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Easy Fluffy Sheet Pan Pancakes Recipe

Close-up of a thick, golden slice of blueberry sheet pan pancakes topped with fresh blueberries.

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Make breakfast simple for a crowd with these easy, no-flip sheet pan pancakes baked right in the oven. This recipe is quick to prepare and perfect for meal prepping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 large egg
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup blueberries or chocolate chips (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a 10×15 inch rimmed baking sheet or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  5. Gently fold in your chosen additions, like blueberries or chocolate chips, if using.
  6. Pour the batter evenly onto the prepared baking sheet, spreading it to cover the bottom.
  7. Bake for 12 to 15 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
  8. Remove from the oven. Cut into squares immediately. Serve warm with your favorite toppings.

Notes

  • For a shortcut, substitute 1 1/2 cups of your favorite pancake mix (like Kodiak Cakes) for the flour, baking powder, salt, and sugar, then follow the mix directions for liquid amounts, adjusting slightly for thickness.
  • To make this a savory breakfast for a crowd, omit sugar and add 1/2 teaspoon black pepper and 1 cup cooked, crumbled sausage and shredded cheddar cheese instead of sweet additions.
  • This recipe makes excellent make-ahead breakfast squares; cool completely before storing in an airtight container in the refrigerator for up to three days.

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