Sheet Pan Pancakes

By: Rachel TiemeyerPosted: 4/17/25Updated: 6/19/25

These Sheet Pan Pancakes are a quicker and easier way to make traditional pancakes. The sheet pan method allows for multiple servings to be made at once, while also customizing the toppings, which can be great for families and meal prep. Plus, we’ll show you how to freeze these for later!

A sheet pan pancake that has various toppings on it and is cut into slices.

Table of Contents

About the Recipe

Our pastry chef team member, Rachel Walters (formerly Riegel), created such a fun breakfast recipe here. These Sheet Pan Pancakes are:

Easy: This recipe is a much easier process than traditional pancakes or recipes like our Oatmeal Pancakes, because it bake quickly in the oven and you don’t have to cook multiple batches like you would on a griddle.
Customizable & Delicious: They still remain a light and fluffy texture, and it’s easy to divide the pancakes into sections with different toppings.
Healthier: This recipe in particular uses whole wheat flour in order to make it a bit healthier. We also tested and share a higher protein option too.
Freezer-friendly: We love a make ahead breakfast! We tested and show you how to make these ahead and freeze for busy morning.

Ingredients

Ingredient Notes:

To make it 100% whole wheat: Use 2 1/2 cups white (or golden) whole wheat flour in place of 1 1/4 cups all-purpose flour and 1 1/4 cups whole wheat flour.
How to Make This High Protein: Use 1 cup of each kind of flour, plus 1/2 cup unsweetened protein powder. This pancake turned out great and the texture remained pretty consistent with the protein powder, so I’d consider it very successful. This added 40g of protein to the recipe, for a total of 18 grams per serving.
Toppings: You can use as many or as few toppings as you desire (or even no toppings)! See all our ideas below.

Step by Step Instructions

Prep

Preheat the oven to 425°F and line a 13”x18” rimmed sheet pan with parchment or spray thoroughly with cooking spray. Tip for using parchment paper: Cut a 3-4 inch slit into each corner of the parchment, and then when the parchment is pressed down into the pan they will form nice little corners inside the pan.

A corner of a baking sheet covered in parchment paper with a cut in the corner to help it lie flat.

Make Pancake Batter

In a medium bowl, whisk together flours, sugar, salt, and baking powder.
In a small bowl, whisk together eggs, milk, and vanilla until thoroughly combined.
Add the wet ingredients and melted butter to the dry ingredients and whisk together until no flour is visible, scraping down the sides of the bowl with a spatula as needed; do not over-mix. Small lumps in the batter are okay.

Sheet pancake batter in a mixing bowl with a whisk in it.

Add Toppings

Immediately pour the batter into the prepared sheet pan and spread evenly using a spatula. Tap the pan on the counter a couple of times to remove air bubbles. Sprinkle toppings evenly over the batter, separating into different sections if desired.

A baking sheet covered with parchment paper and then sheet pancake batter with strawberries, chocolate chips, and blueberries pressed into different parts of the pan.

Bake & Serve

Bake for 9-12 minutes, rotating halfway, until the pancake is an even, golden brown. Cut and serve warm with butter and maple syrup.

A baking pan of sheet pancakes with a variety of mix-ins sliced into servings and ready to serve.

Slices of blueberry, strawberry, and chocolate chip sheet pan pancakes on a plate with maple syrup.

Testing Notes:

Here are a few things we learned while testing this recipe:

Go heavy on the toppings. They tend to sink in a bit.
The pancake itself is not very sweet but with maple syrup on top it’s just right.
Tip for using parchment – cut a 3-4 inch slit into each corner of the parchment, and then when the parchment is pressed down into the pan they will form nice little corners inside the pan.
As soon as the wet and dry ingredients are mixed, the baking powder is activated, which is why it’s best to get the batter into the oven as soon as possible for maximum rise.
About 8 cut pancakes can fit in a gallon size storage bag.
We tested this in a 13×18 inch rimmed sheet pan.

Fun Topping Ideas

Everyone in the family can customize their own portion of the sheet pan pancake, so get creative. Here are some combinations to get you started.

Peanut butter + banana + bacon crumbles
Chocolate chips + mini marshmallows + graham cracker crumbs
Strawberries + white chocolate chips
Fresh pineapple + coconut + macadamia nuts
Nutella swirl
Caramel sauce + pecans
Apples + cinnamon swirl–To make the “Cinnamon Swirl” – 2 tablespoons melted butter, 3 tablespoons dark brown sugar, 1/2 teaspoon ground cinnamon Halved sweet cherries + sliced almonds Peanut butter + jam of choice

How to Freeze Sheet Pan Pancakes

If you’re going to the trouble to make this for your family, why not make two batches and freeze the second one? Or you can simple freeze any leftovers for later.

How to Freeze for Later: Completely cool and cut pancakes. Store in a freezer bag or airtight container in single layers divided by parchment paper (to prevent the pancakes from sticking to each other). Freeze for up to 3 months.

How to Prepare from Frozen: Let thaw overnight in the refrigerator and reheat using the microwave or toaster oven. Or microwave a frozen pancake in 10-20 second increments until warm.

Slices of sheet pancakes in a freezer bag.

Recipe FAQs

How can I add more protein to this Sheet Pan Pancake?

We tested this and it’s easy! Use 1 cup of each kind of flour, plus 1/2 cup unsweetened protein powder. This pancake turned out great and the texture remained pretty consistent with the protein powder, so I’d consider it very successful. This added 40g of protein to the entire recipe, for a total of 18 grams per serving.

What if I don’t have a 13×18 inch pan?

We haven’t tested it in other sized plans. But we can guess you will need to adjust baking time. Less time if it’s a larger pan, since the batter will be more spread out. More time if it’s a smaller pan.

How do I reheat sheet pan pancakes?

Microwave individual slices for 20–30 seconds, or reheat in the oven at 350°F for 5–10 minutes.

Can I make a gluten-free version of this?

We haven’t tested this option, but I’ve always had good luck with swapping out all purpose or whole wheat flour for the Bob’s Red Mill 1:1 Gluten Free Flour in baked goods. If you try that, let us know how it goes in the comments please.

Rachel Riegel, guest recipe contributor to Thriving Home.

Recipe Contributor: Rachel Walters

Pastry Chef Rachel Walters developed and rigorously tested this recipe for Thriving Home.

Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Managment and Baking and Pastry Arts.

In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her husband.

Find more of Rachel’s desserts here.

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

Sheet Pan Pancakes

About the Recipe

Ingredients