Soft, light, fluffy and delicious pancakes in a fraction of the time and effort as regular pancakes? These truly 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!
So, make your weekend mornings even easier with these delicious sheet pan pancakes!
- What are sheet pan pancakes (oven baked pancakes)?
- How is this sheet pan pancakes recipe different from others?
- Why you will love this recipe
- Ingredients to make the most fluffy, easy sheet pan pancakes
- How to make sheet pan pancakes
- Bisquick sheet pan pancakes (how to make sheet pan pancakes from mix)
- Tips to perfect this recipe
- Serving suggestions and variations for sheet pan pancakes
- How to store and reheat your pancakes
- Why sheet pan pancakes are a better alternative to griddle cooked pancakes
- Frequently Asked Questions
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.
We love pancakes and make them often for weekend brunches. Like these blueberry pancakes, coffee pancakes, pumpkin pancakes, and occasionally even these sweet coconut pancakes for a little treat. So, I wanted to make the process of cooking pancakes even easier.
Enter, Sheet Pan Pancakes!
What are sheet pan pancakes (oven baked pancakes)?
Pancakes that you bake in a sheet pan. So you can also call them oven baked pancakes. Just like traditional pancakes baked on a griddle, you can top these with your favorite toppings, and after baking, cut them into slices and serve your whole family and / or a crowd as individual pancakes.
They store and freeze very well too. This is honestly my preferred way to eat pancakes because this sheet pan pancake recipe is ridiculously simple and versatile.
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.
How is this sheet pan pancakes recipe different from others?
- I tested out several 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.
- This resulted in pancakes that did brown at the top and bottom, but also became quite 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 the batter making your pancakes very 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 many times (from scratch, with my own homemade pancake mix, and even made bisquick sheet pan pancakes with the store-bought mix and this recipe).
- As a result, I confidently know these really are the BEST oven baked sheet pan pancakes ever!
Why you will love this recipe
- Simple ingredients, simple and versatile recipe for a delicious breakfast or brunch.
- The batter for these sheet pancakes uses extra cornstarch to make 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 eaters? 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 would find on the internet!
Ingredients to make the most fluffy, easy sheet pan pancakes
- AP flour – All purpose flour, which is widely available in any grocery store or supermarket.
- Confectioner’s sugar – Also known as powdered sugar or icing sugar. This adds sweetness to the pancakes. You can also use caster sugar for this purpose. I prefer confectioner’s sugar because it dissolves very readily in the batter, unlike granulated sugar.
- Cornstarch – Cornstarch is crucial for fluffy, light pancakes! Cornstarch doesn’t have any gluten and is very light. Adding cornstarch to the pancake batter makes the pancakes softer (because less gluten is in the batter), and super fluffy (because it makes the batter lighter).
- Baking powder – The raising agent in this recipe. Another crucial ingredient. Baking powder will form CO2 when liquid is added and is heated. The CO2 will help with the rise of the pancakes and make them very fluffy. We do not use baking soda in this recipe! So, make sure not to confuse the two. See my baking 101 article for more information about the difference between baking powder and baking soda.
- Salt – Adds flavor to the pancakes. Without salt, these oven baked pancakes will taste bland.
- Eggs – This recipe only uses 2 eggs. The eggs can be added as they are to the batter. However, for extra fluffy pancakes, you can also whisk the egg whites separately to form meringue and then fold that into the batter.
- Buttermilk – For the classic buttermilk pancake flavor! However, you can also use regular milk instead of buttermilk.
- Butter – Butter is used in two separate instances in the recipe. Butter adds flavor to the pancakes, but you can also swap it with oil or vegan butter.
- Vanilla extract – Adds flavor to the sheet pan pancakes.
How to make sheet pan pancakes
Preheat the oven and prep the baking pan
Making sheet pan pancakes is super easy and they are very versatile too.
The first step is to preheat the oven to 425 F. Place one oven rack just above the middle of your oven. This is assuming the middle of your oven is where cakes usually bake evenly.
