These sheet pan pancakes bake all at once, making them an ideal breakfast for a crowd. You can add toppings before baking or serve them with your favorites after they come out of the oven.
What makes these sheet pan pancakes special?
Traditional pancakes are quick to make, but flipping many small cakes on a hot griddle is time-consuming and impractical when serving several people. Sheet pan pancakes solve that problem: mix the batter in one bowl, pour it into a rimmed sheet pan, and put it in the oven. In about 18 minutes you’ll have a full pan of evenly cooked pancakes without standing at the stove flipping and watching each one.
If you enjoy experimenting with pancake recipes, try my cornmeal pancakes for a different, hearty flavor and texture.
How to make sheet pan pancakes
Make the pancake batter
- The batter follows the same basic steps as regular pancakes but with slightly adjusted proportions for a sheet pan format.
- Whisk together the dry ingredients, then add room-temperature milk, beaten eggs, and melted cooled butter. Mix until combined.
- The final batter should be thick but pourable so it spreads into an even layer in the pan.
Pour batter in a sheet pan & bake
- Grease or line a rimmed sheet pan (a 10″ x 15″ jelly roll pan works well), then pour in the batter and tilt the pan to create an even layer.
- If you like, scatter berries or chocolate chips across the top, spacing them so they don’t clump together.
- Bake at 400°F (about 200°C) until the pancake is puffed and starting to brown at the edges—roughly 18 minutes. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
Slice and enjoy
- Allow the pan to cool for a couple of minutes so the pancake firms slightly.
- Slice into squares or rectangles, plate, and serve warm with syrup, fruit, or other preferred toppings.
Ingredients & substitution suggestions
Dairy free sheet pan pancakes
You can replace cow’s milk with any nondairy milk; unsweetened almond milk is a good choice. Melted butter can be swapped for melted Earth Balance buttery sticks, a butter-flavored nonhydrogenated shortening, or virgin coconut oil—each will give good results.
Egg free sheet pan pancakes?
The dry mix itself is egg-free, but the recipe relies on three eggs for structure and texture. If you have successfully used an egg replacer with pancakes before, it may work here, or you might try a combination of applesauce and extra xanthan gum; expect to experiment a little to find the right balance.
FAQs
Yes. If you’re using a conventional pancake mix instead of a homemade dry blend, use about 2 1/4 cups (315 g) of the mix by weight, then combine it with 1 1/2 cups milk, 3 eggs, and 4 tablespoons melted butter. Proceed with the recipe the same way.
Whole wheat pastry flour can replace the gum-free gluten-free blend (and you can omit xanthan gum if you prefer). For even fluffier results with wheat flour, use regular whole wheat flour and increase the milk from 2 cups to 2 1/4 cups; otherwise the method and other ingredients remain the same.
If the batter contains too much milk for the flour you’re using, the finished pancake can deflate and become dense as it cools. Use the recommended milk amounts: 2 cups for the gum-free gluten-free blend or whole wheat pastry flour, and 2 1/4 cups if using regular whole wheat flour.
Yes. Chocolate chips work well either on top or mixed into the batter. You can also bake the pancake plain and add toppings after baking. Space add-ins about 1/2 to 1 inch apart so they don’t overwhelm the pan.
Yes. Scale the recipe to two-thirds to fit a quarter sheet pan—this yields about 4 servings instead of 6. The baking time remains the same.
Sheet Pan Pancakes
Ingredients
- 2 1/4 cups (315 g) gum-free gluten-free flour blend (or 315 g whole wheat pastry flour if not gluten free)
- 3/8 teaspoon xanthan gum (optional)
- 2 1/4 teaspoons baking powder
- 3/8 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3 tablespoons (36 g) granulated sugar
- 2 cups (16 fl oz) milk, at room temperature*
- 3 eggs (150 g out of shell), at room temperature, beaten
- 3 tablespoons (42 g) unsalted butter, melted and cooled
- Berries for scattering on top (optional)
Instructions
- Preheat oven to 400°F. Grease or line a 10″ x 15″ x 1″ jelly roll pan with parchment paper and set aside.
- Whisk together the dry ingredients: flour, xanthan gum (if using), baking powder, baking soda, salt, and sugar.
- If using packaged pancake mix, measure 315 g of mix by weight.
- Make a well in the center of the dry ingredients and add the milk, beaten eggs, and melted butter.
- Whisk vigorously until smooth; the batter should be thickly pourable.
- Pour the batter into the prepared pan and tilt it so it forms an even layer.
- (Optional) Scatter a small handful of blueberries and raspberries across the top, leaving gaps between the fruit.
- Bake in the center of the preheated oven until puffed and beginning to brown at the edges, about 18 minutes. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- Remove from the oven and let cool in the pan for a couple of minutes, then slice into squares and serve.
Notes
About xanthan gum & milk amount: If you omit the optional xanthan gum or use a packaged mix without it, reduce the milk to 1 2/3 cups (13 1/4 fl oz).
Flour substitutions when not gluten free: Whole wheat pastry flour works the same as the gluten-free blend. For even fluffier wheat-based pancakes, use regular whole wheat flour and increase milk to 2 1/4 cups (18 fl oz).
Nutritional information: Nutrition shown is an estimate per serving using the gluten-free flour blend for six servings and excludes optional berries. Use it as an approximation only.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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