Sheet Pan Pancakes (4 Ways) – Easy Oven Pancakes for a Crowd

Two square pieces of baked pancake, one topped with sliced strawberries and the other with sliced bananas, are plated with a whole strawberry and a gold fork on a white plate.

Sheet Pan Pancakes (4 Ways) – Easy Oven Pancakes for a Crowd

Sheet Pan Pancakes are the easiest way to make a big batch of fluffy pancakes in the oven. Customize each section with different toppings like strawberries, bananas, chocolate chips, or pecans—no flipping required.

Course Breakfast, Brunch

Cuisine American

Budget Frugal

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 304kcal

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

The batter should not be over mixed—this keeps the texture soft and fluffy. 

Letting the pancake rest briefly before slicing helps it hold clean edges. 

Toppings can be swapped or mixed depending on what you have on hand.

Nutrition