Easy Sheet Pan Pancakes Recipe for a Crowd
There’s a certain charm to a weekend morning filled with the smell of pancakes, but I can do without the usual kitchen chaos. The juggling of pans, the flipping, the first one that’s always a bit of a disaster – it all means that by the time I sit down, everyone else is halfway through their breakfast. That all changed when I discovered sheet pan pancakes. This isn’t just a recipe; it’s a revolutionary approach to a beloved breakfast. The batter is poured into a single baking tray, scattered with your favourite toppings, and baked until puffy and golden. Everyone gets a warm, fluffy square at the same time.
I’ve been making this for over 4 years, and it never disappoints. It transforms the entire experience from a frantic short-order cook session into a relaxed, communal affair. The edges get wonderfully crisp, almost like the corners of a good brownie, while the centre remains soft and cloud-like. It’s the ideal solution for family get-togethers, a lazy Sunday, or any time you want that classic pancake flavour without standing over a hot stove.
This method is fantastic for letting everyone get involved. We often set up a little toppings bar with bowls of berries, chocolate chips, and nuts, letting the kids create their own sections on the tray. It’s a brilliant way to make a memorable sheet pan breakfast that feels both special and straightforward.
Recipe Overview
This recipe produces a single, large pancake that’s incredibly fluffy and custardy in the middle with slightly chewy, golden-brown edges. The flavour is rich with vanilla and a hint of butter, providing a perfect canvas for any toppings you can imagine. I’ve tested this with various flours, and I find that standard plain flour gives the most reliable, tender result.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 8 people
- Difficulty: Easy
Why You’ll Love These Sheet Pan Pancakes
- Genuine Flavour and Texture: You get a beautifully tender and moist pancake with a hint of vanilla sweetness. The high heat of the oven creates a lovely puff and a texture that’s difficult to replicate in a frying pan.
- Ready in Under 30 Minutes: From gathering your ingredients to pulling a golden-brown pancake from the oven, the whole process takes about 25 minutes. No standing and flipping required.
- Flexible Recipe: This base is wonderfully adaptable. You can swirl in some cinnamon, add orange zest for brightness, or scatter different toppings on each quarter of the pan to satisfy everyone’s preferences.
- Great for a Weekend Brunch: This is my go-to when we have friends over for brunch. It serves a group all at once, so we can actually sit and enjoy a coffee together while it bakes. It also looks impressive when brought to the table.
- Family Tested: This recipe always gets compliments in my house. My husband, who’s usually picky about pancake texture, asked for seconds the first time I made it!
Ingredients You’ll Need
For the best results, I recommend using full-fat milk and good quality vanilla extract; it makes a noticeable difference to the richness. I almost always use Nielsen-Massey vanilla paste because the flavour is just so pure and intense. Ensure your baking powder is fresh for the best rise.
- 250g plain flour
- 50g caster sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 350ml whole milk, at room temperature
- 2 large free-range eggs, at room temperature
- 60g unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract or paste
- 150g mixed berries (fresh or frozen blueberries, raspberries)
- 50g chocolate chips (optional)
Marcus’s Tip: Having your milk and eggs at room temperature is a small step that really helps the batter come together smoothly. Cold ingredients can cause the melted butter to seize up and create lumps.
How to Make Sheet Pan Pancakes
The process is quite straightforward. We’re essentially making a standard pancake batter, but instead of cooking it in batches, we bake it all at once for a hands-off sheet pan breakfast.
- Preheat and Prepare: First things first, preheat your oven to 220°C (200°C Fan). This high heat is crucial for getting a good rise. Grease a 33cm x 23cm (approx. 9×13 inch) baking tray with butter and line it with parchment paper, leaving a slight overhang on the sides to make lifting the pancake out easier later.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Mixing these thoroughly ensures an even rise and flavour.
- Combine Wet Ingredients: In a separate bowl or a large measuring jug, whisk the room-temperature milk and eggs until they are well combined. Then, slowly drizzle in the slightly cooled melted butter and the vanilla extract, whisking continuously until everything is incorporated.
- Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk to combine them until they are *just* mixed. A few small lumps are perfectly fine! Over-mixing develops gluten and can lead to tough pancakes, a lesson I learned the hard way. For a deeper dive into the science, Serious Eats has a great article on pancake science.
- Let it Rest: Let the batter rest for 5 minutes. This allows the flour to hydrate and the leavening agents to start working, which results in a fluffier texture. Don’t skip this!
- Pour and Top: Pour the rested batter into your prepared baking tray. I find that pouring from a jug helps get an even layer. Gently tilt the pan to spread the batter to the corners. Scatter your mixed berries and chocolate chips evenly over the surface.
- Bake to Perfection: Place the tray in the centre of the preheated oven and bake for 13-15 minutes. You’re looking for the pancake to be puffed up, golden brown, and a skewer inserted into the centre should come out clean.
- Cool and Serve: Once baked, carefully lift the pancake out of the tray using the parchment paper overhang and place it on a wire cooling rack for a minute or two. This prevents the bottom from getting soggy. Slice into squares and serve warm with a drizzle of maple syrup.
