Sundaymorning Sheetpan Pancakes

Q: How do I get a fluffy center and crisp edges when making Sheet Pan Pancakes?

For best results, use room-temperature eggs and milk, don’t overmix the batter (stop when dry streaks disappear), and preheat the oven to 425°F (220°C) so the pan hits the heat immediately — that initial blast helps the edges caramelize. Letting the batter rest 5–10 minutes before baking lets bubbles form and gives a lighter crumb, and rotating the pan halfway through the 18–22 minute bake helps even browning. If you like extra crunch, broil for 1–2 minutes at the end but watch it like a hawk.

Q: How should I store and reheat leftover Sheet Pan Pancakes so they stay tasty?

Store cooled leftovers covered in the fridge for 2–3 days or freeze individual slices in an airtight container for up to 2 months. Reheat in a toaster oven or conventional oven at 350°F (175°C) for 8–10 minutes to revive crisp edges, or microwave single pieces 20–30 seconds for a quick fix (edges won’t be as crisp). For frozen pieces, thaw overnight in the fridge and pop them in the oven to refresh the texture.

SundayMorning Sheet Pan Pancakes My Easy CrowdPleaser

By Fia MartinezSeptember 15, 2025

4.00 (1 Ratings)

Table of Contents

Quick Hook

I fell in love with Sheet Pan Pancakes on a lazy Sunday. My kitchen smelled like butter and maple.
Honestly, it beat standing at the griddle, flipping pancakes forever.

Brief Overview

This Sunday Morning Sheet Pan Pancakes twist comes from modern brunch culture.
It’s basically an oven baked pancake. Think of Oven Baked Pancakes and Breakfast Pancakes merged.

Difficulty is easy. Prep Time: 15 minutes. Cook Time: 18 22 minutes. Total: 33 37 minutes.

Yields 8 10 servings from a half sheet pan. Serve with maple syrup and fruit.

Fun fact: pancakes get a big shout on Shrove Tuesday.
This Pancake Sheet Pan Recipe feels festive. It’s perfect for Sheet Pan Meals and casual brunches.

Main Benefits

Top benefit: feeds a crowd with almost no effort. A whole pan means fewer pans. Less mess. More chill time.
Nutrition wise, expect about 245 kcal per serving. That’s a solid breakfast.

Perfect occasion: sleep-in brunches. Holiday mornings. Big family breakfasts. Want Sheet Pan Pancakes for a Crowd? This is the one.
Try a Blueberry Sheet Pan Pancakes version for extra wow.

What makes this special is texture. You get crisp, caramelized edges and a tender center.
It’s like a hybrid breakfast cake. Honestly, it’s addictive.

Why I love it

I learned this trick after burning a dozen griddle pancakes. I poured batter into a rimmed pan instead. Game changer.
Now I make a Sheet Pan Breakfast Bake every other weekend.

Small tip I love: use room temperature eggs. Also, don’t overmix. That keeps the crumb light.
Preheat oven to 425° F ( 220° C) for best rise and crisp edges.

This is a forgiving, flexible recipe. Swap in blueberries, chocolate chips, or savory cheese.
It’s a genuine crowd pleaser and easy to scale.

Ready to bake? Now, onto the ingredients.

Ingredients & Equipment quick cheat sheet

I adore making Sheet Pan Pancakes for lazy crowds. They feed 8 10 people easily. Fun fact: one half sheet pan yields about 8 large squares .

Oh my gosh, it truly feels like breakfast magic.

Main Ingredients (grouped)

For the batter

2 cups (240 g) all-purpose flour use fresh, fine milled flour.
2 tablespoons (25 g) granulated sugar.
2 tablespoons (approx. 24 g) baking powder.
1 teaspoon (5 g) fine salt.
3 large eggs (≈150 g) , room temperature.
2 1/2 cups (600 ml) whole milk or 2 cups (480 ml) for thicker texture.
4 tablespoons (56 g) unsalted butter, melted and cooled.
1 teaspoon (5 ml) pure vanilla extract.

Optional mix-ins / toppings

1 1/2 cups (225 g) fresh blueberries, or 1 cup (170 g) chocolate chips.
Confectioners’ sugar, maple syrup, whipped cream.

Quality notes (key items)

Flour: look for a recent best-by date.
Eggs: free range or organic taste richer.
Butter: use real unsalted butter for depth.
Blueberries: firm, plump, not mushy.

