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Easy Fluffy Sheet Pan Pancakes from Scratch

Close-up of two thick slices of blueberry sheet pan pancakes stacked on a white plate, showing fluffy interior.

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Make a large batch of fluffy pancakes all at once using your oven. This sheet pan pancakes recipe eliminates the need to stand at the stove flipping individual pancakes, making it perfect for feeding a crowd or busy mornings.

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, plus more for greasing
  • 1 teaspoon vanilla extract
  • Optional Mix-ins: 1 cup blueberries or chocolate chips

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 13×9 inch baking pan thoroughly with butter or cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
  5. If using, gently fold in your blueberries or chocolate chips.
  6. Pour the batter evenly into the prepared baking pan. Spread it gently to cover the bottom.
  7. Bake for 12 to 15 minutes, or until the edges are set and the top is lightly golden brown.
  8. Remove the pan from the oven. Slice the pancake into squares immediately.
  9. Serve warm with maple syrup and your favorite toppings.

Notes

  • For a make ahead breakfast, cool completely, cover tightly, and refrigerate for up to 3 days or freeze for up to 2 months. Reheat slices in the microwave or toaster oven.
  • Divide the pan into sections before baking to create custom flavors, such as adding cinnamon swirl to one side and chocolate chips to another.
  • To achieve thick and fluffy pancakes, avoid overmixing the batter.

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