We love a comforting breakfast like pancakes to start the day off right. But what’s not so fun is standing in front of the stove flipping pancakes all morning. Enter our Sheet Pan Pancakes recipe. It’s a quick and delicious way to make a big batch of one of the all time best breakfast foods.

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Sheet pan pancakes

We made our sheet pan pancakes with mixed berries, but you can use all sorts of mix ins like sliced bananas, chocolate chips, or even chopped nuts. Customize it with whatever you normally throw on top of your pancake! You can even do different sections of the sheet pan with different toppings if your family members or brunch guests have different preferences!

pancake sheet pan recipe

Sheet Pan Pancakes Recipe Tip:

+ Oven temperatures can differ, so make sure you keep an eye on your pancakes. You want to look for the edges to be golden and a toothpick to come out clean in the center.

how to make Sheet pan pancakes

Meal Prep Tips:

This sheet pan pancake recipe is also a delicious option for meal prep. Let the pancakes cool and then store them in an airtight container in the fridge. You can even freeze your sheet pan pancake! Just cut them up into individual portions once they’ve cooled and layer pieces of wax paper in between. Store in an airtight container or freezer safe baggy.

When you’re ready to warm up your pancakes, pop them in the microwave for a few minutes (our favorite way), throw them in the toaster or even warm them back up in the oven on 350 degrees for about 5 minutes (stored in the fridge) to 10 minutes (stored in the freezer).


Sheet Pan Pancakes

Sheet pan pancakes are a quick and delicious way to make a big batch of one of the all time best breakfast foods.


Yield: 12 servings
4.75 from 4 ratings
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Pancake Ingredients

Toppings Ingredients

  • Strawberries, halved or quartered
  • Raspberries
  • Blackberries
  • Any other desired toppings


  • Preheat the oven to 425 degrees Fahrenheit.
  • In a bowl, whisk together the buttermilk, eggs, and melted butter. Add the flour, sugar, baking powder, baking soda, and salt. Pour into a 9×11 inch baking sheet.
  • Place the strawberries, raspberries, and blackberries on top of the batter.
  • Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean and the edges are golden brown.
  • Let cool for 5 minutes before slicing and serving with powdered sugar and maple syrup if desired.
Calories: 153kcal, Carbohydrates: 20g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 32mg, Sodium: 331mg, Potassium: 88mg, Fiber: 1g, Sugar: 4g, Vitamin A: 275IU, Vitamin C: 0.01mg, Calcium: 55mg, Iron: 1mg
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Pancake sheet pan Recipe