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Sheet Pan Pancake Recipe
These easy sheet pan pancakes are soft, fluffy, and baked in the oven for a simple breakfast that feeds a crowd. Customize with your favorite toppings and enjoy a no-fuss pancake recipe that's perfect for busy mornings, brunch, or meal prep.
Servings 12
Ingredients
- 2 cups of pancake mix your favorite brand
- 1 ½ cups of milk or dairy-free alternative
- 2 large eggs
- 2 tablespoons of melted butter or oil
- Optional: Chocolate chips fresh berries, or sliced bananas for mix-ins
Instructions
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Preheat your oven to 350°F.
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Grease a 9x13-inch sheet pan with cooking spray or butter to prevent sticking.
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In a large bowl, whisk together the pancake mix, milk, eggs, and melted butter until just combined.
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Be careful not to overmix—lumps are okay!
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If you’d like to add mix-ins like chocolate chips or fruit, gently fold them into the batter.
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Pour the pancake batter into the prepared sheet pan.
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Use a spatula to spread the batter evenly in the pan.
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If you’re adding your favorite pancake toppings (like more fruit or chocolate chips), sprinkle them on top of the batter.
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Bake in the preheated oven for 18-22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
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Start checking at the 18-minute mark to avoid overbaking.
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Once baked, remove the sheet pan from the oven and let the pancakes cool for a couple of minutes.
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Then, cut the pancakes into squares.
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Serve with maple syrup, fresh fruit, or whipped cream.
Recipe Notes
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
Freeze individual squares for up to 3 months. Reheat in the microwave, toaster oven, or air fryer for a quick breakfast.