These sheet pan pancakes from scratch are always a lifesaver when i’m short on time or need an easy breakfast or brinner.
The variations are endless so i just use whatever I have on hand which is perfect for busy family life. It doesn’t require any attention after mix, pour, top and bake. This means no flipping or babysitting the pan.
My children have enjoyed the cinnamon roll, and chocolate chocolate chip variations best, but the fruit topped ones are a hit as well.
Why You’ll Love These Sheet Pancakes
- Minimal Cleanup!
- One bowl for mixing, one pan for cooking
- tip: Line the baking sheet to make cleanup even easier
- Made from scratch
- Using real, high quality ingredients is very important to me and by making this from scratch, i know exactly what is going into it
- Easy to customize
- Perfect for families
- Easy for meal prep
Ingredients for Sheet Pan Pancakes From Scratch
- Flour
- Baking powder
- Salt
- Sugar or natural sweetener
- Milk
- Eggs
- Butter or oil
- Vanilla Extract
Ingredient Substitutions and Dietary Options
This recipe is super easy to adapt. A few simple swaps can make these fit several different dietary lifestyles without sacrificing flavor or texture.
Make it Dairy Free
To make dairy-free sheet pan pancakes, use almond milk, oat milk, or coconut milk instead of regular milk. Swap the butter for melted coconut oil or a neutral oil like avocado oil.
Make it Gluten Free
To make these gluten free sheet pan pancakes, use a 1:1 gluten free all purpose flour. To improve texture, let the batter rest for a few minutes before baking.
Best Pan and Oven Setup for Sheet Pan Pancakes
Follow these simple tips for more consistently fluffy and evenly baked pancakes. Using the right setup can make a big difference when baking these from scratch.
Ideal Pan Size
A standard 9 x 13 inch pan works best for this recipe. It allows the batter to spread evenly without becoming too thin.
If you prefer thicker pancakes, you can also use an 8 x 10 inch pan or another similar size. You may need to bake a few extra minutes to make sure they’re cooked all the way through.
Avoid oversized sheet pans as it will cause the batter to spread too thin and dry out in baking.
Why Metal Pans Work Best
Metal pans heat up quicker and cook more evenly which helps the pancakes rise properly. Glass or ceramic dishes heat more slowly and can cause the pancakes to end up dense in the middle by cooking unevenly.
A light-colored metal pan works best for even baking. For a natural-living option, line the pan with parchment paper or use stainless steel.
Parchment Paper vs. Greasing the Pan
Lining your pan with parchment paper is the easiest option. It prevents sticking and makes cleanup super easy and family friendly. Plus, you can lift the pancakes out of the pan and slice them cleanly.
If you prefer not to use parchment, generously grease the pan with butter or oil. Be sure to coat the corners and edges well to prevent sticking.
How to Make Sheet Pan Pancakes From Scratch
Step by Step Instructions
- Preheat oven to 425 degrees
- Prep Pan (grease or parchment paper)
- Mix dry ingredients- flour, sugar, baking powder, salt
- Mix wet ingredients- milk, eggs, melted butter, vanilla
- Combine wet and dry ingredients
- Pour batter onto prepped pan, and gently spread to reach the edges
- Add toppings of choice (see variations below)
- Bake 15-20 min until fluffy and edges are brown
Sheet Pan Pancake Variations
Cinnamon Roll Sheet Pan Pancakes
These cinnamon roll sheet pan pancakes bring all the gooey, sweet goodness of a classic cinnamon roll into an easy, fast, homemade oven-baked breakfast. This is by far my children’s favorite!
- Swirl a simple mixture of cinnamon and cane sugar into the batter before baking
- drizzle with a quick glaze of powdered sugar and milk or cream right before serving.
Tips:
- Swirl gently to create marbled cinnamon patterns without deflating the batter.
- For a richer flavor, melt a little butter into the cinnamon-sugar mixture.
Apple Sheet Pan Pancakes
Have a cozy, fall-inspired breakfast with these apple sheet pan pancakes.
- Cut up some fresh apples and toss them with a pinch of cinnamon and sugar
- Layer or fold them into the batter (or just throw them on top like I do)
- Sautéing the apples briefly in butter softens them and enhances their natural sweetness (think southern fried apples), but it’s optional if you want a quicker prep.
Tips:
- Use firm apples like Honeycrisp or Fuji for the best texture.
- Sprinkle a little nutmeg or Pumpkin Pie Spice with the cinnamon.
- Drizzle maple syrup on top or a dusting of powdered sugar.
Banana Sheet Pan Pancakes
Banana adds natural sweetness and moisture, making these banana sheet pan pancakes soft, tender, and kid-approved.
- Mash ripe bananas into the batter or slice them and fold them in before baking
- This variation is naturally sweet, which means you can slightly reduce added (or not!)
Tips:
- Overripe bananas work best — they’re sweeter and easier to mash.
- Top with sliced bananas or a light drizzle of nut butter for serving.
- Great for toddler-friendly breakfasts or healthy snacks.
Chocolate Chocolate Chip Sheet Pan Pancakes
Try chocolate chocolate chip sheet pan pancakes.
