Sheet Pan Pancakes

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Easy Sheet Pan Pancakes are a fantastic way to make pancakes! Forget standing over a stove – let the oven do all the work and still have plenty to feed a crowd for breakfast or brunch. These tender, gluten-free pancakes are packed with juicy berries and taste exactly like a good pancake should.

A fork cuts into a plate of berry sheet pan pancakes on a white plate topped with a pat of butter and maple syrup.

Easy Sheet Pan Pancakes

Homemade pancakes are one of life’s little luxuries. And when you make a batch all at once using the sheet pan method, they’ll taste just as good while saving yourself time. These pancakes are made with gluten-free all purpose flour, so they have that beloved pancake flavor even though they’re gluten-free free. I pack my sheet pancakes with fresh berries for extra flavor and nutrition, too.

You can top these pancakes with maple syrup and butter, or spread them with peanut or almond butter for a more filling breakfast. I love saving leftovers as they are so easy to reheat and make a perfect on- the-go-snack. Check out my add-in suggestions below for even more ways to make these pancakes!

Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Gluten-free, Nut-free
Skill Level: Easy

Why You’ll Love These Oven Baked Pancakes

Who doesn’t love pancakes? Make your life easier by baking them in the oven so you don’t have to stand over the stove pouring and flipping. I love serving these on busy mornings. Here is why you’ll love this sheet pan pancakes recipe:

  • Easy. It takes just 5 minutes to whisk up the batter for sheet pan pancakes. It’s the same method you use when you make traditional pancakes, so if you can make regular pancakes, you can make sheet pan pancakes!
  • Makes a lot. On a busy weekend morning, it can feel stressful flipping pancakes over a hot pan. When you pop an entire pan of pancake batter into the oven at one time, in about 20 minutes you’ll have a breakfast to feed a crowd!
  • Gluten-free pancake perfection. These are a wonderful gluten-free pancake option: lush with berries and light and tender as all good pancakes should be. You can use your favorite gluten-free all purpose or 1:1 flour blend in this recipe.
  • A great make-ahead option. Sheet pan pancakes hold up well to being made in advance. You can bake them the night before you plan to serve them, or even a few days before. They also freeze well, so you can enjoy them whenever you wish.
A pan of sheet pan pancakes.

What You’ll Need

Here’s a quick overview of the ingredients you’ll need to make these sheet pancakes. Don’t forget to scroll to the recipe card at the end of this post for the full ingredient amounts.

  • Gluten-free Flour Blend: Use your favorite 1:1 all-purpose gluten-free blend in this recipe (I used Bob’s Red Mill).
  • Sugar: A little bit of sugar lightly sweetens the pancakes.
  • Baking Powder: To lighten the batter.
  • Baking Soda: Baking soda and baking powder react to create fluffy pancakes.
  • Salt
  • Milk: I like whole milk for richness but you can also use 2% milk.
  • Eggs: To bind the batter together.
  • Butter: I use unsalted butter in this recipe.
  • Vanilla Extract: Pure vanilla extract gives the best flavor.
  • Mixed Berries: You can use your choice of berries, like strawberries and blueberries, or stick to one berry.
Ingredients for sheet pan pancakes are shown in bowls: vanilla, fruit, gluten-free flour, sugar, salt, baking powder, eggs.

Variations and Mix-In Ideas

I love adding berries to the batter, but you can throw in some other options as well! Here are some suggestions:

  • Chocolate Chips: Try adding a cup of mini or regular chocolate chips to make chocolate chip sheet pan pancakes.
  • Coconut: Add toasted coconut flakes to the batter for a coconut flavor. Or mix in some unsweetened shredded coconut for a more subtle touch.
  • Toasted Nuts: Toasted, chopped nuts, like walnuts or almonds, would add a lovely crunch to these oven pancakes.
  • Ground Spices: You can add 1 teaspoon of pumpkin pie spice or 1 teaspoon of ground cinnamon for extra flavor.