Prepare a half sheet pan (18 x 13 inches) for baking. Make sure it’s dry, and then coat the pan with a thin layer of butter. If you’re using a silpat or parchment paper on the bottom, then you only need to butter the sides of the pan. You can also line the entire pan with parchment paper, with extra parchment paper hanging off the sides. This will make it easier to lift out the pancakes after baking.
Mix the wet ingredients and dry ingredients separately
In a large bowl or jug, place the buttermilk, eggs, melted butter or oil, and vanilla. Whisk until the eggs are mixed in well. You can also use a stick blender.
Take a separate large bowl (enough to mix the batter), and add all the dry ingredients. If you have the time, it’s best to sift all the dry ingredients too.
For this, just place the sieve over the bowl and add the AP flour, confectioner’s sugar, cornstarch, and baking powder. Sift the dry ingredients into the large bowl. Then add the salt and whisk it together to combine all the dry ingredients.
Make the batter
Add the wet ingredients into the dry ingredients, and use a whisk to fold them together.
Take care not to overmix this batter! If you overmix the batter, the pancakes will turn out rubbery and tough.
Only mix the batter until most of the flour is hydrated. Having small lumps in the batter is normal and expected!
Preparing to bake the pancakes and adding flavors
Scrape the pancake batter into the half sheet pan and spread it out to make an even layer. Give the pan a little shake to make sure the batter is evenly spread in the baking pan. Do NOT tap the pan against the counter. This will get rid of the air that the baking powder is already creating to make the sheet pancakes fluffy.
At this point, the pancakes can be baked. But you also have the option to add some toppings to the pancakes.
Once you’re happy with your pancakes, then transfer the sheet pan into the oven.
How to bake sheet pan pancakes
Regular sheet pan pancakes (without any additions) only take about 5 – 7 minutes to bake through. If you add any additions – especially “wet additions” such as fruits, the baking time will increase by a few minutes.
Once the sheet pan pancakes are baked (springy to the touch, and a toothpick comes out clean or with only a few dry crumbs) remove the pancakes from the oven. Depending on your oven, the top of the pancakes may also start to caramelize just a little bit at this stage.
Brush the top of the pancakes with the remaining melted butter. If you have toppings that are very soft (like chocolate), avoid brushing the tops because the melted chocolate will smear everywhere.
Instead, for melted or soft toppings such as chocolate, place small dollops of butter all over the surface of the sheet pan pancake.
Change your oven setting to broil (or grill). Place the half sheet pan about 2 – 3 inches below the top heat element.
Within a minute or so, the top of the pancakes should start to caramelize and turn golden brown. Once the top is a little caramelized, remove the pan from the oven.
Serving the sheet pan pancakes
Cut the pancakes into 8 large, 12 medium, or 16 small portions. Use a very sharp knife to get nice clean edges OR use a serrated knife.
Serve the pancakes while warm, just like you would enjoy regular pancakes!
Bisquick sheet pan pancakes (how to make sheet pan pancakes from mix)
I have also shared how to make sheet pan pancakes using my own recipe for homemade pancake mix!
However, I know that store-bought pancake mixes are super popular too. I know that many of my readers have had amazing success making these sheet pan pancakes using pancake mixes such as bisquick mix.
You can easily make sheet pan pancakes with storebought pancake mix or homemade mix. Here’s how.
Measure out about 410 g of pancake mix. I have tried my homemade pancake mix, as well as the popular bisquick pancake mix. I recommend using a scale to measure the dry mix (instead of using cup measurements).
Each pancake mix can be different. The weight per cup can change between brands. On top of this, how you scoop the mix into the cup will ALSO change the amount of dry ingredients. On the other hand, weight measurements are always consistent, no matter which brand (or homemade) you choose for your homemade sheet pan pancakes.
Add the wet ingredients to the dry ingredients and follow the same method to mix the batter. Do not overmix, and stop mixing while you still have small lumps.
Do not follow the instructions on the pancake mix box when making sheet pan pancakes. The resulting pancakes will not be as soft and fluffy!
However, I still do prefer to make these sheet pancakes from scratch. Pancakes made with bisquick do taste good, but they are more stodgy and dense in texture than my recipe, and not nearly as fluffy.
