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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rebecca
YUM! this sheet pan version was so much easier than flipping individual pancakes for a crowd
Beth Pierce
So true!
Gulcan
My almost 4 yo son and I have just made this – it turned out to be delicious! We added bananas & choc sprinkles in one half and frozen blueberries in the other half. It is fluffy, soft and sweet, just right amount! Ideal for large breakfast & brunch tables, and perfect for cooking with a toddler. We will make this often – highly recommended!
Beth Pierce
Thanks so much! So glad that you and your son and enjoyed the recipe.
Jasmine Martin
I never thought about making sheet pan pancakes. I am going to have to try making these for a brunch.
Jupiter Hadley
Thanks for sharing this recipe! It came in really handy for a bunch of overnight guests!
Tammy
OH goodness this looks so yummy! I want a slice right now 😀 I love this idea for breakfast on the weekend. Such a fun twist to pancakes.
Beth Pierce
Thanks, Tammy! Enjoy!
Bedabrata Chakraborty
I love pancakes. However never knew of sheet pancakes. Not only breakfast, i think these would make a great dessert too.
Rosey
We tried these sheet pan pancakes and they were fantastic. I made them for brunch!
Healing Oils
Sheet pan pancakes are a brilliant idea. We absolutely love the chocolate chip ones. Thanks for the great recipe.
Jennifer Prince
Wait, what? I had NO IDEA you could make pancakes this way. I’ll have to try it for our next Saturday morning breakfast. Yum!
Beth Pierce
Thanks Jennifer! Enjoy!!
Abida
The whole family really enjoyed these sheet pan pancakes. The chocolate chip ones were my favorite topped with warm maple syrup!
Brianna
These are so good!! Actually pretty easy to make too!!
Marysa
I did not realize that you could cook pancakes like this. It would be fun to make these for a brunch.
Clarice
Wow! This looks really good and what a great way to level up our usual pancakes. Can’t wait to try it. Thank you for sharing the recipe.
Melanie E
I like the sound of these. I bet the kids would love them for breakfast.
briannemanzb
These really are the BEST Sheet Pan Pancakes ever, and they are easy to make and perfect to serve to a crowd. Thanks for your recipe.
Beth Pierce
The pleasure is all mine!
Amy Liu Dong
Wow! These sheet pan pancakes were absolutely delicious. The light airy texture was perfect. I did half with fresh berries and half with chocolate chips. I like the chocolate chips better.