Make breakfast easier with this Sheet Pan Pancakes recipe. Instead of pouring and flipping individual pancakes, bake the batter on a sheet pan for a hands-off morning dish that feeds a crowd.
Easy Sheet Pan Pancakes
Why you’ll love it
This method saves time and keeps pancakes consistent. Top your slices however you like — here we used extra banana slices, a dollop of creamy peanut butter, and chopped peanuts for crunch.
What You Need
The batter is very similar to classic pancakes because this is essentially pancake batter baked on a sheet pan. Ingredients used here:
- All-purpose flour: gives a light, classic pancake texture.
- Baking powder: the leavening agent.
- Blueberries: our chosen mix-in, though you can swap in other fruits or add-ins.
- Maple syrup: used to sweeten the batter and as a serving topping.
- Eggs: bind the batter and add fluff.
- Vanilla: enhances maple and fruit flavors.
- Almond milk: a dairy-free option; any milk will work.
- Coconut oil: a small amount of fat keeps the pancakes moist.
Can I use a different flour?
All-purpose flour produces the lightest result. You can substitute a 1:1 all-purpose gluten-free blend or white whole wheat flour. Avoid swapping in nut-based flours like almond or coconut flour without adjusting the liquids and ratios.
Can I use pancake mix instead?
Although not tested here, you can likely replace the flour and baking powder with 2 cups of pancake mix. Choose your preferred brand and adjust liquids as needed.
Other Flavor Ideas
This recipe is easy to adapt. Instead of fresh blueberries, try these variations:
Banana Chocolate Chip: fold in 1 mashed banana and 1/2 cup chocolate chips.
Apple Cinnamon: add 1/2 cup applesauce, 1/2 cup chopped apples, and extra ground cinnamon.
Triple Berry: stir in 1 cup frozen mixed berries.
Protein Boost: replace 1/4 cup flour with 1/4 cup vanilla protein powder and add 1/4 cup extra milk if needed.
A Few Tips
Don’t overmix: Stir just until combined to avoid dense pancakes.
Use the right pan: This recipe was developed for a 9×13-inch quarter baking sheet. If you only have a deeper 9×9-inch pan, expect a longer bake time.
Check it out!
6 Healthy Pancakes – 1 Base Batter
For more pancake ideas, use a basic healthy batter as a base and try different flavor combinations.
- Peanut Butter Pancakes
- Scallion Potato Pancakes
- Apple Cinnamon Pancakes
- Pumpkin Pancakes
- Lemon Ricotta Pancakes
- Chocolate Chocolate Chip Pancakes
Serving Suggestions
Serve slices with butter, extra fresh berries, and warm maple syrup. Pair with coffee, fruit, or a simple egg dish for a complete breakfast.
Breakfast Sides
How to Cook Bacon in the Oven
Perfect Scrambled Eggs
Sweet Potato Hash Browns
Quick & Easy Baked Eggs
Air Fryer Bacon
Storage
Let the sheet pan pancakes cool completely, then slice into single servings and store in an airtight container in the refrigerator for 3–5 days.
Freezer Directions
To freeze for later:
- Cool completely.
- Slice into six portions and stack two slices together.
- Tightly wrap stacks in foil, removing as much air as possible.
- Freeze for up to three months.
More of our Favorite…
Sheet Pan Breakfast Ideas
- Sheet Pan French Toast
- Sheet Pan Sweet Potato Hash
- Sheet Pan Freezer Breakfast Sandwiches
Sheet Pan Pancakes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Wet Ingredients
- 1/2 cup maple syrup (plus more for topping)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup unsweetened plain almond milk
- 2 tablespoons melted coconut oil
Instructions
- Preheat the oven to 400°F and spray a 9×13-inch quarter baking sheet with nonstick spray.
- Whisk together all dry ingredients in a bowl and set aside.
- In a separate large bowl, whisk together the wet ingredients (except the melted coconut oil).
- Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the melted coconut oil.
- Pour the batter into the prepared baking sheet, spread evenly, and scatter blueberries over the top.
- Bake for 15–17 minutes, or until lightly browned and set.
- Remove from the oven and let rest for 5 minutes.
- Cut into squares and serve with butter, fresh berries, and maple syrup.
Tips & Notes
- Protein option: You can add 1/2 cup whey protein powder, but if you do, increase the milk by 1/4 cup to keep the batter the right consistency.
Nutrition
Nutrition information is an approximation.
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