Are you craving pancakes but not in the mood to stand over a hot griddle for a half-hour? You’re in luck today because I have just the recipe you need: Sheet Pan Pancakes! They are simple to make and have all the flavor and fluffiness of classic pancakes. You’re going to love them!
Sheet Pan Pancakes
I was inspired to make this recipe after seeing something similar in All Recipes magazine. They made sheet pan pancakes using a store-bought pancake mix. When I saw this, I wondered if I could make them with my Homemade Pancake Mix.
Well, as you can see … you can!
I think this is such a smart idea. I love pancakes, but there are mornings when I don’t want to stand at my griddle. With these Sheet Pan Pancakes, the hands-on time is under five minutes. Seriously.
What I also love about this recipe is that you can customize it as your heart desires. Add chocolate chips and top with peanut butter, mix in sprinkles and drizzle with frosting to celebrate a birthday, or top with peaches and ice cream for an easy dessert.
Want to make them? Let me show you what I did.
How to Make Sheet Pan Pancakes:
Start by lining a quarter baking sheet with parchment paper and spraying that with baking spray. (You can find my favorite quarter sheet pans HERE.) This step isn’t “required,” but it makes for easier removal and clean-up.
You’re also going to need my Homemade Pancake Mix. It’s simple to make and nice to have on hand anytime you’re craving pancakes. You can find the recipe HERE.
In a bowl, mix the Homemade Pancake Mix with the buttermilk, milk, eggs, melted butter, and vanilla extract. Stir until just combined. Let sit for 5-8 minutes.
Pour the batter into the prepared baking sheet. Spread the batter out evenly with a spatula. For added interest and sparkle, sprinkle the batter with a tablespoon of coarse sugar. (I added a little more coarse sugar once the pancake came out of the oven.)
Bake for about 12 minutes or until lightly browned.
Cut into squares and serve any way you’d like. I used about 2 cups of mixed berries, 1/2 cup of granola, and some of my favorite pure maple syrup.
In case you’re curious about my maple syrup: It’s from Finding Home Farms and is THE BEST maple syrup. (Even Oprah thinks so!) I’ve been buying it since they started making it back in 2015, and I won’t buy anything else. It’s SO GOOD!
And that’s it. Your Sheet Pan Pancakes are ready to be enjoyed! I told you this recipe is easy.
Here are a few more of my favorite breakfast ideas:
- Spinach Bacon Swiss Quiche
- Baked Egg Muffins
- Funfetti Pancakes
- Breakfast Pies
- Easy Overnight Breakfast Casserole
- Berry Stuffed French Toast
Give these Sheet Pan Pancakes a try and let us know in the comments below what you think. I’d also love to hear about your favorite ways to garnish your pancakes.
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Sheet Pan Pancakes Recipe
Sheet Pan Pancakes
- Coarse sugar
- Fresh berries
- Pure maple syrup
- Begin by preheating your oven to 425 degrees F. Then, line a quarter baking sheet with parchment paper and spray with baking spray. Set aside.
- In a bowl, mix the Homemade Pancake Mix (recipe linked below) with the buttermilk, milk, eggs, melted butter, and vanilla extract. Stir until just combined. Let sit for 5-8 minutes.
- Pour the batter into the prepared baking sheet. Spread out evenly with a spatula. For added interest and sparkle, sprinkle with a tablespoon of coarse sugar.
- Bake for about 12 minutes or until lightly browned.
- Cut into squares and serve any way you'd like. I used about 2 cups of mixed berries, 1/2 cup of granola, and some of my favorite pure maple syrup.