Can I make sheet pan pancakes ahead of time?

Yes! Sheet pan pancakes are great for meal prep. Once baked and fully cooled, cut them into squares and store them in an airtight container in the refrigerator for up to 4 days. You can reheat them quickly in the microwave, oven, or toaster for an easy breakfast.

Can I freeze sheet pan pancakes?

Absolutely. Let the pancakes cool completely, then wrap individual pieces or layers (with parchment between them) and freeze for up to 2 months. Reheat straight from frozen in the microwave or oven until warm.

What size sheet pan works best for sheet pan pancakes?

A standard half-sheet pan (about 18×13 inches) works best. It allows the batter to spread evenly and bake through without becoming too thick or undercooked in the center.

How do I prevent sheet pan pancakes from sticking?

Lining the pan with parchment paper is the easiest and most reliable method. Lightly greasing the parchment with cooking spray or butter adds extra insurance and makes cleanup effortless.

Can I use pancake mix instead of homemade batter?

Yes, you can use your favorite pancake mix. Simply prepare the batter according to package instructions, pour it into the lined sheet pan, and bake as directed in the recipe, keeping an eye on doneness.

How do I make different flavors in one pan?

After spreading the batter evenly, divide the surface visually into sections and add different toppings to each area—such as blueberries on one side, chocolate chips on another, and bananas or nuts elsewhere. This makes everyone happy with one bake.

Why are my sheet pan pancakes dense instead of fluffy?

Dense pancakes usually happen when the batter is overmixed or when the baking powder is old. Mix gently until just combined and make sure your leavening agent is fresh for the best rise and texture.

Can sheet pan pancakes be made dairy-free or gluten-free?

Yes! Substitute plant-based milk and oil or dairy-free butter for a dairy-free version. For gluten-free sheet pan pancakes, use a high-quality gluten-free all-purpose flour blend designed for baking.

Sheet Pan Pancakes: The Easiest Way To Make Breakfast

Ingredients

Scale

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1 large egg
1 ¼ cups milk
2 tablespoons melted unsalted butter (plus more for greasing)
½ cup mixed berries (fresh or frozen)
½ cup chocolate chips
Maple syrup, for serving (optional)

Instructions

Preheat oven and prepare pan: Preheat oven to 400°F (200°C). Grease a 9×13 inch baking sheet with butter or cooking spray.
Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
Mix wet ingredients: In a separate medium bowl, whisk together the egg, milk, and melted butter.
Combine batter: Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix (a few lumps are okay!).
Pour onto pan: Carefully pour the pancake batter onto the prepared baking sheet, spreading evenly with a spatula.
Add toppings: Sprinkle your desired toppings, such as berries and chocolate chips, evenly over the batter.
Bake pancakes: Bake for 15-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Cool, cut, and serve: Let cool for a few minutes on the sheet pan, then cut into squares or rectangles. Serve warm with maple syrup and additional toppings if desired.

Notes

Sheet pan pancakes offer incredible ease, freeing you from constant flipping. They are ideal for feeding a crowd, ensuring everyone gets a warm pancake at the same time. Plus, they’re a blank canvas for customization, allowing everyone to add their favorite toppings for a personalized breakfast experience.

Author: Mike
Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 square (approx 1/8 of pan)
Calories: 230 kcal
Sugar: 12 g
Sodium: 350 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 60 mg

Keywords: Sheet Pan Pancakes, Pancakes, Breakfast, Brunch, Easy, Baking, Customizable, Family Meal