Tulo

Sheet Pan Pancakes Recipe

A half sheet pan of golden baked pancake squares topped with blueberries, cut into portions, cooling on a wire rack.
Photo by Justin Doherty on Pexels

Pouring one batter into a well-greased rimmed sheet pan and baking it in a hot oven means every piece finishes at the same time, so there's no standing over a griddle flipping pancakes one by one while the first batch goes cold.

Prep
15 min
Cook
20 min
Total
35 min
Servings
12

Ingredients

Servings12
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups whole milk
  • 3 large large eggs
  • 1/4 cup unsalted butter, melted, plus more for greasing
  • 2 tsp vanilla extract
  • 1 cup blueberries (optional)

Nutrition per serving

Calories
222
Protein
7g
Carbs
33g
Fat
7g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 425°F (220°C). Generously grease an 18x13-inch half sheet pan with softened or melted butter, working it into the corners and up the sides where batter is most likely to catch and stick.
  2. 2In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. 3In a separate bowl, whisk the milk, eggs, melted butter, and vanilla until smooth.
  4. 4Pour the wet ingredients into the dry ingredients and whisk just until no dry streaks remain; a few small lumps are fine.
  5. 5Pour the batter into the prepared sheet pan and tilt or spread it with an offset spatula so it reaches an even thickness in every corner.
  6. 6Scatter blueberries or other mix-ins evenly over the top, if using.
  7. 7Bake for 18-22 minutes, until the edges are golden and the center springs back when pressed lightly.
  8. 8Cool in the pan for 5 minutes, then cut into 12 squares and serve warm.

Tips & variations

  • Use a light-colored aluminum sheet pan rather than a dark nonstick one if possible; dark pans absorb more heat and can brown the edges before the center sets.
  • Line the pan with parchment paper in addition to greasing if the pan's coating is older or worn, since a scratched-up nonstick surface loses its release properties over time.
  • Swap the blueberries for mini chocolate chips, diced banana, or a swirl of cinnamon sugar pressed into the batter before baking.
  • Double the recipe and split it between two half sheet pans rather than overfilling one pan past about 3/4 inch of batter depth, which slows the bake and leaves a gummy center.

Storage & reheating

Store cooled pancake squares in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster or a 350°F (175°C) oven for a few minutes to re-crisp the edges; microwaving works but softens them. Freeze individually wrapped squares for up to 2 months and reheat directly from frozen.

Tips from the Tulo kitchen

  • Running a thin offset spatula around the edge of the pan right after it comes out of the oven, while the butter is still warm and loose, makes the corner pieces release cleanly instead of tearing.
  • Letting the batter rest for 5 minutes before pouring gives the baking powder a head start and produces a slightly fluffier crumb.

FAQ

Why do pancakes stick to a nonstick baking sheet even after greasing?

Sugar in the batter caramelizes as it bakes and can bond to the pan's surface even through a light coating of spray; using melted butter instead of spray, and applying it more heavily in the corners, gives a thicker barrier that holds up better.

Can I use parchment paper instead of greasing the pan?

Yes, parchment paper eliminates sticking entirely and makes cleanup easier, though the crust on the bottom will be slightly softer than one baked directly against a greased metal pan.

Does it matter if the sheet pan has raised edges?

Yes, a rimmed sheet pan (also called a half sheet pan) is required since this is a poured batter; a flat cookie sheet without sides will let the batter run off.

Can this be made with a gluten-free flour blend?

A 1:1 gluten-free baking blend that includes xanthan gum works as a straight swap, though the finished squares will be slightly denser and less springy in the center.