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Our Sheet Pan Pancakes are thick, fluffy, and hands off! Easy to feed a crowd and fun to customize with blueberries, chocolate chips, and more!
Karly’s Notes
Did I write a whole cookbook dedicated to pancake recipes? Yes.
Do I still get a little…whiny…when I’m expected to stand at the stove and flip alllllll the pancakes first thing in the morning? Also yes.
Enter these sheet pan pancakes – today’s version is loaded with juicy little bluebs, but some days we do chocolate chips instead.
These bake into thick, fluffy pancakes that I cannot resist once you top them with a pat of salted butter and a (very large) drizzle of maple syrup.
Breakfast perfection!
Love sheet pan recipes? Try our sheet pan salmon – just maybe not for breakfast.
3 Reasons You’ll Love This Recipe
Totally customizable – Add blueberries to half and chocolate chips to the other half, just like ordering pizza toppings.
No flipping required – Mix the batter, pour it in the pan, and let the oven do the work while you fry bacon or set the table.
Feeds a crowd easily – One sheet pan serves 8-12 people, perfect for families or weekend guests.
Ingredient Notes:
Dry Pancake Mix Ingredients – You’ll need standard pancake ingredients here: flour, sugar, baking powder, salt, and cinnamon. You can omit the cinnamon if you don’t like it, but we think it gives these a special touch!
Wet Pancake Mix Ingredients – Milk, eggs, and melted butter. Also, some vanilla extract for flavor!
Fresh Blueberries – I’m a big fan of blueberry pancakes, so I’m loading these sheet pan pancakes with lots of them. You’re welcome to switch it up and use any other pancake topping or mix in like more fruits or chocolate chips!
My Favorite Vanilla!
This is my all time favorite brand of vanilla extract! It just seems to have the best flavor of any that I’ve used and I always recommend it. Try it out!
What We Love About This Recipe:
- No flipping! That’s where things usually seem to go wrong when trying to make the perfect pancake and it’s time consuming.
- If you can’t decide whether you want a blueberry pancake or chocolate chip pancakes… just do both. This is big enough that you can do half of each.
- These bake up thick and fluffy!
How to Make Sheet Pan Pancakes:
Dry Ingredients: While your oven is preheating you can start preparing the pancake batter. Whisk the flour, sugar, baking powder, cinnamon and salt together in a large bowl.
Wet Ingredients: In a separate, small bowl add the milk, eggs, melted butter, and vanilla and whisk together until combined.
Pancake Batter: To turn this into a batter you’ll now pour the wet ingredients in with the dry ingredients and stir until they are just combined. Leave a few lumps, just like if you were making stove top pancakes – overmixing makes for tough pancakes.
Assemble: When you’ve finished preparing the pancake batter you can start pouring it into a greased 18×13 rimmed baking sheet. Smooth the top until the batter is in an even layer. Finally, sprinkle with the blueberries!
Helpful Tip!
This giant sheet pan pancake makes a lot! If everyone in your family enjoys blueberries, then perfect! But maybe the kids prefer chocolate chips instead? Just top with half of each, like you would a pizza.
Bake: When you’ve finished adding the blueberries or your preferred pancake toppings and mix ins, you can start baking! It’ll take about 15 minutes or until the top is lightly golden and a toothpick comes out clean.
We serve these by cutting them into individual squares. Oh, and with lots of butter and maple syrup!
More Breakfast Favorites:
FAQs:
It’s a giant pancake that quickly bakes in the oven and gets cut into squares for serving. They’re perfect for loading up with your favorite toppings or fruity mix ins! It’s also impossible to say sheet pan pancakes three times fast. Try it.
Let it cool completely and cut into squares before placing in an airtight container or wrap in the fridge. They should last up to 3 days.
Mix-ins and Toppings:
It’s fun to get creative with your pancakes! There are loads of toppings and mix-ins you can try with these sheet pan pancakes!
Sprinkle on before baking:
- Blueberries
- Chocolate Chips
- Strawberries
- Banana Slices
- Raspberries
- Cinnamon Chips
- Cooked and Crumbled Bacon
Toppings for finished pancakes:
- Maple Syrup
- Nutella
- Peanut Butter
- Cookie Butter
- Fresh Fruit
- Whipped Cream
- Chocolate Syrup
MORE HOMEMADE PANCAKE RECIPES!
It’s no secret that I love pancakes! In, fact I sort of wrote the book on it. Check out Stack Happy which features 70 pancake recipes! Here are a few favorites:
- Apple Topped Pancakes
- Pumpkin Pancakes
- S’mores Pancakes
- Peanut Butter Cup Pancakes
- Keto Blueberry Pancakes
- Cinnamon Raisin Pancakes
- Peach Pecan Pancakes
Sheet Pan Pancakes
Ingredients
- 3 cups flour
- ¼ cup sugar
- 2 tablespoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 ½ cups milk
- 2 large eggs
- ½ cup melted butter
- 2 teaspoons vanilla
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 425 degrees. Spritz an 18×13 rimmed baking sheet with non-stick spray.
- Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
- Add the milk, eggs, butter, and vanilla to a small bowl and whisk to combine.
- Pour the wet ingredients into the dry and stir until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Sprinkle with the blueberries.
- Bake for 15 minutes or until lightly golden on top and a toothpick comes out clean
- Cut into squares and serve with butter and maple syrup.
Radhika sharma says
I am not someone who obsesses over cakes but I am obsessed with this recipe of yours, I tried it recently and now my siblings want more of it. Honestly you have made my job difficult haha , but seriously , I am in love with this dish. Keep feeding us such delicious recipes . Thanks , Radhika Sharma
Shannon says
With 4 adult children and their significant others coming for the holidays this is a SUPER Idea. I would have Never thought of this! Thank you Karly 😀
Karly says
Hope they all love these! Happy holidays!