Sheet Pan Pancakes are perfect for busy mornings when you want pancakes, but do not want to stand at the stove flipping batch after batch. You mix the batter, spread it into one pan, add toppings, and bake. Everything cooks at the same time, so no one is waiting and you are not stuck at the stove.
This version has four flavors baked into one pan, which makes everyone happy without extra work. Chocolate chips, blueberries, banana slices, and warm cinnamon apples let your family choose their favorites. It gives you options without turning breakfast into a production.
On a pancake kick? Try my Applesauce Pancakes, Pumpkin Spice Pancakes or Lemon Ricotta Pancakes too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
This is the pancake situation when you want something fun and comforting without standing at the stove flipping batch after batch. Everything bakes in one pan, so the whole family eats at the same time and you are not stuck playing short-order cook.
In a nutshell:
- One pan, no flipping.
- Four different toppings and flavors in a single bake.
- Great for feeding a crowd.
- Easy to reheat or freeze for later
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Whisk the dry ingredients in one bowl, the wet ingredients in another, then combine them gently so the batter stays fluffy. Once it’s mixed, pour everything into a lined sheet pan/baking sheet and spread it out evenly.
You can also use your favorite pancake mix or waffle mix (which is essentially the same thing), instead of making it from scratch. You do you.
Once the batter is spread out, divide the pan into sections and add your toppings. Chocolate chips, blueberries, banana slices, and cinnamon apples all get their own space. Go wild and mix it up based on what you like. Pop it in the oven and bake until the center is set and the edges turn lightly golden brown. Let it cool for a minute, then slice and serve.
Variations
This sheet pan pancake setup is very flexible, so you can switch up the toppings based on what you have or who you’re feeding.
- Strawberries or raspberries. Fresh or frozen both work. Slice larger berries so they bake evenly.
- Peanut butter or Nutella. Warm slightly and drizzle over one section before baking for a swirled effect.
- White chocolate or butterscotch chips. Great swap for regular chocolate chips.
- Apple or pear with cinnamon sugar. Dice small so the fruit softens as it bakes.
- Blueberry lemon. Add a little lemon zest to one section before baking for a bright twist.
- Banana chocolate chip. Layer sliced bananas and sprinkle chocolate chips on top for a classic combo.
- Sprinkles. Fun for birthdays or kid breakfasts. No shame.
- Nuts. Add walnuts, pecans or almonds as a topping. Go easy on them, they’re heavier and you don’t want to overdo it causing your pancake not to rise.
Troubleshooting Guide – Common Problems and Solutions
- Edges browned too fast. Your oven is being dramatic. Slide the pan to a lower rack or drop the temp to 400°F and keep going.
- Center still gooey. Totally normal with thicker batter. Give it a few more minutes until the middle is set and stops wobbling.
- Pancakes turned out dense. The batter probably got overmixed or your baking powder has been hanging out too long. Stir gently and check that date next time.
- Fruit sank into the batter. After adding toppings, press them lightly into the surface so they stay where you want them.
Kylee’s Notes
- Spread pancake batter evenly so it cooks consistently.
- Cut your apples small, so they fully cook.
- Do not overmix to avoid dense texture.
- Rotate the pan halfway if your oven has hot spots.
- Let cool slightly before slicing so squares hold their shape.
- Use mini chocolate chips for better topping coverage.
More Pancake Recipes:
- Chocolate Pancakes. Rich, fluffy chocolate pancakes that feel a little indulgent but totally acceptable for breakfast. Perfect for weekends, birthdays, or chocolate-before-9am mornings.
- Homemade Pancake Mix. A super simple mix to make ahead and keep in the pantry.
- Pumpkin Spice Pancakes. Fluffy pancakes made with real pumpkin and warm spices. Perfect for fall and delicious with just butter and syrup.
- All Breakfast Recipes. Browse all of my breakfast recipes in one place, from pancakes to make-ahead options.
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Sheet Pan Pancakes
Ingredients
Pancakes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 1¾ cups milk
- 2 large eggs
- 4 tablespoons butter (melted)
- 1 teaspoon vanilla extract
Directions
- Get prepped: Preheat the oven to 425°F. Line a13 by 18 inch sheet pan with parchment. Slice the banana. Dice the ½ cup finely diced apples and toss them with 1 tablespoon sugar and ½ teaspoon cinnamon.
- Mix the dry ingredients: Whisk 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 3 tablespoons sugar together in a large bowl.
- Mix the wet ingredients: In another bowl, whisk 1¾ cups milk, 2 large eggs, 4 tablespoons butter (melted), and 1 teaspoon vanilla extract until smooth.
- Combine: Pour the wet mixture into the dry ingredients and stir until just combined. A few small lumps are fine.
- Spread the batter: Pour the batter onto the sheet pan and spread evenly from corner to corner.
Add toppings:
- Chocolate chip section: Sprinkle½ cup mini chocolate chips over one quarter of the pan.
- Blueberry section: Scatter ½ cup blueberries over the second quarter.
- Banana section: Arrange 1 sliced banana over the third section in a single layer.
- Apple cinnamon section: Spread cinnamon sugar apples over the final section.
- Bake: Bake for 10 to 15 minutes until the center is set and the edges are lightly golden.
- Serve: Cool slightly, cut into squares, and serve warm with maple syrup, powdered sugar, or extra chocolate chips.
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Notes
- Spread batter evenly so it cooks consistently
- Do not overmix to avoid dense texture
- Rotate the pan halfway if your oven has hot spots
- Let cool slightly before slicing so squares hold their shape
- Use mini chocolate chips for better topping coverage
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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