meal — kid-approved

Sheet Pan Pancakes

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prep time 10 minutes
cook time 20-25 minutes
yield 24-32 servings


Finally, a solution to busy weekday mornings when the kids are clamoring for pancakes but the clock says otherwise! These are made in a sheet pan right in the oven, which means very little hands-on time and the opportunity to try as many as four different pancake flavors in one batch! Whether blueberry or cinnamon swirl is the order of the day, these sheet pan pancakes are sure to please everyone.

BY:Five Marigolds


For the batter:

  • 2 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 Nellie's Free Range Eggs, whisked
  • 2 3/4 cups buttermilk (or 2 3/4 cups whole milk plus 2 2/3 tablespoons lemon juice)
  • 2 tablespoons Nellie's Free Range Unsalted Butter, melted

For the mix-ins:

  • 1/2 cup blueberries
  • 1/2 cup strawberries
  • 1/2 cup mini chocolate chips
  • 2 teaspoons light brown sugar
  • 1 teaspoon cinnamon
  • Confectioners sugar for topping


To make the batter:

  • Preheat oven to 425F. Line a large bar pan (approximately 10.5" x 15.5") with parchment paper extending over the edges.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • To the dry ingredients, whisk in eggs, buttermilk, melted butter, and vanilla until just combined. Batter will be slightly lumpy.

To add the mix-ins:

  • If making one type of pancake with all mix-ins, simply fold berries, chocolate chips, brown sugar, and cinnamon into batter and pour into lined pan.
  • If making separate flavors, pour batter into lined pan and visually divide pan into four quarters. Sprinkle toppings of choice onto each quarter (see photo).
  • Place pan in oven and bake 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Cut into squares or rectangles with a knife or pizza cutter and serve with confectioners sugar and your favorite toppings!


Because you're baking these pancakes in a sheet pan, the batter and final product is on the dense side, which means it's the perfect grab-and-go breakfast for school mornings. It's also great for packing in lunchboxes!

Pressed for time? Prepare the pancake batter using 4 cups of any pancake mix of your choice combined with 2 cups milk and 4 eggs.

Freeze leftovers in a plastic bag, using parchment paper between layers. Microwave individual pancakes for a few seconds each for quick a hot breakfast or add to a lunchbox: the pancakes will thaw by lunchtime!

Need more ideas for your mix-ins? Try blackberries, raspberries, peaches, thinly sliced apples and cinnamon, sliced bananas with peanut butter swirled into the batter, lemon juice and poppyseeds, nutella, or jam. Here are some of our favorite combinations:

  • Pumpkin swirl: combine 2 tablespoons pumpkin puree with 2 tablespoons softened cream cheese and 1 tablespoon confectioners sugar. After you pour batter into pan, drop pumpkin mixture in by the spoonful and swirl throughout batter using a chopstick or skewer. Top with cinnamon and and nutmeg before baking.
  • Double chocolate: add 2 teaspoons cacao powder and 1/2 cup mini chocolate chips to batter before pouring into pan.
  • Cinnamon swirl: reserve 2 tablespoons batter and combine with 2 tablespoons light brown sugar and 1 teaspoon cinnamon. Pour remaining batter into pan, then drop cinnamon mixture in by the spoonful and swirl throughout batter using a chopstick or skewer.
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