Oven Baked Sheet Pan Pancakes Recipe

If you’ve ever wished pancakes were easier to make for a crowd without standing over the stove flipping each one, I’ve got just the thing for you. This Oven Baked Sheet Pan Pancakes Recipe is an absolute game changer—soft, fluffy, and perfectly golden all over without any fuss. Trust me, once you try baking your pancakes on a sheet pan, you won’t want to go back to the usual method.

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Ingredients You’ll Need

These ingredients work beautifully together to give you pancakes that are fluffy, tender, and just sweet enough. I usually pick up fresh buttermilk for that nice tang which makes all the difference!

• All-purpose flour: Using spoon-and-level measuring ensures your pancakes aren’t too dense.
• Confectioner’s sugar: Adds a delicate sweetness and helps with a tender crumb.
• Cornstarch: My secret weapon for super soft pancakes with great structure.
• Baking powder: Makes the pancakes rise and get that lovely fluffy texture.
• Sea salt: Balances the sweetness; if using table salt, reduce slightly.
• Eggs: Help bind everything and add richness—large eggs work best.
• Buttermilk: Gives that buttery tang and activates the baking powder perfectly.
• Vanilla extract: For warmth and aroma—you’ll want the real stuff if you can.
• Butter: Melted into the batter and brushed on top for golden, rich edges.

Variations

One of the joys of this Oven Baked Sheet Pan Pancakes Recipe is how easy it is to make it your own. I love tossing in fresh berries or chocolate chips right before baking – seriously, you can’t go wrong!

• Berry Blast: I once added a handful of fresh blueberries and raspberries on top before baking—the pancakes came out juicy and bursting with flavor.
• Chocolate Chip: A classic—sprinkle mini chocolate chips evenly across the batter for a sweet surprise in every bite.
• Gluten-Free: You can swap the all-purpose flour with a gluten-free baking blend, but make sure it includes xanthan gum for structure.
• Dairy-Free: Use almond or oat milk mixed with a tablespoon of vinegar instead of buttermilk, and swap butter for a dairy-free alternative.

How to Make Oven Baked Sheet Pan Pancakes Recipe

Step 1: Prep Your Pan and Preheat

Start by lining a large sheet pan (about 18″ x 13″) with parchment paper. Brush the bottom generously with butter—this helps get those beautifully golden edges we all love. Then set your oven to preheat at 425°F (218°C). I always place my pan just above the center rack for even heat distribution.

Step 2: Mix the Dry Ingredients

Sift together your flour, confectioner’s sugar, cornstarch, baking powder, and salt into a large bowl. Make sure to sift well—that’s what helps create light, airy pancakes. If you’re using a pre-made pancake mix instead, just dump that in your bowl and skip this step.

Step 3: Whisk Wet Ingredients

In a separate jug or bowl, whisk together the eggs, buttermilk, vanilla extract, and melted butter. Once combined, pour this wet mixture into the dry ingredients. Stir gently until just combined. Here’s the golden rule—don’t overmix! A few small lumps are totally okay. Overmixing can make pancakes tough, and we don’t want that.

Step 4: Spread and Add Toppings

Pour your batter onto the prepared sheet pan and spread it evenly using an offset spatula. Give the pan a gentle shake to level the batter, but don’t go wild or you’ll deflate all that lovely leavening. Now’s the time to add any toppings—berries, nuts, or chocolate chips work brilliantly here.

Step 5: Bake and Broil to Perfection

Bake the pancakes for 5 to 7 minutes, checking at the 5-minute mark. You’re looking for a springy center and a toothpick that comes out clean or with a few dry crumbs. Depending on your oven and toppings, it might take a bit longer—sometimes up to 10 minutes. Once baked, switch the oven to broil. Brush the top liberally with melted butter and pop it under the broiler for 1 to 2 minutes. Keep the oven door cracked and watch closely so they don’t burn—this step gives you that irresistible golden-brown finish.

Step 6: Slice and Serve Warm

Take the sheet pan out and slice your pancakes into the size portions you prefer—8 large, 12 medium, or 16 smaller pieces. Serve them warm with maple syrup, fresh fruit, or your favorite pancake toppings. I love that you can feed a whole family with no stress and leftovers stay wonderful, too.

How to Serve Oven Baked Sheet Pan Pancakes Recipe

Garnishes

I usually stick to classic garnishes like powdered sugar, a drizzle of maple syrup, and fresh berries or sliced banana. For a little extra flair, a dollop of whipped cream or a sprinkle of toasted nuts never disappoints. It makes the simple sheet pan pancakes feel downright fancy.

Side Dishes

To round out breakfast, I like pairing these sheet pan pancakes with crispy bacon or sausage links, and sometimes scrambled eggs. A simple side of fresh fruit keeps things light and balanced. It’s the perfect combo for a wholesome morning meal.

Creative Ways to Present

For special occasions, I’ve served the sheet pan pancakes layered and stacked with fresh fruit and whipped cream between each portion, like a giant pancake cake. It’s a real crowd-pleaser and looks amazing on the brunch table! You can even cut fun shapes with cookie cutters before serving for the kiddos.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pancakes in an airtight container in the fridge for up to 3 days. They stay surprisingly soft and fresh, perfect for a quick breakfast or snack when time is tight.

Freezing

Freezing leftover sheet pan pancakes works wonderfully. Let them cool completely, then stack and freeze with parchment paper between slices to prevent sticking. When you want some, just pop a few in the toaster or microwave.

Reheating

I prefer reheating in a toaster oven or regular oven at 350°F (175°C) for about 5–7 minutes to keep them fluffy with a slight crisp on the edges. The microwave is faster but can make them a bit chewier—still delicious, just different.

FAQs

Final Thoughts

I absolutely love how this Oven Baked Sheet Pan Pancakes Recipe lets me serve a delicious breakfast with way less stress—and my family goes crazy for it every time. It’s the perfect solution when you want pancakes fast and fuss-free but still crave that fluffy, homemade goodness. Give it a try and I’m sure you’ll keep coming back to this simple, tasty method as much as I do.

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