Tired of the endless flipping and fuss of traditional pancakes? Discover the delicious convenience of sheet pan pancakes. Not only are they alpha-gal friendly, but they are a time-saving way to feed a crowd.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
Breakfast is the most important meal of the day, but it can also be the most hectic. Whether you’re serving a crowd for brunch or wrangling a house full of hungry kids, an easy, time-saving recipe is always a good idea!
Enter sheet pan pancakes. These babies are oven baked to golden perfection, eliminating the need for you to stand at the stove, constantly flipping. And because the whole batch is ready at once, everyone can sit down and enjoy hot flapjacks together. What’s even better? The hands-off method of making these pancakes frees you up to enjoy your morning coffee or tend to other tasks while your breakfast practically cooks itself!
In This Article
What are Sheet Pan Pancakes?
Also known as “oven-baked” or “baked” pancakes, sheet pan pancakes are a convenient and time-saving alternative to traditional stovetop pancakes. The concept behind sheet pan pancakes is simple — instead of cooking individual pancakes on a griddle, pancake batter is spread out onto a large, greased sheet pan and baked in the oven.
Benefits of Using a Sheet Pan to Make Pancakes
Imagine whipping up a fluffy, golden batch of pancakes with zero flipping and minimal fuss – that’s the magic of sheet pan pancakes! By pouring pancake batter into a sheet pan, you can easily make a large batch of pancakes all at once. This saves both time and effort — especially when making breakfast for a group of people or if you want to have leftovers for later.
With a sheet pan, there’s no need to stand by the stove, flipping individual pancakes. Instead, you simply bake them all at once. Sheet pan pancakes offer a fuss-free and delicious way to enjoy fluffy pancakes for breakfast or brunch. And because you can easily store leftovers in an airtight container, these pancakes are a perfect meal-prep breakfast for the week.
Another benefit of using a sheet pan is that it promotes even baking for perfectly fluffy and golden-brown pancakes every time. So say goodbye to the “sacrificial pancake” ritual – that first, often imperfect pancake we traditionally offer to the dogs while adjusting the oil and heat to get into our pancake-flipping groove.
The Best Sheet Pan for This Pancake Recipe
For the best results using this sheet pan pancake recipe, I recommend using a baking sheet that is approximately 13″ x 17.” This size is calibrated to provide the perfect thickness and cooking time for the pancakes. If you use a smaller baking sheet, the pancakes will be thicker and you may need to extend the cooking time slightly to ensure they are fully cooked in the center.
Key Ingredients and Substitutions
These are the key ingredients you need to make this convenient and time-saving alternative to traditional pancakes. And if you are an alpha gal who follows a dairy-free or vegan diet, don’t worry! I have modifications for you below.
When making delicious sheet pan pancakes, the type of flour you use is crucial to achieving the perfect texture and taste. I prefer all-purpose flour. However, you can easily substitute some or all of the all-purpose flour with whole-wheat flour. For those with gluten sensitivities or allergies, a gluten-free flour blend is another easy substitution. I have not tried this recipe with almond flour.
Even before my daughters and I were diagnosed with alpha-gal syndrome, we always used organic sugar made without bone char. If you’re an alpha gal who is sensitive to this mammalian ingredient used to give granulated sugar its pure white color, you’ll want to carefully select the sweetener you use in this recipe.
When preparing the batter for sheet pan pancakes, eggs act as a binding agent, helping to hold all the other ingredients together. They contribute to the overall richness and tenderness of the pancakes, resulting in a fluffy and delicious final product.
For the best results, pull your eggs out of the fridge and let them reach room temperature before using them in this recipe. Why? There are two main reasons. First, room-temperature eggs whip better, helping make the pancake batter fluffier and less dense. Additionally, because the pancake batter contains melted butter, cold eggs can cause it to resolidify, making the mixture lumpy and causing the pancakes to cook unevenly.
Buttermilk plays a crucial role in achieving fluffy and tender pancakes. Its acidity reacts with the baking powder in the batter, ensuring a light and airy texture. If you don’t have buttermilk on hand, you can easily whip some up using regular milk and either vinegar or lemon juice. Just mix 2 tablespoons of vinegar or lemon juice with 2 cups of milk and let it sit for about 5 minutes. The acidic ingredient will curdle the milk into a buttermilk alternative.
Related Article: How to Make Vegan Buttermilk
Adding butter to the batter gives the pancakes a rich flavor and beautifully golden brown color. If you’re an alpha gal who avoids dairy, you can easily substitute vegan butter for this ingredient. Olive oil is another great butter substitute in this recipe. However, you’ll want to reduce the 4 tablespoons to 3 when making this substitution.
Related Article: Dairy Free Baking: Proven Tips for Beginners
How to Make Sheet Pan Pancakes
- Combine the pancake batter dry ingredients in one bowl and the wet ingredients in another. Add the dry ingredients to the wet and stir until combined.
- Pour the batter onto a greased baking sheet, spreading it evenly with a spatula.
- Add desired toppings and bake at 450°F for about 15 minutes.
- Serve with real maple syrup.
How to Make Dairy-Free Sheet Pan Pancakes
For a dairy-free version of these sheet pan pancakes, use these ingredients for the pancake batter and then follow the same instructional steps in the regular recipe below:
How to Make Vegan Sheet Pan Pancakes
For a vegan version of these sheet pan pancakes, use these ingredients for the pancake batter and then follow the same instructional steps in the regular recipe below:
Sheet Pan Pancake Toppings
Sheet pan pancakes are a versatile and customizable breakfast option that allows for a variety of delicious toppings, from fresh berries to chocolate chips. After experimenting with a wide range of toppings over the years, my family’s favorites are the cinnamon bun and lemon blueberry toppings you’ll find in the recipe card below, but the options are endless! Below are some other delicious topping options to consider.