How To Make Sheet Pan Pancakes

See my easy method for making sheet pan pancakes below:

  • Prep. Preheat the oven to 425℉ and spray the sheet pan with nonstick spray.
  • Combine the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Combine. Add the milk, eggs, vanilla extract, and melted butter and whisk until the dry ingredients are incorporated. Fold in half of the fruit.
  • Transfer to the pan. Pour the batter into the sheet pan in an even layer. Sprinkle with the remaining fruit.
  • Bake. Bake in the preheated oven for 15-16 minutes until a toothpick inserted into the center comes out clean.
  • Enjoy. Slice and serve with butter and maple syrup.
A stack of sheet pan pancakes is shown on a white plate with more in the background.

Tips for Perfect Sheet Pan Pancakes

As noted, sheet pan pancakes are basically like making regular pancakes, but easier!

Here are a few tips to help you achieve success with this recipe:

  • Replace the fruit. The fruit can be replaced with chocolate chips, nuts, granola, etc. See my add-in suggestions above!
  • Make a separate section for each person. The mix-ins can easily be divided into sections on the baking sheet so each person who’ll eat the pancakes can choose a different flavor.
  • Bake in advance. These pancakes can be made in advance from a few hours to up to the night before. Store them in a sealable bag in the fridge with a piece of parchment paper in between each pancake so that they don’t stick together.
  • Swap the milk for buttermilk. For extra fluffy pancakes, you can replace the milk with buttermilk,
  • Make this recipe dairy-free. To make these sheet pan pancakes dairy-free, substitute your favorite non-dairy butter for the butter and replace the milk with the non-dairy milk of your choice.

A plate of berry sheet pan pancakes on a white plate topped with a pat of butter and maple syrup.

Proper Storage

Store leftover slices of pancakes in an airtight container or sealable bag with a piece of parchment paper between each slice for up to 5 days, or in the freezer for up to 3 months. Reheat for approximately 1 minute in the microwave before serving.

A plate of berry sheet pan pancakes is shown on a white plate with a fork.

What to Serve with Sheet Pan Pancakes

Add some bacon and scrambled eggs, or a bowl of fruit salad to your sheet pan pancakes to make more of a hearty breakfast. You can also try these ideas:

A plate of berry sheet pan pancakes on a white plate topped with a pat of butter and maple syrup.
5 from 1 vote

Sheet Pan Pancakes

Easy Sheet Pan Pancakes are a fantastic way to make pancakes! Forget standing over a stove – let the oven do all the work and still have plenty to feed a crowd for breakfast or brunch. These tender, gluten-free pancakes are packed with juicy berries and taste exactly like a good pancake should.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 12 4×4 inch square pancakes

Ingredients

  • 2 ½ cups gluten-free flour blend /370 grams (I used Bob's Red Mill)
  • 2 tablespoons sugar /25 grams
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ cups milk /300 ml
  • 2 eggs
  • ¼ cup unsalted butter, melted /57 grams
  • 2 teaspoons vanilla extract
  • 2 ½ cups mixed berries /320 grams

Instructions

  • Preheat the oven to 425℉. Spray a 13×18 inch sheet pan with nonstick spray. Set aside.
  • Combine the gluten free flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk until well mixed.
  • Add the milk, eggs, vanilla extract and melted butter. Continue to whisk until the dry ingredients are incorporated but small lumps remain.
  • Add half of the fruit and fold together with a spatula.
  • Pour the pancake batter into the prepared sheet pan. Spread it into an even layer
  • Sprinkle the remaining fruit over the top of the batter.
  • Baking in the preheated oven for 15-16 minutes until a toothpick inserted into the centercomes out clean.
  • Remove from the oven, slice and serve immediately with butter and maple syrup.

Notes

  • Fruit can be replaced with chocolate chips, nuts, granola, etc. Also, the mix-ins can easily be divided into sections on the baking sheet so each person can choose a different flavor.
  • Store leftover slices of pancakes in an airtight container or ziploc bag with a piece of paper towel between each slice. Reheat for approximately 1 minute in the microwave before serving.
Nutrition Facts
Sheet Pan Pancakes
Amount Per Serving
Calories 179 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 41mg14%
Sodium 185mg8%
Potassium 200mg6%
Carbohydrates 27g9%
Fiber 3g12%
Sugar 8g9%
Protein 5g10%
Vitamin A 223IU4%
Vitamin C 1mg1%
Calcium 127mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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