Seasoning Notes

Keep it simple. Use 1 teaspoon vanilla. Add 1 teaspoon cinnamon for warmth. For savory bakes, omit sugar. Add 1 teaspoon dried thyme and 1 cup sharp cheddar.

Flavor boosters include a tablespoon of lemon zest. A dash of salt sharpens sweetness. Quick swaps: almond milk 1:1 for dairy-free. Use a gluten-free 1:1 blend if needed.

Equipment Needed

Must haves only

Half sheet rimmed baking pan 18 x 13 in (33 x 46 cm) .
Parchment paper or silicone mat.
Large mixing bowl, whisk, rubber spatula.
Measuring cups/spoons or a kitchen scale.
Oven mitts, cooling rack, sharp knife or pizza cutter.

Household alternatives

Use an equivalent size roasting pan.
A blender can replace whisking.
No scale? Level off cups carefully.

Baking tip: preheat oven to 425° F ( 220° C) . Bake 18 22 minutes . Watch closely for golden edges.

I once forgot to butter parchment. Rookie move. The edges stuck. Lesson learned. Sheet Pan Pancakes for a crowd are forgiving.

They give crispy edges and tender centers every time.

Cooking Method

I love how one pan feeds a crowd. One half sheet pan yields 8 10 servings . Sheet Pan Pancakes changed my lazy Sunday mornings. Honestly, it’s the easiest brunch trick I own.

Prep Steps

Get your mise en place ready. Measure flour, sugar, and baking powder. Whisk eggs, milk, and melted butter. Line a half sheet pan (18 x 13 in / 33 x 46 cm).

Grease the parchment well.

Time saving tip: mix dry and wet separately. Combine at the last minute. That saves cleanup and hassle. Safety reminder: always use oven mitts when handling hot pans.

Use a cooling rack after baking.

step-by-step Process

Preheat oven to 425° F ( 220° C) . Place rack center.
Whisk dry ingredients until airy. Remove lumps.
Whisk eggs, milk, butter, vanilla in another bowl.
Fold wet into dry. Don’t overmix. Small lumps are fine.
Let batter rest 5– 10 minutes . Bubbles form for light rise.
Pour into prepared pan. Scatter blueberries or chips evenly.
Bake 18– 22 minutes until golden and set. Rotate pan halfway.

Visual cues matter. The top should be golden. Edges should pull from parchment. A toothpick should come out clean. For precision, aim for an internal temperature of 200 205° F (93 96° C) .

Pro Tips

Use room temp eggs and milk for a tender crumb. For ultra smooth batter, blitz briefly in a blender. Want crisp edges? Broil 1– 2 minutes at the end, watching closely.

Common mistakes: overmixing ruins texture. Too many berries add sogginess. Skipping preheat gives a flat bake. make-ahead option: mix dry ingredients and store.

Whisk wet ingredients later. Or bake fully, then refrigerate and reheat at 350° F ( 175° C) for 8 10 minutes.

I once hosted ten people and forgot to preheat. Rookie move. Still, the pan saved the day. This Pancake Sheet Pan Recipe works for sweet or savory swaps.

Try blueberry or a savory herb cheese version. It’s basically brunch magic simple, forgiving, and perfect for Sheet Pan Meals and Sheet Pan Breakfast Bake vibes.

Try it and tell me if it doesn’t become your new favourite.

Serving Suggestions Plate It Like a pro

Fun fact: people who eat breakfast tend to focus better. So serve confidently. I love serving Sheet Pan Pancakes straight from the pan. Cut into squares and arrange on a big platter.

For a brunch crowd, pair with crispy bacon or breakfast sausage. A bright mixed fruit salad adds freshness. For drinks, coffee or a classic Mimosa works wonders.

If you made Blueberry Sheet Pan Pancakes, add lemon zest. It wakes up the blueberries.

Presentation tip: dust with confectioners’ sugar. Drizzle warm maple syrup across the squares. Use a pizza cutter for neat edges. Guests will think you slaved over them. Honestly, you did not.

Storage Tips Keep Them Tasty

Cool completely before storing. This prevents soggy edges. Wrap tightly in foil or place in an airtight container. Store in the fridge up to 3 days.

To freeze, slice into squares first. Flash freeze on a tray for one hour. Transfer pieces to a freezer bag. Freeze up to 1 month. Label with the date.

Reheating is easy. For best texture, reheat in a toaster oven or oven at 350° F ( 175° C) for 8 10 minutes .

