I’m sharing my sheet pan shortcut for Baked Pancakes that come together in minutes, turn out fluffy, and let you customize toppings to easily serve a hungry crowd.
I love Fluffy Sheet Pan Pancakes because they hit that fluffy spot, taste like a good diner pancake, and feed a hungry crowd without me standing at the stove all morning. I use simple pantry staples like all-purpose flour and finish each slice with butter and maple syrup for that kind of nostalgia that starts a friendly fight over the last piece.
These Baked Pancakes busted my boring breakfast routine wide open, and now they’re a go-to in my Breakfast Brunch Recipes whenever people pop over. They look a bit fancy but are totally chill, and yeah I kinda love that.
Ingredients
- All purpose flour gives structure and carbs, little fiber, makes pancakes fluffy.
- Eggs add protein, help bind and brown, gives a richer taste.
- Milk adds moisture, carbs and some protein, mild sweetness and tenderness.
- Fat from butter or oil adds flavor and browning, makes pancakes moist and tender.
- Baking powder makes it rise fast, airy texture, not very nutritious.
- Sugar sweetens, helps brown crust, adds quick energy but little nutrients.
- Fresh berries add fiber, vitamins, tart-sweet flavor and bright color.
- Chocolate chips give rich sweetness, mostly sugar and fat, tastes decadent.
- Powdered sugar for dusting, pure sweet, no real nutrition, visual finish.
Ingredient Quantities
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1/2 teaspoon fine salt
- 2 large eggs
- 2 cups milk
- 1/3 cup melted unsalted butter or neutral oil, your choice
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
- 1 to 2 cups fresh berries, mixed or single type (optional)
- Butter and maple syrup for serving (optional)
- Powdered sugar for dusting (optional)
How to Make this
1. Preheat oven to 425 F and grease a rimmed sheet pan well or line it with parchment so it wont stick.
2. In a large bowl whisk together 2 cups all purpose flour, 2 tablespoons granulated sugar, 2 tablespoons baking powder and 1/2 teaspoon fine salt until evenly mixed.
3. In another bowl beat 2 large eggs, then whisk in 2 cups milk, 1/3 cup melted unsalted butter or neutral oil and 1 teaspoon vanilla extract until smooth.
4. Pour the wet into the dry and stir just until combined, small lumps are ok, dont overmix or youll lose the fluff.
5. If using berries, toss 1 to 2 cups fresh berries with a tablespoon of flour so they dont all sink; if using 1/2 cup chocolate chips you can toss those in flour too or just reserve some to sprinkle on top.
6. Fold the berries and chocolate chips in gently if you added them, otherwise pour the plain batter into the prepared pan and scatter chips and berries evenly over the top.
7. Bake on the middle rack until puffed and golden and a toothpick in the center comes out mostly clean, about 12 to 18 minutes depending on your oven and pan.
8. Remove from oven, brush the top with a little butter if you want extra richness and let it rest for 3 to 5 minutes so it firms up a bit before cutting.
9. Cut into squares, dust with powdered sugar if desired and serve warm with butter and maple syrup. Tip keep in a 200 F oven to stay warm for a crowd, leftovers reheat well in the oven or toaster oven.
Equipment Needed
1. Rimmed sheet pan (quarter or half sheet) lined with parchment or well greased
2. Large mixing bowl for the dry ingredients
3. Medium mixing bowl for the wet ingredients
4. Whisk to blend eggs, milk and sugar (and for the dry mix too)
5. Measuring cups and spoons — accurate baking matters, dont skip this
6. Rubber spatula or wooden spoon for folding in berries or chips
7. Pastry brush to brush melted butter on top after baking
8. Oven mitts and a cooling rack to rest and cut the squares safely
FAQ
Fluffy Sheet Pan Pancakes Recipe Substitutions and Variations
- All-purpose flour: swap with cake flour for lighter, fluffier pancakes. To make cake flour at home, for each cup remove 2 tbsp AP flour and add 2 tbsp cornstarch. Or use a 1-to-1 gluten free flour blend (make sure it contains xanthan gum) same volume.
- Granulated sugar: use light brown sugar 1:1 for a deeper, caramel-y flavor. You can also use 3/4 cup maple syrup or honey in place of 1 cup sugar but cut the milk by about 2 tablespoons so the batter isn’t too thin.
- Milk: substitute with buttermilk 1:1 for tang and extra rise, and add about 1/2 tsp baking soda per cup of buttermilk so it reacts right. Non dairy milks like oat or almond work 1:1 too but pancakes wont be as rich.
