Flawless 10-Minute sheet pan pancakes

Oh, you know that feeling? You promise a big weekend brunch, everyone’s excited for pancakes, and suddenly you realize you’re stuck standing over the skillet flipping batch after batch while everyone else is already eating. It used to drive me absolutely bonkers! That’s exactly why I started moving my classic breakfast favorites into the oven, and that’s where the magic of **sheet pan pancakes** was born.

As someone who spent years juggling a hectic career and trying to get soulful, real food on the table fast, I promise you: this is the solution for feeding a crowd without the stove-side stress. These are truly the ultimate, easy sheet pan pancakes—super quick prep, they come out fluffy, and best of all? Absolutely no flipping required. You just pour the batter, bake it, and slice into squares. I think my love for bringing joy back to the everyday kitchen really shines in this one, and everything you need is right here. For more reliable and easy ideas, check out all my best recipes in the breakfast and brunch category!

Why This Recipe for Sheet Pan Pancakes is Your New Brunch Hero

Honestly, this recipe is a game-changer when I know I have lots of faces to feed. I developed it because I refused to spend my Saturday morning wrestling with a greasy griddle. The payoff here is huge versus the tiny effort you put in. It just works!

The Ultimate Easy Sheet Pan Pancakes: Quick Prep Time

You read that right—just 10 minutes of prep! Because we’re just mixing liquids and dry goods and dumping it all in one pan, this is genuinely one of the best **easy breakfast recipes** you’ll find. It’s lightning fast, meaning you get to spend more time enjoying your morning instead of cooking it.

Serving Breakfast for a Crowd Made Simple

This recipe makes 12 solid squares automatically. That’s massive when you’re dealing with kids, friends, or family visiting. Forget making five separate batches! Slicing the final product into squares is the secret weapon for handling **breakfast for a crowd** efficiently and making sure everyone gets served hot food at the same time.

The Magic of No Flip Pancakes

This is the best part, hands down. No standing there, sweating, hoping you don’t tear the pancake trying to get the spatula underneath. We let the oven do all the hard work! These are the ultimate **no flip pancakes**, making cleanup easier and your morning much calmer.

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Ingredients for Fluffy Sheet Pan Pancakes

See, this is what I love about my style of cooking—it relies on the good, honest ingredients you likely already have hanging out in your pantry. No fancy stuff required! When you stick to simple, common pantry staples, you automatically build trust in the outcome, and that’s how Grandma taught me to cook. Here is exactly what you need for this amazing batch of **sheet pan pancakes**.

Base Batter Components

This is the foundation for that wonderfully light texture we are going for:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 4 teaspoons baking powder (make sure it’s fresh!)
• 1 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/2 cup melted butter, plus more for greasing
• 1 teaspoon vanilla extract

Mix-In Options for Sheet Pan Pancakes

The beauty of this **sheet pan pancakes** recipe is the 1 cup of flexibility! You can go sweet, savory, or stick to a classic flavor profile. Just make sure you have about 1 cup prepared before you fold it in:

• Blueberries (fresh or frozen!)
• Chocolate chips (milk, semi-sweet, whatever you’re feeling)
• Or, for a savory twist, cooked sausage and shredded cheddar cheese.

How to Prepare Sheet Pan Pancakes: Step-by-Step Instructions

Okay, let’s get this done fast. Since this is a baking method—and not stovetop chaos—the steps are super straightforward. Following this order is how we guarantee you get those perfectly **fluffy sheet pan pancakes** that are golden brown on top and light underneath. This really is a **quick pancake recipe**, so follow along, and you’ll be sitting down before you know it!

Prep the Pan and Preheat the Oven

First things first, get that oven cranked up to 400°F (200°C). While it’s heating up, grab your 13×9 inch baking sheet. You must grease this generously—I mean, really butter it up or use good cooking spray. Because this batter has a fair bit of sugar, we don’t want any sticky surprises when it comes time to serve!

Mixing the Batter for Oven Baked Pancakes

Mix all your dry items—that’s the flour, sugar, baking powder, and salt—in your biggest bowl. In a separate, smaller bowl, whisk together the eggs, milk, melted butter, and vanilla. Now, pour the wet right into the dry. Mix it gently until everything is *just* combined. I’m serious, stop mixing when you still see a few little lumps. Overmixing is the enemy here; it makes them tough, and we want light, airy **oven baked pancakes**.

Baking and Serving Your Sheet Pan Pancakes

Gently pour your batter—with your mix-ins already folded in—onto that prepared pan and spread it out evenly across the bottom. Slide it into the hot oven for 15 to 20 minutes. You’ll know they’re done when the edges look golden and a toothpick stuck in the center comes out clean. Let it rest for just a couple of minutes, then slice it into those wonderful squares. Serve them up hot! If you’re looking for diner-quality results without the diner wait, you need to check out my guide on making perfectly fluffy pancakes when you have just a little time!

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Expert Tips for Perfect Sheet Pan Pancakes

I want every breakfast you make using my advice to be a total home run. Since we’re getting into baking versus frying, there are a couple of little tricks I learned—especially when borrowing ideas from other popular recipes—that keep these **sheet pan pancakes** absolutely stellar. These little adjustments go a long way toward reliability, which is what busy mornings need!

