Fluffy Pancake Sheet Pan Recipe | Easy Breakfast for a Crowd

Pancake sheet pan recipes are a game-changer for busy mornings or when serving a crowd. Instead of flipping individual pancakes, this method lets you bake one large fluffy pancake in the oven, cut into squares, and serve with your favorite toppings. It’s simple, quick, and stress-free. Whether it’s a weekend brunch, family breakfast, or meal prep for the week, this recipe delivers ease and flavor in every bite. Perfect for kids and adults alike, it pairs beautifully with fruit, syrup, or whipped cream for a wholesome treat.

Ingredients Of Pancake Sheet Pan Recipe

Why You Will Love This Pancake Sheet Pan Recipe

This pancake sheet pan recipe combines the flavor of traditional pancakes with the convenience of oven baking. No flipping or waiting needed just mix, bake, and serve. It’s versatile enough for endless toppings and perfect for meal prep. You’ll love how it turns out light, fluffy, and customizable for any crowd.

Preparation Process Of Pancake Sheet Pan Recipe

Preparing this recipe is straightforward and efficient. Start by mixing dry and wet ingredients separately, then gently combine them for a smooth batter. Pour into a greased sheet pan and top with fruits, nuts, or chocolate chips if desired. Bake until golden and set, then slice into squares. The process saves time while delivering the same delicious flavor of classic pancakes with less mess and effort.

Step By Step Instructions

Prepare the Pan
Preheat oven to 350°F and thoroughly grease a 9×13-inch sheet pan with butter or non-stick spray, ensuring even coating across surface so the pancake bakes evenly without sticking.

Mix Dry Ingredients
Whisk flour, baking powder, sugar, and salt in a large bowl until evenly combined breaking up any clumps so the dry ingredients distribute uniformly for steady rise and fine crumb.

Mix Wet Ingredients
Beat eggs, milk, vanilla, and melted butter in a bowl until smooth, ensuring wet ingredients combine so they incorporate evenly into the dry mixture without overworking the batter.

Combine the Batter
Gently pour wet ingredients into dry and stir until just combined, leaving some small lumps to avoid gluten development which keeps the pancake tender rather than tough or rubbery.

Bake the Pancake
Pour the batter into the prepared sheet pan and smooth the surface, scatter optional fruit or chocolate chips evenly across the top, then bake in a 350°F oven until golden and set.

Serve
Remove the sheet pan from the oven and allow it to cool for a few minutes, so the pancake sets; cut into squares and serve warm with maple syrup, butter, or fresh fruit as desired.

How to Serve?

• Serve warm with maple syrup and butter
• Pair with fresh berries or sliced bananas
• Add a drizzle of chocolate or caramel sauce
• Top with yogurt and granola
• Dust with powdered sugar for a sweet finish

Tips & Variations

Nutrition

1. Calories: 210
2. Protein: 6g
3. Fat: 8g
4. Carbohydrates: 28g
5. Fiber: 1g
6. Sugar: 8g
7. Sodium: 220mg

Recipe Card

Pancake Sheet Pan Recipe

Recipe by Rachael rayCourse: Pancake Recipe

Servings

5-6 people

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

210

kcal

This pancake sheet pan recipe is the ultimate breakfast hack for busy mornings or when feeding a group. Instead of flipping pancakes individually, bake one big fluffy pancake in the oven and cut it into squares. It’s easy, versatile, and customizable with toppings like fruit, chocolate, or nuts. Perfect for brunch, family gatherings, or meal prep, it saves time while delivering delicious results. The pancakes turn out light and golden, pairing wonderfully with syrup, butter, or fresh fruit. A simple yet impressive breakfast recipe that keeps mornings stress-free and satisfying for everyone at the table.

Ingredients

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar

• Milk

• Eggs

• Vanilla extract

• Melted butter

• Optional toppings: blueberries, chocolate chips, strawberries, banana slices, or nuts

Directions

• Prepare the Pan
• Preheat oven to 350°F and thoroughly grease a 9×13-inch sheet pan with butter or non-stick spray, ensuring even coating across surface so the pancake bakes evenly without sticking.
• Mix Dry Ingredients
• Whisk flour, baking powder, sugar, and salt in a large bowl until evenly combined breaking up any clumps so the dry ingredients distribute uniformly for steady rise and fine crumb.
• Mix Wet Ingredients
• Beat eggs, milk, vanilla, and melted butter in a bowl until smooth, ensuring wet ingredients combine so they incorporate evenly into the dry mixture without overworking the batter.
• Combine the Batter
• Gently pour wet ingredients into dry and stir until just combined, leaving some small lumps to avoid gluten development which keeps the pancake tender rather than tough or rubbery.
• Bake the Pancake
• Pour the batter into the prepared sheet pan and smooth the surface, scatter optional fruit or chocolate chips evenly across the top, then bake in a 350°F oven until golden and set.
• Serve
• Remove the sheet pan from the oven and allow it to cool for a few minutes, so the pancake sets; cut into squares and serve warm with maple syrup, butter, or fresh fruit as desired.

Recipe Video

Notes

• Do not overmix the batter, or the pancakes may become dense.
• Test doneness by inserting a toothpick in the center it should come out clean.
• Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

FAQs

Conclusion