Easy Sheet Pan Pancakes - Mom On Timeout

These Sheet Pan Pancakes go above and beyond when it comes to breakfast! They’re so easy to make and are ready in no time at all. Great for an easy weekend breakfast or a fun and festive way to celebrate a special occasion like Easter or Mother’s Day brunch!

Hungry for more delicious breakfast ideas? Here are some of our favorites: Waffle recipe, Lemon Blueberry Scones and this easy recipe for Cherry Cheese Danish!

Sheet Pan Pancakes Recipe

Make breakfast a breeze with these Sheet Pan Pancakes! Classic, fluffy pancakes made from scratch are made so much easier with this quick recipe. Simply mix up the best pancake batter, pour it into a baking sheet, add the toppings of your choice (fresh, juicy strawberries, blueberries, and raspberries in this case), pop in the oven and bake.

With this oven pancake recipe, you no longer have to stand over a hot stove or griddle. No more first batch test pancakes that come out just a little over or under cooked, these are perfect every single time! Try them out for a brunch crowd or a simple Sunday morning treat with the family. 

Why I Love These Sheet Pan Triple Berry Pancakes

• Easily feed a crowd. Whether you have a house full of kids after a sleepover or your in-laws are in town, these sheet pan pancakes are easy to whip up and make enough to feed everyone that graces the breakfast table in the morning! Double or triple recipe to meet your needs.
• The Toppings! Fresh berries on pancakes is the ultimate in breakfast luxury. I love these pancakes because you can also tweak the recipe for whatever you have on hand. Chocolate chips, banana slices, swirl in nutella or leave them plain. Drizzle on syrup and these pancakes taste great no matter what!

Sweet Breakfast Recipes

What You’ll Need

Sheet Pan Pancakes are the perfect easy breakfast! All the fun of delicious, fluffy pancakes, without the hassle of slaving over a stove. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…

• butter: Unsalted is best for these oven pancakes.
• flour: Regular all purpose.
• baking powder: To help make these pancakes light and fluffy.
• salt: Just a dash.
• light brown sugar: This really gives a warm, caramelized flavor to the batter.
• buttermilk: The acid in buttermilk actually helps kickstart the properties in the baking powder to give extra height making a super fluffy pancake!
• almond and vanilla extract: For sweetness and flavor.
• eggs: Two eggs will give you the best fluffy pancakes.
• berries: Freshly washed strawberries (sliced), blueberries, and raspberries. Or use other toppings of your choosing.

How To Make Sheet Pan Pancakes

You can serve these as is, top with additional berries, add whipped cream or drizzle on syrup!

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Storage Information

While these are best eaten right away, you can store them in an airtight container in the fridge for up to 3 days. However, after about a day they just don’t hold up as well. Which is why freezing the leftovers is a great alternative!

To Freeze: Wrap pancakes individually in plastic wrap or a freezer safe container and freeze them for up to a month. Defrost in the refrigerator or at room temperature. You can reheat the pancakes in the microwave, oven, toaster, or even the air fryer. Perfect for meal prepping and an easy grab and go breakfast!

Recipe Variations

Try different toppings! Berries are always a good idea but my kids love variety so check out these ideas:

• Banana slices and Nutella (or peanut butter) swirled in.
• Chocolate chips with a dash of ground cinnamon.
• Brown sugar and toasted, chopped pecans.
• Swirl in your favorite flavor or jam, jelly or preserves.

Top these oven pancakes with fresh whipped cream and maple syrup for a truly decadent breakfast treat!

Sheet Pan Pancakes FAQs

While I do prefer fresh berries (this is a great recipe to use up any leftovers or fruit that may be going bad soon), you can use frozen berries as well. Just make sure the berries are sliced or are small in size so they cook thoroughly. If you’re worried about the berries still being frozen, you can always thaw them ahead of time.

I love a homemade pancake mix myself, but you can use a store bought mix. Prepare as directed on the box of your choice and bake as directed in the recipe card. Be aware that the pancakes may have a different texture or may not be quite as fluffy depending on the composition of the box mix. 

Absolutely! This recipe is written for a quarter sheet pan (9 x 13) so doubling the recipe will give you the right amount for a half sheet pan.

Trish’s Tips and Tricks

• These sheet pan pancakes are so easy to customize! Feel free to switch up the fruit with banana slices or skip it and try chocolate chips, cinnamon, nuts, or just syrup and whipped cream!
• Try a flavored syrup with this oven pancake recipe like a strawberry syrup or blueberry. Or instead of syrup, top with honey and a dusting of powdered sugar.
• Add spoonfuls of nutella or peanut butter and swirl through the batter with a knife for a delicious combo!
• For a savory and sweet breakfast treat, mix in sausage or bacon pieces to the batter!

More Breakfast Recipes

Sheet Pan Pancakes

These Sheet Pan Pancakes go above and beyond when it comes to breakfast! They’re so easy to make and are ready in no time at all. Great for an easy weekend breakfast or a fun and festive way to celebrate a special occasion like Easter or Mother’s Day!

Ingredients

• ¼ cup unsalted butter
• 2 cups all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ cup light brown sugar
• 1 ¼ cups buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 eggs large, room temperature
• ¼ cup strawberries cut into quarters
• ¼ cup blueberries
• ¼ cup raspberries

Instructions

• Preheat oven to 425°F. Grease a 9 x 13 baking sheet with cooking spray and set aside.

• Use a large bowl to melt the butter in the microwave and let cool.

• Whisk together the flour, baking powder, salt, and light brown sugar in a large bowl.

• Add the buttermilk, almond extract, vanilla extract, cooled butter and eggs and whisk until mostly smooth. A few small lumps are fine.

• Pour the pancake batter into the greased sheet pan.

• Add the berries right on top of the pancake batter (or other toppings).

• Bake for 14 to 18 minutes or until an inserted toothpick comes out clean.

• Remove from oven, allow to cool just slightly and then cut into rectangles or squares!

• You can serve these as is, top with additional berries, add whipped cream, or drizzle in syrup!

Notes

• Banana slices and Nutella (or peanut butter) swirled in.
• Chocolate chips with a dash of ground cinnamon.
• Brown sugar and toasted, chopped pecans.
• Swirl in your favorite flavor or jam, jelly or preserves.

Nutrition

Calories: 240kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 205mg | Potassium: 279mg | Fiber: 1g | Sugar: 10g | Vitamin A: 303IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 2mg

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