NOTE: Each of these flavor combinations is designed to cover half of the baking sheet, allowing you to make two flavors in one pan. If you want to make just one type of baked pancake, be sure to double your desired topping. If you want to make four types of sheet pan pancakes, cut the topping ingredients in half.
Related Article: The Truth About Alpha-Gal and Chocolate: Is It Safe to Eat?
Peanut Butter Banana Sheet Pan Pancakes
2 bananas, sliced into circles
4 tbsp peanut butter
Arrange banana coins on half of the sheet pan. Bake as directed below. Once the pancake is done cooking, melt the peanut butter in the microwave and drizzle over the banana section.
Sage Advice: Looking for another easy way to incorporate bananas into your breakfast? Try this 4-ingredient banana bread that can be dressed up with everything from chopped walnuts to shredded coconut.
Strawberry Chocolate Sheet Pan Pancakes
½ cup chocolate chips
1 cup sliced strawberries
Sprinkle chocolate chips on half of the sheet pan. Top the chips with strawberries and bake the sheet pan pancakes as directed below.
Raspberry White Chocolate Sheet Pan Pancakes
½ cup white chocolate chips
1 cup raspberries, halved
Sprinkle white chocolate chips on half of the sheet pan. Top the chips with raspberries and bake the sheet pan pancakes as directed below.
NOTE: If you are an alpha gal who avoids dairy, be careful when selecting vegan white chocolate chips. Many brands contain carrageenan, which can be a trigger.
White Chocolate Macadamia
½ cup white chocolate chips
½ cup macadamia nuts, roughly chopped
Sprinkle white chocolate chips on half of the sheet pan. Top the chips with macadamia nuts and bake the sheet pan pancakes as directed below.
Blackberry Almond Sheet Pan Pancakes
1 cup blackberries, halved
⅓ cup sliced almonds, raw
Sprinkle blackberries over half the sheet pan. Top the blackberries with sliced almonds and bake as directed below.
Peanut Butter Chocolate Chip Sheet Pan Pancakes
½ cup chocolate chips
4 tbsp peanut butter
Sprinkle chocolate chips on half of the sheet pan. Bake as directed below. Once the pancake is done cooking, melt the peanut butter in the microwave and drizzle over the chocolate chip section.
Chocolate Chip Cookie Sheet Pan Pancakes
½ cup chocolate chips
⅓ cup walnuts, broken into pieces
Sprinkle chocolate chips over half the sheet pan. Top the chips with pecan pieces and bake as directed below.
Frequently Asked Questions About Sheet Pan Pancakes
Don’t worry, this isn’t a pancake pop quiz. But here are some frequently asked questions about this delightful breakfast dish, along with helpful answers.
Can you make sheet pan pancakes with pancake mix?
Yes, you can definitely use your favorite pancake mix to make sheet pan pancakes. Simply follow the instructions on the pancake mix box instructions, adjusting the measurements and cooking time as needed for a larger batch. Using pancake mix saves time and ensures that you still get the flavor and fluffiness you love from your favorite pancake mix.
How long do you bake sheet pan pancakes?
When baked on a baking sheet that is approximately 13” x 17”, it takes 14-16 minutes to cook these sheet pan pancakes at 450°F. You can check for doneness by inserting a toothpick in the center. It should come out clean. If the toothpick has batter on it, continue baking the pancakes for a few more minutes until fully cooked.
Can you freeze sheet pan pancakes?
Absolutely! Sheet pan pancakes are a great option for meal prepping and can be frozen for future breakfasts. Once the pancakes have cooled completely and have been cut into individual portions, place them in an airtight container or freezer bag. When you’re ready to enjoy, simply pop the frozen pancake into the toaster, air fryer, or microwave to heat it.
Related Article: What is an Air Fryer? Get the Fry Without the Fat
Sheet Pan Pancakes
For Pancake Batter
- nonstick cooking spray
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 2 cups buttermilk
- 4 tablespoons butter melted
For Cinnamon Bun Topping (makes enough to cover one half of the sheet pan)
- ⅔ cups packed light brown sugar
- 4 tablespoons butter melted
- 4 teaspoons ground cinnamon
- ⅓ cup pecans roughly chopped
For Lemon Blueberry Topping (makes enough to cover one half of the sheet pan)
- 1 cup blueberries
- 3 teaspoons lemon zest
- real maple syrup (not included in nutrition section below)
- Preheat oven to 450°F.
- Grease a large, rimmed baking sheet with nonstick spray. (A 13” x 17” pan works best.)
- In a medium mixing bowl, whisk together the dry ingredients – flour, sugar, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together the wet ingredients – eggs, buttermilk, and melted butter.
- Add dry ingredients to wet ingredients and mix just until combined.
- Pour pancake mixture onto the prepared baking sheet and spread evenly with a spatula.
- For the cinnamon bun topping: In a small bowl, combine brown sugar, melted butter, and cinnamon. Scrape into a small resealable plastic bag. Pipe cinnamon-sugar mixture in swirls on one half of the sheet pan. Sprinkle pecans over the same section.
- Arrange blueberries on the other half of the sheet pan.
- Bake until pancake is puffed and pulls from the edges of the pan, about 15 minutes.
- Sprinkle lemon zest over blueberries.
- Cut the pancakes into 16 rectangles and serve immediately with warm maple syrup.