Sheet Pan Pancakes (Plus 6 Variations)

These easy, from scratch sheet pan pancakes are the perfect breakfast or brunch for a crowd. With an almost unlimited number of ways to customize this easy dish, it's sure to become a new family favorite.

Oh hey there. Hi. Do you find yourself staring at your fridge or pantry over a cup of steaming hot coffee in the morning hoping something other than that old box of cereal in the back will jump out for breakfast?

What if I told you there's a dish so delicious and easy to make it takes just one bowl to mix, one sheet pan to bake and that everyone in your household is sure to get behind it?

You might think it's the stuff of dreams, but it's really the stuff of sheet pan pancakes.

And quite possibly best of all: Not only is this a pantry-staple-friendly recipe, it's minimal mess, has unlimited flavor possibilities and comes together in under 40 minutes, start to finish.

Here's how to make this recipe

In a bowl, whisk together the wet ingredients (milk, eggs, butter, vanilla extract). Stir together the dry ingredients (flour, baking powder, sugar, salt) and whisk them into the wet ingredients.

Grease a half baking sheet (13"x18") and pour the batter into it. If you're going to add any toppings, now is the time to do it.

Bake at 400F for 20-25 minutes or until golden.

Slice, serve and top with syrup, fresh berries, yogurt or glaze.

6 easy variations

• Berries: Top the batter with 2 ½ cups fresh or frozen berries prior to baking.
• Chocolate chips or candy pieces: Add 2 cups of chocolate chips, chunks or candy pieces to the batter.
• Cinnamon roll: Combine 1 stick (8 tablespoons) melted butter with 1 cup brown sugar and 1 tablespoon cinnamon. Stir until a cohesive sauce forms. Drizzle or pipe over the batter before baking.
• Funfetti: Add 1 tablespoon almond extract to the batter and top with ½ cup sprinkles.
• Peanut butter and jelly: Microwave 1 cup peanut butter and 1 cup jam until liquified. Drizzle over the batter prior to baking.
• Banana foster: Slice 4-6 bananas lengthwise and brown in a sauce pan with 6 tablespoons butter and ¾ cup brown sugar. Place the browned bananas browned side up into the batter. Drizzle with the brown sugar/butter sauce immediately after removing the pancakes from the oven.

Expert tips

• Choosing a baking sheet: To keep the bottom of your pancakes from getting too brown, I recommend using a light colored baking sheet for this recipe. If you have a non-stick sheet, that can be helpful, too.
• Making multiple flavors in a single batch: To make multiple flavors, simply adjust the amount of toppings accordingly (for example, for a batch that's half berries, reduce the berries from 2 ½ cups to 1 ¼). To get clean divisions between the flavors, I like to use a piece of tin foil to separate the batter.
• Storing pancakes: Looking to save time? You can make these pancakes ahead of time and store them on the counter in an air tight container for 1-2 days or freeze them for 1-2 months. Simply place a piece of parchment between each pancake and seal in an airtight plastic bag for freezing.
• Reheating refrigerated or frozen pancakes: Simply microwave your pancakes on medium power for 1-2 minutes or bake at 350F for 10 minutes.

Frequently asked questions

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

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