Protein Boost: Using Pancake Mix in Sheet Pan Pancakes

A lot of you are huge fans of brands like Kodiak Cakes, and I totally get it—a protein boost is great! If you want to use a pancake mix here, you absolutely can. Just swap out half of the regular flour with your favorite mix, like the Kodiak Cakes version. It’s my go-to when I’m looking for an extra protein punch without changing the recipe structure too much. The liquid ratio might need a tiny tweak, but most mixes handle this pretty well, especially since we are baking them thick.

Handling Berries to Prevent Sinking

If you’ve ever added fresh fruit to pancakes and watched sadly as they all sank straight to the bottom, I have your fix! It’s a super old trick, but it works every single time for these **sheet pan pancakes**. Before you gently fold your fresh berries—or even chocolate chips—into the batter, put them in a small bowl and toss them with about one teaspoon of flour. That light coating helps them grip the batter so they stay nicely suspended throughout for a beautiful result in every square.

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Sheet Pan Pancakes Variations: Sweet and Savory Brunch Ideas

Once you nail the base recipe for these **sheet pan pancakes**, the real fun begins because you can truly customize them for any mood. This is why they are one of my go-to centerpieces when I’m trying to put together a fun spread of **brunch ideas**!

Classic Blueberry Pancakes Oven Style

If you are sticking to the sweeter side, you can’t go wrong with fresh blueberries. You use the exact same batter—just make sure you toss those berries in a tiny bit of flour first so they don’t fall to the bottom, like I mentioned earlier! Baking them this way gives you that perfect texture you usually only get with individual *blueberry pancakes oven* style baking, but it’s all done at once. It smells incredible as it bakes, too!

Savory Sheet Pan Breakfast Squares

Now, this is where we get really creative, and this twist is perfect for a hearty weekend morning. Instead of fruit, we go full-on **savory sheet pan breakfast**. You’ll fold in about a cup of cooked, crumbled sausage (you know I love making big batches of my sausage breakfast casserole and freezing the leftovers for easy mornings!) and maybe a cup of sharp cheddar cheese right into that batter before it hits the pan.

You can find my favorite way to use up leftover sausage for things like this right here. When you bake it savory, top it with a drizzle of hot sauce or maybe even sour cream and chives instead of syrup. If you want to check out a really delicious recipe that inspired this twist, take a peek at this great example for savory pancakes here. It’s so satisfying!

Make Ahead Breakfast and Storage for Sheet Pan Pancakes

I love that so many of you are looking at this recipe for **meal prep breakfast**! That’s exactly what I envisioned when I started simplifying things in my kitchen. The best part about these **baked breakfast squares** is that they hold up beautifully, meaning you can tackle breakfast prepping for the entire week in one go. We are all about making that **make ahead breakfast** strategy work for busy families!

Storing Leftover Sheet Pan Pancakes

When they come out of the oven, you must let them cool down completely—and I mean completely dry to the touch—before you even think about sealing them up. If there’s any residual steam trapped, you’ll end up with soggy squares later, and nobody wants that! Once cool, slice them into squares, stack them with a piece of parchment paper in between each layer (just like you stack brownies), and place them inside a good quality, airtight container. Stored this way in the fridge, they stay perfectly good for about three to four days.

Reheating for a Quick Morning Meal

You could toss these in the microwave for 30 seconds, sure, but if you want that *just-baked* slightly crispy edge back, you need to use dry heat. My favorite way to revive these **sheet pan pancakes** is in the toaster oven or a regular oven set to about 350°F (175°C) for about 5 to 7 minutes. They warm all the way through and get that lovely little texture back on the outside. It makes grabbing this **meal prep breakfast** feel luxurious, even on a hectic Tuesday morning. If you need other great grab-and-go ideas, definitely check out my freezer-friendly make ahead breakfast burritos too!

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Serving Suggestions for Your Sheet Pan Pancakes

Look, the beauty of baking these whole is that you get this perfect, thick slab of pancake ready to go! It really changes the game compared to juggling a griddle. It makes **simple morning breakfast** feel like a special occasion because you’ve already done the hard work. Once you slice these up into squares, you can set up a topping bar, which is my favorite way to get the kids involved in assembling their own **family breakfast ideas**.

Of course, we start with the classics: a drizzle of real maple syrup and a pat of good quality butter. But don’t stop there! Since these are thicker than normal pancakes, they can handle some heavier toppings.

Try setting out bowls of:

• Freshly whipped cream for a brunch feel.
• A handful of toasted pecans or walnuts for crunch.
• A side of warm fruit compote—apples or cherries work wonderfully.
• If you’re feeling ambitious, you can dust them once cool with powdered sugar, like a giant slice of coffee cake!

For the savory squares we talked about earlier, a little dollop of something creamy cuts through the richness nicely. If you’re ever looking for a punchy sauce to pair with sausage or eggs, I have a fantastic creamy horseradish sauce recipe that works surprisingly well, even if it sounds a little wild for a pancake topping!

