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Ultimate Easy Sheet Pan Pancakes: No Flip Breakfast for a Crowd

Close-up of a square slice of golden sheet pan pancakes filled with blueberries, served on a white plate.
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Bake fluffy pancakes all at once on a single sheet pan. This recipe eliminates flipping, saves cleanup time, and is perfect for feeding a crowd or meal prepping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons melted butter, plus more for greasing
  • 1 teaspoon vanilla extract
  • 1 cup mix-ins (blueberries, chocolate chips, or cooked sausage/cheese)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Grease a standard 13×18 inch baking sheet well with butter or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
  5. Pour the batter onto the prepared sheet pan and spread it evenly to the edges.
  6. Scatter your chosen mix-ins evenly over the top of the batter. If using savory items like cooked sausage or cheese, press them lightly into the surface.
  7. Bake for 12 to 15 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. The top should look dry and lightly golden.
  8. Remove from the oven. Let it cool for a few minutes before slicing the **oven baked pancakes** into squares. Serve immediately.

Notes

  • For a quick protein boost, substitute 1 cup of the flour with a high-protein pancake mix like Kodiak Cakes, adjusting liquid slightly if the batter seems too thick.
  • To use a standard boxed pancake mix, follow the package directions for the amount of mix, but use the liquid ratios provided in this recipe for best results on a sheet pan.
  • This is a great **make ahead pancakes** option. Cool completely, cover, and store in the refrigerator for up to three days. Reheat slices in the toaster or microwave.
  • For **savory sheet pan pancakes**, use cooked, crumbled breakfast sausage and shredded cheddar cheese as your mix-ins. Serve with hot sauce instead of syrup.

Nutrition

Find it online: https://daisyrecipe.com/sheet-pan-pancakes-easy-no-flip-recipe/