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Ultimate Fluffy Sheet Pan Pancakes: The Easiest No-Flip Breakfast for a Crowd

A tall stack of golden brown, fluffy sheet pan pancakes drizzled with syrup on a white plate.
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Make breakfast simple and fast with these fluffy sheet pan pancakes. You bake the entire batch at once in the oven, eliminating the need to flip individual pancakes. This recipe is perfect for busy mornings or feeding a large group easily.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 large egg
  • 3 tablespoons melted butter, plus more for greasing
  • 1 teaspoon vanilla extract
  • 1 cup mix-ins (blueberries, chocolate chips, or sliced bananas)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 13×9 inch baking pan thoroughly with butter or cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
  5. Gently fold in your chosen mix-ins, such as fresh blueberries or chocolate chips.
  6. Pour the batter evenly into the prepared baking pan. Spread it out gently with a spatula if needed.
  7. Bake for 15 to 20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  8. Remove the sheet pan pancakes from the oven. Cut into squares immediately.
  9. Serve warm with maple syrup, powdered sugar, or fresh fruit toppings.

Notes

  • For a cinnamon swirl effect, reserve 1/4 cup of the batter. Mix 1 tablespoon of melted butter, 1 tablespoon of brown sugar, and 1/2 teaspoon of cinnamon. Pour the main batter into the pan, then drizzle the cinnamon mixture over the top before baking.
  • This recipe works well for meal prepping. Cool completely, then store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the toaster or microwave.
  • If you prefer using pancake mix, substitute the flour, baking powder, salt, and sugar with the dry ingredients from one standard box of your favorite mix, then proceed with the wet ingredients listed here.

Nutrition

Find it online: https://cookingbyjade.com/sheet-pan-pancakes-easy-no-flip-recipe/