Sheet Pan Pancakes
Sheet Pan Pancakes is a easy American recipe that serves 6. 450 calories per serving. Recipe by Cooking with Coit on YouTube.
Prep: 12 min | Cook: 15 min | Total: 37 min
Cost: $5.01 total, $0.84 per serving
Ingredients
- 2 each Eggs (large, room temperature)
- 1 cup Milk (whole or 2%)
- 1 teaspoon Vanilla Extract (pure vanilla)
- 6 tablespoons Unsalted Butter (melted)
- 2 cups All-Purpose Flour (sifted)
- 0.25 cup Granulated Sugar (white sugar)
- 2 tablespoons Baking Powder (double‑acting)
- 0.5 teaspoon Salt (kosher or table salt)
- 0.5 cup Blueberries (fresh or frozen)
- 0.5 cup Strawberries (sliced)
- 1 medium Banana (sliced)
- 0.5 cup Chocolate Chips (semi‑sweet)
- 2 tablespoons Powdered Sugar (for dusting, optional)
- 2 tablespoons Maple Syrup (pure maple, optional)
Instructions
Preheat Oven
Set the oven to 425°F and allow it to fully preheat.
Time: PT5M
Temperature: 425°F
Mix Wet Ingredients
In a mixing bowl, whisk together 2 eggs, 1 cup milk, 1 tsp vanilla extract, and 6 tbsp melted butter until smooth.
Time: PT3M
Combine Dry Ingredients
In a separate bowl, stir together 2 cups flour, 1/4 cup sugar, 2 tbsp baking powder, and 1/2 tsp salt. Sift if desired for extra lightness.
Time: PT2M
Combine Wet and Dry
Pour the dry mixture into the wet mixture and stir just until combined; the batter should be slightly lumpy.
Time: PT3M
Prepare Sheet Pan
Line a 9×13‑inch baking sheet with parchment paper (optional) and pour the batter in, filling about halfway (≈1.5‑inch depth).
Time: PT2M
Add Toppings
Scatter blueberries, sliced strawberries, banana slices, and chocolate chips over the batter, keeping sections separate if desired.
Time: PT3M
Bake Pancakes
Place the sheet pan in the oven and bake for 12‑15 minutes, until the edges are golden and the tops have set.
Time: PT15M
Temperature: 425°F
Cool Slightly
Remove the pan from the oven and let the pancakes rest for 2 minutes before cutting.
Time: PT2M
Cut Into Portions
Using a spatula or knife, cut the pancake sheet into six equal squares (one vertical and one horizontal cut).
Time: PT2M
Serve
Dust with powdered sugar and drizzle maple syrup, or serve with additional fresh fruit as desired.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 8g
- Carbohydrates
- 60g
- Fat
- 18g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Wheat, Soy (in chocolate chips)
Ingredient Substitutions
- Instead of Eggs: egg replacer, flax egg
- Instead of Milk: almond milk, soy milk
- Instead of Vanilla Extract: vanilla bean, almond extract
- Instead of Unsalted Butter: margarine, coconut oil
- Instead of All-Purpose Flour: whole wheat flour, gluten‑free flour blend
- Instead of Granulated Sugar: coconut sugar, brown sugar
- Instead of Baking Powder: baking soda + cream of tartar (1 tsp + 2 tsp)
- Instead of Salt: sea salt
- Instead of Blueberries: raspberries, blackberries
- Instead of Strawberries: raspberries, sliced peaches
- Instead of Banana: plantains, sliced apples
- Instead of Chocolate Chips: cocoa nibs, chopped chocolate
- Instead of Maple Syrup: honey, agave syrup
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- 9x13‑Inch Baking Sheet
- Parchment Paper (optional)
- Oven
- Spatula or Knife
- Spoon for Toppings
- Cooling Rack (optional) (optional)
- Timer
Critical Steps — Do Not Skip
- Preheat oven to 425°F
- Do not over‑mix the batter; leave it slightly chunky
- Fill the sheet pan only about halfway to avoid overflow
- Add toppings gently to keep sections separate
- Bake until golden but not over‑browned
- Check doneness by edge color and firm top
Chef Tips from the Video
- Use room‑temperature eggs and milk for a smoother batter.
