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Sheet Pan Pancakes

Sheet Pan Pancakes

These sheet pan pancakes are the perfect, quick and easy way to enjoy pancakes for breakfast! They mix up in minutes, and cook all at once, with no flipping!

Sheet pan pancakes might just be my new favourite way to make (and enjoy!) pancakes for breakfast.

easy sheet pan blueberry pancakes

They are SO quick and easy to make. The batter mixes up in just a few minutes. So fast that these pancakes will be ready to put in the oven before it has even finished heating up.

All you need is a bowl, a whisk, and five minutes, and you can have hot, fluffy, perfect pancakes for breakfast. Or lunch, or dinner – we’re not particular about when we eat pancakes around here!

sheet pan pancakes

Simply whisk the pancake batter together in a single bowl, pour it into a greased, rimmed, baking sheet, sprinkle some berries (or chocolate chips!) on top if you like, and bake for 15 minutes.

That’s it.

They’re so easy to make, and they taste fantastic. Pancakes for breakfast the easy way.

easy sheet pan pancakes

Can you reheat sheet pan pancakes?

Yes, you can reheat sheet pan pancakes. My kids do it all the time. As long as there are leftovers, that is.

Store them in the fridge in an airtight container or plastic bag, and reheat them in the microwave for 30-60 seconds, or until they are heated through. They can also be frozen for up to 3 months if you’d like.

fluffy blueberry sheet pan pancakes

Can you prepare pancake batter the night before?

This is not a good idea as the baking powder starts working as soon as it comes into contact with the liquid, so the pancakes will not rise properly if you make the batter ahead of time.

It will be fine for a few minutes while the oven heats up, if they are ready to cook before the oven is ready. But I would not mix up the batter any earlier than this.

Getting the pancake batter in the oven right after mixing it will give you the best rise, and results in soft and fluffy pancakes.

fluffy sheet pan blueberry pancakes

How do you freeze sheet pan pancakes?

To freeze these pancakes, simply let them cool completely, and then freeze them in an airtight container or ziplock bag, with wax paper between the layers so they don’t stick together.

They will reheat from frozen easily in the microwave. Depending on your microwave, it will probably take about 45-90 seconds on high power to reheat them.

sheet pan pancakes

How to make sheet pan pancakes:

  • Don’t over-mix the pancake batter. You don’t need to beat it until every little lump is gone. Simply whisk all the ingredients together until it’s combined. It will be a bit lumpy, but that’s okay.
  • Berries are optional, but I will admit that I almost always use them. Sprinkle fresh or frozen berries on top of the pancake batter before baking. Don’t defrost frozen berries first, use them straight from the freezer.
  • The kids like these best with chocolate chips sprinkled on top! But I usually only use those on half the batter and put some berries on the other half.
  • Make sure to grease the sheet pan well or your pancakes will stick.
easy sheet pan blueberry pancakes

Here are some more great breakfast recipes for you:

sheet pan pancakes
Yield: serves 6

Sheet Pan Pancakes

sheet pan pancakes

These sheet pan pancakes are the perfect, quick and easy way to enjoy pancakes for breakfast! They mix up in minutes, and cook all at once!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 3 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 5 teaspoons baking powder
  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 tablespoon vanilla
  • 1 cup blueberries (optional)

Instructions

  1. Preheat the oven to 425F.
  2. Spray a rimmed 12x17 inch baking sheet with non-stick cooking spray.
  3. In a large bowl, whisk together the flour, sugar, salt, baking powder, buttermilk, eggs, oil, and vanilla until just combined. A few lumps is fine, you don’t need to whisk until it’s completely smooth.
  4. Spread the pancake batter evenly in the prepared pan.
  5. Sprinkle the blueberries over top of the batter, if using.
  6. Bake for 15 minutes, until the pancakes are lightly browned.
  7. Slice into squares and serve with maple syrup.

Notes

Don’t worry about a few lumps in the batter, you don’t want to over mix the pancake batter.

Use any berry you like here, or chocolate chips, or leave them plain. I usually use frozen berries - don’t thaw them first, just sprinkle the frozen berries over top of the batter.

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Nutrition Information:

Yield:

6

Serving Size:

3 pancakes

Amount Per Serving: Calories: 491Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 66mgSodium: 802mgCarbohydrates: 62gFiber: 2gSugar: 12gProtein: 12g

Nutrition Information is estimated based on ingredients used and may not be exact.

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