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
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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.”
Louise ryan says
Hi my friend made these my son went mad for me to make them. I just want to know could I mix the batter the day before and leave it in the fridge for the next day
Dini says
Hi Louise
Unfortunately the pancake batter won’t rise as much if you leave it overnight before baking. So you might end up with pancakes that are dense.
I do recommend making the batter before you bake them so that you have the best results. It is a fairly quick batter to make as well!
I hope that helps
Liz says
This recipe makes a pancake breakfast doable! Fluffy and delicious; thank you!
Unhappy Camper says
ended up with wasted ingredients and a burnt mess
Dini says
Hi
I’m sorry this recipe didn’t work out for you.
For the pancakes to end up being burnt, then the pancake batter was either left too long in the oven, or too close to the heating element.
Some ovens also run hotter than others, and you MUST keep an eye on the baked goods so that you can gauge when they are done. If your oven is convection, then you will need to reduce the heat by 25 degrees to compensate as well.
Joy Biniok says
I have a question. Can and how do you freeze for later use?
Dini says
Hi Joy
Unfortunately I haven’t really frozen them before, so I’m not sure how good they will be when thawed.
I do freeze waffles though, and I place them in a freezer bag or air tight container, WITH freezer paper or parchment paper inbetween so that they won’t stick together.
Then to reheat, I either reheat in the toaster oven until warm, or I use a toaster to reheat the waffles.
These could theoretically be frozen and heated the same way, but I don’t know if the texture might change.
I hope that helps
Joy Buniok says
Thank you so much for replying
Cher T says
My kids & I LOVED these super fluffy pancakes! The flavor was good, and the texture was Fantastic! These will definitely be incorporated into our breakfast and brunch rotation.
Christian Boirard says
I love this great idea for making pancakes thank you
Sherri J says
These were so easy to make and came out perfect! My8-year old granddaughter was visiting and wanted pancakes for breakfast. I walked her through the steps but let her do everything on her own (except the broiler part, for fear of burns). She added chocolate chips on top of half the pan and left the other side plain. We all loved them. They were so light and fluffy! My husband, who normally doesn’t like pancakes, said they were delicious and had three servings. We used the pan size recommended but needed to bake them 2 additional minutes as they were still “jiggly” at 5 minutes in the oven. We will definitely save this recipe and use it again. It’s so nice not to have to stand over a griddle making individual pancakes and trying to keep them warm when feeding a crowd. Thank you for this wonderful recipe!!
Dini says
Thank you so much for your lovely feedback Sherri, I’m so glad everyone enjoyed the recipe! 🙂
C D says
I made this in a glass baking dish. Obviously the time wasn’t enough, so after 10 mins I reduced the heat to 350 and baked it till it was done. I didn’t have high hopes, but it turned out delicious! I added frozen blueberries to the batter and that was the best part. I’ll probably make it again, sometime 🙂
Beth C says
The pancake came out light and fluffy as promised. The flavor was good. However, it took 3x as long to bake as the recipe instructed. I anticipated that it would take a little more time since my pan was slightly smaller (11×16), but at 19 min, I don’t think it was just affected by the pan size. I added blueberries to the second batch I made, knowing they would also add to the time. That batch took 25 min. I followed the directions to the letter other than the pan size thinking it would be a quick and easy breakfast. Well, it was easy, but not quick!
Dini says
Hi Beth
With the oven heated to 425 F, this doesn’t take long to cook at all! Longer than 12 minutes, any my pancakes always come out really dry. If pan was smaller, it can take longer depending on how thick the batter is in the pan.
If the oven runs colder, or the oven wasn’t preheated properly, this can cause the baking time to be longer.
Hope that helps
Jay says
I will try this, it looks good, I am wondering if melted butter and cinnamon mixed a spread on top would be similar to cinnamon roll pancakes served with frosting?
Dini says
Hi Jay!
Yes, that will absolutely work! Just keep an eye on the sugar while broiling the pancakes, as it can burn much faster.
I hope that helps!
Yewande says
I tried it but it came out dense. Is it 2/3cup of cornstarch or 2/3 teaspoon or table spoon?
Dini says
Hi Yewande
As the recipe states, I used 2/3 cup of cornstarch.
Cornstarch lightens the batter, but it’s the baking powder that gives the pancakes a fluffy texture. If the baking powder is expired or isn’t as fresh, it could make the pancakes dense.
Also, if you used cup measurements, there’s a chance that too much flour was added (if you packed too much flour into the cup), that can also weigh down the batter.
Hope that helps!
Vin says
Use the metric option and weigh it
Amy says
This recipe is great! I made these for my family of 5 and it was perfect. Loved how easy it was to add fruit. I was in a hurry so I used Krusteez pancake mix for my dry ingredients. I just used my kitchen scale to get the weight you recommended for a homemade mix. They were so moist, and the broiler added great color. Saving for later!
