cook pancake on sheet pan

When I shared these sheet pan pancakes on Instagram you were just as excited as me. Where have these been all my life?! When I recently learned this trick and tested it out, we were all delighted with how fast breakfast came together. No flipping, no mess, and so much fun adding in our toppings. Clean up was a breeze.

We tend to make pancakes from scratch at least once over the weekend. (Sometimes twice a week with our new homeschool schedule.) A sheet pan pancake is definitely possible for a weekday even when school is back in session. (This is my usual oat flour gluten-free pancake recipe.)

I’ll walk you through this cooking method, along with a recipe sample. You can actually use your own favorite pancake mix, and I’ll explain how.

Is it breakfast or dessert?

The kids called it “breakfast cake” once they saw it at the table. They were quite right, as the pancake takes on a cake-like texture. Though still perfect with some syrup and yogurt (or whip cream!) on top.

There is little sugar in the cake, so it’s perfect for breakfast, and even better paired with your favorite yogurt. (Here’s my slow cooker yogurt recipe.)

Sheet pan pancakes will be perfect for sleepovers, once we can host them again. (Never thought I would miss those!) Make it for brunch, or serve it as dessert and no one will be the wiser. I promise I won’t tell.

sheet pan pancake tutorial

How to make sheet pan pancakes

Here’s the short version. You will need 3 cups of pancake batter to fill an 18×13” rimmed baking sheet properly. Use your favorite pancake mix, or make it from scratch. Your choice. And did you know you can use your pancake mix for something other than pancakes?

The pancake toppings are what make it all so much fun. Here’s my list of fun ideas you can mix and match

Bananas and toasted coconut
Bacon
Granola
Blueberries, strawberries, or raspberries
Chocolate chips
Peanut butter and jelly

Sheet Pan Pancake Recipe

Sheet Pan Pancakes

No flipping required for these pancakes cooked in the oven. Grab your sheet pan and save time for your favorite breakfast.

Print Recipe Pin Recipe

Prep Time: 10

Cook Time: 15

Course: Breakfast, Dessert

Cuisine: American

Keyword: Pancakes

Servings: servings

Author: Emily Roach

Ingredients

2 2/3 cup flour all purpose, white whole wheat, or oat flour (gf)
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1/2 tsp cinnamon
3 eggs large, room temp
2 cups yogurt plain (dairy or dairy-free)
1 cup milk (dairy or dairy-free like almond or cashew)
4 tbl butter or coconut oil
2 tbl maple syrup
1 tsp vanilla extract

Instructions

Preheat oven to 425ºF.
Line an 18x13" rimmed baking sheet with parchment. (otherwise, grease really well with butter or coconut oil.)
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a medium-sized bowl, whisk the three eggs. Next add the yogurt, milk, maple syrup, and vanilla extract. Whisk to combine well.
Add the wet ingredients to the dry ingredients and stir well with a spatula. Avoid overmixing.
Pour batter into prepared baking pan.
Add toppings and have fun decorating! Option toppings listed below.
Place pan in the oven and bake for 14-16 minutes or until set. Let cool slightly before eating.
Store leftovers in the refrigerator, or freeze.

Notes

Optional toppings

Banana, toasted coconut, chocolate chips, bacon, granola, berries, peanut butter, and jelly.

Recipe inspired by the one and only @Weelicious Catherine McCord. (Brilliant!)

Sheet Pans vary in size. I created mine in a smaller one that's 13x8''. It gave me more of a "cake-like" finish. The standard size baking sheet results in thinner pancake-like slices.

Tried this recipe?Mention @emilyroachwellness or tag #erwellness!