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–+ servings
Close-up of fluffy sheet pan pancakes topped with fresh raspberries and blackberries, drizzled with syrup.

Sheet Pan Pancakes

A simple recipe for sheet pan pancakes, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 2 large eggs
  • 1/3 cup melted butter
Optional Toppings
  • 1/4 cup maple syrup for serving
  • 1/4 cup fresh berries for serving

Equipment

  • Baking sheet
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Grease a 13x18 inch baking sheet.
  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.
  5. Pour the batter onto the prepared baking sheet and spread evenly.
  6. Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  7. Cut into squares and serve immediately with your favorite toppings.

Notes

You can customize your pancakes with add-ins like chocolate chips or blueberries. For a sweeter pancake, you can add an extra tablespoon of sugar to the batter.

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