If you've ever wished pancakes were faster (and a little more fun), this Sheet Pan Pancakes - Easy Oven Pancakes for a Crowd recipe is the answer. One batter, one pan, and four different flavors baked all at once-perfect for those times when you need breakfast for more than two! You can give everyone their favorite without standing at the stove.
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Why This Recipe Works
- Sheet Pan Pancakes make breakfast easy by baking the entire batch at once-no flipping required.
- The batter bakes up soft and fluffy, while customizable toppings let everyone enjoy their favorite flavors.
- It's a simple, hands-off way to serve a crowd with minimal cleanup.
Ingredient Notes
Pancake Mix: Use your favorite boxed pancake mix for a quick and easy breakfast. We love Birchers!
Milk, Eggs, and Oil: Prepare the batter according to the package directions.
Chocolate Chips: Add sweetness and a little indulgence.
Strawberries and Bananas: Fresh fruit adds flavor, color, and natural sweetness.
Pecans: Provide a delicious crunchy contrast to the soft pancake.
Sugar: A light sprinkle over the fruit helps it caramelize as the pancakes bake.
Step-by-Step Photo Instructions
- Preheat the oven to 350°F and grease a 12×17-inch sheet pan with nonstick spray or butter.
- Prepare pancake batter according to package directions. Let sit for 10 mins.
- Slice the strawberries and bananas. Chop the pecans
- Pour the batter into the sheet pan. Spread to level it out.
- Arrange toppings on each quarter of the batter.
- Bake at 350°F for 20-25 minutes.
Pro tip
Leave a little room between different toppings. As the batter spreads in the oven, the toppings can shift slightly and blend together.
Substitutions/variations
- Make your own pancakes batter using your favorite recipe.
- Add blueberries or raspberries for a classic pancake option.
- Try a cinnamon sugar section for a simple, cozy flavor.
- Swirl in Nutella or peanut butter before baking for a more indulgent version.
Serving Suggestions
- Serve Sheet Pan Pancakes warm with maple syrup, butter, and fresh fruit for an easy family breakfast.
- For a special occasion brunch, pair them with scrambled eggs, breakfast sausage, or crispy bacon.
- Set out a variety of toppings such as whipped cream, sliced bananas, strawberries, blueberries, chocolate chips, chopped nuts, or fruit preserves so everyone can customize their slice.
- These pancakes also work well as part of a breakfast buffet alongside yogurt, granola, and a fresh fruit salad.
- Leftover squares can be reheated and served with a drizzle of syrup for a quick weekday breakfast.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. Freeze individual squares for up to 2 months.
Grocery Budget Rating
These sheet pan pancakes fall into the Frugal category. You might be able to lower the serving price by making your pancake batter from scratch. We used a packaged pancake mix for keeping it simple.
Equipment
- Sheet pan
- Mixing Bowl
- Spatula
- Whisk
Ingredients
- 1 package pancake mix
- ½ cup
chocolate chips
- 1 cup
strawberries ,
sliced - 1 banana
- ¼ pecans, chopped
- 1 tablespoon sugar
- ½ cup honey
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 350°F and prepare a 12×17-inch sheet pan with butter.
- Prepare the pancake batter according to the package directions. Set aside.
- Pour the batter into the pan and spread it evenly.
- Divide the surface into four sections and add your toppings. Press them lightly into the batter so they stay in place as it bakes.
- Sprinkle cinnamon to a quarter section before topping with banana slices.
- Sprinkle brown sugar on another quarter section before adding chopped pecans.
- Add the sliced strawberries on another quarter section and the chocolate chips on the last section.
- Sprinkle the tablespoon of sugar lightly over the top, especially over fruit and nuts.
- Bake for 20-25 minutes, until the pancake is set, lightly golden, and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes, then slice into squares and serve warm with honey or maple syrup.
Notes
Nutrition
FAQS
Yes. Bake the pancakes, allow them to cool completely, then store them covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven before serving.
Absolutely. Cut the cooled pancakes into squares, place them in a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen.
Yes. Try blueberries, raspberries, diced peaches, chopped nuts, cinnamon sugar, or your favorite baking chips. This recipe is easy to customize.
Over mixing the batter can lead to dense pancakes. Mix just until the ingredients are combined; a few small lumps are perfectly fine.
This recipe is designed for a 12 x 17-inch half-sheet pan. Using a smaller pan will create thicker pancakes and may require a longer baking time.
Yes. Prepare the pancake mix according to the package directions, spread it in the prepared sheet pan, add toppings, and bake until golden and cooked through.
The top should be lightly golden and spring back when gently touched. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Yes. Substitute your favorite non-dairy milk and use melted dairy-free butter or a neutral cooking oil.
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