Hey y'all! If you've ever scrambled to make pancakes for a group, you know the struggle is real—standing at the stove, flipping batch after batch while everyone waits hungrily. That's where Sheet Pan Pancakes for a Crowd come to the rescue! This genius breakfast hack lets you whip up a big, fluffy batch all at once—perfect for weekend brunches, holidays, sleepovers, or any time you want fluffy pancakes without the fuss. Ready to make your mornings easier (and tastier)? Let's get cooking!
Why You'll Love This Sheet Pan Pancakes for a Crowd Recipe
- Effortless breakfast: No more flipping; bake everything in one pan for easy, hands-off cooking.
- Perfect for groups: Each slice comes out even and fluffy, ideal for feeding a hungry crew.
- Customizable: Top each section with fruits, chocolate chips, or nuts—everyone gets their favorite!
- Quick cleanup: One bowl, one pan, and you're done—less mess, more enjoyment.
- Deliciously fluffy: The pancakes are tender, moist, and golden with just the right amount of sweetness.
Sheet Pan Pancakes for a Crowd Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups whole milk (room temperature)
- ¼ cup unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- (Optional) 1 cup mixed toppings: blueberries, chocolate chips, or sliced bananas
How to Make Sheet Pan Pancakes for a Crowd
Step 1: Prep the Oven and Pan
Preheat your oven to 425°F (220°C). Lightly grease a rimmed half-sheet pan (18x13 inches) with butter or non-stick spray, or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3: Combine Wet Ingredients
In a separate bowl or large measuring cup, whisk the eggs, milk, melted butter, and vanilla extract until smooth and creamy.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—it's okay if the batter is a bit lumpy. Do not overmix!
Step 5: Spread & Top
Pour the pancake batter onto your prepared sheet pan and spread evenly to the corners with a spatula. Sprinkle your favorite toppings evenly over the surface.
Step 6: Bake the Pancakes
Bake in the center of the oven for 13–15 minutes, or until puffed and lightly golden around the edges. A toothpick inserted in the center should come out clean.
Step 7: Slice & Serve
Allow the pancakes to cool for 2–3 minutes, then cut into squares and serve warm with syrup, butter, or your favorite fixings.
- Prep time: 10 minutes
Total time: 25 minutes
Sheet Pan Pancakes for a Crowd Notes
- Let the milk and eggs come to room temperature for the fluffiest pancakes.
- Don’t overmix—the batter should be slightly lumpy for tender pancakes.
- If your oven cooks unevenly, rotate the pan halfway through baking for even browning.
Sheet Pan Pancakes for a Crowd Variations
- Berry Patch: Add a mix of fresh strawberries and blueberries before baking.
- Chocolate Lover’s: Fold ¾ cup mini chocolate chips into the batter and sprinkle more on top.
- Banana Nut: Add sliced bananas and a generous handful of chopped pecans or walnuts to the batter.
Required Equipment for Sheet Pan Pancakes for a Crowd
- Half-sheet pan (18x13 inches)
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Parchment paper or non-stick spray
Sheet Pan Pancakes for a Crowd Storage Instructions
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual squares in plastic wrap and place them in a freezer bag for up to 2 months. Reheat in the microwave for 30–45 seconds or in a 350°F (175°C) oven for 8–10 minutes until warmed through.
Suggested Pairings for Sheet Pan Pancakes for a Crowd
- Serve with crispy bacon, sausage links, or scrambled eggs for a hearty breakfast.
- Top with fresh fruit and a dollop of whipped cream for a brunch-worthy presentation.
- Don’t forget classic maple syrup and a pat of butter!
Pro Tips for Sheet Pan Pancakes for a Crowd
- Brush the top of the pancakes with a little melted butter immediately after baking for added richness and shine.
- For extra flavor, stir a pinch of cinnamon or nutmeg into the dry ingredients.
- Let the pancakes cool just slightly for cleaner, perfect squares when slicing.
FAQ: Sheet Pan Pancakes for a Crowd
- Can I double this recipe?
If you have two sheet pans and enough oven space, you can double the recipe to make even more pancakes at once. - Can I use pancake mix?
Absolutely! Substitute 2 cups of your favorite pancake mix and follow the liquid and egg measurements from this recipe. - Why did my pancakes come out dry?
Be sure not to overbake and don’t overmix the batter; slight lumps are perfect for tender, moist pancakes.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups milk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh berries or chocolate chips (optional)
- Non-stick cooking spray
Instructions
-
1Preheat the oven to 425°F (220°C). Lightly grease a rimmed baking sheet (about 18x13 inches) with non-stick cooking spray.
-
2In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
-
3In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract until well combined.
-
4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in berries or chocolate chips if using.
-
5Pour the batter onto the prepared sheet pan, spreading evenly to all corners. Sprinkle with additional toppings if desired.
-
6Bake for 16-18 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
Leave a Reply