Pancakes are a crowd favorite in my house. Unfortunately, I can’t make a round and fluffy pancake on the stove if my life depended on it! If you’re also part of the hockey puck pancake club, this recipe is for you. In 20 minutes, you’ll have enough pancakes to serve a crowd and you can actually enjoy a cup of coffee while they bake. Make sure to save this recipe…it’s sure to become a favorite!Jump to Recipe
Pancakes are always on the menu over here. Andrew likes to whip up his specialty buttermilk pancakes on lazy weekend mornings and, for years, I’ve made this simple pancake recipe for weekday morning requests or breakfast-for-dinner nights. No matter how frequently we make pancakes – at least once a week – I’ve yet to master a fluffy pancake and flip technique. Tired of my stovetop struggle, I used this simple pancake recipe as a starting point to create my own sheet pan version.
Top Reasons to Make a Sheet Pan Pancake
- One and done. There’s no multi-tasking required with this pancake recipe. Simply pop the sheet pan with the batter in the oven, wait 15 minutes and enjoy.
- This recipe feeds a crowd. There’s enough to enjoy right out of the oven as well as leftovers to make for quick meals and snacks later in the week.
- Pancakes are a great starting point for a wholesome meal. With nutrient-packed ingredients like milk and eggs, I always feel good serving up pancakes for dinner. Why not?! They are kid-approved and a delicious comfort food. Plus, they pair well with other nutrient-rich sides like yogurt, fruit or a homemade smoothie.
- Leftovers are perfect for school lunches. I’m always looking for filling nut-free options for my son’s school lunch. A couple slices of these pancakes, with the sweetness from the mini chocolate chips, are delicious eaten as a pancake “bar.” Or you can use cookie cutters to create cute shapes to create pancake “bites.”
- Create a toppings bar for the kids. Without a doubt, a help-your-self platter at mealtime results in my kids choosing more good-for-you foods than if I serve it to them directly. Ultimately, you provide the choices, but this set-up gives kids the power. A toppings station could include fresh cut banana slices, dips (low-fat yogurt, honey or maple syrup), a variety of fresh berries, crunchy freeze dried berries and nuts. (For more mealtime ideas for kids, check out my 5 Mindful Eating Tips for Parents of Picky Eaters post).
Sheet Pan Pancake Variations
There are so many ways you can customize this pancake batter recipe. Here are just a couple ideas:
- Play around with the sweetness. This recipe only has two tablespoons of granulated sugar. I liked this to allow for added sweetness from the mini chocolate chips and other toppings like honey and maple syrup. If you enjoy a little more sweet flavor, try adjusting the sugar you add to the batter.
- Mix it up with toppings. I’ve played around with adding powdered peanut butter and cocoa powder to the dry ingredients. Other ingredients to add to the batter could include nuts, unsweetened coconut flakes or fresh berries.
Pro Prep Tip
Spray your sheet pan with a nonstick spray and then place a sheet of parchment paper on top. Spread the parchment paper with your hand to create a seal. Make sure your parchment paper is a little extra long on two sides which will make for a super easy removal from the sheet pan once the pancake is baked.
This recipe is on the. menu every week and I hope you enjoy this version as much as we do!
Always Fluffy Sheet Pan Pancakes
- 2 cups flour
- 2 Tbsp granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 cups 2% milk
- 4 Tbsp extra virgin olive oil
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips (optional)
- Preheat oven to 350 degrees. Spray a 12"x16" baking sheet and line with parchment paper. Use enough parchment paper to allow for extra along the sides to assist with removing the pancake once baked.
- In a small bowl, combine flour, sugar, baking powder and salt.
- In a medium bowl, whisk together milk, oil and egg and vanilla extract. Add the dry ingredients to milk mixture and mix until combined (don't overmix). Add mini chocolate chips and stir to combine.
- Pour pancake mixture into lined baking sheet and spread batter evenly. Top with more mini chocolate chips, if desired.
- Bake for 15 minutes (or until the pancake is springy to the touch).
- Lift parchment paper and let pancake cool on a wire rack for about five minutes.
- Slice pancake into desired portion sizes and shapes. Serve warm with butter, honey, maple syrup, fresh fruit or other toppings. Store pancake slices in the refrigerator in a sealed container for a week or store in the freezer.