Is there any better way to start the day than with fluffy sheet pan pancakes? Not likely, but I might just have stumbled upon one... Pancakes that can be baked in the oven on a sheet pan! Imagine this: twenty fresh and warm pancakes in under twenty minutes! This is the real deal. Are they round? No. Do they still taste like a pancake? ABSO-FREAKING-LUTELY.
About the sheet pan pancake recipe
This recipe is adapted from The Lemon Apron’s Sheet Pan Pancakes. Her recipe was almost perfect, but there were just a few things I needed to tweak to make it work better for my family. My boys are getting to the age where they can really make food disappear! The original recipe made ten servings, I wanted to make at least double that to fill all of their bellies PLUS have leftovers for the next morning.
The other minor change that I made was to substitute whole wheat flour for about half of the white flour. It’s a small change, but adds plenty of whole grains and creates a more satisfying pancake. I added a teaspoon of cinnamon to make the recipe a bit more cozy for cooler fall mornings.
Extra spice is always nice, right?
Personally, I LOVED having blueberries and strawberries baked into the sheet pan pancakes, but my boys weren’t fans. The judges have spoken, and baked berries are a no-go at our house. Unfortunately. Definitely add them if it sounds tasty!
THE RECIPE FOR SHEET PAN PANCAKES
Y O U W I L L N E E D | F O R THE PANCAKES
- 2 CUPS ALL-PURPOSE FLOUR
- 1 ½ CUPS WHOLE WHEAT FLOUR
- 1 TEASPOON BAKING SODA
- 1 TEASPOON SALT
- 1 TEASPOON BAKING POWDER
- 1 TEASPOON GROUND CINNAMON
- 2 ⅓ CUPS WHOLE MILK
- 3 EGGS
- 1 TEASPOON VANILLA
- ⅓ CUP BROWN SUGAR
- ⅓ CUP SUGAR
HOW TO MAKE SHEET PAN PANCAKES
PREHEAT the oven to 425° on the convention setting. If the oven does not have a convection setting, bake at 450°. Baking with convection circulates air more evenly throughout the oven, resulting in a more evenly golden brown pancake, which I’m a fan of.
LINE a sheet pan with parchment paper and grease the sides with cooking spray or melted butter. Set aside.
COMBINE eggs, milk, vanilla, brown sugar, and sugar in a stand mixer with whisk attachment. Whisk until frothy, about two minutes. Whisk all dry ingredients together in a mixing bowl and fold into wet ingredients until just combined. Over mixing will pop the tiny air bubbles that make this such a fluffy pancake, so don’t worry about the little bits of flour that don’t completely disappear. It will be fine!
POUR the batter into the prepared pan and spread it thinly to cover the pan. Bake for about 14 minutes, but keep an eye on it. Everyone’s oven is different! The pancake is done when it is puffy, golden brown, and a toothpick inserted into the middle comes out clean.
These pancakes are delicious served with berries and maple syrup. I cut our leftovers into rectangles and freeze them for quick toaster pancakes on busy mornings.
VARIATIONS FOR SHEET PAN PANCAKES
Isn’t kinda fun to get a little crazy with a recipe? There are SO MANY WAYS to customize these pancakes to your diet and preferences.
One of my favorite ways to boost the nutritional value of breakfast foods is by sneaking in oats. To achieve this, just substitute a cup of regular flour for oat flour. No oat flour? No problem! Make your own by throwing a few cups of steel cut or rolled oats in a food processor or high speed blender until it is finely ground.
Fruit is also a healthy and fun addiction to these sheet pan pancakes. Add the fruit into the batter after it has been poured into the sheet pan, but before baking. Drop about 2 cups of fresh blueberries or sliced strawberries into the batter and gently tap the pan against the counter to help them settle. The goal is for them to float on top, not disappear inside.
This morning as I made this recipe one final time to test before posting, I placed thinly sliced ripe bananas on top. It was a hit with my kids! I sprinkled it with extra cinnamon and sugar before baking and used the oats substitution tip. It worked perfectly!
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Sheet Pan Pancakes
- 11 x 15 sheet pan
- Parchment paper
- mixing bowl & whisk
- 2 C All-Purpose Flour or gluten free blend
- 1 ½ C Whole Wheat Flour or All-Purpose
- 1 teaspoon Baking Soda
- 1 Tsp Baking Powder
- 1 teaspoon Himalayan Salt or sea salt
- 1 teaspoon Cinnamon
- 2 ⅓ C Whole Milk
- 3 Eggs
- ⅓ C Brown Sugar
- ⅓ C Sugar
- 1 teaspoon Vanilla Madagascar Bourbon
- Preheat the oven to 425° on the convention setting. If the oven does not have a convection setting, bake at 450°. Baking with convection circulates air more evenly throughout the oven, resulting in a more evenly golden brown pancake.
- Line a sheet pan with parchment paper and grease the sides with cooking spray or melted butter. Set aside for now.
- Combine eggs, milk, vanilla, brown sugar, and sugar in a stand mixer with whisk attachment. Whisk until frothy, about two minutes. Whisk all dry ingredients together in a mixing bowl and fold into wet ingredients until just combined.
- Pour the batter into the prepared pan and spread it thin. Bake for about 14 minutes. The pancake is done when it is puffy, golden brown, and a toothpick inserted into the middle comes out clean.
- Serve with berries and maple syrup. Pancakes can be refrigerated up to three days or frozen for several months. I cut mine into rectangles and freeze them for quick toaster pancakes on busy mornings.
I hope you love this recipe as much as we do! Here on our little homestead, we are always looking for quick and nutritious breakfasts that fill us up and get us out the door faster. Keeping these in the freezer for the kids to grab-and-go has been a game changer. If you make these, please tag me on instagram!
More to love!
My other favorite pancake recipes are Sourdough Pancakes and Gluten Free Pancakes! Both are light and fluffy and will leave you feeling super satisfied!
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