Sheet Pan Pancakes
Get ready to host the ultimate pancake party—no flipping required! This one-sheet pancake recipe is perfect for feeding a crowd, whether it’s a weekend brunch, a family breakfast, or meal prep for the week ahead. These oven-baked flapjacks come out warm, golden, soft, super moist and gently sweet.
You can fully customize the toppings to satisfy any craving. Think chocolate-blueberry, banana-pecan, strawberry-coconut… The possibilities are endless, so you can tailor the flavors to suit everyone’s taste buds!
This recipe is especially close to my heart. When my kids were growing up, weekend mornings were a pancake palooza in our house. The only issue was that everyone would devour their stack as soon as it was hot off the skillet, while I was stuck at the stove, flipping flapjacks one by one for what felt like hours. I realized I needed a more efficient solution—without sacrificing flavor or tradition. Enter this one-sheet wonder!
Now that my kids have flown the nest, I often whip up this recipe for big family gatherings. And when it’s just Ian and me, we’ll enjoy our portion and freeze the rest for quick, reheat-and-go flapjacks throughout the week. I love making this ahead of time, storing it in the fridge (or freezer), and warming individual squares in the microwave or oven when needed—it’s like weekend brunch vibes, even on a busy morning! You can also prep the batter the night before; just keep the dry and wet ingredients separate and mix them together when you’re ready to bake.
Try this Jumbo Oatmeal Pancake!
Sheet Pan Pancakes
Ingredients
- 1 ½ cups whole wheat flour*
- 1 ½ cups all-purpose flour*
- 1 ½ tablespoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs, lightly beaten
- 2 ½ cups almond milk, or any other milk of choice**
- ½ cup natural, no-sugar-added applesauce
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 2 bananas, peeled and sliced
- 1-2 cups sliced strawberries
- 1-2 cups blueberries
Instructions
- Preheat oven to 425℉. Liberally coat a standard baking sheet (~13″ x 18″) with oil spray.
- In a medium mixing bowl, combine all the dry ingredients (flours, salt, baking powder).
- In a separate bowl, add the eggs, milk, applesauce, maple syrup and vanilla. Add the wet ingredients into the dry ingredients and stir until well combined, about 2 minutes, being thoughtful to not overmix (if the batter seems lumpy, try to smash the larger lumps on the side of the bowl to break them up, but it’s perfectly okay to have small lumps throughout).
- Pour the batter on the baking sheet and spread evenly using a spoon or spatula. Tap the bottom of the baking sheet on the counter a few times to allow any air bubbles to escape. Place the fruit slices on top in any pattern you’d like. Bake in the oven on middle rack for about 15 minutes, until the batter is golden brown. Let sit for a few minutes to slightly cool, then slice into squares and serve with optional maple syrup or aerated whipped topping.
I always wanted to try this but didn’t have the opportunity. Finally, my daughter had a bunch of friends sleep over and it was a HUGE hit. They devoured the entire baking tray!!
Hi Morgan. This is a great post-sleepover breakfast recipe!! And I’m so glad all the girls enjoyed it! Hopefully you were able to sneak a portion for yourself before it all disappeared 🙂
Great to make for a big crowd. Delicious 🙂 I used half oat flour and oat milk.
Hi Katie. We’re so happy to hear you enjoyed the recipe and thanks for your comments! 🙂
—Team Joy
Love this!
Hi Janne. So glad you enjoyed the recipe! And thanks for sharing your thoughts!
—Team Joy
Will this work as well with all white flour ?
Hi. Yes, it will! You can also use 4 cups worth of a boxed pancake batter for convenience. We hope you enjoy the recipe—please come back and let us know if it turns out if you get a chance!
—Team Joy
Can I be lazy and use store bought pancake mix or will it be too runny?
Hi April. You can definitely use store-bought pancake mix for this recipe! Just make sure there’s 4 cups worth to cover the pan… and Joy recommends adding 3 eggs. Please let us know how it turns out if you get a chance—we’d love to hear what you think.
—Team Joy
My family loved these and I loved that we all got hot pancakes at the same time. I’m always looking for recipes like this to make for sleepovers/family yet isn’t too complicated. The only thing that happened with my pancakes was that my blueberries were very large and really sunk in the batter and the strawberries and bananas looked really baked compared to your photos and the fruit seemed a little too cooked. Any suggestions? Could I add the fruit half way through or maybe cut them into thicker slices?
Hi Mel! I’m so glad to hear that your family loved the pancakes and that everyone got to enjoy them hot at the same time—that’s the best part! Your idea of adding the blueberries halfway through cooking is fantastic! That should help them stay more on top and prevent them from sinking too much. (I actually love when the fruit gets nicely cooked and wedged in—especially those bigger blueberries; they give such a burst of goodness with every bite!) As for the strawberries and bananas, cutting them into thicker slices could definitely help them hold their shape better during cooking. You might also consider adding them toward the end of the cooking time, just like you suggested with the blueberries.
I encourage you to experiment next time! You can organize your sheet pan into columns—some with thicker sliced fruit, others with thinner slices, and some with fruit added at the beginning and others with fruit added halfway through. There’s no wrong turn here! I can’t wait to hear how your pancake party turns out! ❤️
Such a great idea. Can’t wait to use this for the holidays. I’m curious what does the applesauce do/ what’s it for? Is there a substitute if I don’t have one one hand?
