Sheet Pan Pancakes
Treat yourself to a fuss-free breakfast: sheet pan pancakes baked in one tray, with four irresistible flavors in every batch. It saves you time and keeps the whole family happy, whether it is a lazy morning or a relaxed brunch.
Sheet pan pancakes are a whole batch of pancake batter baked flat in the oven instead of cooked one at a time in a skillet. You pour the batter into a greased tray, scatter different toppings over separate sections, and bake at 200 C (393 F) for about 15 minutes until golden. Then you simply cut it into squares. No standing at the stove flipping pancakes, and everyone gets the flavor they want from the same pan.
This sheet pan pancakes recipe was inspired by my own convenience and laziness. I love pancakes, but making them one by one takes ages, and then my husband and I always crave completely different flavors, which means even more toppings to juggle. So I put the whole thing in the oven and let it bake at once. I chose four different flavors here, with banana, forest fruits, cream cheese and chocolate, but you can mix and match with whatever you have on hand.
Ingredients you will need
The base batter comes together with pantry staples, and the toppings are up to you. Here is what goes into this version and why each part matters:
- Wholegrain and white all-purpose flour: a half-and-half mix keeps the pancakes tender while adding a little more fiber and structure than white flour alone.
- Baking powder and baking soda: both leaveners work together with the yogurt to give the batter its lift and soft crumb.
- Yogurt: it makes the batter rich and moist and reacts with the baking soda for a fluffy result.
- Eggs: two large eggs bind everything and help the batter set evenly across the tray.
- Maple syrup: a spoonful in the batter for gentle sweetness, plus more to drizzle at the end.
- Melted butter: for flavor and a soft texture. Grease the tray with butter or oil too, so the squares lift out cleanly.
- The toppings: sliced banana, chocolate chips, raspberries, blueberries, and a little cream cheese mixed with sugar.
Four flavors, one pan
This is the part I love most. Once the batter is poured into the tray, mentally divide the surface into four quarters and give each one its own topping:
- Banana: lay banana slices over one quarter for a soft, naturally sweet corner.
- Chocolate: scatter chocolate chips over another quarter for the crowd-pleaser.
- Raspberry: press raspberries into the third quarter for a tart, jammy bite.
- Cream cheese: spoon the sweetened cream cheese over the last quarter, a teaspoon at a time, and spread it with the tip of a knife or a toothpick.
Finish by sprinkling blueberries over the top so a little burst of fruit lands across the whole tray. Bake until the surface turns golden-brown, then drizzle with maple syrup, cut into squares and serve.
Tips for the fluffiest results
- Do not overmix. Stir the wet into the dry just until combined. A lumpy batter is exactly what you want, since overmixing develops gluten and makes the pancakes dense.
- Grease the tray well. Butter or oil across the whole surface keeps the squares from sticking and gives the edges a nice golden finish.
- Spread the batter evenly. An even layer bakes at the same rate, so no corner is raw while another is dry.
- Watch the color, not just the clock. Fifteen minutes is a guide; pull the tray when the top is golden-brown and set to the touch.
- Add delicate toppings gently. Press fruit lightly into the batter so it stays put and cooks into the surface.
Easy swaps and variations
The four flavors here are just a starting point. Swap in strawberries, blackberries, chopped nuts, a spoonful of nut butter, or a dusting of cinnamon over any quarter. You can use all one flavor if you are cooking for a crowd with the same taste, or split the tray into more sections for extra variety.
If you want a gluten-free version, replace the two flours with a gluten-free flour blend. I always had success with gluten-free desserts when I used a good mix, so it is worth reaching for one you trust. If you would rather skip the eggs entirely, my banana pancakes without eggs and vegan banana pancakes are good places to start for the flavor swaps.
How to store and make ahead
Sheet pan pancakes are made for busy mornings because they keep so well. Let the squares cool completely, then store them in an airtight container in the fridge for up to three days. Reheat in a warm oven or a toaster to bring back the soft texture, or warm them briefly in the microwave.
They also freeze beautifully. Lay cooled squares on a tray to freeze, then transfer them to a freezer bag so they do not stick together. Reheat straight from frozen for an easy weekday breakfast. Because the toppings are baked in, they hold up much better than a stack of plain pancakes.
More pancakes to try next
If this becomes a weekend regular in your house like it is in mine, here are a few more pancake ideas worth pinning. For something bite-sized, try my Dutch mini pancakes (poffertjes). For a dramatic, jiggly stack, the vegan souffle pancakes are a fun project, and for a thinner option, my vegan crepes with berries are always a hit.
If you make these sheet pan pancakes, I would love to know which flavor quarter disappeared first at your table. Leave a star rating and a comment below to tell me how it went and what toppings you tried.
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Sheet-Pan Pancakes
Ingredients
- 1 cup wholegrain flour
- 1 cup white all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon of salt
- 2 cups yogurt
- 2 large eggs
- 1 tablespoon of maple syrup
- 2 tablespoons melted butter
- 1 small banana cut into slices
- 1 tablespoon cream cheese at room temperature
- 1 tablespoon sugar
- 2 tablespoons chocolate chips
- 3 tablespoons raspberries
- 2 tablespoons blueberries
Instructions
- Heat the oven to 200 C (393F).
- Grease a baking tray with butter or oil.
- In a bowl, add wholegrain flour, white flour, baking powder, baking soda nd salt.
- Whisk until well incorporated.
- In another bowl, mix the yogurt, eggs, and maple syrup. Incorporate the liquid mixture into the flour mixture with the help of a whisk.
- Add the butter and mix again. Don't overmix, it's ok if you get a lumpy dough.
- In a small bowl, mix cream cheese with sugar.
- Pour the dough into the baking tray greased in advance, on one quarter of the surface, spread the banana slices, on another quarter, the chocolate drops, on another raspberry and on the remaining quarter, add the cream cheese, a teaspoon at a time and spread with the tip of a knife or a toothpick. Then sprinkle with blueberries.
- Put it in the oven and cook for 15 minutes or until it turns golden-brown on the surface. Drizzle with maple syrup, cut into squares and serve.
Frequently Asked Questions
Sheet pan pancakes are a full batch of pancake batter baked flat in one oven tray instead of cooked one at a time in a skillet. You spread the batter, add toppings over different sections, bake until golden, then cut it into squares. It is a hands-off way to make pancakes for several people at once.
Bake them at 200 C (393 F) for about 15 minutes. Pull the tray when the surface is golden-brown and set to the touch rather than relying only on the timer, since ovens vary. Then drizzle with maple syrup and cut into squares.
Yes. Replace the wholegrain and white all-purpose flour with a gluten-free flour blend and keep everything else the same. I always had success with gluten-free desserts when I used a good mix, so choose a blend you trust for the best texture.
Absolutely. Let the squares cool, then keep them in an airtight container in the fridge for up to three days, or freeze them on a tray before bagging so they do not stick. Reheat in a warm oven, toaster, or microwave, even straight from frozen.
The usual cause is overmixing the batter. Stir the wet and dry ingredients just until combined and leave the batter lumpy, since too much mixing develops gluten and makes the pancakes tough. Fresh baking powder and baking soda also help them rise.
As written they are vegetarian rather than vegan, because the batter uses eggs and yogurt and one quarter is topped with cream cheese. You can adapt them by using an egg substitute, plant-based yogurt, and a dairy-free cream cheese. The maple syrup already keeps the sweetener plant-based.
