With a few ingredients and a sheet pan, you can make a large batch of fluffy, tender homemade pancakes effortlessly. These Sheet Pan Pancakes are the easiest way to make pancakes for a crowd.

Pair sheet pan pancakes with a side of baked bacon, or homemade breakfast sausage and Potatoes O'Brien, for a breakfast fit for a crowd!

Squares of sheet pan pancakes on white plate topped with maple syrup and powdered sugar with fresh berries to the side.

When it comes to lazy weekend breakfasts, nothing quite beats homemade pancakes. From Chocolate Chip Pancakes to Banana Oat Pancakes to Strawberry Cheesecake Pancakes to Whole Wheat Pancakes, we all love pancakes.

But let's be honest. While making pancake batter is easy, there is nothing lazy about standing over the stove flipping pancakes.

Enter a Sheet Pan Pancake.

This genius cooking hack allows you to bake one large fluffy, tender pancake, that you can slice up and serve just as you would classic pancakes. Giving you time to to sit on the couch sipping your morning latte, enjoying what is in fact, an actual lazy morning.

Basic Pancake Ingredients

Ingredients for sheet pan pancake labeled on counter.

Pancake Batter: Sheet pan pancakes are made with the ingredients you would expect in classic pancakes: flour, buttermilk, butter, egg, sugar, vanilla, baking powder, and salt.
Toppings: You can opt to keep the sheet pan pancakes plain or add toppings like chocolate chips, diced strawberries, blueberries, raspberries, sliced bananas, or even caramel sauce. It is best to use fresh fruit, not frozen fruit.

How to Make Sheet Pan Pancakes

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Prepare a Half-Sheet Pan

For this recipe, you need a half-sheet pan, which is a rimmed pan with dimensions of 18 inches x 13 inches. Either generously butter your sheet pan OR line it with parchment paper. That will make the pancakes easy to remove from the pan.

Prepare Pancake Batter

Just like traditional pancakes, it is best to combine the wet and dry ingredients in separate bowls and then fold them together. This will ensure everything is evenly combined and the batter is not overworked, which can lead to dense pancakes.

Homemade pancake batter in large mixing bowl.

Add Toppings

Once the batter has been prepared, spread it out evenly onto the prepared sheet pan. Add the toppings of your choice by either sprinkling them evenly over the pancake batter or by dividing them into quadrants of the pancake to keep them separate.

Pancake batter spread out on half-sheet pan topped with berries and mini chocolate chips.

Bake Until Set

No standing over the stove! Simply pop your sheet pan pancake in the oven and let it bake until the batter is slightly golden and set. Slice and serve the pancakes with maple syrup and/or powdered sugar.

Baked pancake on sheet pan topped with berries and chocolate chips.

Recipe Modifications

No Buttermilk? The acidity of the buttermilk reacts with the baking powder to keep the sheet pan pancake super fluffy. No buttermilk on hand? You can easily make homemade buttermilk using milk or non-dairy milk mixed with lemon juice or apple cider vinegar.
Sheet Pan Pancakes with Pancake Mix: In a large mixing bowl, combine 3 cups of pancake mix with 2 cups of milk, and 2 large eggs. Bake as directed. Note: If using a complete pancake mix that only calls for water, simply whisk together 3 cups of pancake mix with 2-¼ cups of water or milk.
Gluten-Free Sheet Pancakes: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
Non-Dairy Sheet Pan Pancake: Use non-dairy butter in place of the unsalted butter and omit the added salt in the pancake batter. In place of the buttermilk, add 2 teaspoons of lemon juice or apple cider vinegar to a glass measuring cup. Add enough unflavored non-dairy milk to equal 2 cups of milk. Let sit for 5 minutes and use as the recipe directs.
Keep the Toppings Separate. Do you have one person who loves chocolate chip pancakes, another person who likes their pancakes plain, and yet another person who wants berries in their pancakes? With a sheet pan pancake, you can add toppings to only half or a quarter of the giant pancake and give everyone exactly what they want!

Adjusting the quantity

Halving the Recipe: Cut the ingredients in half and bake the pancakes using a quarter-sheet pan or a 9x13 baking dish. Keep the baking time the same.
Doubling the Recipe: While you can double this recipe, you will need to use two half-sheet pans, instead of a full-sheet pan, as full-sized sheet pans are most often too large for home ovens.

Storage and Reheating Instructions

Refrigerate: Once the pancakes have cooled, transfer the slices of the sheet pan pancake into an airtight container. Store in the refrigerator for 3 days.
Freeze: Allow the sheet pan pancake to cool. Cut into slices and then transfer those slices to a cookie sheet lined with parchment or wax paper and place in the freezer for 30 minutes or until frozen solid. By freezing the pancakes on a sheet pan first, they will not stick together when frozen. Remove pancakes from the cookie sheet, place them in a freezer-safe bag or container, and store them in the freezer for up to 3 months.
Reheat: Place the slices of pancakes on a heat-safe plate and cover with a damp paper towel. Reheat in 30-second intervals until warmed through.

More Easy Breakfasts for a Crowd

If you tried this recipe for a sheet pan pancake, please leave a comment and review below.

Comments

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Sheet Pan Pancakes

Basic Pancake Ingredients