Sheet Pan Pancakes

Hey there. Let’s talk about weekend breakfast.

If you’re the designated pancake-maker in your house, you know the drill. You stand over a hot stove, carefully pouring and flipping, while everyone else eats in shifts. By the time you finally sit down, the first batch is cold.

I’ve been there. It’s not fun.

But what if I told you there’s a better way? A way to make one giant, fluffy pancake for everyone, all at once. No flipping. No fuss.

Enter the Sheet Pan Pancake.

The idea is so simple it’s brilliant. You pour all the batter onto a sheet pan, throw it in the oven, and bake it. Everyone gets a warm, fluffy piece at the same time. This recipe takes it a step further by dividing the pan into four different topping sections. It’s how I solve the “I want chocolate chips!” and “I want blueberries!” debate in my house with a single pan.

It’s easy, it’s delicious, and honestly, it makes weekend mornings so much more relaxing.

A Quick Look at What’s Ahead

Before we jump in, here’s the lowdown. Think of this as our game plan.

You’ll only need about 10 minutes to mix everything up and another 25 minutes for it to bake. So, in less than 40 minutes, breakfast is officially served.

This recipe makes 24 squares, which is perfect for my family of five, with leftovers! It’s great for a bigger brunch, too.

Need to adjust the size? No problem.

Batch Size	Pan Size	Bake Time (Approx.)
Full Recipe (24 squares)	12×17-inch Half Sheet Pan	20-25 minutes
Half Recipe (12 squares)	9×13-inch Quarter Sheet Pan	15-20 minutes

How hard is it? I’m not kidding when I say this is as easy as it gets. If you can stir stuff in a bowl, you’ve got this. The oven does all the real work.

You don’t need any fancy gadgets. The main thing you’ll need is a standard 12×17-inch half sheet pan. Other than that, just grab a couple of mixing bowls and a whisk. A fork works too if you can’t find your whisk. I’ve been there.

And here’s the best part for you meal preppers. You can bake a whole batch on a Sunday and have breakfast ready for the entire week. More on that later.

What You’ll Need (The Ingredients)

Great food starts with good ingredients. Here’s what we’re working with today.

First up, the dry stuff. This is the foundation of our pancake.

• 2 cups of all-purpose flour gives us that classic, soft texture.
• We’ll use a tag team of leaveners to get it nice and fluffy: 2 teaspoons of baking powder and 1 teaspoon of baking soda.
• A half teaspoon of kosher salt is a must. It doesn’t just make it salty; it makes all the other flavors pop.
• A half cup of granulated sugar adds a touch of sweetness and helps the edges turn that perfect golden-brown.

Now for the wet ingredients.

• We need 2 large eggs. A little tip I’ve learned: let them sit on the counter for about 30 minutes to reach room temperature. They mix into the batter so much better this way.
• We’re using 1 and 1/2 cups of milk. Whole milk will give you the richest pancake, but whatever you have in the fridge will work just fine.
• A quarter cup of melted butter adds that incredible, rich flavor.
• And 1 teaspoon of pure vanilla extract makes your kitchen smell like a bakery.

And now for the fun part… the toppings! We’re splitting the pan into four zones of deliciousness:

• Classic chocolate chips
• Bright, thinly sliced strawberries
• Sweet, thinly sliced ripe bananas
• Juicy blueberries

Our last little secret? An extra 1 tablespoon of granulated sugar sprinkled over the top right before baking. It creates this amazing, slightly crispy crust. You’ll see.

How to Make It, Step-by-Step

Alright, oven on? Let’s do this.

Step 1: Preheat and Prep the Pan

First thing’s first. Get your oven preheating to 350°F (175°C). While it’s warming up, grab your 12×17-inch sheet pan and spray it with non-stick spray. Don’t be shy—get those corners. This ensures the pancake slides right out later.

Step 2: Mix the Dry Ingredients

In a big bowl, toss in the flour, baking powder, baking soda, salt, and sugar. Give it all a good whisk for about 30 seconds. Don’t skip this! This little step makes sure the baking powder and soda are spread out evenly, which means the entire pancake will rise perfectly. No flat spots allowed.

Step 3: Make the Batter

Okay, make a little hole in the middle of your dry ingredients. Pour the eggs and milk right into that spot. Now, start whisking from the center and slowly pull in the flour from the sides.

Here comes the most important tip of the entire recipe: do not overmix! Seriously. Stop as soon as it’s just combined. A few lumps are totally fine. In fact, lumpy batter is a good thing—it’s the secret to a tender, fluffy pancake. If you mix too much, you’ll get a tough pancake, and nobody wants that. Once it’s mostly mixed, gently stir in the melted butter and vanilla.

Step 4: Pour, Spread, and Top

Now, pour that beautiful, lumpy batter onto your prepared sheet pan. Use a spatula to gently nudge it into all the corners so you have an even layer.

Time to get creative.

• On one-fourth of the pan, sprinkle your chocolate chips.
• On the next fourth, arrange the strawberry slices.
• Next come the banana slices.
• And finally, the blueberries.

Finish it off by sprinkling that extra tablespoon of sugar all over the top. It’s the magic touch.

Step 5: Bake!

Slide that pan into the oven and bake for 20-25 minutes. You’ll know it’s ready when it has puffed up, the top is golden brown, and the edges are just starting to pull away from the pan. You can also do the toothpick test: if it comes out clean from the center, you’re good to go. Your kitchen is about to smell absolutely incredible.

Mix It Up: Variations and Fun Ideas

One of the reasons I love this recipe is that it’s so easy to change up. Here are a few ideas to get you started.

• Make it Healthier: You can easily swap half the all-purpose flour for whole wheat flour or use a gluten-free 1:1 blend. To cut back on sugar, you can reduce the amount or use maple syrup instead. For a dairy-free version, oat or almond milk and vegan butter work great. And to make it totally vegan? Use those dairy-free swaps and make two “flax eggs” (2 tbsp ground flaxseed + 6 tbsp water, let it sit for 5 mins).
• Add Some Spice: A teaspoon of cinnamon or a little pinch of nutmeg in the dry ingredients adds a really warm, cozy flavor. For something really fancy, a swirl of Nutella or peanut butter through the batter before baking is next-level delicious.
• Bake with the Seasons: This recipe is perfect for using up seasonal fruit. In the fall, I love using thinly sliced apples with a sprinkle of cinnamon sugar. For summer, fresh peaches or raspberries are amazing. And around the holidays, cranberries with a little orange zest feels so festive.

Serving and Storing Your Pancake Masterpiece

Let the pancake cool in the pan for a few minutes before you slice it into 24 squares.

When it’s time to serve, you can’t go wrong with a drizzle of warm maple syrup. It goes with every single topping. If you want a full-on breakfast feast, add some crispy bacon or a side of fresh fruit.

Got leftovers? Lucky you.

Let the squares cool down completely, then pop them in an airtight container. They’ll stay fresh in the fridge for up to 4 days.

To reheat them, the toaster or a toaster oven is your best bet—it gets them nice and crispy again. Or, if you’re in a hurry, 20-30 seconds in the microwave works, too.

And for the ultimate breakfast hack: freeze them! Lay the cooled squares on a baking sheet until they’re solid, then toss them into a freezer bag. You’ll have an instant, homemade breakfast ready to go for the next 3 months.

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