Recipe

Sheet Pan Pancake

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

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

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.

Pairs Well With

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

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

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

18-by-13-inch rimmed sheet pan
Mixing bowl
Whisk
Measuring cups and spoons
Rubber spatula
Butter knife or offset spatula (for spreading batter)
Pizza cutter or sharp knife (for clean slicing)
Optional: instant-read thermometer (for checking doneness)

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.

Sheet Pan Pancake

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 12 to 16 minutes

Total Time 30 minutes

Servings 6 to 8

Ingredients

3 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
2 1/2 cups buttermilk (or see substitution below)
4 large eggs
1/3 cup unsalted butter, melted and slightly cooled (plus 2 tablespoons for the pan)
2 teaspoons vanilla extract

Optional Toppings (Pick One or Mix and Match by Section)

1 cup blueberries or sliced strawberries (pat dry)
1/2 to 3/4 cup chocolate chips
2 tablespoons cinnamon sugar (2 tbsp sugar + 1 1/2 tsp cinnamon)

Buttermilk Substitution

No buttermilk? Mix 2 1/2 cups milk (whole milk is best) with 2 1/2 tablespoons lemon juice or white vinegar. Let sit 5 minutes, then use. It will not get quite as thick as true buttermilk, but it works great here.

Instructions

Preheat the oven and the pan. Set oven to 425°F (conventional). Put a rack in the middle. Place an 18-by-13-inch rimmed sheet pan in the oven while it preheats. This helps prevent a pale, soft bottom. (If using convection, bake at about 400°F and start checking early.)
Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix the wet ingredients. In a second bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
Make the batter. Pour wet into dry and whisk just until combined. A few small lumps are fine. Overmixing makes pancakes tough.
Butter the hot pan safely. Carefully remove the hot sheet pan from the oven and add 2 tablespoons butter. Swirl immediately to coat (or use a heatproof brush). Browned butter is fine. If it starts smoking, your pan is running very hot, so work quickly and consider lowering the oven temperature by 25°F next time.
Pour and spread. Pour batter into the pan and gently spread to the corners with a spatula. Keep the layer even so the center bakes through.
Add toppings by zones. Sprinkle berries on one section, chocolate chips on another, and cinnamon sugar on a third. Press toppings in lightly so they stick.
Bake. Bake for 12 to 16 minutes, until puffed and lightly golden and the center springs back when gently pressed. A toothpick in the center should come out clean or with a few moist crumbs (watch for melted chocolate). Optional pro move: the center is usually done around 200°F.
If the top browns fast but the middle needs time, lower to 400°F and bake 2 to 4 minutes more. (Dark pans may need this sooner.)
Cool briefly, then slice. Let rest 5 minutes. For clean cuts, use a pizza cutter and slice into 12 squares.
Keep warm (optional). If you are feeding a crowd, transfer slices to a serving platter and hold in a 200°F oven for up to 20 to 30 minutes. Cover loosely with foil if you want it softer.
Serve. Go classic with warm maple syrup and butter, or add yogurt, fruit, and a squeeze of lemon.

Slicing Tips

Rest first: 5 minutes helps it set, so the middle does not compress.
Use a pizza cutter: Cleaner than a knife, especially with chocolate chips.
Cut the edges last: Edges are crisp and can tear if you start there.

Nutrition information is estimated.

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