This sheet pan pancakes recipe will have you serving up breakfast for a crowd in no time. The simple batter gets baked and topped with whatever toppings you’d like, then when it’s done baking (only 10 minutes!) everyone can enjoy pancakes at the same time.
Are you tired of flipping pancakes one by one, only to end up with a cold stack? Say goodbye to that hassle and welcome the magic of sheet pan pancakes! This game-changing breakfast hack allows you to make a large batch of delicious pancakes all at once and serve them as slices. I’ll guide you through the process of making sheet pan pancakes—a simple and time-saving technique that will revolutionize your breakfast routine.
What are Sheet Pan Pancakes?
Sheet pan pancakes are a convenient twist on traditional pancakes. Instead of pouring batter onto a griddle or skillet, you pour it onto a sheet pan and bake it in the oven. The result? A perfect golden slab of pancakes that can be easily cut into individual servings. This method is ideal for feeding a crowd, making breakfast for busy weekends, or simply enjoying a stress-free morning meal.
Click here to see the step-by-step web story instructions for this recipe!
This recipe comes from the cookbook Kids Kitchen by Heather Staller. The cookbook is an exciting and engaging cookbook that introduces children to the joys of cooking and encourages their culinary creativity. With easy-to-follow recipes and step-by-step instructions, this cookbook empowers kids to take charge in the kitchen and explore a variety of tasty and nutritious dishes. From simple snacks to fun desserts, Kids Kitchen provides a wide range of recipes that are not only delicious but also educational, fostering a love for cooking and promoting healthy eating habits in young aspiring chefs. My kids always help me in the kitchen, and love picking out recipes (next up is rainbow fruit skewers which introduces them to new fruit they’ll actually eat because they helped make it and are curious!)
Why you’ll love these sheet pan pancakes:
- Time-Saver: Making pancakes on a sheet pan eliminates the need for flipping individual pancakes. With one pour and a quick bake, you can have a batch of pancakes ready in no time. These bake in 10 minutes!
- Feed a Crowd: Whether you’re hosting a brunch or have a large family, sheet pan pancakes are a fantastic solution. You can easily double or triple the recipe to feed a crowd without spending hours in the kitchen. One sheet pan feeds 8!
- The leftovers freeze really well. Like with all pancakes and waffles, these freeze really well and then thaw super quick for a busy morning breakfast!
- Versatility: Sheet pan pancakes are incredibly versatile. You can experiment with various flavors, add toppings, or even make themed pancakes for special occasions.
Other recipes you’ll enjoy:
Sheet pan pancakes recipe
Equipment
Ingredients
- 4 large eggs
- 1/2 cup unsweetened applesauce or 1 mashed overripe banana
- 1/4 cup vegetable oil
- 1/3 cup maple syrup plus extra for serving
- 2 tsp vanilla extract
- 1 cup milk any type
- 3 cups white whole wheat flour, all-purpose flour or a mix
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
Toppings of choice
- bananas
- chocolate chips
- blueberries
- rainbow sprinkles
Instructions
- Preheat the oven to 400. Grease a rimmed, 18 x 13-inch baking sheet lightly with oil spray. Put a sheet of parchment paper or aluminum foil on the bottom of the pan for easy cleanup.
- Peel banana and slice into rounds if using as topping and set toppings aside.
- In a large bowl, add the eggs, applesauce, oil, maple syrup, vanilla and milk. Use a whisk to mix everything together until well combined.
- In a medium bowl, add the flour, baking powder, cinnamon and salt. Use a whisk to stir until all the ingredients are well combined.
- Dump the bowl of dry ingredients into the wet ingredients and stir with a rubber spatula until everything is combined and there are no more streaks of dry flour. Pour the batter onto the baking sheet and use the rubber spatula to spread it into an even layer.
- Decorate the top of the pancake batter however you'd like with the fruit, sprinkles and chocolate chips or toppings of choice.
- Use oven mitts to carefully place the baking sheet in the oven. Set a timer for 10 minutes. When the time is up, check to make sure the edges of the pancake are lightly golden brown and the center is fully cooked. If the pancake still needs more time to bake, place it back in the oven and set the timer for 2 minutes.
- Allow it to cool for 5 to 10 minutes, and then slice into squares. Drizzle top with extra maple syrup if desired.
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