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A spatula lifts a square of confetti cake from a tray of assorted fruit-topped cake squares.
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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!
Course Breakfast, Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 24 slices
Calories 109kcal
Author Kelly Nash
Cost $5

Equipment

Ingredients

  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 3 tbsp granulated sugar
  • 3 cups milk
  • 4½ tbsp melted butter
  • 3 large eggs
  • 1½ tsp vanilla extract
  • sliced bananas, blueberries, chocolate chips, sprinkles, strawberries- for topping
US Customary - Metric

Instructions

  • Preheat oven to 425 ℉. Generously coat a half sheet pan with nonstick spray, making sure to get the sides. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
    3 cups all-purpose flour, 3 tsp baking powder, 1½ tsp baking soda, 1 tsp salt, 3 tbsp granulated sugar
  • Add in the milk, melted butter, eggs, and vanilla. Whisk until smooth.
    3 cups milk, 4½ tbsp melted butter, 3 large eggs, 1½ tsp vanilla extract
  • Pour batter onto the prepared pan. Tap the pan on the counter a few times to even out the batter. Sprinkle any toppings you want to use on top of the pancakes.
    sliced bananas, blueberries, chocolate chips, sprinkles, strawberries- for topping
  • Place the sheet pan in the oven and bake for 15-20 minutes, until the pancakes are fully set and golden brown.
  • Allow the pancakes to cool slightly and then cut into slices. Serve with maple syrup and extra toppings if you'd like!

Notes

 
  • after fulling cooling, store in an airtight container in the fridge for 2-3 days
  • reheat in the microwave, toaster oven, or oven until warmed.
  • can be frozen for up to 2 months. To defrost, allow the pancakes to sit in the fridge overnight, or at room temperature until thawed.

Nutrition

Serving: 1slice | Calories: 109kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 255mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 145IU | Calcium: 73mg | Iron: 1mg