My Sheet Pan Pancakes are the easiest way to make pancakes for a crowd! This recipe uses a mix and can be made in a 9x13 pan or a standard sheet pan.
Pancakes are one of my kids favorite things to have for breakfast. Unfortunately, they are one of my least favorite things to make because it I feel like I am standing at the stove while everyone else is eating.
My Sheet Pan Pancakes are made with mix and an easy, and delicious, remedy for this problem. Baking the pancakes, with a fair amount of butter, gives the griddle flavor with less direct cooking from yours truly.
This recipes has instructions for using a 9x13 pan or a standard rimmed sheet pan. I actually prefer the 9x13 because it gives a thicker fluffy pancake square, but you you prefer a thinner style I recommend the sheet pan instructions. I have made Sheet Pan Pancakes using both cooking options and both come out delicious.
Ingredient Notes
Pancake Mix: You can use any mix that you like or even a homemade mix. Typically, I use Bisquick pancake mix.
Milk: I really prefer using whole milk or 2% milk for this recipe. I think it gives a richer pancake and I have noticed that it rises better when I make it.
Vanilla Extract: No matter what, I always add a little additional vanilla to my pancake batter.
Toppings: My boys love chocolate chip pancakes. I am not a fan and prefer blueberry or plain. My husband prefers plain. Sheet Pan Pancakes allow us all to get the toppings, or lack of toppings, that we like. You could also add strawberries, bananas, raspberries, or butterscotch chips!
How to Make Pancakes in the Oven
- Preheat oven to 375°F.
- Pour melted butter in a 9x13 baking pan. Use a brush or spatula to make sure the butter coats the sides and bottom of the dish; set aside.
- In a large bowl, whisk together the pancake mix, milk, vanilla, and eggs.
- Pour the batter on to the baking dish and spread evenly.
- Place the baking dish in the preheated oven.
- After 9-10 minutes, add desired toppings (blueberries and chocolate chips) to the batter. You can place them in sections depending on what people prefer- or just have it plain. Topping at this point will ensure the toppings do not sink to the bottom of the batter.
- Bake for an additional 20-25 minutes or until the pancakes are golden brown and center is set. Remove from oven and cut into squares. Serve with maple syrup.
Please see the recipe card below for standard baking sheet instructions.
Tips and Suggestions
If you are baking the Sheet Pan Pancakes in a 9x13, make sure that you add the toppings after 9-10 minutes. The toppings will sink to the bottom otherwise. If that does not bother you feel free to add them when you start baking.
However, if you are using a standard rimmed baking sheet you will add them right away.
Do not attempt this recipe without a rimmed baking sheet or dish. It will make a mess of your oven.
Looking For More Pancake Recipes?
Try serving it with my Chicken Sausages with Apple or Sour Cream and Green Onion Scrambled Eggs!
If you’ve tried my Sheet Pan Pancakes or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Sheet Pan Pancakes
Ingredients
- ¼ cup butter melted
- 3 cups pancake mix
- 2 cups whole or 2% milk
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅓ cup fresh blueberries
- ⅓ cup chocolate chips
- Maple syrup and butter for topping
Instructions
- Preheat oven to 375°F.
- Pour melted butter in a 9x13 baking pan. Use a brush or spatula to make sure the butter coats the sides and bottom of the dish; set aside.
- In a large bowl, whisk together the pancake mix, milk, vanilla, and eggs.
- Pour the batter on to the baking dish and spread evenly.
- Place the baking dish in the preheated oven.
- After 9-10 minutes, add desired toppings (blueberries and chocolate chips) to the batter. You can place them in sections depending on what people prefer- or just have it plain. Topping at this point will ensure the toppings do not sink to the bottom of the batter.
- Bake for an additional 20-25 minutes or until the pancakes are golden brown and center is set. Remove from oven and cut into squares. Serve with maple syrup.
Notes
- Blueberry Blondies from Cindy's Recipes and Writings
- Caramel Twix Dessert Dip Recipe from Crazy For Couponing
- Carrot Cake Shortbread Cookies from A Kitchen Hoor's Adventures
- Easy Tangerine Cake from Hezzi-D's Recipe Box
- Heart Fruit Skewers from For the Love of Food
- Homemade Strawberry Ice Cream from Art of Natural Living
- Lemon Greek Yogurt Bread from Jolene's Recipe Journal
- Lemon Lush Bars (redo) from The Spiffy Cookie
- Nutella Stuffed Crescent Rolls from A Day in the Life on the Farm
- Sheet Pan Pancakes from Cheese Curd In Paradise
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