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Small batch sheet pan pancakes bake in the oven with no flipping. This from-scratch recipe makes 6 soft, fluffy pancakes, topped with blueberries and strawberries or any fruit you like, ready in about 25 minutes.
Featured Comment
“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.”
– Mell
Quick Look
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Equipment: 9×13-inch quarter sheet pan
- Cook Method: Oven
- Servings: 6 pancakes
- Difficulty: Easy
- Flavor Profile: These pancakes taste buttery and lightly sweet, with vanilla in the batter and bites of sweet fruit from the blueberries and strawberries..
These from-scratch sheet pan pancakes bake in one pan and are easy to customize with any toppings you like.
Why You’ll Love This Sheet Pan Pancake Recipe
Sheet pan pancakes give you a whole batch of pancakes at once, baked in the oven while you do something else. There’s no ladling batter and no watching for bubbles. I top mine with blueberries and strawberries, but they’re just as good with chocolate chips, another fruit, or nothing at all.
Most sheet pan recipes are built for a full sheet pan and feed a crowd, far more than one person needs. Scaling recipes down is what we do at One Dish Kitchen, so I built this one for a quarter sheet pan, the 9 by 13 size, and we tested the ingredient amounts until the batter filled that pan just right and baked soft in the middle with lightly crisp edges. The result is 6 pancakes, enough to enjoy now with a few left for the freezer.
I first made these for my kids when they were all in school, back when I needed a hands-off breakfast that got everyone fed at once. Each of them got a pancake and I never stood at the stove. I still make them now, sometimes for my husband and me, and there’s nothing like a warm square with butter melting into the top and syrup running into the edges.
Looking for more of my small batch pancake recipes? Here are a few more to try: fluffy pancakes for one, small batch buttermilk pancakes, small batch chocolate chip pancakes, and small batch pancake mix.
Ingredient Notes
Everything in this sheet pan pancakes recipe is a pantry staple, and here’s what each ingredient does. If you have any ingredients leftover, check out our Leftover Ingredients Recipe Finder.
Flour: All-purpose flour gives the pancakes their structure. Spoon it into your measuring cup and level off the top, since packing the cup adds too much flour and makes the batter thick.
Baking powder: This is what lifts the batter as it bakes so the pancakes come out fluffy. Make sure yours is fresh: stir ½ teaspoon into ¼ cup of hot water, and if it bubbles, it’s good.
Sugar: A little sugar sweetens the batter and helps the top brown in the oven.
Salt: A small amount rounds out the flavor.
Egg: One egg adds richness to the batter and helps the pancakes set in the oven, so the squares hold their shape when you cut them.
Milk: Milk brings the batter together. Whole milk gives the softest pancakes, but any milk you have works.
Butter: Melted butter gives the batter a rich, buttery flavor and keeps the pancakes tender.
Vanilla: A splash of vanilla adds a gentle, warm flavor to the batter.
Blueberries and strawberries: I scatter both over the batter before baking. Use any fruit you like, swap in chocolate chips, or leave the top plain. If you have berries left over, use them in a single serve blueberry crisp or a strawberry crisp for one.
Recipe Variations
These sheet pancakes take on any topping you scatter over the batter before baking, or you can leave the pan plain and add toppings at the table. You can even split the pan into sections and make two or three kinds at once.
Divide the pan: Spread the batter, then top each section differently, blueberries on one quarter, chocolate chips on another. One small pan gives you up to four kinds of pancake from a single batter.
Chocolate chip sheet pancakes: Scatter ¼ cup of chocolate chips over the batter before baking.
Sprinkles: Scatter 2 to 3 tablespoons of rainbow sprinkles over the batter for a birthday-style breakfast kids love.
Other fruit: Swap the blueberries and strawberries for raspberries, sliced banana, or diced peaches. If you’re using frozen berries, thaw and drain them first so they don’t water down the batter.
How To Make Sheet Pan Pancakes
These step-by-step photos show you how easy oven baked pancakes are, from mixing the batter to cutting the squares. For ingredient amounts and the full instructions, see the recipe card below.
Before You Begin: Preheat the oven to 425°F and grease a 9×13-inch sheet pan.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix the wet ingredients: In another bowl, whisk the egg, milk, melted butter, and vanilla until smooth.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir just until the flour disappears. A few small lumps are fine.
