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Sheet Pan Pancakes

These sheet pan pancakes make breakfast on weekends a breeze! They’re easy to whip up and they’re freezer-friendly. Perfect for breakfast meal prep!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 (2 pancakes each)
Calories: 467 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 2 cups all-purpose flour $0.36
  • 1/4 cup granulated sugar $0.24
  • 1 Tbsp baking powder $0.13
  • 3/4 tsp salt $0.03
  • 1 1/2 cup milk $0.27
  • 2 large eggs $1.34
  • 4 Tbsp butter, melted $0.50
  • 1 tsp vanilla extract $0.65
  • cooking spray
Optional Toppings*
  • Fresh strawberries, sliced
  • blueberries
  • chocolate chips
  • peanut butter and fruit jam

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F. In a large bowl whisk together the flour, sugar, baking powder, and salt.
  2. In the same bowl, add in the milk, eggs, melted butter, and vanilla extract. Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix.
  3. Generously coat a 11x17-inch rimmed baking sheet with cooking spray. If necessary, use some parchment paper. Sheet pan pancakes seem to work better with baking sheets that aren’t too old. So if your baking sheet is older or a little beat up, you may want to line it with some parchment paper first.
  4. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.
  5. Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.
  6. Place the sheet pan in the oven and bake for 18-20 minutes or until golden brown.
  7. Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like. Enjoy!

Notes

  • *I added about 1/4 cup of chocolate chips and blueberries. For the strawberries and PB&J swirl, I simply eyeballed it until I filled up each section.

Nutrition Information

Serving 2pancakes Calories 467kcal (23%) Carbohydrates 66g (22%) Protein 12g (24%) Fat 17g (26%) Sodium 912mg (38%) Fiber 2g (8%)

Nutrition Facts

Serving: 4(2 pancakes each)

Amount Per Serving

Calories 467

% Daily Value*

Serving 2pancakes
Calories 467kcal 23%
Carbohydrates 66g 22%
Protein 12g 24%
Fat 17g 26%
Sodium 912mg 38%
Fiber 2g 8%

* Percent Daily Values are based on a 2,000 calorie diet.