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Sheet Pan Pancakes

These Sheet Pan Pancakes are SO simple to make and are guaranteed to be a breakfast hit! Add your favourite berries, chocolate chips or leave them plain. Delicious!

Have all the work of flipping and cooking pancakes in batches, made much easier by making a Sheet Pan Pancake! All the cooking is done at once so everyone can eat breakfast at the same time. No more standing at the stove flipping pancakes. SO simple!

Sheet Pan Pancakes

No more cold pancakes!

Making pancakes is really one of the easiest things to do in the kitchen. The only downfall is that someone always has to be near the stove flipping and cooking, and this person almost never gets a hot pancake! But if you make one giant sheet pan pancake, all the work is done in one step!  The best.

Sheet Pan Pancakes

Let your oven do all the work.

It’s as simple as pouring pancake batter into a parchment paper lined sheet pan, then letting your oven do all the rest. In less than half an hour, breakfast is served!

Sheet Pan Pancakes

How to Cut Sheet Pan Pancakes

I find the easiest method to cut the sheet pan pancake into individual servings is to use a pizza cutter! So simple. Just run it along the pancake to make 12 pancakes. Then use a flipper to remove them from the pan.

Sheet Pan Pancakes

Serve with butter and syrup…whip cream is a nice treat too! Enjoy!

Sheet Pan Pancakes

Sheet Pan Pancakes Recipe Tips:

  • PAN: Use a large sheet pan or baking sheet.
  • LINE THE PAN: I like to line the sheet pan with parchment paper. This makes removing the pancakes easy!
  • CUTTING THE PIZZA: Use a pizza cutter to cut the pancake into 12 servings.
  • FLAVOUR OPTIONS: We like to add blueberries, strawberries and raspberries, but feel free to add other fresh berries of your choice, or leave them out! You can also add sliced bananas, sliced apples, and even chocolate chips! You can also swirl on some cinnamon and sugar.
  • LEFTOVERS: Store any leftovers in an airtight container in the fridge for up to 3 days.
  • FREEZING: You can also freeze any leftover pancakes. I like to place pieces of parchment paper between the pancakes and freeze them like that (place them in a plastic freezer bag). Then you’ll have frozen pancakes for the week ahead. Just pop them in the microwave to defrost.
Sheet Pan Pancakes

Serving Suggestion:

Serve with maple syrup and a fresh fruit salad.


Sheet Pan Pancakes

A tray of sliced Sheet Pan Pancakes, with strawberries and blueberries

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5 from 1 review

These Sheet Pan Pancakes are SO simple to make and are guaranteed to be a breakfast hit! Add your favourite berries, chocolate chips or leave them plain. Delicious!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 pancakes 1x
  • Category: Breakfast
  • Method: Oven


Units Scale
  • 3 cups all purpose flour
  • 6 tbsp granulated sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3 cups milk (2% or whole milk)
  • 6 tbsp butter (melted)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 to 3/4 cup blueberries
  • 1/2 cup sliced strawberries
  • 1 tbsp lemon zest


  1. Preheat your oven to 425 degrees F.
  2. Line a sheet pan with parchment paper. Set aside.
  3. In a large bowl whisk together the flour, sugar, baking powder and salt.
  4. In a separate bowl whisk together the milk, melted butter, eggs and vanilla.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Pour the batter into the parchment paper lined sheet pan, and spread it out evenly. You can jiggle the pan to help you with this.
  7. Sprinkle on the blueberries, strawberries and lemon zest (in an even layer over the top of the pancake).
  8. Bake for 20 minutes. The top of the pancake should be lightly golden.
  9. Remove the sheet pan from the oven and let it rest for a couple of minutes.
  10. Use a pizza cutter to cut the sheet pan pancake into 12 square servings.
  11. Serve with butter and syrup.
  12. Enjoy!

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  1. Made breakfast for dinner and tried the sheet pan pancakes. It was easy and delicious!! Loved making them on a sheet pan in the oven, rather than flipping individual pancakes. They were the perfect amount of sweet, not too sweet, just enough. The fruit was a nice edition. I have a family of 5 and will make pancakes this way go forward. Thanks for the recipe!!