Sheet Pan Pancakes

Step away from the griddle and get a tall, fluffy stack of flapjacks with these easy sheet pan pancakes. If you have many mouths to feed in the morning, this breakfast recipe is the ultimate lifesaver. Just whisk up the batter, pour it in a pan, and bake! Plus, these pancakes are incredibly easy to customize with different flavor combinations. Sprinkle half of the batter with chocolate chips and strawberries and the other half with blueberries and pecans, or add any number of your favorite pancake mix-ins! Now, cook some breakfast sausage or bacon, take a sip of perfect iced coffee, and enjoy a fabulous hot pancake breakfast.

What do you serve with sheet pan pancakes?

Any toppings that could go on regular pancakes are fair game here. From classic maple syrup to rich Nutella, there is really no wrong way to eat a pancake. Set out fresh fruit, butter, sweetened whipped cream, powdered sugar, jam, peanut butter, or anything else that sounds scrumptious.

How do you keep sheet pan pancakes from sticking to the pan?

Butter—lots and lots of butter. Just grab a pastry brush and slather the sheet pan with plenty of melted butter. This will keep the pancakes from sticking and also give them a delicious buttery flavor.

Can you make sheet pan pancakes a day before?

These sheet pan beauties are best when they’re hot and fresh. To speed up the morning prep, combine the dry and wet ingredients separately the night before and measure and slice any desired toppings. In the morning, simply heat the oven, whisk up the batter, and bake.

What's the best way to reheat sheet pan pancakes?

Leftover pancakes can be stored in the refrigerator for up to 3 days. To reheat, wrap the pancakes in foil and place them in a 350-degree oven until warmed through, five to 10 minutes. Brush the warm pancakes with melted butter before serving.