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Sheet pan pancakes sliced on a plate.

Sheet Pan Pancakes

Is there any better way to start the day than with fluffy 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.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 25 minutes
Course Breakfast
Servings 20 Pancakes
Calories 130 kcal

Equipment

  • 11 x 15 sheet pan
  • Parchment paper
  • mixing bowl & whisk

Ingredients
  

  • 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 Salt
  • 1 teaspoon Cinnamon
  • 2 ⅓ C Whole Milk
  • 3 Eggs
  • ⅓ C Brown Sugar
  • ⅓ C Sugar
  • 1 teaspoon Vanilla Madagascar Bourbon

Instructions
 

  • 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.

Notes

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!

Nutrition

Calories: 130kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 28mgSodium: 214mgPotassium: 104mgFiber: 1gSugar: 8gVitamin A: 83IUVitamin C: 0.004mgCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!