Frequently Asked Questions About Sheet Pan Pancakes

I get so many questions after people try this recipe for the first time, which just tells me how much everyone loves the simplicity of **sheet pan pancakes**! If you’re still wondering about substitutions or the best way to serve them, chances are someone else has asked too. I try my best to answer every note, but here are a few things that come up a lot!

Can I use pancake mix instead of making sheet pan pancakes from scratch?

Yes, absolutely! Seriously, this recipe is designed to be flexible for your busy life. If you want to use a ready-made mix, whether it’s Aunt Jemima or the protein-packed **Kodiak Cakes pancakes hack** I mentioned earlier, you can swap out about half of the listed flour amount for the mix. You might need to add a tiny splash more liquid than the recipe calls for, depending on how thick your mix is, because mixes can absorb moisture differently than plain flour. But yes, it works wonderfully for **quick pancake recipe** needs!

What size pan works best for this easy breakfast recipe?

For the amounts listed in my recipe, the standard 13×9 inch baking sheet is the sweet spot. It ensures the batter spreads out just right so they bake evenly and quickly—that perfect 15-20 minute cook time depends on that spread. If you only have a bit less space, like maybe an 8×11 inch pan? You can use it! Just know that the batter will be thicker, making them much more like rich, **fluffy sheet pan pancakes** that require an extra 5 to 7 minutes in the oven. You’ll need to check them with a toothpick, though!

Can I use this recipe for meal planning?

This is one of my favorite uses for this recipe! Because you bake the whole lot at once and slice them into squares, it’s perfect for **meal planning**. These **baked breakfast squares** store so well, which means you can bake a giant batch on Sunday, store them in the fridge, and then reheat a piece or two every morning for a super fast **meal prep breakfast**. It beats trying to figure out a hot meal every day, that’s for sure!

If you have any other burning questions about how to make this the best simple morning breakfast ever, feel free to drop me a line!

Nutritional Estimates for Sheet Pan Pancakes

Now, I have to give you a little disclaimer here, because I’m a home cook, not a registered dietitian! These numbers are just estimates based on the standard ingredients listed, assuming you use the 12-square yield. If you start loading up on chocolate chips or using savory sausage, your numbers will change, of course! But as a general guideline for one of these beautiful **baked breakfast squares**, here is what you can expect:

Remember, these are based on one square serving size:

• Calories: Around 220
• Protein: 7g (Especially higher if you use the protein mix suggested!)
• Fat: 9g (This includes the melted butter, which provides richness!)
• Carbohydrates: 30g
• Sugar: 5g (Mostly natural sugar from the few tablespoons of granulated sugar; no heavy syrups included in this estimate!)
• Fiber: 1g
• Sodium: Approximately 350mg

I know some folks are focused heavily on tracking specifics, especially when looking at things like keto meal plan delivery or weight loss programs, but for my easy breakfast recipes, I focus on making sure it’s a satisfying meal. It’s a great way to serve a hearty, family-friendly breakfast without needing to worry about complex calorie counting.

Share Your Sheet Pan Pancake Creations

You know, the best part of sharing a tried-and-true recipe like this one is hearing how you made it your own! Did you try the savory sausage and cheese version? Maybe you substituted yogurt for half the milk? I absolutely love seeing the happy, flour-dusted tables you create for your families.

When you make these **sheet pan pancakes**, please don’t be shy! Head down to the comments section below, leave me a rating—did you give it five stars? I hope so!—and tell me how it went. Your feedback lets me know I’m still hitting that sweet spot of making **easy breakfast recipes** that work for real, busy people.

Also, if you take a picture, tag me on social media! If you want to dive into more of my easy, reliable recipes, you can always browse the full archive on my blog page. Happy baking, everyone!

Easy Sheet Pan Pancakes for a Crowd

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Make fluffy, no-flip pancakes all at once using this simple sheet pan recipe. It is perfect for quick weekend brunch or feeding many people without standing over a stove.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 3/4 cups milk
• 1/2 cup melted butter, plus more for greasing
• 1 teaspoon vanilla extract
• 1 cup mix-ins (blueberries, chocolate chips, or cooked sausage/cheese)

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Instructions

1. Preheat your oven to 400°F (200°C). Grease a 13×9 inch baking sheet generously with butter or cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
5. Gently fold in your chosen mix-ins, like blueberries or cooked sausage.
6. Pour the batter evenly onto the prepared baking sheet. Spread it gently to cover the bottom.
7. Bake for 15 to 20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
8. Remove from the oven. Let it cool for a few minutes before slicing into squares. Serve immediately with your favorite toppings.

Notes

• For a protein boost, substitute half the flour with Kodiak Cakes mix.
• If you are using fresh berries, toss them lightly in a teaspoon of flour before adding them to the batter to prevent sinking.
• This recipe is a great alternative to traditional meal planning when you need a fast, satisfying breakfast.
• Slice into squares for easy serving when preparing breakfast for a crowd.

Nutrition

• Serving Size: 1 square
• Calories: 220
• Sugar: 5
• Sodium: 350
• Fat: 9
• Saturated Fat: 5
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 30
• Fiber: 1
• Protein: 7
• Cholesterol: 55