Making sheet pan pancakes from scratch vs using pancake mix
Using pancake mix makes this already easy recipe even easier! But is it worth your while to make the batter from scratch?
ABSOLUTELY!
I compared the flavor and texture of sheet pan pancakes made from pancake mix and those made from scratch.
From scratch pancakes taste much better. They are more fluffy and light. Exactly what I want from my pancakes! The flavors are all well balanced too.
Bisquick sheet pan pancakes do still taste good. But you can clearly tell the difference in taste! The bisquick pancakes are a little stodgy / dense compared to from scratch pancakes.
Tips to perfect this recipe
- Preheat the oven well before baking the batter. If you have a convection oven, remember to adjust the setting by reducing the oven temperature by about 15 – 25 degrees. This will vary depending on your oven, so keep an eye on your pancakes.
- Line the half sheet pan with parchment paper or silpat if you can. The pancakes are really soft and will still want to stick to the parchment paper after they are baked – so silpat is the better choice. But I have used both and they work well.
- Do not overmix the batter. This is crucial. To get a sheet pan pancake that is light, fluffy and soft, the batter should only be mixed enough until you cannot see dry flour spots. Having some small lumps in the batter is absolutely OK.
- If you’re using frozen fruits to top your pancakes, toss them in some cornstarch before sprinkling them on top. Place about 1 cup of frozen fruits in a bowl, and then add a generous ½ tbsp of cornstarch. Toss to coat the fruits, and then sprinkle them on top of your pancakes. The extra cornstarch will help absorb any excess liquid from the fruits.
- FUN FACT – Frozen fruits don’t have a higher water content. But frozen fruits break down more easily as they thaw compared to fresh fruits. Thus, they release more liquid. If you use fresh fruit, your pancakes may need an extra few minutes to bake through.
- Keep an eye on the sheet pancakes while they are baking. Check them after 5 minutes, and every 1 – 2 minutes thereafter. They will bake very quickly, and over baked pancakes will become dry and crisp.
- Do not leave the pancakes under the broil setting unattended. The pancakes will burn very quickly under the heat element.
Serving suggestions and variations for sheet pan pancakes
Add-ins
I’m sure just like with my family, your family prefers their pancakes with different flavors or different toppings? Well, these oven baked pancakes are PERFECT for that!
These additions can be incorporated BEFORE baking the pancakes.
- Chocolate chip sheet pan pancakes – Sprinkle chocolate chips on top
- Blueberry sheet pan pancakes – Sprinkle blueberries on top
- Strawberry pancakes – Sprinkle some sliced strawberries on top
- Banana sheet pan pancakes – Sprinkle sliced banana 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
The best thing about these sheet pan pancakes is that you can make different flavors at the same time!
Does one person want chocolate chip, but another person prefers blueberry? Add chocolate chips to 50% of the pancakes, and blueberries to the other half!
Serving suggestions
These oven baked pancakes can be served the same way you do regular pancakes!
Some butter and maple syrup are still my favorite! But you can use any pancake syrup you like.
How about some fresh fruits and whipped cream?
Chocolate sauce, or caramel sauce, or strawberry sauce on top is a great sweet option too.
My second favorite way to enjoy pancakes is with eggs, bacon, and maple syrup!
Choose your favorite way to enjoy these oven baked pancakes!
How to store and reheat your pancakes
These sheet pan pancakes freeze beautifully.
Line a freezer-safe container or storage box with parchment paper. Alternatively, you can use a half sheet pan with a lid.
Place a layer of the room temperature pancakes on the parchment paper. If you have more, place another layer of the parchment paper on top and repeat with another layer of pancakes. Close with a lid and freeze.
If you’re storing the pancakes for longer than 2 days, then the frozen sheet pan pancakes must be transferred into an airtight container or bag.
Foolproof method for how to reheat frozen pancakes perfectly, every single time
I have tried reheating leftover pancakes in the oven and in the microwave. Can you guess which method won?
Microwave!
