Sheet Pan Pancakes for a Crowd
One pan, zero flipping, 12 pancake squares ready in under 30 minutes.
Method · 9 steps
- 1
Preheat oven to 425°F. Generously butter a rimmed half-sheet pan (13x18 inch) — bottom, sides, and corners. A cold pan will stick.
- 2
In a large bowl, whisk flour, sugar, baking powder, and salt.
- 3
In a second bowl or large measuring cup, whisk eggs, milk, melted butter, and vanilla until uniform.
- 4
Pour the wet into the dry. Whisk until just combined — lumps are fine, in fact good. Overmixed batter = tough pancakes.
- 5
Pour the batter onto the prepared sheet pan and tilt to spread it to the corners. Use a spatula to nudge it into an even layer.
- 6
This is the sheet pan move: now add your toppings by quadrant. Scatter blueberries on the top-left, chocolate chips on the top-right, banana slices on the bottom-left, pecans on the bottom-right. Press the toppings lightly so they sink halfway into the batter.
- 7
Bake at 425°F for 16-18 minutes. The pancake is done when the top is golden brown, the center springs back when pressed, and a toothpick in the middle comes out clean.
- 8
Cool on the pan 5 minutes. Run a knife around the edges, then cut into a 4x3 grid — 12 squares total.
- 9
Serve stacked with butter and warm maple syrup. Leftovers reheat in the toaster.
Chef's notes
- →Lumpy batter is correct. Smooth batter means you over-whisked and the gluten is going to make your pancake squares rubbery.
- →425°F is hotter than most pancake recipes call for — the high heat puffs the pancake and gets a golden top. Do not reduce.
- →Cutting the pan into quadrants with different toppings is the sheet-pan pancake superpower. Someone wants plain? Just leave a section bare.
Storage
Fridge 3 days covered. Freezer 2 months — cut into squares and stack with parchment in a zip bag. Toaster reheats best.
