Fluffy Sheet Pan Pancakes

Imagine the smell of warm batter filling the kitchen — buttery, lightly sweet, with a whisper of vanilla — and the sight of a golden sheet pan puffed up like a barn-roof of morning comfort. Each square yields pillowy, tender crumb that yields to a fork and melts with butter and syrup. The texture is somewhere between a classic skillet pancake and a light, cakey French toast: airy pockets, soft edges, and a crust just firm enough to hold toppings without flopping.

This Fluffy Sheet Pan Pancakes recipe is built for connection: family breakfasts when everyone’s timing is messy, quick brunches with friends, lazy holiday mornings, or when you want to feed a crowd without babysitting a griddle. It’s also perfect when you want pancakes that travel — cut into squares for a brunch buffet, packable for picnics, or toasty and re-heated for weekday breakfasts. If you’re experimenting with pancake formats, you might also enjoy this alternative riff on lighter pancakes like Fluffy Gluten-Free Cottage Cheese Pancakes for a different kind of morning treat.

At a Glance

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Servings: 8 (approximate, cut into 8 squares)
Difficulty Level: Easy — great for beginner cooks and busy hosts

Nutrition Highlights

Nutrition estimates per serving (1 of 8 squares). Values are approximate and based on USDA FoodData Central composite values for the ingredients; exact numbers will vary with ingredient brands and toppings (source: USDA FoodData Central; general dietary context: Mayo Clinic).

Calories: ~255 kcal
Protein: ~8 g
Carbohydrates: ~29 g
- Sugars: ~3 g (not counting syrup/toppings)
- Fiber: ~0.8 g
Total Fat: ~11.5 g
- Saturated Fat: ~2.5 g (approx.)
Cholesterol: ~93 mg
Sodium: ~180 mg

Notes:

Choosing lower-fat milk or using a lighter oil will reduce calories and fat. Adding fruit or using less syrup will lower added sugars. Toppings like fresh berries add nutrients and fiber but syrups and chocolate chips increase sugar and calories.

Why You’ll Love It

Effortless crowd-pleaser: pour once, bake once, feed many. No flipping, no standing over a hot pan.
Comfort and nostalgia: the warm, buttery, vanilla-scented aroma evokes cozy mornings and family breakfasts.
Time-saver: hands-on time is minimal — mix, spread, bake — making it perfect for busy holiday mornings or weekend brunches.
Versatile: sweet or savory toppings transform it from breakfast to brunch to after-school snack. It’s also forgiving — batter variations and add-ins work well, so you can make it yours.

Method & Process

Ingredients (exact quantities):

2 cups (240 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
1 tablespoon (12 g) baking powder
1/2 teaspoon salt
2 cups (480 ml) whole milk (see substitutions)
1/4 cup (60 ml) vegetable oil (or melted neutral oil)
4 large eggs
1 teaspoon vanilla extract
Optional toppings: fresh berries, sliced bananas, chocolate chips, nuts, maple syrup, whipped cream

Optional ingredients and substitutions:

Milk: use 2% or skim for lower fat; for dairy-free, use unsweetened almond, oat, or soy milk (calories and texture will vary).
Oil: substitute melted butter for richer flavor, or use light olive oil/canola.
Flour: for a 1:1 gluten-free option, swap with a commercial cup-for-cup gluten-free flour blend (results vary).
Sweetness: replace sugar with equivalent honey or maple syrup (reduce liquid slightly) or use a sugar substitute per package guidance.
Add-ins: fold in 1 cup berries or 3/4 cup chocolate chips before baking, or sprinkle on top mid-bake.

Step-by-step:

Preheat your oven to 425°F (220°C). Lightly grease a half-sheet pan (about 13 x 18 inches) or line with parchment and spray.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly blended.
In another bowl, whisk the milk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined — the batter should be slightly lumpy; avoid overmixing to keep pancakes tender.
Pour the batter onto the prepared sheet pan and spread it evenly with a spatula to an even thickness. If using add-ins like berries or chocolate chips, scatter them on top or gently fold in before pouring.
Bake for 15–20 minutes, or until the pancakes are puffed, lightly golden on top, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Ovens vary; check at 12–14 minutes if your oven runs hot.
Remove from the oven, let cool 5 minutes, then cut into squares with a sharp knife or pizza cutter.
Top immediately with butter, syrup, fresh fruit, or your favorite toppings and serve warm.

