The best way to make pancakes for a crowd is right here! Made with a boxed mix, this sheet pan pancake recipe makes delicious, fluffy pancakes that are ready to serve a crowd in just 20 minutes. No more standing over a hot stove or eating pancakes in shifts. Top with fresh fruits, butter, and syrup, and enjoy!
If you thought sheet pan meals were just for dinner, think again! Sheet Pan meals are super trendy, but this trend may stick around for good. I love a good one-pot wonder for any meal, so if you are interested in saving dishes, check out my recipes there.
Pancakes are a fan favorite! But, they are a lot of hands-on work for whoever is cooking them. Now, slaving over a hot stove and flipping pancakes is a thing of the past when this breakfast icon is baked in the oven.
The thing I love most about this recipe is that you can use it to feed your family on Saturday mornings or feed a whole house full of visitors. Whatever size crowd, this recipe will solve all of your breakfast woes. You can even make the batter ahead of time and bake in the morning!
If you love make-ahead breakfasts, definitely check out this overnight breakfast casserole and old-fashioned ambrosia salad for the makings of a beautiful Christmas breakfast or brunch.
How to Make Sheet Pan Pancakes
Many recipes will tell you to bake at a lower oven temperature for longer, but the hot, quick cooking time yields light and fluffy pancakes. While the pancake batter is only semi-homemade, the flavor is still delicious!
Here are a few kitchen tools I recommend to make this recipe easier:
- Sheet Pan – This tool is key for the best results. You want to use a 1/2 size sheet pan, which measures about 17 x 13 inches and has a 1-inch rim around the edges.
- Whisk
- Wooden spoon
- Pizza Cutter – I like to use a pizza cutter to cut quickly and evenly. This tool will just whiz right down the pan for perfectly square pancakes.
Notes on pancake ingredients
- This recipe calls for Bisquick, but you can use any premade pancake mix in its place. Swap out the brand but keep the measurements and remaining ingredients the same.
- The instructions say to add fruit to the batter before baking, but you can opt to use the fruits (or whatever else) as a topping instead of mixing into the batter.
Step 1: Make the pancake batter.
Grab a large mixing bowl and add in the pancake mix, eggs, and milk. Then, stir until the batter is just combined. The batter should be lumpy but without “streaks” of white flour.
1. Add ingredients to the bowl. 
2. Stir to combine. 
3. Make sure ingredients are well incorporated. 
4. Be careful not to overmix.
You want to be careful not to overmix the batter as it will turn into chewy pancakes. And nobody likes that!
Step 2: Add toppings.
After the batter rests for about 5 minutes, pour into a lightly greased sheet pan. Sprinkle in the toppings in whatever order you like.
Pour batter into sheet pan and smooth until even. 
Top with fruit as desired.
This recipe is great for picky eaters or a group with different pallets. Try splitting the pan in half or quarters by adding different toppings to the different sections of the pancake batter.
Step 3: Bake!
Bake uncovered in a 425F degree oven for about 10-15 minutes, or until the center of the pancake is springy to the touch.
Allow the pancake to cool for a few minutes, then cut into 10-12 squares and serve. You can top with additional fruits, butter, or syrup!
Recipe Variations
- Use different fruits. I recommend sticking to berries, like blackberries, raspberries, strawberries, and blueberries. You could also try sliced bananas, chopped apples, or peaches, but I haven’t tested this recipe with those options.
- Stir nuts into the batter, like toasted walnuts or pecan halves for extra crunch and earthy flavor.
- Add chocolate chips for extra sweetness and top with whipped cream.
- Add in additional flavors like vanilla extract, cinnamon, nutmeg, etc.
What to serve with pancakes
- Crispy Bacon
- Ambrosia or fruit salad
- Mimosa
Tips for baking pancakes
Experiment with different toppings
Try different fruits, nuts, chocolate chips, and other toppings that you family enjoys. You can also add the toppings just before serving for a plain, old-fashioned pancake.
If you have picky eaters, you can divide up different sections of the pancake and only add certain toppings to certain areas.
Broil for additional color
Some people may want a little additional color to their pancake. This recipe was created to yield a light and fluffy texture just like you would get from a restaurant. Because of that, the color is very light.
To add additional color, broil on low until the top is browned to your liking. Be aware that this may dry out the pancake.
Don’t overmix.
It’s tempting to whisk the batter until all the lumps are gone. However, overmixing activates the gluten in the batter which will result in a tougher, chewier pancake than you want.
Just mix until the ingredients are well incorporated and there are no patches of flour left. Some lumps are ok and will smooth out when the batter rests. The batter should be thick and not runny, with a few lumps.
Let the batter rest.
Allowing the batter to rest will help the gluten to relax and the lumps to smooth out slightly. This only takes about 5 minutes.
FAQ: Baked Pancakes
Overmixing pancake batter causes dense textures. Just mix until ingredients are well incorporated. That means there may be some lumps leftover.
Make sure your ingredients are fresh and not expired. Don’t over mix the batter and allow it to rest before baking.
Let rest for 5 minutes to allow the gluten to relax. Lumps will smooth a little during that time.
Batter should be slightly lumpy and somewhat thick. It should ot be runny.
Sheet Pan Pancakes
Ingredients
- 4 cups Bisquick or other pancake mix
- 2 cups milk
- 4 large eggs
- 1 cup strawberries washed and sliced
- ½ cup blueberries washed
Instructions
- Preheat the oven to 425°F. Lightly grease a ½ size sheet pan. Set aside.
- To a large mixing bowl, combine pancake mix, eggs, and milk and stir just until the batter is combined. Do not over mix! The batter should be thick and not runny, with a few lumps.
- Allow the pancake batter to rest for 5 minutes.*
- Then, pour the pancake batter into the baking sheet. Smooth with the back of a wooden spoon so that the batter is distributed evenly.
- Top the batter with fruit or other desired add-ins.
- Bake uncovered for 10-15 minutes or until the center is set and springy when touched.
- When done, use a pizza cutter to slice the pancake into 10-12 pieces. Serve warm with additional fruit, butter, and syrup if desired.
Notes
- Allowing the batter to rest will help the gluten to relax and the lumps to smooth out slightly.
- To add additional color, broil on low until the top is browned to your liking. Be aware that this may dry out the pancake.
- Try different fruits, nuts, chocolate chips, and other toppings that you family enjoys. You can also add the toppings just before serving for a plain, old-fashioned pancake.
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