Sheet Pan Pancakes (Oven-Baked Pancakes)

Light and fluffy, sheet pan pancakes are an easy way to get breakfast on the table in a quick hurry. Made up in the oven, these pancakes are easily customizable to your favorite flavors and are always a family favorite!

a plate of sheet pan pancakes with fruit and syrup on top.

Coming from a giant family, I'm a pro at ways to make giant amounts of food as quickly and easily as possible. At the holidays you'll find 4 cookie sheets of pancakes in the oven. But making pancakes in sheet pan form saves a heck of alot of time on flipping! The best part, you can make each one a different flavor. Our family favorite is chocolate chip!

Key Ingredients for sheet pan pancakes:

  • Pancake mix and needed ingredients (sometimes just water!). I use pancake mix most of the time to keep this super crazy easy. However, use your favorite homemade batter, if you like. Have you tried my pumpkin pancakes, yet? Those are delicious for this! I use a Gluten-Free batter that I love from Bob's Red Mill. Tastes delicious and allows me to keep it gluten-free.
  • Berries for the top. Sliced strawberries and blueberries look absolutely beautiful on top of these pancakes!

How to Make Sheet Pan Pancakes:

  • Line a large baking sheet (half sheet size) with parchment paper to help in lifting the pancakes out and avoiding sticking to the pan, it is also faster than greasing and flouring.
  • Preheat the oven to 425 degrees.
  • Mix the pancake batter according to package instruction, make the entire 15oz (ish) box for a full sheet pan, half of it for a small pan.
  • Pour the batter over the parchment paper.
  • Top with fresh berries or toppings.
  • Bake for about 15 to 18 minutes or until golden on top.

Storing/Freezing/Making Ahead:

Like all pancakes, you can easily make up a batch of batter to simply pour into the pan the morning you need these pancakes. Keeps it easy and fast!

Also, these freeze nicely so you can plan to make ahead, cut them, and then enjoy on mornings when you need something really quickly. They could be reheated in the microwave, a non stick pan or the toaster depending on the toppings you use.

Sheet pan pancakes

Sheet pan pancakes are an easy and delicious breakfast perfect for feeding alot of people without any fuss.
No ratings yet
Prep Time 5 mins
Cook Time 16 mins
Course Breakfast
Cuisine American
Calories 171 kcal

Ingredients
  

  • 1 box of your favorite pancake mix or try my Pumpkin Pancakes!
  • **plus ingredients listed on the box for ours we used butter, egg or egg substitute such as aquafaba, and milk.
  • About 2 cups of fresh or frozen berries
  • Optional toppings:
  • White and dark chocolate
  • Shredded coconut
  • Pure maple syrup
  • Raw honey
  • Fresh berries and fruit
  • Pumpkin Pancake Recipe to try

Instructions
 

  • Line a large baking sheet (half sheet size) with parchment paper. This is extremely helpful for lifting the pancakes out and avoiding sticking to the pan, it is also faster than greasing and flouring.
  • Preheat the oven to 425 degrees
  • Mix the pancake batter according to package instruction, make the entire 15oz (ish) box.
  • Pour the batter over the parchment paper.
  • Top with berries.
  • Bake for about 15 to 18 minutes or until golden on top.

Notes

These also freeze nicely so you can plan to make ahead,
cut and then enjoy on mornings when you need something really quickly. They could be
reheated in the microwave, a non stick pan or
the toaster depending on the toppings

Nutrition

Calories: 171kcalCarbohydrates: 43gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 8mgPotassium: 230mgFiber: 7gSugar: 29gVitamin A: 162IUVitamin C: 29mgCalcium: 20mgIron: 1mg
Keyword 30 minute, breakfast
Made this recipe?Mention miznelliebellie or tag #NBRecipes!

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top