Waking up craving pancakes but not wanting the mess? Sheet pan pancakes is just what you need. Its like regular pancakes but you bake them all at once so you dont stand there flipping each one. You just pour batter onto a big pan, pop it in the oven, and soon your house smells like fresh pancakes.
In todays busy world convenience is super important, especially if you gotta rush to school or work. Sheet pan pancakes not only save time, they also take way less cleaning—no more stuck-on spatulas or greasy pans. Whether youre feeding a crowd or just wanna grab a quick bite, this trick works every time and you can change it up to your taste or diet.
In this article well cover what sheet pan pancakes are, why theyre great, what you need, a step-by-step recipe, cool ideas for flavors, how to serve them, store them for later, common mistakes you should avoid, and answers to questions you might have. By the end youll be all set to try this simple and tasty breakfast hack thats bound to become your new fave.
What Are Sheet Pan Pancakes?
Sheet pan pancakes is a new spin on classic flapjacks that lets you cook a big batch easy. Instead of heating a griddle and flipping every pancake one by one, you pour the pancake batter into a greased sheet pan and bake it. After its baked you cut it into squares so it looks nice and is super easy to serve.
Pancakes have been around forever with all sorts of version around the world. From North American flapjacks to French crepes, people changed up the recipe for ages. Sheet pan pancakes show how cooking keeps evolving to fit busy lifes. They mix the old school charm of pancakes with a modern twist so its faster and less work.
If you compare sheet pan pancakes with the regular kind,youll notice some clear differences:
- Cooking Time: Sheet pan pancakes bake in about 15-20 min, while regular pancakes take longer since you gotta flip each batch.
- Serving Size: A sheet pan can feed a bunch of people in one go, perfect for families or get togethers.
- Cleanup and Prep: Means way fewer dishes, so cleanup is almost a breeze.
The Benefits of Sheet Pan Pancakes
You cant ignore how handy sheet pan pancakes are. They save you loads of time on busy mornings so you get more time eating and less time cooking. Since its just one pan to clean, you wont be scrubbing spatulas and pans forever after breakfast.
Theyre awesome for feeding a crowd too. Whether its a holiday brunch, a big family gathering, or just a sunday morning wake up, sheet pan pancakes got your back. Just tweak the recipe for however many mouths you need to feed, and boom, breakfast is served.
And the best part? You can totally mix it up. Want classic buttermilk? Go for it. Feeling adventurous with pumpkin or blueberry? Toss em in. You can also top them with fruits, nuts, chocolate chips, or whipped cream so everyone gets what they want.
Plus, sheet pan pancakes can be healthy or naughty depending on your mood. You can add whole grains, fruits, seeds, or nuts to bump up the nutrition. Or if you want a treat you can go full chocolate chip and maple syrup. Its totally up to you.
Essential Ingredients for Sheet Pan Pancakes
Getting great sheet pan pancakes is all about using the right stuff. Here’s a list of what you need and some extras you can add to make them extra tasty:
- Base Ingredients:
- Flour: All-purpose flour is what gives the batter structure and fluffiness.
- Sugar: Just a bit to make it sweet and balanced.
- Baking Powder: This is the magic that makes them rise and get fluffy.
- Milk: Adds moisture and richness; you can use cow milk or non-dairy milk if you like.
- Eggs: They bind everything together and help with fluff.
- Optional Add-ins:
- Fruits: Fresh or frozen berries, bananas, or whatever fruit you like for flavor and nutrition.
- Chocolate Chips: Yummy pockets of melted choc in every bite.
- Nuts: Chopped nuts give a nice crunch.
- Spices: Cinnamon, vanilla extract or pumpkin spice add warm flavors.
Detailed Recipe for Sheet Pan Pancakes
Now that you know whats needed, lets walk through a simple recipe for perfect sheet pan pancakes.
Ingredients List:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups milk (or non-dairy milk)
- 2 large eggs
- ¼ cup melted butter (or oil)
- Optional toppings/add-ins you like
Directions:
- Preheat oven to 425°F (220°C).
- Grease a rimmed sheet pan (about 18x13 inches) with cooking spray or butter.
- In a mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- In another bowl, whisk the milk, eggs, and melted butter until smooth.
- Pour wet mix into dry mix and stir until just combined. Its ok if theres some lumps—dont overmix or it gets dense.
- Pour batter into the pan and spread it evenly. Add your toppings now if you want, like berries or chocolate chips.
- Bake for 15-20 minutes or until golden and a toothpick in the center comes out clean.
- Let it cool a bit, then cut into squares and serve with syrup, fruit, or whipped cream.
Tips & Tricks for the Perfect Pancakes:
- Measure flour by spooning it into the cup and leveling it—dont just scoop, or its too much flour.
- Dont overmix; a few lumps are fine and help keep em fluffy.
- Serve with extra syrup, fresh fruit, or whipped cream for a special touch.
sheet pan pancakes
Equipment
- 1 large baking sheet (18x13 inches)
- 1 parchment paper
- 2 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 oven mitts
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 cups milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- as needed cooking spray or additional melted butter for greasing
Instructions
- Preheat your oven to 425°F (220°C) and line the baking sheet with parchment paper. Lightly grease the paper with cooking spray or melted butter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract, whisking until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. Be careful not to overmix; some lumps are okay.
- Pour the pancake batter onto the prepared sheet pan, spreading it out evenly with the spatula.
- Bake in the preheated oven for 15-20 minutes, or until the pancakes are puffed up and lightly golden. A toothpick should come out clean when inserted in the center.
- Remove the sheet pan from the oven and let it cool for a few minutes. Use a sharp knife to cut the pancake into squares.
- Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
