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Homemade Sheet Pan Pancakes – a quick and simple breakfast recipe sure to seriously upgrade your morning pancake routine. Make these oven-baked pancakes any time you want delicious, fluffy pancakes for breakfast without all of the work. Give your kids cookie cutters and let them turn pancakes into their favorite adorable shapes for an extra kid-friendly brunch!

This past weekend, my world was rocked ever so slightly. In the breakfast sense, that is.

Did you know that you can make pancakes in a SHEET PAN?

No individual circles poured one at a time into an often too-hot pan. No first pancake flop, no tedious pancake flipping, no ten pancakes in regret. And no overly greasy pancakes.

Homemade Sheet Pan Pancakes

Sheet pan pancakes are the breakfast hack you never knew you needed! You just pour your pancake batter into a lined sheet pan and fifteen minutes later you have fluffy, delicious homemade PANCAKES straight out of the oven.

Homemade Pancakes Recipe

Now I know a lot of pancake recipes and sheet pan pancakes call for boxed pancake mix, but I have been making my own homemade pancakes from scratch for years now and let me tell you, it is SO simple. For starters, our oldest daughter, Scarlett, has a milk protein allergy, and oddly enough, every boxed pancake mix we’ve found has some kind of trace milk powder in it, which obviously won’t do. Plus, I just like knowing exactly what I’m putting into our kids’ food, and pancakes happen to be surprisingly easy to make. So, we make our own homemade pancakes.

Customize Your Sheet Pan Pancakes

One of the great things about making sheet pan pancakes is that once you pour your pancake batter into the sheet pan, you can go wild decorating and topping your pancakes with your favorite add-ins.

NOTE: You can also mix in your favorite topping right into the batter before pouring if everyone is in agreement. For this batch, I mixed in sprinkles!

We love to customize our pancakes and add things like:

sprinkles
berries
chocolate chips
chopped nuts
cinnamon-sugar

You can also top your pancakes, once out of the oven, with:

syrup
whipped cream
butter
Nutella
cinnamon-sugar
sprinkles
chocolate chips
berries
sliced bananas
chopped nuts

Kid-Friendly Pancake Fun

We have and LOVE this set of Mini Cookie Cutters from Amazon. The girls have used them to make cookies, candies, fun cheese, fruit, and vegetable shapes in their bento lunch boxes, and more.

When I baked up a batch of these sheet pan pancakes, I realized that we could totally use our favorite mini cookie cutters to have some fun with the pancakes.

Once the pancakes have cooled in the sheet pan, give your kids a bunch of cookie cutter shapes and let them create their own fun pancake shapes!

You could even make holiday themed sheet pan pancake shapes; i.e., for Valentine’s Day, cut out all different sized heart-shaped pancakes, for Easter, cut out eggs and flowers and bunny rabbits, use pumpkin and jack-o-lantern cookie cutters for Halloween, turkeys and leaves for Thanksgiving, etc. Mix in holiday sprinkles to really add in the holiday fun; i.e., red and green sprinkle pancakes for Christmas.

Leftover Sheet Pan Pancakes

Sheet pan pancakes are a GREAT breakfast or brunch option when feeding a crowd.

If you’re just feeding your family on a weekend morning, one of the best parts about sheet pan pancakes, in my opinion, is that you’ll typically wind up with plenty of leftover pancakes!

I LOVE when we have extra pancakes, because they’re so easy to freeze in an airtight container or zip-top bag. I then take out a couple at a time and toast them back up during the week for easy, on-the-go breakfasts. And because sheet pan pancakes aren’t greasy the way traditional, individual pan-fried pancakes are, they’re much better as leftover, re-heating, etc.

Ingredients for Sheet Pan Pancakes

3 cups all purpose flour
2 TBSP baking powder
2 TBSP sugar
1/2 tsp salt
1 tsp. cinnamon
2 1/2 cups milk (or milk substitute like almond milk)
2 eggs
1 TBSP vanilla extract
8 TBSP butter, melted OR 1/2 cup oil (i.e., vegetable oil)
OPTIONAL: Mix-ins OR Toppings like 1/2 cup diced strawberries, 1/2 cup blueberries, 1/2 cup sprinkles, 1/2 cup mini chocolate chips

How to Make Homemade Sheet Pan Pancakes

Start by pre-heating your oven to 425 degrees.
Add the dry ingredients in a medium bowl and whisk together. Add wet ingredients to dry ingredients and mix until combined. (If you want mix-ins in the whole batter, add them in to the batter.)
Line a half-sheet baking pan (about an 18 x 13) with parchment paper and pour the pancake batter onto the pan.
If you’re adding toppings, sprinkle evenly over the batter in the sheet pan. If you want to do half and half – i.e., half chocolate chips, half berries – just sprinkle each half with your preferred topping.
Bake for 15 minutes or until golden brown. Cut into squares and serve with syrup.

See the full recipe for our homemade sheet pan pancakes below …