Sheet Pan Pancakes (Oven-Baked Pancakes with Pancake Mix)

These sheet pan pancakes are a foolproof, hands-off way to make perfectly soft and fluffy pancakes every single time. Instead of flipping batch after batch on the stovetop, you just pour the batter into a sheet pan, bake it, and slice into squares — easy, fast, and mess-free. I’ve shared plenty of pancake recipes on the blog — from my IHOP Pancakes to my Small Batch Pancakes— but this one takes the crown for simplicity. It’s perfect for feeding a crowd or making breakfast prep completely stress-free.

Why You'll Love These Oven Baked Pancakes With Pancake Mix

This recipe actually has a bit of a backstory. The very first thing my wife (then girlfriend) ever made for me was pancakes — a simple box mix cooked on her old griddle, and they were perfect. But somewhere between a few moves, that griddle got lost, and she could never quite get pancakes to cook evenly again.

One morning, we made pancakes, and they didn't cook all the way through, so out of pure determination (and maybe a little frustration), she decided to try something new — she poured the pancake batter into a sheet pan and baked it in the oven. I’ll be honest, I was skeptical at first, but she was confident — and she was absolutely right. The result was a tray of soft, fluffy, golden pancakes with perfectly crisp edges, all ready at once and absolutely delicious.

Ever since that morning, sheet pan pancakes have been our go-to for easy weekend breakfasts, brunches with friends, or even meal prep breakfast for the week. I love how hands-off and consistent this method is — no flipping, no waiting, and no uneven batches. Every pancake turns out light, airy, and golden brown, and everyone can eat at the same time.

If you want to see exactly how my wife makes them, check out her YouTube video here — she walks through every step of this foolproof pancake recipe.

Ingredients You'll Need

• 2 cups pancake mix
• 2 eggs
• 1 ½ teaspoon vanilla extract 
• 2 tablespoons melted butter 
• 1 cup of milk

How To Make Sheet Pan Pancakes

Step 1: Preheat the oven and prepare your pan

Start by preheating your oven to 350°F (175°C). Lightly grease a rimmed baking sheet (approximately 10x15 inches) with butter, nonstick spray, or parchment paper. This prevents the pancakes from sticking and ensures even browning on the bottom.

Step 2: Make the batter

In a large mixing bowl, whisk together 2 cups pancake mix, 2 eggs, 1½ teaspoons vanilla extract, 2 tablespoons melted butter, and 1 cup milk. You can mix by hand or use an electric mixer until smooth and well combined. Be careful not to overmix — just stir until the batter is consistent. Overmixing can make pancakes dense instead of fluffy.

Step 3: Pour and spread the batter

Pour the batter evenly into your prepared sheet pan. Use a spatula to spread it into an even layer, making sure it reaches all corners. If you want to get creative, you can divide the pan into sections and sprinkle toppings like blueberries, chocolate chips, or sliced bananas over different areas for variety.

Step 4: Bake the pancakes

Bake the pancakes in your preheated oven for 10–15 minutes, or until lightly golden and set in the center. You’ll know they’re done when a toothpick inserted in the middle comes out clean, and the top looks lightly puffed and golden brown.

Step 5: Slice and serve

Let the pancakes cool for 2–3 minutes, then cut them into 6–8 squares or rectangles. Serve warm with butter, maple syrup, whipped cream, or fresh fruit. You can also dust with powdered sugar for a classic diner-style finish.

Expert Tips To Make Perfect Sheet Pan Pancakes

• Use the right size sheet pan. A 10x15-inch rimmed baking sheet works best for fluffy, evenly cooked pancakes. If your pan is larger, the batter will spread too thin and bake faster, leading to flatter pancakes. For thicker, more cake-like squares, use a 9x13-inch pan and bake for an extra 2–3 minutes.
• Don’t overmix the batter. Just like traditional pancakes, you want to mix until the ingredients are just combined. Overmixing develops gluten in the flour, which can make your pancakes dense and tough. A few small lumps are perfectly fine — they’ll smooth out as the batter bakes.
• Add melted butter for rich flavor. That 2 tablespoons of melted butter adds richness and moisture to the pancakes, giving them a bakery-style taste. You can also brush melted butter over the top right after baking for extra flavor and softer pancakes.
• Check early to avoid overbaking. Every oven runs a little differently, so start checking your pancakes around the 10-minute mark. The top should be lightly golden, and the center should spring back when touched. Overbaking can make them dry, so pull them out as soon as they’re set.
• Upgrade the pancakes with toppings. For extra indulgence, serve your oven-baked pancakes with maple syrup, fruit compote, peanut butter, Nutella, or whipped cream. You can even top them with candied pecans or a drizzle of caramel sauce for dessert-style pancakes.

