This post may contain affiliate links. Please read our disclosure policy.
Enjoy fluffy, golden Sheet Pan Pancakes, ideal for one or two people, with this easy recipe that’s perfect for busy mornings. These pancakes are baked in a sheet pan, eliminating the need for flipping and ensuring they come out perfectly fluffy and golden brown every time.
If you’re looking for more delightful small batch and single serving pancake recipes, you’ll be thrilled with our selection. Try our traditional, fluffy classic pancakes, our tangy and tender buttermilk pancakes, or our sweet, moist banana pancakes.
Why You’ll Love This Recipe
- Convenience: You can say goodbye to standing over the stove flipping pancakes. Just pour the batter and let the oven do the work!
- Customizable: These pancakes are like a blank canvas. You can add in or top with anything your heart desires, from fruits to chocolates.
- Portion control: With this recipe, there’s no need to worry about making too many pancakes. It’s perfectly portioned for just a few servings.
- Time-saving: By using a sheet pan, you save time on cooking and cleaning. It’s a win-win situation. Sheet pan pancakes are also a great make-ahead breakfast option.
What Are Sheet Pan Pancakes?
Say goodbye to flipping pancakes one by one! Sheet pan pancakes are the convenient alternative to traditional pancakes, cooked in an oven on a single baking sheet. They offer all the fluffy goodness of classic pancakes, but without the fuss. You’ll love this simplified and mess-free way to enjoy a pancake breakfast.
Ingredients
See the recipe box below for ingredient amounts and full recipe instructions. If you have any ingredients leftover from this small batch carrot cake cupcakes recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Provides the structure for the pancakes. You can use all-purpose flour or for gluten-free pancakes use 1:1 gluten-free flour.
- Baking powder: This ingredient gives your pancakes their light, fluffy texture.
- Egg, milk, & butter: Provides richness, flavor, and moisture. For a dairy-free version, you can use almond milk and a butter substitute.
- Vanilla extract: Adds a lovely, subtle sweetness. Feel free to omit or replace it with almond extract for a different flavor profile.
- Optional add-ins or toppings: Feel free to add your favorite mix-ins to the batter, such as blueberries, strawberries, chocolate chips, or nuts. You can also top the pancakes with your favorite toppings, such as syrup, fruit, or whipped cream.
Recipe Variations
There’s a lot of fun to be had in customizing your pancakes! Here are a few ideas:
- Chocolate Chip Pancakes: Add 1/4 cup of chocolate chips to the batter.
- Tropical Twist: Stir in 2 to 3 tablespoons of shredded coconut and top with pineapple chunks for a tropical twist.
- Nutty Pancakes: Add in 1/4 cup of chopped walnuts or almonds and drizzle with nut butter for a protein-packed pancake.
- Banana Pancakes: Mash 1 ripe banana and add it to the batter.
How To Make Sheet Pan Pancakes
These step-by-step photos and instructions help you visualize how to make a small batch of sheet pan pancakes. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 425° F (220° C). Lightly spray or butter a 9×13-inch rimmed baking sheet and set it aside.
- Whisk the flour, baking powder, sugar, and salt in a medium-sized bowl.
- In a separate medium-sized bowl, beat the egg. Following this, incorporate the milk, cooled melted butter, and vanilla extract. Stir these ingredients until well combined.
- Transfer the milk and egg mixture into the bowl containing the flour mixture. Gently stir until the ingredients are combined.
Pro Tip: Avoid over-stirring the batter. Stir until there are no large flour clumps. Small lumps in the batter are acceptable. Overstirring can activate the gluten in the flour, leading to pancakes that are chewy rather than fluffy.
- Pour the pancake batter onto the prepared sheet pan, spreading evenly.
- If you’re planning to include toppings, now is the time to add them. In our recipe, we’ve used blueberries and strawberries. However, you could incorporate options like chocolate chips, bananas, or nuts in yours. Alternatively, for a mix of flavors, try adding different toppings to separate sections of the pan. For instance, fill one section with blueberries, another with chocolate chips, the next with strawberries, and the last with sliced bananas.
- Bake for 15 to 20 minutes or until set and golden brown.
- Divide into portions and serve immediately with butter and syrup.
Pro Tip: My preference is to section the pancakes into six servings. However, feel free to slice them into the sizes that work best for you.
Expert Tips
- Mixing: Don’t overmix your batter. It’s okay if there are a few lumps, they will cook out.
- Pre-heating: Always preheat your oven before baking to ensure even cooking.
- Keep an eye on the pancakes: The baking time may vary depending on your oven. Start checking the pancakes after 15 minutes and bake until they are golden brown.
Serving Suggestions
- Syrup and butter: You can never go wrong with the classic maple syrup and a dollop of butter.
- Fruit and yogurt: For a healthier alternative, serve your pancakes with fresh fruit and a dollop of Greek yogurt.
