Name: Sheet Pan Pancakes
Prep time: 7 min
Cook time: 18 min
Total time: 25 min
Cuisine: American
Ingredients: 2 1/4 cups gum-free gluten free flour blend; 3/8 teaspoon xanthan gum (optional); 2 1/4 teaspoons baking powder; 3/8 teaspoon baking soda; 3/4 teaspoon kosher salt; 3 tablespoons granulated sugar; 2 cups milk (room temperature); 3 eggs (room temperature, beaten); 3 tablespoons unsalted butter (melted and cooled); Berries for topping (optional)

Why You’ll Love Sheet Pan Pancakes Recipe

If you love pancakes but do not love standing over the stove flipping batch after batch, this recipe is a great solution. Everything comes together in one bowl, the batter bakes all at once, and cleanup is easier than traditional pancakes. These sheet pan pancakes are fluffy, tender, and easy to slice into squares for serving. They are also great for customizing with berries or other toppings, making them ideal for busy mornings, brunch spreads, or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 cups gum-free gluten free flour blend
3/8 teaspoon xanthan gum, optional
2 1/4 teaspoons baking powder
3/8 teaspoon baking soda
3/4 teaspoon kosher salt
3 tablespoons granulated sugar
2 cups milk, at room temperature
3 eggs, at room temperature and beaten
3 tablespoons unsalted butter, melted and cooled
Berries, for scattering on top, optional

Directions

Preheat your oven to 400°F. Grease a 10 x 15 x 1-inch jelly roll pan or line it with parchment paper, then set it aside.

In a large bowl, whisk together the gluten free flour blend, xanthan gum if using, baking powder, baking soda, salt, and sugar until everything is well combined.

If you are using a store-bought pancake mix instead, measure out 315 grams of the mixture by weight.

Make a well in the center of the dry ingredients. Pour in the milk, beaten eggs, and melted butter.

Whisk the mixture well until a thick but pourable batter forms.

Pour the batter into the prepared pan and gently rotate the pan so the batter spreads into an even layer.

If desired, scatter a small handful of blueberries and raspberries over the top, leaving some space between the berries so they do not weigh down the batter.

Bake in the center of the oven for about 18 minutes, or until the pancake is puffed, lightly golden around the edges, and a toothpick inserted in the center comes out mostly clean.

Remove the pan from the oven and let it cool for a couple of minutes. Slice into squares and serve warm.

Servings and timing

This recipe makes 6 servings.

Prep and cook time together take about 25 minutes. That includes a few minutes for mixing the batter and about 18 minutes of baking time.

Variations

This recipe is easy to adapt based on what you have on hand or what flavors you want. Scatter chocolate chips over the batter for a sweeter version, or try sliced bananas, diced strawberries, or chopped nuts. For a cozy flavor, add a little cinnamon or vanilla extract to the batter. You can also skip the fruit entirely and serve the pancakes plain with butter, maple syrup, or a dusting of powdered sugar.

Storage/Reheating

Store leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, cut them into squares and freeze them in a single layer before transferring them to a freezer-safe container or bag.

To reheat, warm individual portions in the microwave for about 20 to 30 seconds, or place them in a toaster oven until heated through. If reheating from frozen, add a little extra time until the center is warm.

FAQs

Can I make these sheet pan pancakes ahead of time?

Yes, these pancakes work well for make-ahead breakfasts. Bake them, let them cool, and store them in the refrigerator or freezer until ready to reheat.

Do I have to use gluten free flour?

This specific recipe is written for a gum-free gluten free flour blend, so it is best to follow that as written for the expected texture.

What does xanthan gum do in this recipe?

Xanthan gum helps improve structure and texture in gluten free baking. It is optional here, depending on your flour blend and preference.

Can I use a different fruit on top?

Yes, you can use blueberries, raspberries, sliced strawberries, or small pieces of banana. Just avoid overloading the batter.

Why are my pancakes dense?

Dense pancakes can happen if the batter is overmixed, the leavening agents are old, or too much fruit is added on top.

Can I use dairy-free milk?

Yes, many dairy-free milks should work well in this recipe as long as they are unsweetened and used at room temperature.

What size pan should I use?

A 10 x 15 x 1-inch jelly roll pan is ideal for this recipe. Using a different size may change the thickness and baking time.

How do I know when the pancakes are done?

They should look puffed, lightly golden at the edges, and a toothpick inserted in the center should come out mostly clean with a few moist crumbs.

Can I double the recipe?

Yes, but you will need a larger pan or two separate pans to keep the batter in an even layer for proper baking.

What should I serve with sheet pan pancakes?

They are delicious with maple syrup, butter, fresh fruit, yogurt, whipped cream, or even a side of sausage or eggs for a fuller breakfast.

Conclusion

Sheet Pan Pancakes are an easy and practical way to enjoy homemade pancakes without the hassle of cooking them one by one. They are fluffy, customizable, and perfect for serving a family or preparing breakfast ahead of time. Whether you top them with berries, chocolate chips, or keep them simple, this recipe is a reliable option for a comforting breakfast any day of the week.