Sheet Pan Pancakes
Made it? Rate this recipeFluffy buttermilk-style pancake batter baked in one rimmed sheet pan and studded with blueberries, then cut into squares and served with butter and maple syrup. No flipping and no standing at the stove, and everyone eats at the same time.
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Step-by-Step Instructions
Preheat and prepare the pan
Preheat the oven to 425°F (220°C) with a rack in the center. Generously grease a half-sheet pan (18 x 13 inches / 46 x 33cm) with 1 tablespoon softened butter, covering the corners and sides, or line it with parchment and grease the parchment.
Chef's Tips
- ›A pan with at least 1-inch (2.5cm) sides is essential; the batter rises.
- ›Parchment makes lifting the pancake out clean and easy.
Mix the dry ingredients
In a large bowl, whisk the flour, sugar, baking powder and salt until evenly combined.
Chef's Tips
- ›Whisking distributes the baking powder so the pancake rises evenly.
Mix the wet ingredients and combine
In a separate bowl or large measuring jug, whisk the milk, eggs, melted butter and vanilla. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. A few small lumps are fine.
Chef's Tips
- ›Do not overmix; it develops gluten and makes the pancake tough rather than fluffy.
- ›Let the batter rest for 5 minutes while the oven finishes heating for a slightly lighter result.
Fill the pan and add blueberries
Pour the batter into the prepared pan and spread it evenly into the corners with a spatula. Scatter the blueberries evenly over the surface; some will sink and some will stay on top.
Chef's Tips
- ›If using frozen blueberries, add them straight from the freezer to limit purple streaks.
- ›Scattering the berries on top rather than folding them in keeps them evenly spread.
Bake
Bake for 15 to 20 minutes, until the top is lightly golden, the center springs back when touched, and a toothpick inserted in the middle comes out clean (a little blueberry juice is fine). Rotate the pan halfway through if your oven browns unevenly.
Chef's Tips
- ›Frozen blueberries may add 2 to 3 minutes.
- ›For a more golden top, broil for 30 to 60 seconds at the end, watching closely.
Cut and serve
Brush or rub the hot top with a little butter. Let it cool in the pan for 3 minutes, then cut into 12 squares. Serve warm with more butter and maple syrup.
Chef's Tips
- ›A pizza cutter makes fast, clean squares.
- ›Warm the maple syrup for 20 seconds in the microwave for a diner-style finish.
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About This Recipe
What is this dish?
Sheet pan pancakes are classic pancake batter baked in a single rimmed baking sheet instead of cooked in rounds on a griddle. The result is one large, fluffy pancake with golden edges that is cut into squares to serve.
Why you'll love it
There is no flipping, no batches and no one stuck at the stove while everyone else eats. It feeds six from one pan in under 30 minutes, and the toppings are easy to vary.
When to serve
Serve for weekend brunch, holiday mornings, sleepovers, or any time you are feeding a family or a group breakfast.
Quick tips
Grease the pan well, do not overmix the batter, scatter blueberries on top, and bake at 425°F (220°C) until a toothpick comes out clean.
Ingredient Highlights
Baking Powder
There is more baking powder here than in a typical stovetop recipe because the batter is in one thick layer and needs extra lift to stay fluffy.
Blueberries
Fresh or frozen blueberries burst slightly as they bake, adding pockets of sweet-tart juice through the pancake.
Melted Butter
Melted butter in the batter adds flavor and tenderness, and brushing the hot top gives the squares a glossy, buttery finish.
Substitution Options
Use any milk, including oat or almond milk, and melted coconut oil or a neutral oil instead of butter for a dairy-free version. Swap blueberries for raspberries, chopped strawberries, sliced banana or chocolate chips. Replace up to half the all-purpose flour with whole wheat flour for a heartier pancake. A 1:1 gluten-free flour blend works but may need a few extra minutes.
Chef's Tips
Techniques that separate good from great
Make it a topping bar
Divide the batter surface into sections with different toppings before baking: blueberries in one section, chocolate chips in another, sliced banana in a third. Everyone picks a square.
Use buttermilk for tang
Replace the milk with buttermilk and add 1/2 teaspoon baking soda to the dry ingredients. The pancake will be slightly more tender and tangy.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Sheet pan
- Large mixing bowl
- Medium bowl or measuring jug
- Whisk
- Rubber spatula
- Toothpick
- Pizza cutter or knife
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- This recipe makes 12 squares, serving 6. Nutrition is per 2 squares, before butter and syrup.
- Grease the corners well; that is where pancakes most often stick.
- Stir the batter only until the flour disappears.
- Check for doneness at 15 minutes. An overbaked sheet pan pancake turns dry.
Recipe Variations
Different ways to make this dish your own
Cinnamon Swirl Pancakes
Mix 3 tablespoons melted butter, 1/4 cup (50g) brown sugar and 1 teaspoon cinnamon. Drizzle over the batter in the pan and swirl with a knife before baking.
Chocolate Chip Pancakes
Replace the blueberries with 3/4 cup (130g) chocolate chips scattered over the batter.
Lemon Blueberry Pancakes
Add the zest of 2 lemons to the wet ingredients and finish with a drizzle of powdered sugar and lemon juice glaze.
What to Serve With
Perfect pairings to complete the meal
With Bacon or Sausage
Bake bacon on a second sheet pan at the same temperature while the pancake bakes for a full brunch.
Fruit and Yogurt
Serve with Greek yogurt and extra fresh berries for a lighter topping than syrup.
Scrambled Eggs
Soft scrambled eggs on the side add protein and make a more balanced breakfast plate.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store cooled squares in an airtight container for up to 3 days.
Freezer
Freeze squares in a single layer on a tray, then transfer to a freezer bag for up to 2 months.
Make-Ahead
Whisk the dry ingredients the night before and keep covered at room temperature. Mix in the wet ingredients and bake in the morning. Baking powder starts working once wet, so do not mix the full batter far in advance.
Reheating
Reheat squares in the toaster, in a 350°F (175°C) oven for 8 to 10 minutes, or in the microwave for 20 to 30 seconds. Frozen squares can be reheated straight from frozen.
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