Crowd Favorite Sheet Pan Pancakes

If you love pancakes but don't love standing at the stove flipping them one by one, these Sheet Pan Pancakes are about to be your new go-to. They're soft, fluffy, and buttery just like the classic version, but everything bakes up in one pan in under 20 minutes. It's the easiest way to make pancakes for a crowd, and you can customize them with your favorite toppings!

There's just something about a slow weekend morning and a big stack of pancakes that makes me so happy. But let's be honest, standing at the stove flipping batch after batch isn't always the vibe. That's exactly why I love these sheet pan pancakes. You get all the same soft, fluffy, buttery goodness you'd expect from classic pancakes, but without the hassle.

Just like my Buttermilk Pancakes, this batter comes together in one bowl. The difference here is this gets poured into a sheet pan, and baked all at once- no flipping, no babysitting the stove, no juggling multiple skillets for big batches. It's the easiest way to feed a crowd, and you can customize the top with whatever you're craving (the blueberry ones are always calling my name).

Whether you keep it classic with chocolate chips or go all in with fresh fruit and crunchy toppings, this is one of those simple recipes you'll find yourself making again and again!

Ingredients needed

• flour
• baking soda- make sure to use both baking soda and powder in this recipe!
• baking powder
• salt
• sugar- pancakes don't use a ton of sugar, just a little to caramelize the batter when cooking.
• milk- I used whole milk but feel free to use any milk you'd like. Buttermilk would also be great in this recipe. I like to take the milk (and eggs) out to come to room temperature.
• butter
• eggs- Like mentioned above, take the eggs out beforehand to come to room temperature (this will give you fluffier pancakes)!
• vanilla extract- adds great flavor to your pancakes!

How to make

Making sheet pan pancakes is actually incredibly easy, the best part is that you don't have to stand over the hot stovetop flipping pancakes all morning! Just pop this into the oven and in under 20 minutes you'll have delicious, buttery pancakes for the entire family.

• start by whisking the dry ingredients together in a large bowl. To this, add all the wet ingredients, mixing until combined.
• Pour the batter into your greased baking sheet, spreading it out evenly.
• Add any toppings you want, and bake for 15-20 minutes or until golden brown on top!
• Allow the pancakes to cool slightly before cutting into slices however big or small you'd like. Serve with maple syrup, powdered sugar, or nut butters drizzled on top.

The best toppings to add

The best part about these pancakes is that you can add basically anything you love to the top, and theres lots of surface area so you can mix & match! Here are a few of my favorite toppings:

• fruity toppings: blueberries, sliced strawberries, raspberries, sliced bananas, or diced apples & cinnamon.
• crunchy toppings: chopped pecans, walnuts, or almonds, toasted coconut, or granola.
• sweet toppings: chocolate chips, peanut or almond butter drizzle, nutella, crushed oreos, a brown sugar streusel, or rainbow sprinkles.

storing & reheating

After these pancakes fully cool, you can store slices in a ziploc bag or another airtight container in the fridge for 2-3 days. To reheat, place the slices in the microwave, toaster oven, or toaster to warm back up.

Sheet pan pancakes can also be frozen in a freezer-safe container for up to 2 months. To defrost, allow the pancakes to sit in the fridge overnight, or at room temperature until thawed.

This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!