- Mix cocoa powder into the batter for rich chocolate flavor
- Fold in semi-sweet or dark chocolate chips
Tips:
- Gently fold in the chocolate chips to prevent sinking.
- Sprinkle a few extra chips on top before baking for a pretty finish.
- Optional: drizzle with chocolate ganache or a dusting of powdered sugar for extra flair.
- Can be combined with banana (crowd pleaser over here) or peanut/almond butter for a fun twist!
Protein Sheet Pan Pancakes
For a healthy, meal-prep-friendly breakfast, try protein sheet pan pancakes.
- Add a scoop of vanilla, chocolate, or unflavored protein powder (any flavor works)
- Substitute the 2 eggs for 1 egg and 1/4 cup Greek yogurt, or cottage cheese in the batter. These pancakes hold up well in the fridge or freezer, making them perfect for busy mornings.
Tips:
- If using protein powder, slightly reduce the liquid in the batter to maintain a fluffy texture.
- If using, blend the cottage cheese smooth to avoid lumps
- Optional mix-ins: chia seeds, flaxseed, or finely chopped nuts for an extra nutrition boost.
Tips for Fluffy Sheet Pan Pancakes
- Don’t over-mix! mix wet and dry ingredients until just combined
- Let batter rest (my dad taught me this when I was younger and I’d watch him cook- i’ve never forgotten)
- Avoid over-baking. You’ll end up with dry pancakes
- Spread the batter evenly so it cooks evenly and ends up moist
How to Store and Reheat Sheet Pan Pancakes
My favorite part about any recipe is knowing whether I can make it ahead or freeze to reheat on a day that I don’t want to sacrifice quality, but also don’t want to pay the price of eating out.
These sheet pan pancakes from scratch are perfect for just that. You can prep them in advance, freeze individual portions, and reheat them without losing fluffiness or flavor.
Fridge Storage
- Let the pancakes cool completely before storing.
- Place in an airtight container or wrap tightly in plastic wrap.
- Stored this way, they will stay fresh for up to 4–5 days.
Freezer Instructions
- Cool the pancakes completely before freezing.
- Slice into individual portions for easy grab-and-go meals.
- Wrap each portion tightly in plastic wrap or parchment paper, then place in a freezer-safe bag or container.
- The lazy girl way (also known as the busy mom way)? Freeze flat, once frozen, throw them in a freezer bag.
- Frozen pancakes last up to 2 months.
Reheating Tips
- Oven method (best for texture): Preheat to 350°F (175°C). Place pancakes on a baking sheet and warm for 8–10 minutes.
- Microwave method (fastest): Wrap a pancake in a damp paper towel and microwave for 30–45 seconds.
- Air fryer method: Reheat at 320°F for 3–5 minutes for lightly crisp edges.
Pro Tip: Drizzle with syrup, a glaze, or a sprinkle of powdered sugar after reheating. This works well for all variations, from cinnamon roll to chocolate chip.
Sheet Pan Pancakes FAQ
Can I use boxed pancake mix instead of making it from scratch?
Yes! You can swap your favorite pancake mix for the dry ingredients. Just follow the package directions for liquid and eggs, then bake in a sheet pan.
Using a mix is convenient, but making sheet pan pancakes from scratch gives the best flavor and control over ingredients.
Another option is to make your own mix ahead of time to keep in your pantry!
Can I make these pancakes ahead of time?
Absolutely! These pancakes are perfect for make-ahead breakfasts.
You can store them in the fridge for 4–5 days or freeze individual portions for up to 2 months. Reheat in the oven, microwave, or air fryer for a fresh, fluffy experience.
Can I halve the recipe or bake in a smaller pan?
Yes! If you want fewer servings, you can halve the ingredients and bake in a smaller pan. Just keep an eye on the baking time—smaller batches may cook faster.
Can I mix and match flavors?
Definitely! You can combine variations like banana-chocolate chip, apple-cinnamon, or even protein + cinnamon roll. Sheet pan pancakes are very flexible, so feel free to get creative with your favorite flavors.
Can I make these gluten-free or dairy-free?
Yes. Use a gluten-free flour blend for a gluten-free option and almond, oat, or coconut milk plus a plant-based butter or oil for dairy-free pancakes. All variations still bake beautifully in a sheet pan.
No matter how you put it, Sheet Pan Pancakes from scratch are simple and family friendly. Its so customizable! Theres a flavor for everyone.
The best part if you can make them ahead or freeze so you can have a warm, homemade breakfast any day without sacrificing quality or paying restaurant prices.
Give these a try for your next brunch, busy morning, or weekend family morning. Don’t forget to come back and let me know which variation is your family’s favorite!
Easy Sheet Pan Pancakes From Scratch with Flavor Variations
Ingredients
Method
- Preheat oven to 425 degrees
- Prep Pan (grease or parchment paper)
- Mix dry ingredients- flour, sugar, baking powder, salt
- Mix wet ingredients- milk, eggs, melted butter, vanilla
- Combine wet and dry ingredients
- Pour batter onto prepped pan, and gently spread to reach the edges
- Add toppings of choice (see variations below)
- Bake 15-20 min until fluffy and edges are brown
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