Easy Sheet Pan Pancakes (Meal Prep Breakfast Recipe)

When you’re short on time, but want a stack of pancakes for breakfast, try these Sheet Pan Pancakes. Easily bake the entire batch of pancakes in the oven, cut into squares and enjoy. Made with less than 10 ingredients, these gluten-free sheet pan pancakes when served with your toppings of choice will become your go-to for busy weekdays and laid back weekends alike.

Pancakes 4-ways without the fuss

Whether you’re looking for a kid-friendly meal prep recipe or a fun lazy breakfast weekend 7-ingredient pancakes, these gluten-free sheet pan pancakes are ideal. You just need a few pantry staple ingredients to make the pancake batter then add your toppings of choice and finish them off with a little maple syrup and you’ve got a kid-family breakfast – no more standing at the stove flipping pancakes!

Ingredients for Easy Sheet Pan Pancakes

You’ll be surprised at just how few ingredients you’ll need to make these pancakes sheet pan-style.

• Gluten-Free 1:1 flour – We recommend Bob’s Red Mill 1:1 Gluten-Free Flour or King Arthur Measure for Measure Gluten-Free Flour
• Baking powder
• Baking soda
• Milk – choose a milk of your choice, dairy or non-dairy
• Eggs
• Avocado oil – can use melted butter
• Vanilla
• Toppings of choice – Fresh or frozen berries, sliced strawberries or fresh, chocolate chips, fresh raspberries, sliced banana, or walnuts are some of our favorite choices. You can even go all out with some fresh whipped cream.

How to make sheet pan pancakes

1. Preheat oven to 350℉ degrees. Line a 13×18-inch baking sheet with parchment paper or spray generously with cooking spray. See note in the recipe card below for other pan size options.
2. In large bowl, whisk together the flour, baking powder, and baking soda. To the dry ingredients, add the milk, eggs, oil and vanilla. Whisk until smooth (a few small lumps is okay).
3. Pour the batter into the prepared baking sheet and smooth into an even layer using a spatula. Add your topping(s) of choice.
4. Bake for 15-17 minutes or until cooked through and the edges begin to turn light golden brown and a toothpick inserted into the center comes out clean.
5. Remove from the oven and allow to cool for 5 minutes before cutting into squares.
6. Store leftovers in an airtight container in the refrigerator for up to 4 days. May be frozen for longer storage (we recommend wrapping individual pieces in plastic wrap and storing in a freezer bag if storing longer than 3 months).

How to serve Sheet Pan pancakes

We’re pretty sure you’re not new to pancakes and all the topping possibilities, but here are a few of our favorite ways to top these easy and delicious, crowd-pleasing pancakes.

• Fresh berries or sliced banana
• Frozen berries cooked into a quick compote (try our Homemade Berry Sauce for an easy, low-sugar option when fresh berries are out of season)
• Fresh whipped cream or whipped non-dairy topping
• Pure maple syrup

Can I meal prep these sheet pan pancakes

You bet you can! These gluten-free sheet pan pancakes are pretty much ideal for meal prepping because they reheat beautifully. See the Frequently Asked Questions (FAQs) section below for how to reheat them and how to freeze them for longer storage.

Sheet pan Pancakes FAQs

Can you freeze sheet pan pancakes?

Like so many of our recipes, we created this pancake sheet pan recipe with meal prepping in mind. To freeze pancakes, remove the sliced portions to a separate baking sheet or tray placing parchment paper between layers if you’re stacking the pancakes. Place in the freezer until frozen then transfer slices to a freezer-safe container or zip-top bag. Optionally, you can wrap each slice in plastic wrap if you plan to store them for longer than 3 months to prevent freezer burn.

How to reheat sheet pan pancakes

We recommend reheating pancake slices in the microwave covered with a damp paper towel for 30 seconds or until reheated through or reheating in a toaster oven for 2-3 minutes or until heated through.

• To reheat from frozen: Remove the desired portion from the freezer and reheat in the microwave for 60-90 seconds or until heated through. If using a toaster oven, we recommend thawing the pancake slices in the refrigerator overnight then reheating for 2-3 minutes or until heated through

How do I make the best 4-way sheet pan pancake recipe?

You start with our 7-ingredient pancake batter then add your most favorite toppings. Focusing on fruits that are in-season and local when possible, means you’ll be getting the freshest and most delicious produce available to you.

Can you make sheet pan pancakes with pancake mix?

You sure can. Just replace the flour, baking powder, and baking soda in our sheet pan pancake recipe with 2 1/2 cups of your favorite pancake mix and proceed with the recipe as written below.

For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!