- Bacon and eggs: Turn it into a full breakfast spread with a side of bacon and eggs.
Frequently Asked Questions
To make sheet pan pancakes for one or two people, use a 9×13 inch rimmed baking sheet.
Yes. If you’d like to make a larger batch of sheet pan pancakes, double the ingredient amounts and use a 13×18 inch rimmed baking sheet.
Definitely! After they have completely cooled, cut the pancakes into squares. Next, place them in a bag or container suitable for freezing. They can be stored frozen for up to three months. To serve them, first let the pancakes defrost in the fridge. Then, you have two reheating options. You can either arrange them on a baking sheet, cover with foil and reheat in the oven, or use a toaster for a quick heat-up. Just be cautious to avoid burning the pancakes in the toaster.
Certainly! Simply take 1 1/2 cups from our Small Batch Pancake Mix recipe. To this, add 1 large egg, 1 1/4 cups of milk, 4 tablespoons of melted butter, and 1/4 teaspoon of vanilla. Mix well to combine.
Should your pancake batter appear overly thick, add a bit of milk to lighten it. Conversely, if it seems too runny, incorporate a little more flour to achieve the right consistency.
These pancakes will keep for up to 3 days in the fridge, or up to 3 months in the freezer.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this small batch sheet pan pancakes recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Sheet Pan Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 large egg
- 1 ¼ cups milk
- 4 tablespoons salted butter , melted and cooled slightly
- ¼ teaspoon vanilla extract
- ½ cup blueberries
- ½ cup sliced strawberries
Instructions
- Preheat the oven to 425° F (220° C). Lightly spray or butter a 9×13-inch rimmed sheet pan and set it aside.
- Whisk the flour, baking powder, sugar, and salt in a medium-sized bowl.
- In a separate medium-sized bowl, beat the egg. Following this, incorporate the milk, cooled melted butter, and vanilla extract. Stir these ingredients until well combined.
- Transfer the milk and egg mixture into the bowl containing the flour mixture. Gently stir until the ingredients are combined.Pro Tip: Avoid over-stirring the batter. Stir until there are no large flour clumps. Small lumps in the batter are acceptable. Overstirring can activate the gluten in the flour, leading to pancakes that are chewy rather than fluffy.
- Pour the pancake batter onto the prepared sheet pan, spreading evenly.
- Scatter the blueberries and strawberries over the batter.
- Bake for 15 to 20 minutes or until set and golden brown.
- Divide into portions and serve immediately with butter and syrup.Pro Tip: My preference is to section the pancakes into six servings. However, feel free to slice them into the sizes that work best for you.
Notes
- Mixing: Don’t overmix your batter. It’s okay if there are a few lumps, they will cook out.
- Pre-heating: Always preheat your oven before baking to ensure even cooking.
- Add-ins: Feel free to use fresh or frozen and thawed fruit in your pancakes.
- Keep an eye on the pancakes: The baking time may vary depending on your oven. Start checking the pancakes after 15 minutes and bake until they are golden brown.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These are amazing! I made them with blueberries and cut into six pancakes. I froze the extras in a freezer bag with wax paper between each one. I have been able to pull a single pancake out and pop into my toaster for a quick (but still yummy) breakfast. I haven’t needed to defrost first, just set toaster to low setting and toast twice. I’be made them three times now and they are perfect… so much easier than flipping.
I really wanted pancakes for breakfast today so naturally, I came to ODK’s site! I had all the ingredients, so made this recipe. Not only was it was easy, it was simply delicious! I froze some for later and kept a couple in the fridge to reheat for breakfast tomorrow. I will definitely make this again and try other variations – chocolate chips and nuts sound amazing!
Wonderful! I’m so happy you enjoyed the pancakes.
These are very nice, I have limited supplies until I get more things so I used the only baking tray I had. Apart from it bending out of shape and making the batter pool more to one side, the sheet pancakes are still really nice! Can’t fault the recipe at all, I can’t wait to try it again with the actual suggested tray it uses. I used baking paper, put dark chocolate chunks in the batter and put them on 190°c fan assisted for approx 17-18 minutes, my oven likes to go overboard so I always have to reduce times quite a bit. Definitely will make these again because I don’t think I’ll ever be able to do normal pancakes!
These came out great. I added blueberries and strawberries frozen and thawed. I need to cook about a minute or two less next time. Great recipe.
Looks great!
Can you put parchment paper down for a quick clean up?
Yes.
Looks great! To make keto, would you suggest almond or coconut flour? Equal amount?
For this recipe, we’ve only experimented with gluten-free flour, not almond or coconut flour. If you’re accustomed to using almond or coconut flour and understand their substitution ratios, please feel free to adjust the recipe as needed. This ensures the dish remains in line with your typical keto cooking practices.
Thank you for adding the note about gluten free flour, with a Celiac in the house we do a lot of gluten free cooking.
Good recipe.