Practical tips:

Avoid overmixing the batter — this keeps the crumb light.
Use an instant-read thermometer if uncertain; batter should reach about 205°F in the center when done.
If your sheet pan is larger or smaller, batter thickness will change; aim for a 3/4–1 inch thickness for best puff.
For crisp edges, broil 1-2 minutes at the end — watch closely to prevent burning.

Best Pairings

Classic: warm butter and real maple syrup with a scattering of fresh blueberries or sliced strawberries.
Coffee & Tea: strong-brewed coffee, latte, or a delicate breakfast tea complement the richness.
Savory twist: top squares with Greek yogurt, smoked salmon, and chives for a brunch-forward bite. For a full savory sheet-pan meal idea to serve alongside pancakes at a brunch spread, see this simple sheet-pan entree: Hawaiian Chicken Sheet Pan.
Kid-friendly: mini chocolate chips and banana slices make them irresistible for little hands.

Shelf Life & Storage

Room temperature: Left un-topped and covered tightly, pancakes can stay fine at room temperature for up to 1 day. For safety and quality, cooler climates only.
Refrigerator: store in an airtight container for 3–4 days. Reheat in a 350°F oven for best texture (5–8 minutes) or microwave in 20–30 second bursts.
Freezer: wrap individual squares in parchment and freeze in a zip-top bag for up to 2 months. Reheat from frozen in a 375°F oven for 10–12 minutes or using a toaster oven.

Food safety note: because this recipe contains eggs and dairy, refrigerate leftovers promptly and do not keep at room temperature beyond recommended timeframes.

Chef’s Advice

Use room-temperature eggs and milk for a smoother emulsion and better rise.
Let the batter rest briefly (5–10 minutes) to allow baking powder to hydrate; this marginally improves lift.
If you want a crisper top, bake in a preheated pan or rotate the pan halfway through baking for even browning.
For the lightest texture, avoid packing the flour when measuring — spoon flour into the cup and level it off, or weigh it.
If your pancake is gummy in the center, your oven temperature may be too low or the pan too large; increase heat slightly and reduce surface area next time.

Creative Twists

Lemon-Blueberry Sheet Pan Pancakes: fold 1 cup fresh blueberries and the zest of 1 lemon into the batter. Finish with a lemon sugar dusting or a light glaze.
Banana-Nut with Oats: substitute 1/2 cup of the flour with rolled oats, mash in 1 large ripe banana, and sprinkle chopped walnuts before baking for a heartier texture.
Vegan Version: replace eggs with a flax egg (2 tbsp flaxseed + 6 tbsp water, set 5 minutes), use 1/3 cup applesauce to help bind, and swap milk for a plant-based milk; use a vegan butter or oil. Expect slightly different texture and color.
Chocolate Chip Sheet Cake-Pancake: fold in 3/4 cup chocolate chips and dust with powdered sugar after baking. Serve with whipped cream for dessert-style brunch.

Frequently Asked Questions

Q: Can I halve the recipe for a smaller pan?
A: Yes — halve all ingredients and use an 8×8 or 9-inch pan; baking time will change (check at 12 minutes).

Q: My pancakes were dense — what went wrong?
A: Likely overmixing or too much flour (from packing). Ensure gentle mixing and measure flour by spooning into the cup or weighing it.

Q: Can I make the batter ahead?
A: You can mix the dry ingredients ahead. Combine wet and dry just before baking for best lift; batter left too long can lose some leavening power.

Q: How can I make them fluffier?
A: Ensure fresh baking powder and don’t overmix. Using whole milk and room-temperature eggs helps the rise and tenderness.

Q: Is this recipe suitable for feeding kids at a party?
A: Absolutely — cut into small squares, set up topping stations (fruit, chocolate chips, syrups) and let kids customize.

Conclusion

Give these Fluffy Sheet Pan Pancakes a try the next time you need an easy, crowd-pleasing breakfast or brunch. They’re fast to assemble, forgiving, and endlessly adaptable — from lemon-blueberry mornings to chocolate-chip weekend treats. If you want to explore similar sheet-pan pancake techniques or extra-fluffy variations for special occasions, check out this extra indulgent take: Extra Fluffy Sheet Pan Pancakes | Life Love & Sugar, or another straightforward guide with tips and photos here: Fluffy Sheet Pan Pancakes – The Chunky Chef.

If you make a batch, I’d love to see your toppings and tweaks — share a photo or comment below so we can build a community of sheet-pan pancake fans. Happy baking!