These Eggless Sheet Pan Pancakes are fluffy and soft, baked together in one pan for an easy, mess-free breakfast. No flipping, no standing over the stove-just mix the batter, pour it into a sheet pan, add your favorite toppings, and bake.
Sheet Pan Pancakes can be customized with a variety of toppings, making them ideal for families with diverse tastes. Whether you're craving fruity pancakes, chocolate chip pancakes, or a mix of both, this oven-baked pancake recipe has you covered.
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Customizable Sheet Pan Pancakes
I love making Eggless Sheet Pan Pancakes on busy mornings, weekend brunches, or when hosting guests. It is one of those eggless breakfast recipes that feels almost too simple but delivers big on comfort and flavor.
The batter for the oven-baked pancakes comes together in minutes, and spreading toppings in sections allows everyone to enjoy their favorite flavors from the same pan. However, be careful not to overmix the batter; gentle mixing is key to tender pancakes.
This Eggless Sheet Pan Pancakes recipe is designed to be effortless and reliable. Apple cider or white vinegar reacts with baking powder to give the pancakes a light, fluffy texture without eggs.
Baking at a higher temperature ensures a soft and tender interior with lightly crisp edges, just like classic pancakes.
Why You Will Love This Recipe
- These Eggless Sheet Pan Pancakes are fluffy, soft, and perfectly baked every time.
- No flipping required, making this pancake recipe easy and beginner-friendly.
- With one batter, you can create endless topping options for customizable sheet pan pancakes.
- Perfect for meal prep, brunch gatherings, lazy weekends, or busy mornings.
- These pancakes are made with simple pantry ingredients and are completely egg-free.
Ingredients and Notes
- Flour: Forms the base of these eggless pancakes. I have used unbleached all-purpose flour.
- Sugar: Adds light sweetness without overpowering the toppings.
- Baking Powder: Essential for light and fluffiness in Eggless Sheet Pan Pancakes.
- Salt: Balances sweetness and enhances overall flavor.
- Milk: Keeps the pancake batter smooth and moist. Both dairy and plant-based milk work well.
- Apple Cider Vinegar: Reacts with baking powder to create a tender and airy texture.
- Butter: Adds richness and helps keep the pancakes soft. Use unsalted butter, and if you use salted butter, skip the salt.
- Vanilla: Adds warmth and enhances flavor.
- Toppings: Top the pancake batter with your favorite toppings.
How To Make Eggless Sheet Pan Pancakes
- Preheat the oven to 425°F (220°C).
- Lightly grease a 13×18-inch baking sheet with cooking spray.
- Whisk together flour, sugar, baking powder, and salt in a large mixing bowl until well combined.
- Add melted butter, milk, vinegar, and vanilla to the dry ingredients.
- Stir together until well combined.
- Do not overmix; a few small lumps are okay.
- Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.
- Sprinkle the strawberries, chocolate chips, and banana slices over the batter in three sections.
- Bake until golden on top, about 15 minutes, or until a toothpick inserted comes out clean.
- Cut into squares and serve with butter and maple syrup.
Variations
Vegan Sheet Pan Pancakes: Use plant-based butter and dairy-free milk.
Whole Wheat Flour: Replace half the flour with whole wheat flour.
Cinnamon Pancakes: Add ½ teaspoon cinnamon to the batter.
Nuts: Sprinkle chopped nuts of choice on the top of the batter.
Storing Suggestions
Store leftover Eggless Sheet Pan Pancakes in an airtight container in the fridge for up to 3 days.
Reheat in the microwave for a few seconds or warm in the oven at 350°F.
These pancakes also freeze well for up to one month.
Baking Tips For Sheet Pan Pancakes
Measuring: It is essential to measure the ingredients correctly. Use the kitchen scale if you have one for the best results.
Batter: Do not overmix; overmixing results in dense pancakes. A few lumps in the batter are perfectly fine.
Baking Pan: Use the right pan size for this recipe. A 13×18-inch pan ensures even thickness and proper baking.
Toppings: Gently press the toppings into the batter so they adhere and bake evenly.
Fruits: You can use frozen fruits for the toppings. However, do not thaw the frozen fruits.
Frequently Asked Questions
Yes, absolutely! Use plant-based butter and milk for the Vegan Sheet Pan Pancakes.
I highly recommend using a 13×18-inch rimmed baking sheet. However, you can also use a 10×15-inch rimmed baking sheet.
Yes! These oven-baked pancakes are great for meal prep. You can freeze them for up to a month or refrigerate them for up to 3 days. Then reheat in the microwave or oven.
Overmixing the batter or using expired baking powder can make pancakes dense. Additionally, adding too much flour can result in dense or dry pancakes.
Absolutely! Add frozen fruits directly; no thawing needed.
Yes, bake the pancakes in a smaller pan and adjust the baking time slightly.
More Eggless Waffles and Pancakes
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Eggless Sheet Pan Pancakes
Ingredients
- 2½ cups (300g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups (480ml) milk
- 1 tablespoon apple cider vinegar
- 6 tablespoon (85g) unsalted butter, melted
- 1 teaspoon vanilla
Toppings of choice
- Strawberries
- Blueberries
- Banana slices
- Chocolate chips
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a 13×18-inch baking sheet with cooking spray.
- Whisk together flour, sugar, baking powder, and salt in a large mixing bowl until well combined.
- Add melted butter, milk, vinegar, and vanilla to the dry ingredients.
- Stir together until well combined. Do not overmix; a few small lumps are okay.
- Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.
- Sprinkle the strawberries, chocolate chips, and banana slices over the batter in three sections. Bake until golden on top, about 15 minutes or until the toothpick inserted comes out clean.
- Cut into squares and serve with butter and maple syrup!
Storing Suggestions
- Store leftover Eggless Sheet Pan Pancakes in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave for a few seconds or warm in the oven at 350°F.
- These pancakes also freeze well for up to one month.
Notes
- Measuring: It is essential to measure the ingredients correctly. Use the kitchen scale if you have one for the best results.
- Batter: Do not overmix the batter, as the overmixing results in dense pancakes. A few lumps in the batter are perfectly fine.
- Baking Pan: Use the right pan size for this recipe. A 13×18-inch pan ensures even thickness and proper baking.
- Toppings: Press the toppings gently into the batter so they stick and bake evenly. Fruits: You can use frozen fruits for the toppings. However, do not thaw the frozen fruits.
Thanks for coming! Let me know what you think.