawberries! 🙂 That sounds delicious. Thanks so much for letting me know Shawna. Glad it came out well for you!
Conrad says
I came across this recipe and thought I would try it because I am always the one who makes all the pancakes and ends up eating by myself at the end, when they’ve all cooled a bit and don’t taste as great anymore. I made it with Gluten Free flours and we thought it was just okay. Sometimes my GF baking tastes kind of blah compared to my memories of wheat so my next round will have a bit more sugar and salt. Meanwhile, I had this big batch of pancakes that no one was very interested in. I went ahead and froze the rectangles, separated by wax paper. Later I got the idea of pan frying them in butter, kind of like you would do with polenta. I tried this (after thawing in the microwave) and served them with maple syrup. They turned out really well and reminded me a lot of French Toast. This was especially great for me because I am also sensitive to yeast so I can’t eat bread and thought I would never have French Toast ever again.
Tarlochan says
Dini, this must be the best baked recipe i have tried all year! No changes or alterations in any way. I made it the first time for brunch as an experiment and last minute extra after serving everything else, it was such a hit. and it literally takes 5-7minutes to cook?? crazy!!! I’ve shared it with all my friends and family, oh and how easy to make it on a school day? I love it, and have also tried it with whole meal flour as the only alteration..This is genius if you ask me.
Dini says
Haha, thank you so much Tarlochan, genius is what I was going for too. 😉 I’m so glad you liked the recipe! It really does save so much time when you can make pancakes in one go like this.
Colleen says
I am making this bright and early tomorrow! Question about the butter – do you measure 5 tablespoons by the stick or scoop out 5 tablespoons of butter once melted? Thank you! 🙂
Dini says
Hi Colleen!
I measure 5 tablespoons by the stick, and then melt it. I hope you enjoy the recipe! 🙂
Melissa Ferguson says
These were fantastic! I never have time for pancakes, but these will remedy that! When they were done and cooled, I cut them into 2-3” squares and placed them on cookie sheets lined with parchament paper to freeze. I slightly spaced them out and they were frozen in about an hour. Then I removed them from the sheets and stacked them in a Tupperware container with the same parchament reused between the layers. We reheated them right on the rack in the toaster oven which gave them a little more of the crispness of a griddle pancake. They pan will make 2-3 breakfasts for my kids and save me tons of time in the morning. I have a feeling I will be making a batch to freeze every weekend for quite awhile!
Dini says
Yaay, thanks so much for letting me know Melissa! I’m really glad you enjoyed the recipe! 🙂 It really is a huge time saver.
Ajay Rana says
amazing! i love this recipe!
Dan says
First timer. Very impressed. Did not have any corn starch so did without. What would that add to the final product. I also plan on freezing them and then retoasting when needed
Dini says
Hi Dan,
Thank you! The cornstarch is there to lighten up the mix more, which can help with making the pancake lighter and fluffier. But if you don’t have it that’s OK. Freezing and re-toasting them is a fantastic idea! We love to do that with home-made waffles too 🙂
CC says
Can I replace corn starch with arrowroot starch? Would the measurement change if I do?
Iben B says
They are sooo delicious, and easy (prefer them over pan baked ones)
Great to have metric conversion for us Europeans 🙂
Carmelita says
I’m hosting a sleepover for the girls and I want to get a head start on breakfast for the a.m. Can I make the batter ahead for the morning?
Dini says
Hi Carmelita,
Unfortunately, I haven’t tried making the batter the night before. I personally don’t like to make pancake batter the night before, because the baking powder may lose its potency. Personally what I’d do is, weigh and whisk all the dry ingredients in a bowl and keep it covered overnight. Then I would substitute the butter with oil, and mix all the wet ingredients in a bowl or jug and keep it covered in the fridge as well. Then I would just mix both in the morning since it won’t take that long to make the batter.
I hope that helps!
Emily says
This recipe is amazingly good! I usually only like thin pancakes, but these are so light and fluffy. We’re going to make some cream cheese frosting and eat the leftovers for dessert
Dini says
Thanks so much for letting me know Emily. And yum, that dessert idea sounds fantastic! 🙂
Megan says
I will never stand over a stove to make pancakes again! I used a 16″ pizza pan and cut the cake in 8ths…perfect recipe timing! Thanks
Dini says
Thank you so much for letting me know Megan! I’m so glad you liked the pancake recipe! 🙂
Beatrix Glasgow says
Just finished eating these. I don’t usually comment on recipes BUT this is so good. Really light & fluffy, not too sweet. Had to bake about 10 minutes. I also substituted canola oil for the butter (didn’t have any butter!) This will be my go to when there is company in the house so we can all eat together. Thanks for posting this! <3
Dini says
Hi Beatrix, thank you so much for letting me know! I’m really glad you liked the recipe! 🙂
Cheers,
Dini
Kristen says
How are they reheated? I like e alone and was thinking this would be great for breakfast meal prep for a few days.
Dini says
Hi Kristen!
You can warm them up in a warm oven (I like to cover them with a damp towel, to prevent them from drying out). I have had success with toasting waffles that I make with the same batter too, so I think it should work for pancakes too! I hope that helps!
P C says
can you freeze these pancakes
Dini says
Hi P C!
I haven’t frozen these pancakes before, so I can’t be sure how they will turn out. However, I do freeze waffles, and reheat them whenever I need waffles. I do make waffles with the same batter as well, so these pancakes may freeze well too, but I can’t be 100% sure.
Laura says
What size is the sheet pan that you use? Is it 9×13 or a full sheet pan?
Dini says
Hi Laura!
I used an 18″ x 13″ size sheet pan :). But you can use 2 x quarter sheet pans (9 x 13) as well!
Hope that helps!
Laura says
Thank you! This is very helpful, as I plan to make these for Mother’s Day brunch.
April says
This. is. brilliant. Perfect for a large family or holiday morning!
Jessica says
I had never seen sheet pan pancakes, but this is genius! I hate using a griddle and feel like I always burn them.
Kelly says
Should step 3 read “sift the DRY ingredients…?”
Made another recipe this morning and… blech. Can’t wait to try this one instead!
Dini says
Yes!! Thank you for catching that Kelly! 😀
I hope you like this recipe 🙂 Let me know how they turn out!
Kelly says
Well, they were definitely fluffy- which my first batch was not- great consistency. But also a pretty strong salty taste. So I’ll keep trying your recipe with maybe a pinch of granulated sugar instead of the salt. They also took a little longer to bake- about 15 minutes but so light and fluffy. I topped them with brown sugar, cinnamon and applesauce.
Jacqueline Dunlap says
Can you please translate this into cups and teaspoons and tablespoons
Dini says
Hi Jacqueline
The cups measurements are already in the recipe (there is a measurement toggle between metric and cups), but I changed it so that US measurements are first so hopefully it will be easier to access 🙂
Jacqueline Dunlap says
Thank you, can’t wait to try them!
heather (delicious not gorgeous) says
ahhhh these look so good!! while i actually like the act of flipping pancakes, the pressure/time crunch when feeding a crowd would make these so much easier and more practical (:
cakespy says
These look so fluffy and perfect, I don’t know how you could possibly eat just one (wait, why would you ever limit yourself to one?!)