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–+ servings
Close-up of sheet pan pancakes cut into squares, topped with chocolate chips, raspberries, and blueberries.

Sheet Pan Pancakes

Quick and easy sheet pan pancakes perfect for busy mornings. Make a large batch at once!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/2 cup melted butter
Optional Toppings
  • 1/4 cup fresh berries e.g. blueberries, raspberries
  • 1/4 cup chocolate chips

Equipment

  • Baking sheet
  • Large bowl
  • Whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Grease and flour a 13x18 inch baking sheet.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the eggs, milk, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
  5. Pour the batter onto the prepared baking sheet and spread evenly.
  6. Sprinkle with your desired toppings, if using.
  7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cut into squares and serve immediately with your favorite syrup or fruit.

Notes

You can customize these pancakes with different fruits, nuts, or chocolate chips. For a sweeter pancake, add an extra tablespoon of sugar to the batter. These pancakes reheat well in the oven or toaster.

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