Microwave single pieces for 20 30 seconds . Broil briefly for crispier edges. Watch carefully.

Variations Make It Yours

Want a vegan twist? Swap eggs for a flax egg. Use a plant milk like oat. Use melted oil instead of butter. That makes Sheet Pan Pancakes easy vegan.

Need gluten-free? Use a 1:1 gluten-free flour blend. Expect a slightly different crumb. For seasonal swaps, use apples in fall. Use peaches in summer. Blueberry Sheet Pan Pancakes shine in summer markets.

Nutrition Basics Simple and Honest

Per serving, expect about 245 calories. It gives around 8 grams protein. Fat sits near 11 grams. Carbs are about 30 grams. Toppings add more calories.

Benefits: this recipe feeds many with minimal effort. Whole eggs and milk deliver protein. Fruit adds fiber and vitamins. It’s a crowd pleaser that’s still reasonably balanced.

Quick Encouragement

You’ve got this. Try the Pancake Sheet Pan Recipe this weekend. It’s perfect for Sheet Pan Meals or a lazy Sunday. Trust me, friends will ask for seconds.

Frequently Asked Questions

What are Sheet Pan Pancakes and how are they different from regular griddle pancakes?

Sheet Pan Pancakes are a single, pourable pancake batter baked in a rimmed half sheet pan (18 x 13 in) instead of cooked in individual rounds on a griddle. The result is a cross between fluffy pancakes and a breakfast cake tender in the middle with caramelized, crispy edges and it’s much easier to feed a crowd because there’s no flipping or fiddly temperature control.

Think brunch friendly and forgiving: mix, pour, bake, slice, serve.

How do I get a fluffy center and crisp edges when making Sheet Pan Pancakes?

For best results, use room temperature eggs and milk, don’t overmix the batter (stop when dry streaks disappear), and preheat the oven to 425°F (220°C) so the pan hits the heat immediately that initial blast helps the edges caramelize.

Letting the batter rest 5 10 minutes before baking lets bubbles form and gives a lighter crumb, and rotating the pan halfway through the 18 22 minute bake helps even browning. If you like extra crunch, broil for 1 2 minutes at the end but watch it like a hawk.

Can I make Sheet Pan Pancakes gluten-free or dairy-free what substitutions work best?

Yes: swap a 1:1 gluten-free flour blend that contains xanthan gum for the all-purpose flour and expect a slightly different crumb, and use plant milks (oat, almond, soy) 1:1 and melted neutral oil for butter to make it dairy-free.

These swaps change texture a bit gluten-free can be a touch denser and for egg-free versions you’ll need a binder (flax/chia + extra leavening) but they’ll be less airy than the original.

Taste and hydration vary by brands, so adjust milk slightly (use 2 cups for a thicker batter) and watch bake time.

How should I store and reheat leftover Sheet Pan Pancakes so they stay tasty?

Store cooled leftovers covered in the fridge for 2 3 days or freeze individual slices in an airtight container for up to 2 months. Reheat in a toaster oven or conventional oven at 350°F (175°C) for 8 10 minutes to revive crisp edges, or microwave single pieces 20 30 seconds for a quick fix (edges won’t be as crisp).

For frozen pieces, thaw overnight in the fridge and pop them in the oven to refresh the texture.

How can I add fruit, chocolate, or savory mix-ins to Sheet Pan Pancakes without ruining the bake?

Scatter mix-ins sparingly and evenly so they don’t overload the batter too many blueberries or chips add moisture and can sink. Toss berries or chopped fruit in a tablespoon of flour before adding, press larger pieces gently into the batter so they’re partly submerged, and chop big add-ins (nuts, apples) small for even distribution.

For savory versions, omit sugar and vanilla and fold in cheese, herbs, and cooked fillings; bake times are similar but keep an eye on browning.

Are Sheet Pan Pancakes healthy, and how can I lighten or boost their nutrition?

The recipe as written is a comforting, moderately indulgent brunch item (roughly 245 kcal per serving for 8 servings, excluding syrup/toppings), but you can lighten it by using 2 cups milk instead of 2½, swapping half the flour for whole wheat or oat flour, cutting the sugar, or replacing some butter with a neutral oil.

To boost protein, add a scoop of unflavored protein powder, swap Greek yogurt for part of the milk, or serve with Greek yogurt and fresh fruit instead of syrup small swaps make a big difference without losing the sheet pan convenience.