Tips From My Kitchen
- Temperature Control: Ensure your oven is fully preheated. Placing the tray in an oven that’s still coming up to temperature can result in a flat, dense pancake. An oven thermometer is a great investment for any baker.
- The Secret Step: The 5-minute rest is non-negotiable for me. I learned that this small pause gives the baking powder time to activate, creating little air bubbles that lead to a wonderfully light and airy result.
- Make-Ahead: You can mix the dry ingredients together and store them in an airtight container for up to a month. When you’re ready to bake, just add the wet ingredients, and you’ve saved yourself a few minutes of prep.
- Storage: Leftover squares can be stored in an airtight container in the fridge for up to 3 days. They reheat beautifully in the microwave for about 20-30 seconds or in a toaster for a slightly crispier finish.
Equipment You’ll Need
- Large mixing bowl
- Whisk
- 33cm x 23cm baking tray (a quarter sheet pan)
- Parchment paper
- Wire cooling rack
Common Mistakes to Avoid
- Over-mixing the batter: Stop mixing as soon as the flour streaks disappear. A lumpy batter is a happy batter. Over-mixing leads to tough, chewy pancakes instead of light, fluffy ones.
- Using a Cold Pan: While we’re not using a stovetop, the principle is the same. The oven must be hot when the batter goes in. This initial blast of heat helps create the “oven spring” for a great rise.
- Overloading with Toppings: It’s tempting to add lots of fruit or chocolate, but too many heavy toppings can weigh down the batter and prevent it from rising properly. Scatter them evenly but don’t create a dense layer.
Delicious Variations to Try
Once you have the base recipe down, it’s fun to experiment with different flavour combinations. It’s a great way to use up whatever you have in the fruit bowl or pantry.
- Apple and Cinnamon: Omit the berries and chocolate. Add 1 tsp of ground cinnamon to the dry ingredients and scatter 1 finely diced apple over the top of the batter before baking.
- Lemon and Blueberry: Add the zest of one lemon to the wet ingredients and use only blueberries for the topping. The brightness of the lemon works wonderfully with the sweet berries. If you enjoy zesty bakes, you might also like my Lemon Crumb Bars Recipe.
- Double Chocolate: Add 3 tablespoons of cocoa powder to the dry ingredients and use a mix of milk and dark chocolate chips for the topping for a truly decadent sheet pan breakfast.
What to Serve With Sheet Pan Pancakes
These pancakes are a meal in themselves, but they pair beautifully with a few classic breakfast accompaniments.
- Maple Syrup and Butter: The classic choice for a reason. A pat of melting butter and a generous drizzle of real maple syrup is all you really need.
- Crispy Bacon or Sausages: The salty, savoury flavour of well-cooked bacon or sausages provides a fantastic contrast to the sweet pancakes.
- Greek Yoghurt and Honey: For a fresher, tangier topping, a dollop of thick Greek yoghurt and a drizzle of honey works beautifully, especially with the berry version.
- A Pot of Coffee: A freshly brewed pot of strong coffee or a frothy cappuccino is the ideal beverage to complete this relaxed weekend breakfast.
Frequently Asked Questions
Sheet Pan Pancakes
Ingredients
Method
- Preheat and Prepare: First things first, preheat your oven to 220°C (200°C Fan). This high heat is crucial for getting a good rise. Grease a 33cm x 23cm (approx. 9x13 inch) baking tray with butter and line it with parchment paper, leaving a slight overhang on the sides to make lifting the pancake out easier later.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Mixing these thoroughly ensures an even rise and flavour.
- Combine Wet Ingredients: In a separate bowl or a large measuring jug, whisk the room-temperature milk and eggs until they are well combined. Then, slowly drizzle in the slightly cooled melted butter and the vanilla extract, whisking continuously until everything is incorporated.
- Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk to combine them until they are *just* mixed. A few small lumps are perfectly fine! Over-mixing develops gluten and can lead to tough pancakes, a lesson I learned the hard way. For a deeper dive into the science, Serious Eats has a great article on pancake science.
- Let it Rest: Let the batter rest for 5 minutes. This allows the flour to hydrate and the leavening agents to start working, which results in a fluffier texture. Don't skip this!
- Pour and Top: Pour the rested batter into your prepared baking tray. I find that pouring from a jug helps get an even layer. Gently tilt the pan to spread the batter to the corners. Scatter your mixed berries and chocolate chips evenly over the surface.
- Bake to Perfection: Place the tray in the centre of the preheated oven and bake for 13-15 minutes. You're looking for the pancake to be puffed up, golden brown, and a skewer inserted into the centre should come out clean.
- Cool and Serve: Once baked, carefully lift the pancake out of the tray using the parchment paper overhang and place it on a wire cooling rack for a minute or two. This prevents the bottom from getting soggy. Slice into squares and serve warm with a drizzle of maple syrup.
Notes
I really hope you give these sheet pan pancakes a try. It’s one of those recipes that genuinely makes life a little bit easier and a whole lot more delicious. It has certainly become a staple in my kitchen for a relaxed and satisfying sheet pan breakfast. Let me know how you get on in the comments below – I’d love to hear what toppings you choose!
– Marcus
