Sheet Pan Pancakes
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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!
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.
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.
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.
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.
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.
Recipe FAQs
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.
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.
Microwave individual slices for 20–30 seconds, or reheat in the oven at 350°F for 5–10 minutes.
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.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Sheet Pan Pancakes
These Sheet Pan Pancakes are a quicker, easier, and healthier way to make traditional pancakes. Customize the toppings based on what you and your family like best.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons baking powder
- 2 large eggs
- 2 1/4 cups milk of choice
- 1 tablespoon vanilla extract
- 4 tablespoons butter, melted
- 1–1 1/2 cups desired toppings (i.e. blueberries, strawberries, chocolate chips; see Cooking Notes for more ideas)
- Optional for serving: butter, maple syrup
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Prep: Preheat the oven to 425°F and line a 13”x18” rimmed sheet pan with parchment (see tip in Cooking Notes) or spray thoroughly with cooking spray.
- Dry Ingredients: In a medium bowl, whisk together flours, sugar, salt, and baking powder.
- Wet Ingredients: In a small bowl, whisk together eggs, milk, and vanilla until thoroughly combined.
- Combine: 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.
- 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.
- Bake: Bake for 9-12 minutes, rotating halfway, until the pancake is an even, golden brown. Cut and serve warm with butter and maple syrup.
Freeze for Later: Cut pancakes can be stored in a freezer bag or airtight container layered with pieces of parchment paper to prevent the pancakes from sticking to each other and frozen for up to 3 months.
Prepare from Frozen: Let pancakes thaw in the refrigerator overnight and reheat using the microwave or toaster oven.
Notes/Tips
- How to Store: Cut pancakes can be stored in a freezer bag or airtight container layered with pieces of parchment paper to prevent the pancakes from sticking to each other, squeezing out any excess air. Refrigerate for 4-5 days or freeze for up to 3 months. About 8 cut pancakes can fit in a gallon size ziploc bag.
- 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.
- 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 entire recipe, for a total of 18 grams per serving.
- More Topping Ideas:
-
- 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
-
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.
This is great for when I don’t have time to make pancakes. It is also perfect for meal prep when I need breakfast
Thanks for the review Jenna. Glad you liked them!
I’m the pancake-maker in the family; I’ve been using a from-scratch recipe that is similar to this for more than 20 years. [In addition to this recipe’s ingredients, I add baking soda and apple cider vinegar, though I didn’t here so we could test things out; I should also add that since we don’t have unsweetened protein powder on hand, I substituted vanilla protein powder in lieu of the extract.]
Because it seemed like the top wasn’t “done” after both 10 and 12 minutes, I left it in for probably 14, and it showed on the pan side. Not burned, but definitely a dark golden brown and nearly crispy. Confirmation that this crew knows what they’re doing!
Since chocolate chips and sliced bananas are my go-to on Saturday mornings, they were the obvious first choices today. Looking forward to adding portions of strawberries, blueberries… and bacon?!?!?!!!
Can’t wait to try the bacon pancakes! Thanks for leaving a detailed review Kevin. 🙂