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On weekends, when my kids have friends sleep over, I make this easy no-flip pancake recipe in the oven, and they’re ready in just 12 minutes. It’s that simple! Below I share other mix-ins to add other than strawberries.
Easy Sheet Pan Pancakes with Strawberries
My family loves pancakes for breakfast as much as I love tacos for dinner which is why I’ve created many delicious pancake recipes that guarantee great pancakes every time. But when I need to make a lot, all at once, the answer is simple: Strawberry Sheet Pan Pancakes!
For this recipe, I adapted my famous Best Ever Fluffy Pancakes recipe to yield great results when baked in the oven. You’ll see them photographed with sliced strawberries and chocolate chips because that’s what the kids requested.
They have an irresistible fluffy texture with the convenience of letting the oven cook them while you sip on coffee.
Ingredients
Sheet pan pancakes are made with classic pancake ingredients. You’ll find the amounts at the end of the post, but before you make any substitutions, here are some notes on what I’ve tried:
- All-purpose flour: I use regular all-purpose flour; you can swap it for 1:1 gluten-free all-purpose flour.
- Baking powder: makes the pancakes airy and fluffy.
- Sugar: we want our pancakes to be sweet!
- Salt: just a little to enhance the flavors.
- Milk: any dairy or non-dairy milk.
- Eggs: to bind the ingredients in the batter. I’ve successfully used a commercial egg substitute and a flax egg since the recipe only calls for 2 eggs –read this post on best egg substitutes for pancakes.
- Melted butter: adds moisture and a delicious flavor.
- Vanilla extract: adds delicious flavor, can be omitted.
- Add-ins: I added berries and mini chocolate chips you can add up to 1 cup of anything you like!
Sheet Pan Pancake Mix-In Options
Sheet pan pancakes can make everyone happy by distributing a variety of pancake add-ins in different areas of the sheet pan. Some can be added to the batter, while others can be placed on top after it’s on the sheet pan. Here are some examples:
- Cinnamon – 2 teaspoons to the batter.
- Berries – 1 cup on top of the batter.
- Nuts – ½ cup sprinkled on top.
- Crushed pineapple – 1 cup mixed in the batter.
- Pumpkin spice – 1 teaspoon mixed in the batter.
- Chocolate chips – ½ cup sprinkled on top.
How to Make Sheet Pan Pancakes
Making pancakes in a sheet pan is even easier than cooking them on a griddle or skillet. They require little supervision and no flipping over. Here are some tips that ensure success in the steps:
- Prep
Preheat the oven with the top oven rack in the middle position. You don’t want the racks too high up close to the heat source. Line a baking sheet with parchment paper. - Make the pancake batter
Make the pancake batter in a large bowl. Either add the mix-ins here or wait to put them on top. The batter is thick and airy. - Spread
I recommend pouring most of the batter in the middle of the pan and using a spatula to spread it outward. You don’t need to go all the way to the edges, just make an even layer. Add any toppings before baking. - Bake
Bake for 12 minutes, until the top is golden brown and the middle of the pancake is puffy. - Serve
With a knife or frosting spatula, go around the edges of the sheet pan and slice into squares pancakes. Serve with your favorite toppings!
How to Know When They’re Done Baking
I typically set a timer and stand near the oven during the last minute of baking sipping on coffee. Every time I’ve made these, they’re done baking and ready to take out of the oven after 12 minutes. Visually, you’ll see that the middle area of the pancake is puffy and the top is golden brown.
Topping Sheet Pan Pancakes
You can top your pan sheet pancakes with all those pancake toppings you love to add over classic pancakes, so whatever you like will be the perfect choice. Need some tasty ideas? Pick one or more of these:
- Banana slices
- Blueberries
- Strawberry syrup
- Maple syrup
- Blueberry syrup
- Greek yogurt
- Chopped walnuts
- Peanut butter
- Jam or jelly
- Whipped cream
Freezing & Reheating Leftovers
Once the pancakes have cooled down, cut them into squares and store them in the fridge for 3 days or in the freezer, in a freezer-safe zip bag for up to 3 months.
Reheat one square at a time in the microwave for 30 seconds to 1 minute until heated through. You can also warm them up in the toaster to get crispier pancakes.
Sleepover tip:
Make the batter ahead of time and freeze it in a zip bag. Then, simply thaw it, spread it on one or more pans, and bake! Or you can make a large batch of Blackstone Pancakes to satisfy a crowd!
Sheet Pan Pancakes for a Crowd
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons aluminum-free baking powder
- 3 tablespoons sugar
- ¼ teaspoon salt
- 2 cups milk, any
- 2 eggs
- 4 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1 cup sliced strawberries
- ⅓ cup chocolate chips
Instructions
Prep:
- Preheat the oven to 425F with the top oven rack in the middle position. You don't want the racks too high up close to the heat source. Line a baking sheet (18 x 14) with parchment paper and spray or use a little butter over the parchment, just enough to grease it a little.
Make the pancake batter:
- In a large bowl, combine the flour, baking powder, sugar, and salt. Make a well in the middle and add the milk, eggs, melted butter, and vanilla. Whisk to combine until mostly smooth. The batter is thick and airy.
- Pour the batter on top of the parchment paper and gently spread it evenly with a spatula. You don't need to go all the way to the edges, just make an even layer.
- Distribute the strawberries on top of the batter and gently press them down a little. Sprinkle chocolate chips over the top.
Bake:
- Bake in the preheated oven for 12 minutes, until the middle of the pancake is puffy and the top is golden brown. Remove the pan from the oven.
Serve:
- Using a knife or frosting spatula, go around the edges of the sheet pan. Slice into squares and serve.
Lisa says
Truly a crowd pleaser!
Maria says
Who knew you could make pancakes on a sheet pan! Wow! these were great!