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–+ servings
A golden-brown sheet pan pancake topped with fresh strawberries and blueberries, a perfect breakfast idea.

Sheet Pan Pancakes

Sheet pan pancakes are a simple and quick breakfast option for busy mornings. You can easily customize them with your favorite toppings.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 2 large eggs
  • 1/4 cup melted butter plus more for greasing
Toppings
  • 1/4 cup maple syrup for serving
  • 1/2 cup fresh berries optional
  • 1/4 cup chocolate chips optional

Equipment

  • Baking sheet
  • Large bowl
  • Whisk

Method
 

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

Notes

You can add other ingredients to the batter, such as cinnamon or vanilla extract, for extra flavor. This recipe is easily adaptable to different fruit or chocolate chip combinations.

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