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–+ servings
one sheet pan pancake topped with blueberries , butter, and syrup
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5 from 6 votes

Small Batch Sheet Pan Pancakes

These sheet pan pancakes are soft, fluffy, and baked all at once for an easy, no-flip breakfast. Customize with your favorite mix-ins or toppings like fruit, chocolate chips, or nuts.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: pancakes, sheet pan pancakes, small batch pancakes
Servings: 6 pancakes
Author: Joanie Zisk

Equipment

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
US - Metric

Instructions

  • Preheat the oven to 425°F (220°C). Lightly grease a 9x13-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.
 
A Note About Add-Ins Or Toppings:
We used blueberries and strawberries, but you can mix in chocolate chips, sliced bananas, or nuts. For variety, divide the pan into sections and add different toppings to each—like berries in one area, chocolate chips in another, and so on.

Nutrition

Serving: 1pancake | Calories: 230kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 403mg | Potassium: 161mg | Fiber: 1g | Sugar: 7g | Vitamin A: 390IU | Vitamin C: 8mg | Calcium: 199mg | Iron: 2mg

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