Are sheet pan pancakes good?

Yes, they’re a delicious and reliable way to make pancakes—especially for a group. Sheet pan pancakes bake evenly, stay moist, and eliminate the need for flipping or batch cooking. You get consistent results with less mess and more time to enjoy breakfast.

How much pancake mix do you need for sheet pan pancakes?

A standard 13x18" half-sheet pan needs about 2 to 2½ cups of pancake mix , or one batch of homemade batter. This gives you the perfect thickness for a soft, fluffy texture without overflow.

Can you cook pancakes in the oven?

Absolutely. Preheat your oven to 425°F and bake for 12–15 minutes. The batter rises evenly and produces light, airy pancakes with a golden bottom—no skillet required.

Why are restaurant pancakes so fluffy?

Restaurants use fresh baking powder, minimal mixing, and sometimes buttermilk or whipped egg whites for added lift. For your sheet pan version, the same tricks apply: use fresh leavening, let the batter rest, and avoid overmixing.

Sheet Pan Pancakes: Fluffy Oven-Baked Brunch for Everyone

Name: Sheet Pan Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp sugar; 1 tbsp baking powder; 1/2 tsp salt; 2 large eggs; 1 3/4 cups milk; 1/4 cup melted butter or oil; 1 tsp vanilla extract (optional)

Sheet Pan Pancakes

Print Recipe

These oven-baked sheet pan pancakes are fluffy, golden, and perfect for feeding a crowd. No flipping required—just pour, bake, and slice!

Author: hana
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 3/4 cups milk
1/4 cup melted butter or oil
1 tsp vanilla extract (optional)

Instructions

Preheat oven to 425°F. Line a 13×18″ sheet pan with parchment paper or grease well.
In a large bowl, whisk flour, sugar, baking powder, and salt.
In another bowl, whisk eggs, milk, melted butter, and vanilla.
Combine wet and dry ingredients just until mixed. Don’t overmix.
Pour batter into pan and spread evenly. Add toppings if desired.
Bake for 12–15 minutes until golden and set.
Cool slightly, slice, and serve with your favorite toppings.

Notes

Add blueberries, chocolate chips, or spices before baking.
Store leftovers in fridge or freezer and reheat in toaster oven.
Substitute buttermilk for a tangier flavor and extra fluff.

Nutrition

Serving Size: 2 squares
Calories: 260
Sugar: 7g
Sodium: 290mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 55mg

Keywords: sheet pan pancakes, oven pancakes, baked pancakes, easy brunch, fluffy pancakes

Find it online: https://www.hanaeats.com/sheet-pan-pancakes/