These quick and easy Sheet Pan Pancakes with homemade pancake batter, blueberries, and chocolate chips are the perfect answer for making pancakes for a crowd. They are so much easier than making batches and batches of pancakes.
Easy Sheet Pan Pancakes
Learn how to make fluffy sheet-pan pancakes that are perfect for feeding a crowd or meal-prepping for the week ahead. Follow this easy recipe for a delicious and convenient breakfast all week long! No more standing over the stove, flipping pancakes, and waiting for the bubbles to flip again. Enjoy the same great light, fluffy texture, and buttery flavor as pancakes from your griddle. If you like this recipe, try French toast casserole, crepes, breakfast muffins, and croffles.
Sheet Pan Ingredients
For this recipe, you need all-purpose flour, baking powder, granulated sugar, salt, milk, eggs, vanilla extract, unsalted butter, chocolate chips, and assorted berries.
How to make Sheet Pan Pancakes
Start by greasing your sheet pan well. I like to use shortening. Then, whisk the flour, baking powder, sugar, and salt in a large bowl. Add the milk, eggs, vanilla extract, and melted butter to the dry ingredients, stirring enough to combine them.
Pour the ingredients in an even layer onto the prepared pan. Then sprinkle with desired toppings and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Place the baking sheet on a cooling rack for 10 minutes before slicing. If desired, top with sweet cream butter and real maple syrup. Breakfast does not get much better than this!!
Recipe Tips
- Grease the sheet pan well. I like to use shortening for greasing my pans since it has a higher fat content than butter, allowing the pancakes to release easily. But you can use cooking spray or butter.
- Allow the melted butter to cool slightly before adding it to the batter.
- Do not overmix the batter, as it can make the pancakes chewy instead of fluffy. Mix just enough to combine the ingredients. Do not worry about those bothersome lumps.
- Top with strawberry slices, blueberries, raspberries, blackberries, chocolate chips, pecans, walnuts, or any other toppings your heart desires
- I use a jelly roll pan for this recipe. It is a 15×10″ pan, but you can also use a half-sheet pan, which is an 18×13″ pan. Just remember to reduce the cooking time by a couple of minutes.
- You can also use your favorite pancake mix or even Bisquick pancake mix.
- For an over-the-top taste treat, drizzle with strawberry sauce or chocolate sauce.
Recipe Variations
- Fruits – blueberries, blackberries, strawberries, raspberries, apples, bananas, pineapple, pear, or any flavored jam.
- Nuts – pecans, walnuts, almonds, hazelnuts, or macadamia nuts
- Meats – crispy chopped bacon, smoked ham, or browned sausage.
- Chips – chocolate, dark chocolate, peanut butter, butterscotch
Storage and Reheat
Leftovers can be stored in a zipper bag or airtight container in the fridge for up to 3 days. Reheat in an aluminum foil tent in the oven at 350 degrees for about 10 minutes or in the microwave at reduced power until warm.
Can you Freeze Sheet Pan Pancakes?
To freeze, first cool completely. Then, wrap individual pieces in plastic wrap. Freeze in a freezer-safe container or freezer bag for up to 2 months. Reheat in an aluminum foil tent in the oven at 350 degrees for about 10 minutes or in the microwave at reduced power until warm.
More easy breakfast recipes to try!
Sheet Pan Pancake Recipe
Ingredients
- 2 ½ cups all-purpose flour or gluten-free flour
- 2 tablespoons baking powder
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2 cups milk
- 2 large eggs warmed to room temperature and beaten
- 2 teaspoons vanilla extract
- 6 tablespoons butter melted slightly cooled
- 1 cup chocolate chips
- 1 cup assorted berries blueberries, blackberries, strawberries, and raspberries
Instructions
- Preheat oven to 425 degrees. Grease or coat with nonstick baking spray a 15 x 10 inch rimmed baking sheet.
- In a large bowl whisk the flour, baking powder, sugar, and salt together. Add the milk, eggs, vanilla extract, and melted butter stirring just enough to combine the ingredients.
- Pour the batter into the prepared pan. Top half the sheet with blueberries and the other half with chocolate chips. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Place the baking sheet on a cooling rack for about 10 minutes before cutting into slices.
Notes
- Grease the sheet pan well. I really like to use shortening for greasing my pans since it has a higher fat content than butter, allowing the pancakes to release easily. But you can use cooking spray or butter.
- Allow the melted butter to cool slightly before adding it to the batter.
- Do not overmix the batter, as it can make the pancakes chewy instead of fluffy. Mix just enough to combine the ingredients. Do not worry about those bothersome lumps.
- Top with strawberry slices, blueberries, raspberries, blackberries, chocolate chips, pecans, walnuts, or any other toppings your heart desires
- I use a jelly roll pan for this recipe. It is a 15×10″ pan, but you can also use a half sheet pan, which is an 18×13″ pan. Just remember to reduce the cooking time by a couple of minutes.
- You can also use your favorite pancake mix or even Bisquick pancake mix.
- For an over-the-top taste treat, drizzle with strawberry sauce or chocolate sauce.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Rose Ann Sales
Wow! This was really an amazing recipe! It was absolutely delicious I love it! Thanks for sharing the recipe with us.
Beth Pierce
You are most welcome Rose Ann!
Bryan
I must say, I like this idea! I eat pancakes only on occasion, but the idea of making them in this manner does look appealing.
Stephanie
Sheet pan pancakes are the best! I like making them because I’ll add different things to different sections of the pan so we each get what we want.
Angela
Hi I don’t have that particular size rimmed sheet pan? Has anyone made them in different size pan?!
Thanks
Beth Pierce
There is a write up in the post on other pan sizes.
Sandra
This is such an amazing day starter! My kids loved it!
Beth Pierce
Thanks Sandra! So glad that they liked it!
Erin
This was amazingly delicious! I Can’t wait to make it again. Thanks for the great recipe.
Beti
I love, LOVE this! It makes mornings so much easier!! The flavors are amazing!
Beth Pierce
Thanks Beti!
katerina
I love how easy and delicious this is! Perfect for weekend breakfast!
Catalina
I would like to wake up with this sheet pan pancakes! Sounds so easy to make!
Erik
Such a fun way to enjoy pancakes! I love how fluffy these are.
Tayler Ross
We had these for breakfast this morning and omg were they delicious! And they were so easy to make too!
Beth Pierce
Thanks Tayler! So glad that you liked them.
Toni
Amazing day starter! Everyone at my house loved it!
GUNJAN
I love sheet pan pancakes because it is so convenient. This pancake recipe was very much loved by my family and its on my regular weekend project now.
Beth Pierce
Thanks so much! So happy that you and your family liked it.
Vidya Narayan
Sheet Pan Pancakes – Absolutely delicious and great way to feed a crowd. Saves a lot of time and effort!
Sue
We adore sheet pan pancakes, I have to try them with chocolate chips!
Patricia
This looks so great! It’s ideal for visitors or for a fun weekend meal! Love that you can add so much to this (fruit, chips, nuts). Fab!