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Ultimate Fluffy Sheet Pan Pancakes: No-Flip Recipe for Feeding a Crowd

Close-up of a thick, golden-brown slice of blueberry sheet pan pancakes on a white plate.
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Make breakfast simple and fast with this easy sheet pan pancakes recipe. Bake one large, fluffy pancake in the oven, eliminating the need to flip individual servings. This minimal mess breakfast is perfect for busy mornings or feeding a large family.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup mixed fresh fruit (like blueberries or sliced bananas)
  • Optional: 1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 13×9 inch baking pan or line it with parchment paper for easy cleanup.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine for fluffy sheet pan pancakes.
  5. Pour the batter evenly into the prepared baking pan.
  6. Distribute your chosen toppings, such as fresh fruit or chocolate chips, evenly over the surface of the batter.
  7. Bake for 15 to 20 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
  8. Remove the pan from the oven. Slice the baked pancakes directly in the pan into squares.
  9. Serve immediately with maple syrup or your favorite toppings. This is a great brunch hack for quick family breakfast.

Notes

  • For an even quicker method, substitute the dry ingredients with 2 cups of your favorite pancake mix, following the package directions for liquid amounts, then bake as directed. This is a simple pancake recipe hack.
  • If you want cinnamon swirl pancakes, reserve about 1/4 cup of the batter and mix it with 1 tablespoon of cinnamon and 1 tablespoon of brown sugar. Drizzle this mixture over the top of the main batter before baking.
  • This recipe works well as a make ahead breakfast; cool completely, cover, and store leftovers in the refrigerator for up to three days. Reheat slices in the toaster or microwave.

Nutrition

Find it online: https://pureplatepath.com/sheet-pan-pancakes-easy-no-flip-bake/