Updated: by This post may contain paid links. See more info on my privacy page.
My Sheet Pan Pancakes are easy to make and such a treat for breakfast or brunch! All you need to do is mix the batter, pour it into a sheet pan, and pop it in the oven. Before you know it, you'll have delicious, fluffy Bisquick sheet pan pancakes! Ready in under 20 minutes using super simple ingredients.
Jump to:
- Bisquick Sheet Pan Pancakes
- Tools to Make Sheet Pan Pancakes
- Sheet Pancakes Ingredients
- Sheet Pan Pancakes
- How to Make Sheet Pan Pancakes Detailed Instructions
- Expert Tips
- Make-Ahead Instructions
- Sheet Pan Pancake Toppings
- FAQ
- How to Keep Sheet Pan Pancakes Warm
- How to Thicken Pancakes
- Making them Gluten-Free
- How to Store Leftover Bisquick Pancakes
- How to Freeze Pancakes
- How to Reheat Pancakes
- Breakfast Ideas
- Reviews
Bisquick Sheet Pan Pancakes
My family loves breakfast for dinner, and pancakes are near the top of the list! But, when you're feeding a crowd, sheet pan pancakes are the way to go. With sheet pan pancakes, you can have everyone's serving of pancakes ready at the same time so the family can eat together. Let me show you how to make sheet pan pancakes using simple ingredients, including bisquick mix, plus tips and suggestions for add-ins!
Made this recipe for my daughter's birthday party and it was a huge hit. I love how easy it is and I didn't have to spend time flipping pancakes.
Claire
Tools to Make Sheet Pan Pancakes
- A sheet pan
- A large mixing bowl
- Something to stir with, such as a spatula, whisk, or fork
Sheet Pancakes Ingredients
- Bisquick: These are bisquick sheet pan pancakes, which makes them even easier to make. You can use your own homemade pancake mix if you prefer, but I find bisquick to be quick, easy, and delicious!
- Eggs: I always recommend using farm-fresh eggs if possible; but if not, look for cage-free eggs. Believe me, it does make a difference!
- Whole Milk: I highly recommend using whole milk to make this pancakes sheet pan recipe.
- Vanilla Extract: A budget-friendly alternative is Mexican imitation vanilla. It tastes fantastic, but it won't cost you as much as real vanilla extract.
- Any add-ins you like: chocolate chips, blueberries, strawberries, etc. (optional) Personally, I love adding fresh berries and chocolate chips to my pancakes along with maple syrup.
Sheet Pan Pancakes
Equipment
- Sheet pan
Ingredients
- 4 cups Bisquick
- 4 large eggs
- 2 cups whole milk
- 1 Tablespoon vanilla extract
- Any add-ins you like: chocolate chips, blueberries, strawberries, etc. (optional)
Instructions
- Preheat oven to 425°F. Mix bisquick, eggs, vanilla, and milk in a bowl. Spray baking dish with non stick spray, then pour batter into tray.4 cups Bisquick,4 large eggs,2 cups whole milk,1 Tablespoon vanilla extract
- Add any extras you like, like sliced strawberries, blueberries, or chocolate chips, after pouring the batter into the pan. This allows you to evenly distribute them.Any add-ins you like: chocolate chips, blueberries, strawberries, etc. (optional)
- Bake for 15-18 minutes until fluffy and golden brown.
- Cut into squares, serve, and enjoy!
Notes
- Do not overmix the batter. Lumps are okay in pancake batter.
- For thicker pancakes, use a rimmed baking sheet with higher edges.
- Don't forget, sheet pan pancakes can be made ahead for on-the-go days!
- Get creative and find a flavor combination you and your family loves.
Nutrition
How to Make Sheet Pan Pancakes Detailed Instructions
Step 1: Preheat your oven to 425°F. Whisk Bisquick, eggs, vanilla, and milk in a large bowl. Spray the baking dish with nonstick cooking spray, then pour the batter into the tray. Try not to over-mix the batter. It is normal and totally okay for the pancake batter to have some lumps! If you over-mix it, it will wind up dense. Nobody enjoys dense pancakes.
Step 2: Add any extras you like, like sliced strawberries, blueberries, or chocolate chips, after pouring the batter into the pan. This allows you to evenly distribute them. If you're cooking for a crowd with different tastes, you can section out your add-in ingredients so everyone gets a bite of something they love.
Step 3: Bake for 15-18 minutes until fluffy and golden brown. It is so satisfying to pull these sheet pan pancakes out of the oven and not have to flip them at all!
Final Step: Cut into squares, serve, and enjoy!