Heather says
I did this recipe and used a rabbit cookie cutter to make them Easter pancakes. Used a thin baking sheet and needed an extra 6 minutes. Thanks for the recipe!
Sarie says
I can never make pancakes properly on the stove top, they are either burnt or undercooked. This recipe made it so my pancakes were perfect and even got a two thumbs up from my husband who usually does the cooking!
Leslie says
I’m really confused. I seem to be the only one having a issue. The pan has been in over 20 minutes and are still not done. I’m lost. I usually have no problem with recipes. Ahhh.
Dini says
Hi Leslie
I’m not sure what is happening unfortunately! At 425 F, batter that is in a shallow pan should be absolutely burnt or dried up completely in 20 minutes!
When you say it’s not done, is it still liquid or is there another indication that the pancakes aren’t done?
Hannah says
As a gluten free family it’s always tricky to find a great pancake recipe that translates to gf. This recipe certainly delivers, fluffy, easy and so delicious!
Wanda P. says
I used boxed protein pancakes so the batter tends to come out thick which is perfect for this recipe. Instructions were easy to follow and I was able to cook up strawberry and blueberry pancakes for 4 in under 20 minutes. This definitely beats standing in front of the stove cooking one pancake at a time.
Jupiter says
Do you still add the liquid ingredients this recipe calls for when you use pancake mix? I’m a little confused.
Dini says
Hi Jupiter
The homemade pancake mix is just dry ingredients, so it will need the liquid ingredients listed in the ingredients to become a batter to make pancakes.
Hope that helps!
ds says
Best at home pancakes! I forgot the vanilla and they still turned out fantastic.
Emily Jones says
I just made these!! I am still eating as I write this review. This was such an easier way to make pancakes. I always avoided making them because they take a lot of work. Used your pancake recipe and it blew my mind!!!! I never had more delicious pancakes in my life. I used Oatly oatmilk to make these and added vinegar to get “buttermilk.” I am sure it would be even better with regular buttermilk.
I randomly came across your site in an attempt to make oven baked pancakes. I am sooooo glad I gave this a try. I will never make any other pancake recipe and will always be putting them in the oven. Thank you so much for making my brunch spectacular!!!!!
Tom Tallon says
How much vinegar would you add to the oatmilk
Thank you
Dini says
Hi Tom
For every cup of oat milk, you add 1 tbsp of vinegar.
I hope that helps!
Cathrine says
These sheet pan pancakes came out perfectly! I added chocolate chips to one half and blueberries to the other before baking. This might be why it took mine a little over 10 minutes to bake rather than the recommended 5-7 minutes.
Annastasia Bell says
Love this yummy recipe for our family of 7! Used to spend ages in the kitchen making enough pancakes to fill the family – what a time saver, thank you for posting this recipe.
Lisa says
These babies are awesome! Hubs and our friends loved them Made exactly as wrItten and they were perfect.
Lela says
Thank you so much for this recipe! I’ve tried many different pancake recipes but this one is the best. I didn’t have buttermilk, so I used heavy cream with vinegar instead and the result was still delicious. You are amazing!
Debi Day says
My 94 yr young Sweet Mama Bear andHubby tried this for Supper Tonight and It was AMAZING!
Ria Gollihugh says
Amazing recipe! I doubled the recipe, and added a cinnamon swirl on top. All of my siblings loved it! I will almost definitely make this again.
LD says
This recipe is bangin’ and super easy. I sprinkled blueberries over the batter before baking and the fam loved them. I will definitely make them again.
Mona says
These were fantastic. Big hit with my family.
SJM says
My husband flipped over these pancakes. Excellent!
Angelica says
I honestly suck at cooking pancakes, making the batter is fine but I just never cook them right. This recipe has solved that problem and my family is happy. They freeze well, a quick zap in the microwave and breakfast is done 🙂
I made a new batch today and tried making bites in a muffin tray, disaster. If you choose to do this, I suggest using silicone muffin trays so they pop out easily.
Sandeep Kaur says
Made it exactly how it says in the recipe. Added some frozen blueberries and lemon zest (last minute thougt), and broiled it. I must say it turned out awesome. I put some in freezer, for quick breakfast on busy mornings or afternoon tea snack. Follow the recipe and dont over mix.
Haley says
I loved this recipe soooooo much ..my kids ask for it all the time….
Jan Sampson says
I have a great family fav pancake recipe but to much of a hassle in a motorhome, you’ve solved the problem! My recipe makes the perfect amount for the 2 of us so I use 2- 8″ round cake pans, add pre-cooked bacon or sausage and voila. Each of us gets one pan which keeps them from getting cold fast and saves on dirty dishes. Thank you for adding another easy meal to our trips
JL says
This recipe was awesome & a keeper. Two adults ate over half of the pancakes in one sitting . I will be making this recipe more frequently. Thank you for sharing your recipe.
