Getting tired of regular pancakes? This Sheet Pan Pancake Recipe is the best breakfast for busy mornings. Save time and energy!
I absolutely adore pancakes. We eat them for dinner once a week because they’re easy, cheap, and filling. And they can be a healthy addition to your meal plan!
Now, I only have one child. But those of you with multiple kids may need to make a TON of pancakes. And standing in front of the hot stove, flipping pancakes for who knows how long can be a real pain. I know those busy mornings can take a toll on us.
If you want to save some time, I HIGHLY recommend trying out the oven to bake an entire batch of pancakes!
This easy recipe is made even easier with the fact that you can use a box of pancake mix instead of an actual recipe!
Scroll down to get to the recipe card for these easy oven-baked pancakes!
What are Sheet-Pan Pancakes?
Honestly, it’s almost too simple. You make up the pancake batter. But instead of pouring the mix a little at a time onto a griddle, you pour the entire bowl into a large baking sheet and bake it.
You still get the soft, fluffy pancakes you and your whole family love. The only difference is that these pancakes will be squares/rectangles instead of round.
Ingredients you need
I typically use my favorite recipe for pancakes. It has some whole wheat flour, Greek yogurt, and flaxseed for extra nutrition:
- All purpose flour
- Whole wheat flour
- Ground flaxseed
- Baking powder
- Sugar
- Salt
- Milk
- Large eggs
- Greek yogurt
- Vanilla extract
Can I use a boxed pancake mix instead?
That’s the beauty of this. You can use whatever pancake recipes you want- including a box of mix!
Sometimes we just need life to be easy. And there’s nothing wrong with that!
How to make Sheet Pan Pancakes
Start by combining all the dry ingredients in a large bowl.
In a medium bowl, combine the wet ingredients.
Pour the wet into the dry and mix until just combined.
Spray an 8×13 baking sheet with cooking spray and evenly spread the mix into a thin even layer.
Bake at 350 degrees F for 10 minutes until the pancakes are golden brown on top, and a knife comes out clean in the center.
Slice into 18 small rectangles and serve with your favorite toppings! A pizza cutter actually works well for this.
How to serve these pancakes
Now, there’s nothing wrong with plain pancakes. But you can switch things up in many ways:
- Drizzle with melted butter and real maple syrup
- Add different mix-ins and different toppings: Chocolate chips, peanut butter, or fresh fruit like blueberries and bananas!
- Add whipped cream on top
- Serve with a protein: Eggs, cottage cheese, sausage, or bacon
My personal favorite pancake toppings are diced apples or sliced bananas. Another idea is to mix up flavor combinations- add blueberries to one half and chocolate chips to the other!
How to store
Once they reach room temperature, store leftover pancakes in an airtight container in the fridge. They’ll stay fresh for about 5 days.
How to freeze
I like to use the Flash Freeze method for pancakes. Place them on a baking sheet lined with parchment paper, making sure the individual pancakes don’t touch. Put that in the freezer. And when they’re completely frozen, you can transfer them to a labeled freezer bag or other freezer-safe container.
Pancakes will stay fresh in the freezer up to 3 months. They’re still safe to eat, but they just risk getting freezer burn!
To reheat, you can either place the frozen pancakes in the fridge overnight to thaw, or reheat from frozen. Heat in the microwave in 20-second increments, or use your toaster oven to get a more crisp pancake.
These easy sheet pan pancakes can be kind of a fun way to make breakfast every so often. The cooking time is definitely shortened, with only 5-10 minutes of work, and it’s become one of my favorite recipes on the weekends. For me, these beat traditional pancakes for sure!
Other Pancake Recipes
Looking for some more easy breakfast ideas? Next time, try my other favorite pancake recipes!
Sheet Pan Pancakes Recipe
Getting tired of regular pancakes? This Sheet Pan Pancake Recipe is the best breakfast for busy mornings. Save time and energy!
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 3 tablespoons ground flaxseed
- 1/4 teaspoon salt
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 2 eggs
- 1 1/2 cups milk
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla extract
Instructions
- Combine both flours, flaxseed, salt, baking powder, and sugar in a large bowl.
- In a medium bowl, combine the eggs, milk, yogurt, and vanilla.
- Pour the wet into the dry and mix until just combined.
- Spray an 8x13 baking sheet with cooking spray and evenly spread the mix into a thin even layer.
- Bake at 350 degrees F for 10 minutes until the pancakes are golden brown on top, and a knife comes out clean in the center.
- Slice into 18 small rectangles and serve with your favorite toppings!
Notes
To freeze, place the pancakes in an even layer on a cookie sheet lined with parchment paper. Place in the freezer; then transfer to a gallon-size freezer bag once completely frozen.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 80Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 158mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 4g
Jaime is a Nutrition Coach through the ISSA and professional writer. She has 4 years experience coaching and 9 years experience in writing. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.