Hi Sarah. Thanks for your question! Using applesauce in place of oil or butter in recipes adds moisture while also helping to cut back on calories and fat. It’s an easy hack Joy uses in many baked goods…and in this sheet pan recipe.
If you prefer, you can also use mashed bananas. Just keep in mind, very ripe bananas will give you the best results. Depending on the recipe, you may need to reduce other liquids, as mashed bananas provide more moisture than oil. And you may end up with a subtle banana flavor (not a bad thing, in our opinion!). You’ll need 1 to 1½ bananas (depending on their size) to get ½ cup mashed.
Finally, you can use canned pumpkin puree. This is a little thicker so it may result in a slightly denser texture; you can always add a tablespoon of water or milk of choice if the batter feels too thick when mixing. It’s not as sweet, but works perfectly as another alternative. About ½ cup pumpkin puree should work in this recipe.
Thanks, and we hope you love the recipe as much as we do!
—Team Joy
Can you use all purpose flour and omit the whole wheat flour?
Thank you!
Hi Karen, yes, you can use all-purpose flour! Let us know what you think if you decide to give it a shot!
—Donna
We make this when my grandkids spend the night. They mix the ingredients & put the fruit on. They are so excited for breakfast in the morning.
Hi Leah! That makes me so happy to hear! I love that your grandkids are helping in the kitchen—what a fun tradition. Sheet pan pancakes are perfect for little hands, and I’m sure the morning excitement makes it even sweeter. Thanks for sharing this special memory! 😉
How would you suggest modifying this to be gluten free? Could it just be a 1:1 swap?
Hi Erin, yes, a 1:1 gluten-free flour should work well in this recipe! Joy suggests swapping the full 3 cups of flour listed for 3 cups of an all-purpose 1:1 gluten-free baking flour, such as Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. If you decide to give it a shot, let us know how it turns out!
—Donna
Such a great recipe for breakfast when the family bigots!
Thanks!
Hi Marie, we’re so glad you enjoyed the recipe, and thanks for stopping by!
—Donna
Have made several times now and absolutely love! So easy and they freeze well, and fun to change up the ingredients. The last batch I am calling Almond Joy, as I used almond extract, toasted slivered almonds, toasted coconut flakes and – of course – chocolate chips! Yum.
Question: would like to try making with Buttermilk – has anyone tried that?
Oh my gosh, Almond Joy pancakes?? Elyse, they’ve actually been on my “to do” list and you beat me to it!! Great minds think alike 😉 I have not tried using buttermilk in this recipe, but I am pretty confident it will work well…. it’ll just give the pancakes a slightly tangier flavor and will likely make them more tender and fluffy. If you try it, please report back… I’d love to hear how your batch turns out! Appreciate you being here and sharing this wonderful comment!
Can these be made in a 9×13 pan? Or is that too small? Trying to figure out the best way to prepare/cook this dish and then travel with it. Baking sheets don’t look too fancy on a dinner table ☺️
Hi Alli! Great question — and I totally understand wanting something that looks extra pretty for company! The answer is a bit involved…
My quarter sheet pans are ~10×15 inches with very low sides, which means the batter spreads out thinner and bakes up light and pancake-like. That’s exactly how I tested and wrote this recipe.
On the other hand, a 9×13 casserole dish is smaller in surface area and much deeper, so the same amount of batter sits thicker. Because of that, it needs a longer bake time and turns out more “cake-like” rather than pancake-style. It has to do with thickness and how the heat circulates in a deeper pan.
Bottom line: If you want the texture exactly as written, stick with the 10×15 quarter sheet pan. For company, simply slice it neatly and serve on a platter with fresh blueberries…you can also add side bowls of vanilla or lemon-flavored yogurt and the blueberry gooey topping for everyone to spoon on their square. It’ll look beautiful. And actually, if you leave it in the sheet pan (along with blueberries baked on top), it kind of brings wow factor LOL! Or if you prefer to use a 9×13 casserole dish, you can absolutely do that — just expect a thicker, brunch-cake vibe and plan on extra bake time (cover loosely if the top browns too quickly, although I don’t think it will). It will still be delicious!!
Either way, I highly recommend adding fresh blueberries over the top “before baking” …. although, you may have other ideas for decorating it after it’s cooked. There’s no wrong turn 😉 Hoping your guests devour it!
Can this be made entirely with bob mills almond flour?
Hi VJ! I wouldn’t make this recipe with 100% almond flour…the finished batter will turn out too soft/fragile and won’t rise or set like pancakes.
If you’d like to use almond flour, here’s what I recommend (and this is my gut feeling–I haven’t personally tested this with almond flour): use 1 cup almond flour + 2 cups flour (either regular flour or a GF 1:1 baking flour). Hope this helps!
Would this travel well? I make breakfast every Sunday for a volunteer crowd at our church and would need to bake at home and transfer.
Hi Julie! Yes, Joy thinks this would travel well. It’s a great option for a crowd! Enjoy! — Eliza (Team Joy)