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Baked pancakes are the perfect timesaver for busy mornings. Sheet pan cooking is a big time saver for busy families and this version of baked pancakes is a true time saver and is super easy!
I’ve made plenty of sheet pan dinners, but this is the first time for a sheet pan breakfast. You can make this pancake recipe you own by keeping it plain, or adding fruit toppings.
All it takes is mix, pour, bake, and eat! Gotta love that! Another easy breakfast is our apple casserole.
Pancakes are a staple in our house, especially on the weekends. Who doesn’t love a big stack of fluffy pancakes?
But, if you’re like me, there are some weekends when you just don’t want to deal with standing over the stove making traditional pancakes – one by one. By the time you cooked each pancakes, the ones you made at the beginning are probably cold.
This is where this baked pancakes recipe is a really winner — it saves time and keep you from standing next to the stove flipping pancakes. Also called oven pancakes or sheet pan pancakes, these pancakes are super easy to make.
And, you get the same great flavor of individual pancakes, but only have to make the mix and bake all at once!
What Temperature Should Baked Pancakes Be Cooked at?
We cook our baked pancakes at 425 degrees F. This is a good, hot temperature that will cook them through. And, since it’s a large sheet pan, you don’t want to use a low temperature or the batter may not cook through on the inside.
How to Make Baked Pancakes
Grab your pancake mix and pancake ingredients. Also get your ready if you’re going to add fruit. We used blueberries and bananas. Here’s a great from scratch pancake recipe if you need one, or just keep it simple and grab your favorite box recipe.
Grab your sheet pan and add a layer of aluminum foil. This will help you get the pancakes out of the pan in one piece. Take your butter and grease the foil. You can use a mini brush like we did here, or just use a paper towel with butter on it like my grandmother used to do.
Mix your pancake batter according to the directions, then pour the batter onto the greased sheet pan.
Add fruit on top of the pancake batter. We put blueberries and sliced bananas on top. Just press the fruit into the batter a tiny bit so it will be baked in. They will fall into the batter while it cooks, so halfway through, add more fruit on top so it will look great when done cooking.
This baked pancakes recipe only takes 15 minutes to cook. Be sure to keep an eye on it, and check it about 5 minutes before you think it’s done. Take it out of the oven when it’s golden brown.
The pancakes will come right out of the sheet pan if you pull up on the aluminum foil. Now you can cut it into squares and serve with warm maple syrup. You can also freeze the pancake squares and save for a busy morning.
Baked Pancakes Toppings
There are so many variations to this baked pancakes recipe. We loved blueberries and bananas, but you could also try:
- chocolate chips
Can You make The Pancake Batter Ahead of Time?
To save time, you can mix the batter the night before and store it in the refrigerator overnight, however we recommend taking the batter our at least 20 minutes prior to baking so that it can come to room temperature. The pancakes will have a hard time adjusting from the cold refrigerator to the hot oven if you don’t let them come to room temperature.
Can You Freeze Baked Pancakes?
This is also a great weekday breakfast that you can make ahead. Just cut the finished baked pancakes into squares and wrap in individually zip top bags and put in the freezer.
When you’re ready for a quick breakfast, grab a baggie for breakfast and zap in the microwave (minus the bag) for 60-90 seconds. Bingo! Breakfast served. And, since these are thicker than traditional pancakes, you could even eat this on the go! I call that a winner in my house!
Looking for more quick Breakfast ideas?
- You’ll love our blueberry quick bread!
- Apple breakfast casserole
- 20 Easy Breakfasts your kids will love
- Maple bacon cinnamon rolls in 30 minutes or less
- 4 cups pancake mix + required water, milk, eggs, etc
- 1 cup blueberries
- 1 banana sliced thin
- 2 tablespoons butter
- Preheat oven to 425 degrees F. Line a large rimmed sheet pan with aluminum foil and set aside.
- Prepare batter in a large bowl as stated on packaging or as directed on recipe. Set aside.
- Melt butter. Brush butter onto prepared sheet pan. Pour pancake batter onto pan – spreading it evenly.
- Place half of the blueberries and bananas onto the top of the poured batter. Bake for 5-7 minutes (approximately half way through), and remove from oven to add the second half of blueberries and bananas (the fruit sinks through as it’s baking). Place pan back in the oven and check it again after baking for 5 additional minutes.
- Pancakes are done when a toothpick inserted comes out clean.
- To get the golden brown color, turn your oven to broil and place the pan in the oven for 2 minutes at a time until desired shade is reached. You may need to rotate the pan to get even color.
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