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Ultimate Easy Sheet Pan Pancakes (No Flipping Required)

A stack of square-cut blueberry sheet pan pancakes showing the fluffy interior and burst blueberries.
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Make fluffy pancakes for a crowd without standing over the stove. This simple recipe bakes all at once on a sheet pan, saving you time on busy mornings or weekend brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk (dairy or non-dairy)
  • 1/2 cup melted butter or vegetable oil
  • 1 teaspoon vanilla extract
  • Optional Mix-ins: 1 cup berries, chocolate chips, or cooked sausage

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a standard 13×18 inch half sheet pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the eggs, milk, melted butter or oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine for fluffy baked pancakes.
  5. If using mix-ins like berries or chocolate chips, gently fold them into the batter now.
  6. Pour the batter evenly onto the prepared sheet pan. Gently spread the batter to cover the entire surface.
  7. Bake for 12 to 18 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Baking time depends on your oven and the thickness of the batter.
  8. Remove from the oven. Let it cool for a few minutes before slicing into squares. Serve immediately with your favorite toppings.

Notes

  • For a quick protein boost, substitute the dry ingredients with 2 cups of Kodiak Cakes mix, following the package directions for liquid amounts, or use your favorite pancake mix.
  • If you prefer savory pancakes for a crowd, fold in 1 cup of cooked, crumbled breakfast sausage and 1/2 cup of shredded cheddar cheese instead of sweet mix-ins.
  • This recipe is great for breakfast meal prep. Once cooled, slice and store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat in the microwave or toaster oven.

Nutrition

Find it online: https://devourdish.com/sheet-pan-pancakes-recipe-easy-oven-bake/