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Weekend pancakes without standing at the stove are my kind of morning. These sheet pan pancakes bake up fluffy inside with lightly crisp edges, studded with blueberries, raspberries, sliced strawberries, and pockets of chocolate. I mix the dry and wet in separate bowls, fold together just until smooth, and add a little lemon zest for brightness.
You still get a tender, classic pancake crumb, but the oven does the work. Pour, top, bake, slice, and serve everyone at the same time.
If you love playing with flavors, try my green protein pancake or these soft lemon ricotta pancakes.
Table of Contents
What you’ll need
- All-purpose flour: The base for a soft, classic pancake texture.
- Granulated sugar: To dissolve more easily.
- Baking powder: Plenty of lift for an oven-baked pancake.
- Fine salt: To balance the sweetness.
- Milk: Any dairy milk works; room temp blends more easily.
- Eggs: Makes the pancakes light, tender, and golden.
- Unsalted butter (melted): Adds flavor and tenderness.
- Vanilla extract: Rounds out the flavor.
- Lemon zest: A small amount brightens the batter without tasting “lemony.”
- Toppings: Blueberries, raspberries, sliced strawberries, and chocolate chips. Or choose your favorite toppings.
- Butter for the pan: I brush the pan instead of using cooking spray.
See printable recipe card below for the full ingredients list and quantities.
How to make sheet pan pancakes
Preheat the oven to 425°F.
Brush the sheet pan with butter, getting into the corners.
In one bowl, whisk the flour, sugar, baking powder, and salt.
In a second bowl, whisk the milk, eggs, melted butter, vanilla, and lemon zest until smooth.
Pour the wet mixture into the dry and whisk just until you no longer see dry streaks. A few tiny lumps are fine; overmixing can make pancakes tough.
Pour the batter into the prepared pan. Tilt or use a spatula to spread it into an even layer. Scatter toppings evenly or divide the pan into “quarters” and add a different topping to each section.
Bake for 15–18 minutes, until the top looks set and lightly golden, the center springs back when touched, and a toothpick comes out clean.
Cool for a couple of minutes, then slice into squares.
Serve warm with maple syrup or your favorite fruit sauce. For extra variety, try a drizzle of bleberry syrup, spoonfuls of strawberry compote, or a swipe of homemade vegan Nutella. For quick breakfasts, let slices cool, then store in the fridge for up to 3 days, or in the freezer for up to 2 months. Reheat in a toaster until hot.
Samira’s tips
Butter the pan well. It adds flavor and helps the pancake release cleanly.
Check early. Ovens vary. Start checking at 12 minutes and pull when the top is set and springy to avoid dryness.
Few lumps are okay. Mix until just smooth; a few small lumps keep the crumb tender.
Use small, dry berries. Pat berries dry. If using frozen, keep them small and add straight from the freezer to prevent soggy spots.
Choose your pan wisely. A 9×13-inch pan bakes thicker pieces with a few extra minutes; a larger rimmed sheet makes thinner slices that bake faster.
FAQs
Yes. Use your favorite boxed mix as directed on the package, or a simple ratio like mix + milk + eggs for a pourable batter similar to this one.
It likely baked a little too long or your oven runs hot. Start checking early and pull when the top is just set and springy.
Yes, you can skip it. The lemon zest adds a fresh flavor, but the pancakes still taste great without it.
More pancake recipes
If you make this sheet pan pancakes recipe, I’d love to hear how it went. Drop a comment and please leave a five‑star review so more people can find the recipe.
Sheet Pan Pancakes
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated white sugar
- 2 tablespoons baking powder
- ¼ teaspoon salt
- 2 cups milk
- 2 large eggs
- 3 tablespoons unsalted butter melted, for the batter
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest finely grated
- 1 tablespoon butter for greasing the pan
- ½ cup strawberries sliced
- ¼ cup blueberries
- ¼ cup raspberries
- ¼ cup chocolate chips
Instructions
- Preheat the oven to 425°F. Brush the pan and sides with butter.
- Whisk the flour, sugar, baking powder, and salt in a large bowl until well combined.
- In a separate bowl, whisk the milk, eggs, melted butter, vanilla, and lemon zest until smooth.
- Pour the wet ingredients into the dry and whisk just until no dry pockets remain. Avoid overmixing.
- Pour the batter into the prepared pan and spread into an even layer. Tap the pan on the counter to level.
- Scatter the strawberries, blueberries, raspberries, and chocolate chips evenly over the surface, or divide the pan into sections and add a different topping to each.
- Bake for 15 to 18 minutes, until the top is set and lightly golden and the center springs back when touched.
- Cool for a couple of minutes, slice into squares, and serve warm with maple syrup or fruit sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
