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.