Place the frozen pancakes on a large piece of paper towel (two layers), or cloth napkin. Spritz the cloth napkin or paper towels with a small amount of water. Fold over the napkin to cover the leftover sheet pan pancakes and then place them in the microwave. A plate can be used, but it’s not necessary.
Now here’s the trick. Microwaves blast A LOT of heat which will heat the outside of the pancakes faster than the middle. Once the pancakes are over-heated, they will dry out and become too dry.
The solution is to heat the sheet pan pancakes at 50% power! Lower the power of your microwave to about 50%, and then heat the pancakes until they are soft and heated through. In my microwave, it takes about 2 minutes or so for three small pancakes.
The time will vary depending on your microwave and how big the pancakes are as well.
Why sheet pan pancakes are a better alternative to griddle cooked pancakes
- It’s so easy to whip up a batch! You don’t need to whisk egg whites separately (unless you want to!), and the entire batch can be cooked at the same time!
- Easily cook multiple batches one after the other. Then broil the sheet pan pancakes just before serving!
- Have several flavors of pancakes on the same sheet pan!
- When you want to make pancakes for a crowd. These sheet pancakes can be cut into squares and served for 4 – 6 people at once.
- 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).
- They freeze beautifully and can be reheated easily in the microwave! So they are perfect for breakfast meal prep too, and for busy mornings.
Other pancake and brunch recipes to try
Equipment and tools I use for this recipe
Frequently Asked Questions
How do you make your sheet pan pancakes extra fluffy?
The addition of cornstarch and baking powder is how these pancakes turn out to be super fluffy and soft. But if you want them to be even lighter and fluffier you can do that too!
Carefully separate the eggs into egg yolks and egg whites. Place the egg whites in a clean, dry bowl and make sure there are no yolk remnants. Whisk the egg whites to form a meringue. Add the egg yolks to the pancake batter as per the recipe. However, fold in the meringue at the very end.
Can you make dairy free sheet pan pancakes?
Yes, you can! Replace the buttermilk with oat milk or almond milk. You do not need to add any vinegar because the recipe doesn’t depend on the buttermilk to activate the leavener (i.e. baking powder).
Replace the butter with vegan butter or oil.
How to make vegan sheet pan pancakes?
This is very easy to do as well. Replace the two eggs with 1.5 extra tsp of baking powder and an extra 1/3 cup of milk. Replace the butter with vegan butter.
The pancakes will look more pale in color and little more crumbly, but they should still taste great!
What about eggless sheet pan pancakes?
The eggs add structure, richness, and flavor to the pancakes. Without eggs, the pancakes do still taste good, but I personally prefer pancakes made with eggs.
HOWEVER, just like with vegan pancakes, you can replace the eggs if you like. Replace the two eggs with an extra 1.5 tsp of baking powder and an extra 1/3 cup of milk.
Alternatively, you can also add 1/3 cup of mashed banana instead of the milk!
Can you make gluten free sheet pan pancakes?
Unfortunately, I haven’t made gluten free pancakes. But it should be possible with 1:1 gluten free flour substitute.
Are these sheet pan pancakes healthy?
These are old fashioned pancakes! They’re healthy as long as they’re eaten as part of a healthy and balanced diet. Obviously, I wouldn’t recommend eating pancakes every day! They are more of a special occasion food. And do perfectly well as a treat!
Can you use pancake mix to make these?
Absolutely!
You can use my homemade pancake and waffle mix to make these, or use bisquick to make these pancakes. However, I find that the bisquick sheet pan pancakes are more dense and stodgy compared to from scratch sheet pan pancakes.
Why are my oven baked pancakes so dry?
Your sheet pancakes can become dry for a few reasons.
Baked for too long – The pancakes take a minimum of 5 minutes to bake. If you leave them longer without checking on them, you risk over-baking and drying out the pancakes.
Oven is too hot – If the pancakes over-baked within 5 minutes, then your oven is too hot. Reduce the oven temperature by 15 – 25 degrees (depending on your oven).
You left the pancakes under the broiler for too long – Do not leave the pancakes unattended under the broiler as you risk burning the pancakes. The caramelization under the broiler happens very quickly!