Try my sheet pan pancakes for brunch, as a part of your fun Sleepover Food Ideas for the kids, or if you're like me, just because it happens to be a great morning for pancakes! My family likes to pile them high on a plate with plenty of fixings. Enjoy!
Expert Tips
- Do not overmix the batter. Lumps are okay in pancake batter. If you over-mix, the pancakes may wind up dense. They're much better when they're fluffy and light!
- For thicker pancakes, you can use a rimmed baking sheet with higher edges.
- Sheet pan pancakes are amazing for making ahead. You can even freeze them! Cut them into slices, portion them out, and freeze for up to 3-4 months. Reheat them in a toaster or on the microwave. (Just be careful if you used melty add-ins like chocolate chips, if you plan on toasting them).
- Get creative and find a flavor combination you and your family love.
Make-Ahead Instructions
Oven-baked pancakes are a great choice of breakfast to make ahead of time. If you're serving them the day after, bake them as instructed, then tightly wrap in foil. When ready to serve, reheat in the oven at 350°F for 5-10 minutes until heated through.
Alternatively, pancake batter lasts up to 2 days when stored in an airtight container in the refrigerator. Mix the batter ahead of time, then bake as instructed. You may need to add more to the baking time, as the batter will be cold coming out of the fridge.
Sheet Pan Pancake Toppings
- Mixed Berries: add freshly sliced strawberries, blueberries, and raspberries
- Pina Colada: Add pieces of fresh diced pineapple and shredded or toasted coconut. Top with whipped cream and a maraschino cherry.
- Salted Caramel Apple Pie: Add apple pie filling and swirl with salted caramel topping.
- Banana Nut Crunch: Add sliced bananas and crunchy cinnamon granola.
- Peanut Butter and Chocolate: Melt equal parts semi-sweet chocolate chips and peanut butter until it creates a smooth sauce. Swirl the mixture on top of the pancake batter before baking.
- Turtle Pancake: Swirl both caramel and chocolate sauce into the batter. Top with chopped pecans and bake.
- And of course, the classics of regular blueberry or chocolate chip pancakes! I also love this recipe with fresh whipped cream and strawberry sauce.
FAQ
Pancakes can become tough when the batter is over-mixed. When adding the wet ingredients, mix only until incorporated. Do not worry if there are too many lumps, these will work themselves out as the batter sits. It is also a good idea to leave your pancake batter sitting on the counter for roughly 20 minutes before baking. This will help activate the gluten in the flour, resulting in fluffier pancakes. If you're making gluten-free pancakes, this isn't necessary.
My recipe for sheet pan pancakes uses Bisquick pancake mix. You can use whichever variety of pancake mix you prefer, including homemade.
How to Keep Sheet Pan Pancakes Warm
If you're serving sheet pan pancakes the same day and simply want to keep them warm until everyone's ready to eat, make pancakes according to the instructions. After baking, warm in a 200°F oven to keep warm until ready to serve.
How to Thicken Pancakes
For thicker oven pancakes, use a rimmed baking sheet with larger sides to hold the batter. Be sure to adjust the cooking time so the pancakes bake evenly.
Making them Gluten-Free
To make gluten-free oven pancakes, simply swap the Bisquick pancake mix for your favorite gluten-free pancake mix.
How to Store Leftover Bisquick Pancakes
You can store pancakes after they are baked in the fridge for up to 5 days in an airtight container.
Pancake batter can last in the fridge for up to 2 days in an airtight container. If you do not plan on making more pancakes with the batter, try using it to make a few muffins!
How to Freeze Pancakes
Pancakes can be stored in the freezer for up to 2 months. We find it best to wrap each pancake in plastic wrap before soring in a container or freezer bag. This is perfect for individual pancakes when you are on the go!
How to Reheat Pancakes
- Preheat oven to 350°F. Place pancakes on a sheet pan and cover with aluminum foil.
- Bake in the oven for 5-10 minutes, or until heated through. If reheating frozen pancakes, allow them to thaw before putting them in the oven.
- You can also reheat pancakes in the microwave on high heat using 5-10-second intervals.
My recipe for sheet pan pancakes is sure to be a fun family favorite. In the same way, you would make regular pancakes, feel free to get creative. I love filling pancakes with different flavor combinations! Enjoy!
Betty says
What size sheet pan?
Em Beitel says
Hi Betty! Just your average baking sheet should work just fine, 9 by 13 inches.
Brian Heffernan says
This recipe is an excellent idea!! I probably should’ve cut the ingredients in half, only 3 of us. Was slightly dry, my question is is that because my batter shifted when putting it in the oven or add a half cup more milk? Much appreciated.
Oh I will definitely make this again!!
Em Beitel says
Thank you so much, Brian! We're so glad you enjoyed it!