Georgie Thomas says
This is great because I hate standing over a hot stove. However I spend so much time converting everything to metric weights and the oven temperature to celcius. It would be wonderful if US recipe developers would remember us here in the UK and Europe
Dini says
Hi Georgie, I’m glad you liked the recipe. The metric measurements are already provided in the recipe. There is a metric toggle button just below the ingredients list, and you can click on it to convert the measurements to metric. I hope that helps!
To the chronic complainers says
Hahaha! I bet you really wanted to reply with, “It would be great if you took the time to read. You’re welcome for the free recipe.”
Krausen says
I skipped the “broil” part of the recipe and gave it an extra 5 minutes in the oven since this is a large quantity and I knew I’d be reheating them in the toaster oven. This worked perfectly to lightly brown and crisp them up.
I’ve tried a few sheet pancake recipes and this one was by far the absolute BEST tasting and texture! I’m done searching for my ‘go-to’ recipe.
Dini says
I’m so happy to hear that Krausen, thank you so much for letting me know! 🙂
Favour says
Where can i get butter milk and how does it look like pls
Dini says
Hi Favour
Buttermilk is a leftover “milk” after making butter. You can replicate buttermilk by mixing 1 tbsp of vinegar with enough milk to make 1 cup (i.e. 15 ml vinegar + 225 ml milk).
You can also make buttermilk by mixing 3/4 cup full fat greek yogurt with 1/4 cup of milk.
I hope that helps!
Rachel says
We make this is AP GF flour and it works great. SO much easier than pancakes, plus we can split the leftovers to use as sandwiches.
Justine says
Tasted too much like I was eating baking soda. While fluffy the texture was also a bit too flaky for me
Dini says
Hi Justine
This recipe doesn’t use baking soda. Only baking powder. If you used baking soda, then it will taste like it, as there’s no acid to neutralize the flavor.
This will also explain the flaky texture, as baking soda will give the pancakes a different texture.
Hope that helps!
Donna says
These are so good. My family loves them. Best go to quick Sunday breakfast treat.
Tina Hall says
Love this recipe!
Michelle says
love this idea. I hate standing by the stove forever making pancakes. Also, at this higher temperature, you can also make some bacon in the oven at the same time. Breakfast for a crowd and you can enjoy company while it’s baking. Brilliant!
Marissa says
Can I use a 9×13 cake pan instead?
Dini says
Hi Marissa
You can bake half the mixture in a 9 x 13 cake pan. If you add all of the batter, the pancakes will be too thick.
I hope that helps!
Maria Hutchinson says
Hi Dini- GREAT recipe- thank you for this- appreciate all the detail. I’m meeting family at a rental cottage for an extended Labor Day weekend, and while everyone is to bring their own food, as the matriarch I want to have a few things ready to go. After a successful test last night, I’ve decided to bring several batches of this recipes dry ingredients in zip locks. With 5 adults and 4 teens from 3 households and 3 cities gathering, our plan is to be outdoors 99% of the time (masks and sanitizing inside)- this will allow me to throw this together quickly, and have toppings already assembled on the picnic table when I bring the hot pan out for serving. Incidentally, after I taste-tested and allowed the pancakes to cool, I stacked them in a gallon freezer bag with parchment in between each cake, and also put one in the refrigerator. This morning the refrigerator cake was perfect after 20 seconds. I warmed the frozen cake on the .2 lbs of fish defrost setting and took it out after 1 minute, letting my cold maple syrup use the last 20 seconds of the defrost power. Perfection! Thanks again!
Maria says
Any reason I can’t combine the dry ingredients in a zip lock to transport to the cabin?
Playpal says
Deliciously easy and so convenient
Used 1/4 cup confectioners sugar and and added a dollop of sour cream to milk soured with a Generous teaspoon of white vinegar to make 2 cups Soured milk.
We made sections of blueberry with lemon zest, banana, strawberry, and plain. But you could go wild with toppings. Cut into squares and each one has their favourite topping … and everyone can sit down for hot pancakes at same time. Leftovers freeze well…just reheat in microwave and serve with maple syrup…YUMMY
Linda says
Delicious alternative for a large group!
Shannon Campos says
I will never make pancakes another way again!
Dimitra says
Can I use almond milk in this recipe instead of buttermilk?
Dini says
Hi Dimitra
It can affect how fluffy the pancakes turn out.
You can add 2 teaspoons of vinegar per cup of almond milk to substitute for 1 cup of buttermilk for better results.
Ella W says
This is the only way I will make pancakes from now on. They are so good and so easy.
Diane says
Great recipe- any way to reheat leftovers?
Suzette says
I reheat in the microwave. It only takes a few seconds and they come out delicious!
April says
I was a little apprehensive to make this as it only had 1 written review I’m so glad I did these were excellent my husband and I loved them
Dini says
Hi April, I’m so glad you tried these, and you and your husband loved them! If you click on the “older comments” button below, you can view the previous reviews. Comments get paginated at blocks of 100 or so.
Amber Brito says
I loved this recipe!! It was so fun to make this with my daughter and use cookie cutters to make the pancakes different shapes! Thank you so much.