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These small batch Sheet Pan Pancakes are soft, fluffy, and baked all at once in the oven—no flipping required. Perfectly portioned for one or two people, they’re a simple way to enjoy homemade pancakes.
Why You’ll Love This Recipe
- No Flipping Needed: Just pour the batter and bake—no standing over the stove.
- Easy to Customize: Add your favorite mix-ins like fruit, chocolate chips, or nuts.
- Smaller Batch: Perfectly portioned for a few servings, so there’s no waste.
- Saves Time: Bakes all at once and cleanup is simple. Great for meal prep too.
I love how easy these sheet pan pancakes make breakfast. They bake up soft and fluffy in one pan with no flipping or standing at the stove. It’s one of my favorite ways to make pancakes—simple, quick, and perfect when I want a warm, homemade breakfast without the mess.
If you’re looking for more small batch or single serving pancake recipes, try our classic pancakes recipe for one, tangy small batch buttermilk pancakes, or sweet banana pancakes for one.
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
Ingredients
If you have any ingredients leftover from this small batch pancakes recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Provides structure. Use all-purpose flour or a 1:1 gluten-free flour blend for a gluten-free option.
- Baking Powder: Helps the pancakes rise and turn out fluffy.
- Egg, Milk & Butter: Add richness, flavor, and moisture. For a dairy-free version, use almond milk and a plant-based butter.
- Vanilla Extract: Adds a touch of sweetness. Omit or substitute with almond extract if preferred.
- Optional Add-Ins & Toppings: Stir in blueberries, strawberries, chocolate chips, or nuts. Top with small batch pancake syrup, fruit, or our small batch whipped cream recipe.
Recipe Variations
Customize your pancakes with these simple ideas:
- Chocolate Chip: Stir in 1/4 cup chocolate chips.
- Tropical: Add 2 to 3 tablespoons shredded coconut and top with pineapple chunks.
- Nutty: Mix in 1/4 cup chopped walnuts or almonds. Drizzle with nut butter if you’d like.
- Banana: Mash 1 ripe banana and mix it into 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.
Before You Begin: Preheat the oven to 425°F (220°C). Lightly grease a 9×13-inch rimmed baking sheet with butter or cooking spray. Set aside.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- Mix the Wet Ingredients: In another bowl, beat the egg. Add the milk, cooled melted butter, and vanilla. Stir until well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Gently stir until just combined.
- Pour Batter into Pan: Spread the batter evenly in the prepared sheet pan.
- Add Toppings (Optional): Top with your favorites—blueberries, strawberries, chocolate chips, sliced bananas, or nuts. You can even divide the pan into sections with different toppings.
- Bake: Bake for 15 to 20 minutes, or until set and golden brown.
- Serve: Cut into pieces and serve warm with butter and syrup. For a finishing touch, dust with powdered sugar if desired.
Note: I usually cut the sheet into 6 squares, but slice as you prefer.
Expert Tips
- Mix Gently: Don’t overmix the batter. A few small lumps are fine and will cook out.
- Preheat the Oven: Always preheat to ensure even baking.
- Watch the Time: Ovens vary—start checking at 15 minutes and bake until golden brown.
Frequently Asked Questions
Yes! You can bake them, let them cool, then store in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
Absolutely. Slice into portions, freeze in a single layer, then transfer to a freezer bag. Reheat in the toaster oven or microwave.
Yes, just double the ingredients and use a 13×18 inch rimmed baking sheet.
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 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 grease a 9×13-inch rimmed sheet pan with butter or cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, beat the egg. Add the milk, cooled melted butter, and vanilla. Stir until well combined.
- Pour the wet mixture into the dry ingredients. Gently stir until just combined.Pro Tip: Don’t overmix—small lumps are fine. Overmixing can lead to dense, chewy pancakes.
- Spread the batter evenly in the prepared sheet pan.
- Top with blueberries and strawberries.
- Bake for 15 to 20 minutes, or until set and golden brown.
- Cut into pieces and serve warm with butter and syrup.Note: I usually cut the sheet into 6 squares, but slice as you prefer.
Notes
- Mix Gently: Don’t overmix the batter. A few small lumps are fine and will cook out.
- Preheat the Oven: Always preheat to ensure even baking.
- Watch the Time: Ovens vary—start checking at 15 minutes and bake until 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.
can you use cake flour? – to make them fluffier?
Yes.
Just curious if you consider using parchment paper to line sheet pan?
Yes, you can definitely use parchment paper to line the sheet pan if you prefer—it helps with easy cleanup and works well. In the recipe, I just grease the pan with butter, which also gives the pancake edges a nice flavor and golden color. Either method works!
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.