Fluffy Sheet Pan Pancakes From Scratch

I love sheet pan pancakes because I get all the soft, fluffy texture of traditional pancakes with much less hands-on cooking. Instead of watching a griddle and flipping pancakes one at a time, I bake the entire batch at once.

I also like how easy this recipe is to customize. I can divide the pan into sections and add blueberries to one area, chocolate chips to another, and sliced strawberries or bananas to another.

Because I make the batter from scratch, I can control the sweetness and flavor. The ingredients are simple pantry staples, and I can have a warm batch of pancakes ready in about 25 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Eggs
• Milk
• Melted butter
• Vanilla extract
• Butter or cooking spray for the pan
• Maple syrup for serving, optional
• Fresh fruit for serving, optional

I make sure my baking powder and baking soda are fresh because they are important for getting the light, fluffy texture I want. I also let the melted butter cool slightly before mixing it with the other wet ingredients.

Directions

I start by preheating my oven to 425°F (220°C). I lightly grease a rimmed sheet pan with butter or cooking spray. I can also line the bottom with parchment paper to make removing the pancakes easier.

In a large mixing bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, I whisk the eggs, milk, melted butter, and vanilla extract until everything is well combined.

I pour the wet mixture into the dry ingredients and gently stir until just combined. I do not worry about a few small lumps. I avoid overmixing because too much mixing can make my pancakes dense instead of soft and fluffy.

I pour the batter into my prepared sheet pan and spread it evenly into the corners with a spatula. If I am adding fruit, chocolate chips, or other toppings, I scatter them evenly over the batter at this point.

I bake the pancakes for about 12 to 15 minutes, or until the top looks set and lightly golden and a toothpick inserted near the center comes out clean.

I let the sheet pan pancakes cool for a few minutes before slicing them into squares or rectangles. I serve them warm with butter and maple syrup.

Servings and Timing

I usually make this recipe in a standard rimmed sheet pan and get approximately 8 servings, depending on how large I cut each piece.

• Prep time: 10 minutes
• Cook time: 12–15 minutes
• Total time: About 25 minutes
• Servings: About 8
• Cooking temperature: 425°F (220°C)

I keep an eye on the pancakes during the last few minutes because baking time can vary depending on the size and material of my sheet pan and how thick I spread the batter.

Variations

For blueberry sheet pan pancakes, I scatter fresh or frozen blueberries over the batter just before baking. If I use frozen blueberries, I add them directly from the freezer rather than thawing them first.

For chocolate chip pancakes, I sprinkle semisweet, milk, or dark chocolate chips evenly over the batter.

When I want banana pancakes, I arrange thinly sliced bananas over the top and add a light sprinkle of cinnamon.

For a mixed pancake pan, I divide the batter visually into sections and give each section a different topping. I might use blueberries in one section, chocolate chips in another, strawberries in another, and leave the final section plain.

I can also add cinnamon, lemon zest, almond extract, chopped pecans, or walnuts to change the flavor without changing the basic preparation method.

Storage/Reheating

I let leftover sheet pan pancakes cool completely before storing them. I place the pieces in an airtight container, separating the layers with parchment paper when needed, and refrigerate them for up to 4 days.

For longer storage, I freeze individual pancake squares. I first freeze them in a single layer and then transfer them to a freezer-safe container or bag. I keep them frozen for up to 2 months for the best quality.

For a quick breakfast, I reheat individual pieces in the microwave for about 20 to 30 seconds. I can also warm them in a toaster oven or regular oven at 325°F (165°C) until heated through.

I especially like the toaster oven method because it warms the center while bringing back some of the lightly crisp texture around the edges.

FAQs

Why aren’t my sheet pan pancakes fluffy?

I make sure I use fresh baking powder and baking soda, and I avoid overmixing the batter. Once the wet and dry ingredients come together, I stop stirring even if a few small lumps remain. Overmixing can develop too much gluten and give me heavier pancakes.

What size sheet pan should I use?

I like using a standard rimmed sheet pan. The exact size affects the thickness and baking time, so I watch the pancakes carefully. A larger pan creates thinner pancakes that bake faster, while a smaller pan produces thicker pieces that may require additional baking time.

Can I make sheet pan pancake batter ahead of time?

I prefer mixing the batter shortly before baking it. The baking powder and baking soda begin reacting once I combine the wet and dry ingredients, so baking the batter promptly helps me get the fluffiest results.

Can I add toppings before baking?

Yes. I add blueberries, strawberries, sliced bananas, chocolate chips, or chopped nuts directly to the batter before placing the pan in the oven. I can even create several topping sections on one pan when I want different flavors.

How do I know when sheet pan pancakes are done?

I look for a set, lightly golden surface and edges that are beginning to pull slightly away from the pan. I also insert a toothpick into the center. When it comes out clean or with only a few moist crumbs, I know my pancakes are ready.

Conclusion

These Fluffy Sheet Pan Pancakes From Scratch make homemade pancakes much easier when I am preparing breakfast for several people. I get a whole batch at once without repeatedly pouring, waiting, and flipping pancakes on a griddle.

Fluffy Sheet Pan Pancakes From Scratch

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Fluffy Sheet Pan Pancakes From Scratch make it easy to serve a crowd without flipping individual pancakes. This simple homemade batter bakes into thick, tender pancakes that are perfect with butter, maple syrup, fruit, or chocolate chips.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 25 minutes
• Yield: 8 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups milk
• 6 tablespoons unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 1 tablespoon butter or cooking spray, for greasing the pan
• Maple syrup, for serving, optional
• Fresh fruit, for serving, optional

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Instructions

1. Preheat the oven to 425°F (220°C). Lightly grease a rimmed sheet pan, approximately 13×18 inches, with butter or cooking spray. Line the bottom with parchment paper if desired.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few small lumps are fine. Do not overmix.
5. Pour the batter into the prepared sheet pan and spread it evenly into the corners with a spatula.
6. If desired, scatter blueberries, sliced fruit, chocolate chips, or chopped nuts over the batter before baking.
7. Bake for 12 to 15 minutes, or until the surface is set and lightly golden and a toothpick inserted near the center comes out clean or with only a few moist crumbs.
8. Let the pancakes cool in the pan for 3 to 5 minutes, then slice into approximately 8 squares or rectangles.
9. Serve warm with butter, maple syrup, fresh fruit, or your favorite pancake toppings.

Notes

• Use fresh baking powder and baking soda for the lightest, fluffiest texture.
• Allow the melted butter to cool slightly before combining it with the eggs and milk.
• Do not overmix the batter. Stop stirring once the wet and dry ingredients are combined, even if a few small lumps remain.
• For blueberry pancakes, scatter about 1 cup fresh or frozen blueberries over the batter. Add frozen blueberries without thawing.
• For chocolate chip pancakes, sprinkle about 3/4 cup chocolate chips over the batter before baking.
• For banana pancakes, arrange 1 to 2 thinly sliced bananas over the batter and sprinkle lightly with cinnamon.
• The batter can be divided visually into sections and topped differently to create several pancake flavors on one pan.
• Store cooled leftovers in an airtight container in the refrigerator for up to 4 days or freeze individual portions for up to 2 months.
• Reheat individual pieces in the microwave for 20 to 30 seconds or in a 325°F (165°C) oven or toaster oven until warmed through.

Nutrition

• Serving Size: 1 serving
• Calories: 310 kcal
• Sugar: 9 g
• Sodium: 460 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 80 mg