Oct 01

Sheet Pan Pancakes

Make breakfast for a crowd with sheet pan pancakes.

I’m always scurrying to flip pancakes as fast as my kids can eat them. I use my sheet pans for just about everything else, why not this popular breakfast?! Use your favorite pancake batter recipe or mix. I have a no-fail recipe for whole wheat pancakes and this recipe from Martha Stewart also comes out perfectly.

Use a half sheet pan with 2 cups of batter in a shallow 9×13 baking dish or quarter sheet pan – this is plenty for 4 people. For a larger crowd use 4 cups of batter on a larger standard half sheet pan. I like to sprinkle mini chocolate chips or blueberries over half of the pan so everyone can have some of their favorite kind. Leftovers freeze beautifully.

Sheet Pan Pancakes

4 cups prepared pancake batter

1/2 cup mini chocolate chips (optional)

Seasonal fruit and 100% maple syrup for topping

Preheat oven to 350-degrees F.  Line sheet pan with parchment paper and spray with nonstick cooking spray. Pour batter into pan and spread evenly in the pan. Bake for 20-25 minutes, or until puffed and set – you can check with a toothpick to make sure it is completely cooked.  To help the top turn slightly golden, turn on the broiler for a minute or two to carefully toast. Serve with maple syrup and seasonal fruit. Allow to cool for 5 minutes, slice and serve.

4 responses to “Sheet Pan Pancakes”

  1. Jill says:

    Looks yummy!

  2. Christen Cooper says:

    Cannot wait to make these!

  3. Chris Cooper says:

    Dana, can these be made on a cookie sheet with cooking spray applied to the sheet itself, or else on aluminum foil covered with spray?


  4. Dana White says:

    The sheet pan needs to have an edge to prevent spillage – my faves are standard 1/4 and 1/2 sheet pans by Chicago Metallic – available at Sur La Table, Bed, Bath + Beyond and Amazon

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