Sheet Pan Pancakes Recipe - Belly Full (2024)

Breakfast just got a lot easier and faster with these Sheet Pan Pancakes! Same great flavor and texture, but no more waiting, flipping, and family members eating in shifts. It’s the best thing since sliced bread.

Enjoy these pancakes with a side of fruit salad and a Mocha Frappuccino for an awesome start to your morning!

Sheet Pan Pancakes Recipe - Belly Full (1)

{Original post updated from 2017.}

I have such a love hate relationship with pancakes. I mean, I love them because….PANCAKES! But ugh, they’re sort of a pain, no? With the waiting, and flipping, and having to make them in batches. Or you keep them in the oven to stay warm, but then they’re not really fresh. And everyone eats in shifts. Blerg.

You guys. Sheet Pan Pancakes for the win! We’ve been enjoying these for a few years now before they started showing up everywhere. It’s one of my favorite creations of all time. Same great flavor and texture, but so much easier. And quick enough you could make them on a weekday morning. Plus, the family gets to eat at the same time and they’re customizable so everyone is happy! HUZZAH.

Sheet Pan Pancakes Recipe - Belly Full (2)

Sheet Pan Pancakes Recipe

Here’s what you’ll need to make our version:
(Scroll below to the printable recipe card for details and measurements.)

  • All-purpose flour: Make sure it’s spooned and leveled and not scooped to prevent excess flour, which will result in dry pancakes.
  • Brown sugar and Granulated sugar: For sweetness.
  • Baking powder: For lift.
  • Kosher salt: So the taste isn’t flat.
  • Largeeggs: These help bind the batter together.
  • Whole milk: This adds necessary moisture so the pancakes are fluffy.
  • Unsalted butter: For richness and moisture.
  • Vanilla: A little for added flavor.
  • Toppings: We divide our batter into 4 sections which include jam, berries, chocolate chips, and a mix of brown sugar/cinnamon and butter.

Pancake Recipe Variations

  • Try different fruits: A total of 1 cup berries can be mixed into the batter, if preferred. Blueberries, raspberries, strawberries, and blackberries all work well here, or a combination.
  • Fresh or frozen berries? I prefer fresh berries because the cooking time is so short. But frozen berries can be used, as long as they’re small. Otherwise they might not have time to properly thaw and fully cook the batter surrounding them.
  • Mix some nuts into the batter like walnuts or pecans.
  • Can I use pancake mix? I haven’t tested this recipe using pancake mix because the from-scratch batter in this recipe is so incredibly easy, but I can’t see why it wouldn’t work.
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How To Make Sheet Pan Pancakes

These pancakes are SO easy! You simply prepare pancake batter as you normally would, then pour into a greased 9×13 rimmed sheet pan and bake. Mix-ins can either be folded into the batter or placed on top as you see in our pictures. To make this pancake recipe, follow the steps below included in the printable recipe card. Make sure to refer back to the article for all the helpful tips and variations.

How To Store Sheet Pan Pancakes

  • To store in the refrigerator: Cool completely. Place in a tightly sealed container for up to 3 days.
  • To store in the freezer: Cool completely. Wrap in plastic wrap, then place in a large freezer bag or freezer-safe container for up to 2 months. Thaw completely before warming them up.
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Sheet Pan Pancakes Video

What to Serve with Pancakes

We like to top our pancakes with butter, maple syrup, or powdered sugar. For a really indulgent treat, consider these toppings:

  • Chocolate Sauce
  • Whipped Cream
  • Strawberry Sauce

Other Pancake Recipes

  • Pumpkin Pancakes
  • Ricotta Pancakes
  • Blueberry Pancakes
  • Dutch Baby Pancake

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!

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Sheet Pan Pancakes

5 from 43 Ratings

Breakfast just got a lot easier and faster with these Sheet Pan Pancakes! Same great flavor and texture, but no more waiting, flipping, and family members eating in shifts.

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings: 6


  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1 1/4 cups whole milk
  • 1/4 cup unsalted butter , melted
  • 1 teaspoon vanilla

For the Toppings

  • 1 1/2 tablespoons seedless strawberry jam , slightly warmed
  • 1/4 cup sliced strawberries
  • 1/4 cup chocolate chips
  • 1/4 cup blueberries
  • 1 1/2 tablespoons unsalted butter , melted
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • maple syrup, butter, or powered sugar , for serving


  • Preheat oven to 425 degrees F. Coat a 9×13 rimmed sheet pan with nonstick spray, making sure to get the sides and corners. Set aside.

  • In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, and salt. Whisk in the eggs, milk, butter, and vanilla until combined and smooth.

  • Pour batter onto the prepared pan. Tap the pan on the counter a few times to even out and flatten the batter.

  • Now imagine the batter divided into four equal sections.

  • In one section, dollop teaspoons of the strawberry jam, then swirl into the batter using a toothpick, making a marbled pattern. Top with sliced strawberries.

  • In another section, sprinkle with the blueberries.

  • In another section, sprinkle chocolate chips.

  • For the last section, whisk together the melted butter, brown sugar, and cinnamon. Dollop teaspoons of the mixture, then swirl into the batter using a toothpick, making a marbled pattern.

  • Bake for 15-18 minutes until a toothpick inserted into the center comes out clean and the pancake springs back to the touch.

  • Allow to cool for a minute or so, then slice into portions.

  • Serve with your choice of syrup, butter, powdered sugar, or all three!



Calories: 418kcal | Carbohydrates: 60g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 157mg | Potassium: 374mg | Fiber: 2g | Sugar: 26g | Vitamin A: 517IU | Vitamin C: 5mg | Calcium: 184mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Breakfast

Cuisine: American

Keyword: sheet pan breakfast, sheet pan meals, sheet pan pancakes

Did you make this recipe?Snap a picture and mention @bellyfullblog!

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Sheet Pan Pancakes Recipe - Belly Full (2024)
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