Mom's Best Recipes
Recipe

Sheet Pan Pancake

A big, fluffy oven-baked pancake you pour once, bake once, and slice for the whole table.

Author By Matt Campbell
4.8
A golden-brown sheet pan pancake baked in a rimmed pan, sliced into squares and topped with fresh berries and a dusting of powdered sugar on a bright kitchen table, real food photography style
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If your weekend pancake routine looks like this, you are not alone: one person flips at the stove while everyone else asks, politely but relentlessly, when the next batch is coming. Enter the sheet pan pancake, aka the oven-baked, family-style answer to breakfast traffic.

You whisk one simple batter, pour it into a hot, buttered sheet pan, and let the oven do the work. The result is fluffy in the middle, crisp at the edges, and ridiculously easy to slice into squares for a serve-yourself situation that keeps the whole kitchen calmer. Well, calmer-ish.

A thick pancake batter being poured from a mixing bowl into a buttered rimmed baking sheet, with a whisk and measuring cups nearby on a countertop, real kitchen action photo

Why It Works

  • One-and-done cooking: No flipping, no batches, no standing guard over the griddle.
  • Customizable toppings: Sprinkle berries, chocolate chips, or cinnamon sugar on different sections so everyone wins.
  • Better texture than you expect: Preheating the pan helps with crisp edges, and keeping the batter depth right prevents a gummy center.
  • Easy slicing and serving: Squares, rectangles, or strips for dipping. You choose the vibe.

Keep-warm note: It holds nicely in a 200°F oven for 20 to 30 minutes while you set out fruit, warm syrup, or scramble eggs. Cover loosely with foil if you want it softer.

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Storage Tips

How to Store and Reheat

  • Fridge: Cool completely, then store squares in an airtight container for up to 4 days.
  • Freezer: Freeze squares in a single layer on a baking sheet until firm, then transfer to a freezer bag with parchment between layers. Best within 2 months.

Best Reheating Methods

  • Toaster: My favorite for crisp edges. Toast on a low to medium setting.
  • Oven: 350°F for 8 to 10 minutes (from fridge). Cover loosely with foil if you want it softer.
  • Microwave: 15 to 30 seconds per square. Fast, but the edges soften.

Tip: If you are reheating from frozen, toaster or oven wins. Microwave works, but it can turn the center a little steamy.

Common Questions

Common Questions

How do I avoid a soggy middle?

Three things matter most: pan size, oven temperature, and not overloading wet toppings.

  • Use a standard 18-by-13-inch rimmed sheet pan. A smaller pan makes the batter too thick, so the center struggles to set.
  • Bake hot (see recipe), so the pancake puffs and sets before it can get gummy.
  • If using berries, pat them dry and keep heavy fruit mostly on top, not stirred through the batter.

Can I use pancake mix?

Yes. Prepare it a little thicker than usual and follow the same pan-preheat and bake approach. You may need to add 2 to 4 minutes of bake time depending on the brand.

What sheet pan should I use?

A light-colored, heavy-gauge, rimmed sheet pan works best for even baking. Dark pans and thinner pans can brown faster at the edges, so reduce the oven temp by 25°F and start checking early.

Conventional or convection?

This recipe is written for a conventional oven at 425°F. For convection, reduce to about 400°F and begin checking a few minutes early.

Can I make this dairy-free?

Absolutely. Use unsweetened almond or oat milk and swap the melted butter for melted coconut oil or a neutral oil. For the pan, use a dairy-free butter or a light brush of oil.

How do I keep it warm for a crowd?

Cut the pancake into squares, place them on a clean sheet pan, and hold in a 200°F oven for up to 20 to 30 minutes. If you want it extra soft, cover loosely with foil. If you are holding it longer, it can start to dry out, so drizzle a little butter on top or plan a quick reheat right before serving.

Neatly sliced sheet pan pancake squares stacked on a platter with a small pitcher of maple syrup and fresh strawberries nearby on a breakfast table, real food photography style

I love pancakes. I do not love playing short-order cook while everyone is hovering, syrup-ready, asking for the next one. The first time I baked a pancake in the oven, it felt like I had discovered a legal loophole in breakfast. One batter pour, crisp edges for the corner-piece people, fluffy squares for the center-piece people, and enough time to actually sit down and eat with everyone while the coffee is still hot.