Pancake batter is too dry – If the dry ingredients were not measured properly, this can result in a dry pancake. I recommend using weight measurements and not cup measurements for the dry ingredients. You could easily end up adding too much flour if it’s not measured properly with a cup.
Recipe
Sheet Pan Pancakes (Oven baked Pancakes)
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsEquipment:
- Half Sheet pan
- Parchment paper
- Pastry brush
Ingredients:
Dry ingredients
- 250 g AP flour 2 cups, measured by spoon and level method
- 40 g confectioner’s sugar ⅓ cup, spooned and leveled
- 75 g cornstarch ⅔ cup, spooned and leveled
- 23 g baking powder 4½ tsp
- ¾ tsp sea salt Use less if you're using table salt
- OR 410 g of HOMEMADE PANCAKE MIX
Wet ingredients
- 2 large eggs or 3 small eggs
- 500 ml buttermilk 2 cups
- 1.5 tsp vanilla extract
- 75 g butter 5 tbsp, melted for the batter
- 45 g melted butter 3 tbsp, to brush the pancakes on top
Instructions:
- Line a sheet pan (about 18″ x 13″) with parchment paper and brush the bottom with 1 tbsp of butter (or more).
- Preheat your conventional oven to 425°F / 218 ℃.
- Sift all the dry ingredients together into a large bowl.250 g AP flour, 40 g confectioner’s sugar, 75 g cornstarch, 23 g baking powder, ¾ tsp sea salt
- If you're using pancake mix (homemade or bisquick mix), place the mixture in the large bowl instead.OR 410 g of HOMEMADE PANCAKE MIX
- Combine the eggs, buttermilk, vanilla, and the 5 tbsp / 75 g melted butter in a jug, and whisk to mix well.2 large eggs, 500 ml buttermilk, 1.5 tsp vanilla extract, 75 g butter
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do NOT over-mix. Stop mixing while you can still see some small lumps in the batter.
- Scrape the batter into the prepared sheet pan. Then evenly spread the batter using an offset spatula. Gently shake the sheet pan to make sure the batter is evenly spread, but do not shake too hard or knock the pan on your work surface (as this may deflate the batter).
- At this stage, add any pancake toppings you like. See recipe notes below.
- Place the sheet pan in the rack just above the center of your oven, and bake for 5 – 7 minutes. Check at 5 minutes, initially. The pancakes are done if the center is springy to the touch, and a toothpick inserted into the middle comes out clean, or with just a few dry crumbs attached.
- Depending on your oven, this can take up to 10 minutes, so check on your pancakes. If you have any wet toppings on the pancakes, the bake time can also increase.
- Remove the pan from the oven and switch the oven to broil. Liberally brush the surface of the sheet pancake with the 3 tbsp / 45 g remaining melted butter.45 g melted butter
- Place the sheet pan back under the broiler for 1 – 2 minutes, and keep the oven door slightly ajar. Rotate the sheet pan if needed to get a golden brown color on the surface more evenly (it may not be completely even though). DO NOT WALK AWAY FROM THE PANCAKES while they are under the broiler, as they can burn quickly if unattended.
- Remove the sheet pan pancakes from the oven as soon as they turn golden brown in color.
- 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 of your choosing.
Recipe Notes
Making sheet pan pancakes with pancake mix like bisquick mix
To substitute the dry ingredients with pancake mix – use 410 g of the pancake mix. I’ve tested this recipe with bisquick, and got great results. Instead of buttermilk, you can also use regular milk.Tip for using frozen fruits
If using frozen fruits, I like to toss the frozen fruits in a little cornstarch. This is to prevent the excess juices from making the pancakes soggy. For every 1 cup of frozen fruits, toss them in ½ – ¾ tbsp cornstarch.These additions can be incorporated BEFORE baking the pancakes
- Chocolate chip sheet pan pancakes – Sprinkle chocolate chips on top
- Blueberry sheet pan pancakes – Sprinkle blueberries on top
- Strawberry pancakes – Sprinkle some sliced strawberries on top
- Banana sheet pan pancakes – Sprinkle sliced banana 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.”
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