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+ servings
Sheet Pan Pancakes Recipe
Prep Time
10 mins
Cook Time
15 mins
Sheet pan pancakes made with homemade pancake batter and topped with chocolate chips, strawberries, and raspberries let you make pancakes for a crowd without flipping them over the stove top for an hour.
Course: Breakfast
Cuisine: American
Keyword: baked pancakes, sheet pan pancakes recipe
Servings: 6
Author: Jackie
For the pancake
  • 1 ½ cups all purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 3 large eggs
  • 1 cup whole milk or buttermilk
  • 2 teaspoons vanilla extract
  • Small handful strawberries sliced • 2 tablespoon peanut butter
  • ½ banana sliced
  • Small handful chocolate chips
  • Small handful raspberries
  • Small handful white chocolate chips • Small handful blueberries
  • 2 tablespoons sprinkles
  • ¼ cup pancake syrup to serve
  1. Preheat the oven to 425 F. Line a 9 x 13 inch baking pan with baking parchment.
  2. Put the flour, sugar, salt, baking powder and bicarbonate of soda into a large mixing bowl and whisk to combine.

  3. Add the eggs, oil, milk and vanilla extract and beat until you have a smooth batter.
  4. Pour the batter into the prepared baking pan.
  5. Visually divide the pan into 6 sections.
  6. Begin by adding the sliced strawberries into the first section.
  7. Next dollop the peanut butter into the second section. Use a cocktail stick to swirl then add the banana on top.

  8. Sprinkle the chocolate chips onto the third section.
  9. Add raspberries to the fourth section then scatter the white chocolate chips beside the raspberries.

  10. Add the blueberries to the fifth section.
  11. Finally scatter the sprinkles over the sixth section.
  12. Put the pan into the center of the oven and bake for 15 minutes or until the top is golden. When you remove the pan from the oven the pancake should look set.

  13. Use a sharp knife to slice the sheet pancake while it’s still in the pan. Remove slices with a spatula.

  14. Arrange slices of the pancakes on to plates and drizzle over pancake syrup.
  15. Enjoy while still warm from the oven.
Recipe Notes

You can use as many or as few toppings as you like.
This is an amazing bake ahead breakfast or dessert. Store any leftovers in an airtight container
where they will keep for at least 3 days. You can reheat slices in the microwave for 1 minute or
slices can be eaten cold as a snack.
Sheet Pan Pancakes can be frozen for up to 3 months. Allow frozen pancakes to thaw at room
temperature then reheat in the microwave as above.