Sheet Pan Pancakes FAQS

What are sheet pan pancakes?

Sheet pan pancakes are a baked version of traditional stovetop pancakes — instead of cooking them one by one on a griddle, you bake the entire batter in a single sheet pan in the oven. The result is a tray of perfectly soft, fluffy, evenly cooked pancakes that can be sliced into squares or rectangles for serving. They have the same buttery, golden flavor as regular pancakes but with none of the flipping or waiting between batches. It’s the ultimate solution for making pancakes for a crowd or busy mornings when you want an easy, no-fuss breakfast.

Can I use any pancake mix for this recipe?

Yes! You can use any store-bought pancake mix or your favorite homemade pancake batter for this recipe. If using a mix, follow the package’s basic instructions, then bake according to the directions here. For an extra fluffy texture, look for “buttermilk” pancake mix or add a splash of buttermilk to your batter. This recipe is very forgiving, so whether you use a mix or make it from scratch, the results will still be soft and delicious.

What size pan should I use?

A 10x15-inch rimmed baking sheet (also called a jelly roll pan) works best for sheet pan pancakes. It gives the right balance between thickness and even baking. If you use a 9x13-inch pan, your pancakes will bake up thicker and more cake-like — just increase the bake time by a few minutes. Make sure to grease your pan well or line it with parchment paper for easy removal and clean-up.

How do I know when sheet pan pancakes are done baking?

The pancakes are ready when the top is light golden brown and the center feels springy to the touch. A toothpick inserted in the middle should come out clean or with a few moist crumbs. The edges may pull slightly away from the pan when fully baked. Avoid overbaking, as it can make the pancakes dry — check around the 10-minute mark and bake just until set.

Can I add toppings or mix-ins?

Absolutely! One of the best parts about oven-baked pancakes is how easy it is to customize them. Before baking, sprinkle your favorite toppings evenly over the batter — blueberries, chocolate chips, sliced bananas, or strawberries all work great. For variety, divide the pan into sections and use different toppings in each one for a fun “pancake sampler.” After baking, you can also drizzle syrup, peanut butter, or fruit compote on top.

Can I make sheet pan pancakes ahead of time?

Yes! These pancakes are great for meal prep or hosting brunch. Once baked and cooled, cut them into squares and store them in an airtight container in the fridge for up to 4 days. Reheat in the toaster oven, oven, or air fryer for a few minutes to bring back their fluffy texture. You can even freeze them for up to 3 months — just thaw overnight in the fridge and reheat before serving.

Can I double this recipe for a larger crowd?

Definitely. Simply double all the ingredients and divide the batter evenly between two sheet pans. Bake both at the same time on separate oven racks, swapping their positions halfway through for even baking. This method is perfect for family breakfasts, brunches, or holidays when you’re feeding a crowd.

How do I keep sheet pan pancakes warm before serving?

If you’re not serving right away, keep the baked pancakes warm in a 200°F oven while you finish up sides like bacon or eggs. Cover the pan loosely with foil to prevent drying out. This keeps them soft, warm, and ready to serve — ideal for big breakfasts or brunch buffets.

Can I make these pancakes dairy-free or vegan?

Yes! You can easily make dairy-free or vegan sheet pan pancakes. Substitute the milk with almond milk, oat milk, or coconut milk, and use melted coconut oil or vegan butter instead of regular butter. For egg-free pancakes, mix 1 tablespoon flaxseed meal with 3 tablespoons water per egg and let it sit for 5 minutes to thicken before adding to the batter. The texture stays fluffy, and the flavor remains delicious.

More Easy Breakfast Recipes

• Brioche French Toast casserole
• Sheet pan eggs
• Sheet pan French toast
• Mini waffles
• Pancake casserole
• Crepes with Pancake Mix
• Waffles with pancake mix
• Cinnamon Roll Casserole
• Cake Mix Banana Bread