- Melted butter or neutral oil: swap with equal parts melted coconut oil or your preferred neutral oil (canola, vegetable) 1:1. To lower fat, replace up to half the fat with unsweetened applesauce, expect a slightly denser, moister sheet.
Pro Tips
1) Let the eggs and milk come to room temp, and cool your melted butter a bit before you add it. Cold ingredients = dense batter, and really hot butter can start to cook the eggs. It makes a noticeable difference in rise and texture, trust me.
2) Toss berries or chips in a little flour and fold them in gently, or just scatter most on top instead of burying them. Big berries will still sink if you mix too hard, so be gentle, and if theyre huge cut them in halves.
3) For bigger puff and crisper edges, heat the empty sheet pan in the oven for a few minutes then pour the batter onto the hot surface. Be careful though its hot, and use an oven mitt, but that hot pan jumpstarts browning and lift.
4) Watch the bake time not just the clock, ovens vary a lot. If the top is getting too brown too fast move it down one rack or lower the temp slightly and add a couple extra minutes. Let it rest a few minutes before cutting so it firms up, and reheat leftovers in the toaster oven to keep edges crisp.
Fluffy Sheet Pan Pancakes Recipe
I’m sharing my sheet pan shortcut for Baked Pancakes that come together in minutes, turn out fluffy, and let you customize toppings to easily serve a hungry crowd.
8
servings
258
kcal
Equipment: 1. Rimmed sheet pan (quarter or half sheet) lined with parchment or well greased
2. Large mixing bowl for the dry ingredients
3. Medium mixing bowl for the wet ingredients
4. Whisk to blend eggs, milk and sugar (and for the dry mix too)
5. Measuring cups and spoons — accurate baking matters, dont skip this
6. Rubber spatula or wooden spoon for folding in berries or chips
7. Pastry brush to brush melted butter on top after baking
8. Oven mitts and a cooling rack to rest and cut the squares safely
Ingredients
-
2 cups all-purpose flour
-
2 tablespoons granulated sugar
-
2 tablespoons baking powder
-
1/2 teaspoon fine salt
-
2 large eggs
-
2 cups milk
-
1/3 cup melted unsalted butter or neutral oil, your choice
-
1 teaspoon vanilla extract
-
1/2 cup chocolate chips (optional)
-
1 to 2 cups fresh berries, mixed or single type (optional)
-
Butter and maple syrup for serving (optional)
-
Powdered sugar for dusting (optional)
Directions
- Preheat oven to 425 F and grease a rimmed sheet pan well or line it with parchment so it wont stick.
- In a large bowl whisk together 2 cups all purpose flour, 2 tablespoons granulated sugar, 2 tablespoons baking powder and 1/2 teaspoon fine salt until evenly mixed.
- In another bowl beat 2 large eggs, then whisk in 2 cups milk, 1/3 cup melted unsalted butter or neutral oil and 1 teaspoon vanilla extract until smooth.
- Pour the wet into the dry and stir just until combined, small lumps are ok, dont overmix or youll lose the fluff.
- If using berries, toss 1 to 2 cups fresh berries with a tablespoon of flour so they dont all sink; if using 1/2 cup chocolate chips you can toss those in flour too or just reserve some to sprinkle on top.
- Fold the berries and chocolate chips in gently if you added them, otherwise pour the plain batter into the prepared pan and scatter chips and berries evenly over the top.
- Bake on the middle rack until puffed and golden and a toothpick in the center comes out mostly clean, about 12 to 18 minutes depending on your oven and pan.
- Remove from oven, brush the top with a little butter if you want extra richness and let it rest for 3 to 5 minutes so it firms up a bit before cutting.
- Cut into squares, dust with powdered sugar if desired and serve warm with butter and maple syrup. Tip keep in a 200 F oven to stay warm for a crowd, leftovers reheat well in the oven or toaster oven.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 120g
- Total number of serves: 8
- Calories: 258kcal
- Fat: 11.2g
- Saturated Fat: 6.4g
- Trans Fat: 0.6g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.2g
- Cholesterol: 71mg
- Sodium: 347mg
- Potassium: 141mg
- Carbohydrates: 32.3g
- Fiber: 0.8g
- Sugar: 6.3g
- Protein: 6.7g
- Vitamin A: 325IU
- Vitamin C: 0mg
- Calcium: 86mg
- Iron: 1.6mg