- Melt butter and let it cool slightly before whisking to avoid cooking the eggs.
- Line the pan with parchment for effortless removal and minimal cleanup.
Troubleshooting
Batter is over‑mixed and pancakes turn tough
Mix only until just combined; a few lumps are okay.
Batter is too runny and spreads thin
Add a tablespoon of flour at a time until the batter reaches a pourable but slightly thick consistency.
Pancakes are soggy in the center after baking
Ensure the oven is fully preheated and bake the full 12‑15 minutes; increase time by 2‑3 minutes if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a zip‑top bag; lasts up to 2 months. Reheat in toaster or oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The batter can be mixed up to 24 hours ahead and refrigerated; give it a gentle stir before baking.
- Baked pancakes reheat well in a toaster or a 350°F oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of sheet pan pancakes in American Sunday breakfast traditions?
Sheet pan pancakes have become a modern twist on the classic American Sunday breakfast, allowing families to bake a large, shareable batch quickly. The method grew popular with busy households seeking a way to serve multiple toppings without flipping individual pancakes on a griddle.
How do sheet pan pancakes differ from traditional stovetop pancakes in texture and serving style?
Baking the batter in a sheet pan yields a uniformly thick, cake‑like texture with a lightly crisped edge, whereas stovetop pancakes are thinner and have a distinct browned surface on each side. Sheet pan pancakes are also easier to portion and top with a variety of fruits at once.
What regional variations exist for fruit‑topped baked pancakes across the United States?
In the Northeast, blueberries and maple syrup are common, while the South often adds pecans and sweet corn. The West Coast favors fresh berries and avocado slices, and the Midwest may incorporate apples and cinnamon. Each region adapts the basic sheet‑pan method to local produce.
What occasions or celebrations are sheet pan pancakes traditionally associated with in American culture?
They are a staple for relaxed weekend brunches, family gatherings, and holiday breakfasts such as Thanksgiving morning when a large crowd needs a quick, hearty dish. Their shareable nature also makes them popular for birthday brunches and potluck breakfasts.
What authentic traditional ingredients are used in classic American pancake batter versus acceptable substitutes?
Traditional batter calls for all‑purpose flour, baking powder, milk, eggs, butter, and a pinch of salt. Substitutes like whole‑wheat flour, almond milk, or melted coconut oil work well but may alter flavor and texture slightly.
What other American breakfast dishes pair well with sheet pan pancakes?
Serve them alongside crispy bacon, sausage links, scrambled eggs, or a fresh fruit salad. A side of Greek yogurt with honey complements the sweet toppings, and a glass of orange juice or cold brew coffee rounds out the meal.
What makes sheet pan pancakes special or unique in American comfort food cuisine?
Their convenience—baking a full batch at once—eliminates the need for constant flipping, while the large surface allows for creative, individualized toppings. This combines the comfort of classic pancakes with the efficiency of a sheet‑pan bake.
What are the most common mistakes to avoid when making sheet pan pancakes?
Over‑mixing the batter, overfilling the pan, and baking at too low a temperature are the biggest pitfalls. Over‑mixing creates a dense texture, while an overfilled pan can cause batter to spill and toppings to blend. A hot 425°F oven ensures a golden crust.
Why does this sheet pan pancake recipe use melted butter instead of oil?
Melted butter adds richness and a subtle caramel flavor that oil cannot provide. It also helps create a tender crumb while contributing to the golden browning of the pancake edges during baking.
What does the YouTube channel Cooking with Coit specialize in?
The YouTube channel Cooking with Coit focuses on clean comfort cooking, offering simple, wholesome recipes that prioritize minimal ingredients, straightforward techniques, and family‑friendly meals like this sheet pan pancake breakfast.
Last updated: August 30, 2026