- Fill the pan: Pour the batter onto the greased pan and spread it into an even layer with a spatula.
- Add the toppings: Scatter the blueberries and sliced strawberries over the batter, or use any toppings you like.
- Bake: Bake for 15 to 20 minutes, until the top is golden and the middle springs back when you press it lightly.
- Cut and serve: Let the pancake cool in the pan for a few minutes, then cut it into 6 squares and serve warm.
Expert Tips
Use the right pan size: This recipe is built for a 9×13-inch quarter sheet pan. In a larger pan the batter spreads too thin and overbakes, and in a smaller one it may not cook through in the middle.
Spread the batter evenly: Push the batter to the corners with a spatula, then tap the pan once or twice on the counter to level it. An even layer bakes at the same rate across the whole pan.
Don’t overmix the batter: Stop stirring as soon as the flour disappears. Overmixing works the gluten and makes the pancakes dense instead of fluffy.
Use room temperature ingredients: A cold egg and cold milk make the melted butter seize into little lumps. Room temperature ingredients blend into a smooth batter that rises evenly.
Line an older pan with parchment: If your sheet pan is worn or scratched, line it with parchment paper so the pancake releases cleanly when you cut the squares.
Troubleshooting
If your sheet pan pancakes aren’t turning out quite right, here’s how to fix common problems like an underbaked middle, dense pancakes, or a soggy top.
Why is the middle of my sheet pan pancake still raw?
The batter is usually too deep for the pan, or it needs more time. Check doneness with a toothpick in the center, and if it comes out wet, bake a few minutes longer. If you used a pan smaller than 9×13 inches, the batter sits too deep to cook through before the edges brown.
Why did my sheet pan pancakes come out dense?
The batter was most likely overmixed, or the baking powder is old. Stir just until the flour disappears, and test your baking powder in hot water before the next batch. If it doesn’t bubble, replace it.
Why are my sheet pan pancakes soggy on top?
The fruit released water as it baked. Frozen berries are the usual cause, so thaw and drain them before they go on the batter, or pat fresh fruit dry if it’s very juicy.
Why did my sheet pan pancake stick to the pan?
The pan wasn’t greased enough, or it’s worn. Grease the whole surface, corners included, and if your pan is older or scratched, line it with parchment paper so the squares lift out cleanly.
Sheet Pan Pancake Toppings
These easy sheet pan pancakes come out of the oven ready for whatever you like on top.
- A pour of homemade pancake syrup or butter pecan syrup
- A spoonful of homemade whipped cream
- Fresh berries or sliced banana
- A dusting of powdered sugar
Frequently Asked Questions
Yes. Prepare the mix according to the box directions until you have about 2½ cups of batter, enough to fill a 9×13 pan, and keep it thick but pourable. We make ours from scratch, but a mix works too.
Yes. Cool the squares completely, freeze them flat on a baking sheet, then move them to a freezer bag for up to 3 months.
Warm the squares in the microwave for 45 to 60 seconds, or pop them in the toaster for crisp edges.
Store the squares in an airtight container in the refrigerator for up to 3 days.
Yes. Double every ingredient and bake the batter on a greased half sheet pan, about 13×18 inches, adding a few extra minutes if needed.
It’s best made fresh. Baking powder starts working as soon as the batter is mixed, so batter that sits overnight bakes up with less rise.
Yes. Bake the pancake plain, let it cool a few minutes, then press a cookie cutter into it for hearts, stars, or any shape you like.
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:
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 sugar
- 1 tablespoon baking powder
- 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 and grease a 9×13-inch sheet pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the egg, milk, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until the flour disappears. A few small lumps are fine.
- Pour the batter onto the greased pan and spread it into an even layer with a spatula.
- Scatter the blueberries and sliced strawberries over the batter.
- Bake for 15 to 20 minutes, until the top is set and golden.
- Let the pancake cool in the pan for a few minutes, then cut it into 6 squares and serve warm.
Notes
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.
The nutrition information is for 1 pancake, is that 1/6 of the recipe? Thanks!
Yes, that’s right. The recipe makes 6 pancakes when you cut the sheet into 6 squares, so the nutrition info for 1 pancake is 1/6 of the recipe. If you cut yours into a different number of pieces, the numbers would shift accordingly.
This was perfect for my husband and me. It was just the right amount, and a treat on a cold snowy weekend morning.
I’m so happy you both enjoyed the pancakes.