Sheet Pan Pancakes


Everyone loves pancakes. But who has time to slave over a hot griddle flipping pancake, after pancake, after pancake while listening to hungry, grumbling family members waiting impatiently for the next batch of pancakes to be ready?  Well, sheet pan pancakes are here to save the day!

This revolutionary cooking method and kitchen hack will make you fall in love with pancakes (and preparing them!) again.  Plus, your family can sit down together and enjoy hot pancakes all at the SAME time!

Everyone loves pancakes but who has time to slave over a hot griddle? Say goodbye to the flipping forever with sheet pan pancakes #saslife Click To Tweet

What are sheet pan pancakes?

Fill a sheet pan with pancake batter, then put it in the oven and bake.  That’s it.  No flipping required! I must admit, I was a bit skeptical about this idea at first but it’s really that simple and it really does work!

But don’t expect traditional round, golden brown pancakes to come out of your oven.  These pancakes are lighter in color, fluffy, still have the same great taste and they’re ready in a fraction of the time.

How do I make sheet pan pancakes?

  1. Use your favorite pancake recipe. Any recipe will do.  Check out the high protein, gluten free cottage cheese pancake recipe below or try a traditional pancake recipe (use whole wheat flour whenever possible for added nutrition).
  2. Grease the sheet pan. To avoid stuck on pancakes, line your sheet pan with parchment paper and liberally spray with non-stick olive oil spray or rub with melted coconut oil or butter.
  3. Customize it. Do you love blueberry pancakes but others in your house prefer chocolate chips? No worries! Let everyone choose what they want- do a portion of the pan with blueberries, another with walnuts, and another with dark chocolate chips. Same batter, different toppings, everyone is happy!
  4. Save the mix-ins for last. Sprinkle them on top of the batter after it’s in the pan to ensure an equal distribution of mix-ins instead of stirring them into the batter first.
  5. Cut and serve warm. Enjoy!
  6. Make extras!! While the oven is hot, you may as well make a triple or quadruple batch of pancakes. Freeze the extras to have on hand for a super quick breakfast on busy mornings.  I’ve been doing this for years and it’s been a game changer!
  7. Crisp it up (optional). If you’re really missing that golden brown texture, brush the finished pancakes with melted butter and pop them briefly under the broiler. You can also re-heat them in a toaster oven instead of the microwave.




Sheet Pan Oatmeal Cottage Cheese Pancakes
Recipe Adapted from: Living Well Kitchen
Makes 8-16 Servings




2 to 3 cups rolled oats, dry
2 cups cottage cheese
3-4 tsp vanilla
8 eggs
Fresh orange zest, to taste
Non-stick cooking spray

Optional Add-Ins:

  • fresh or frozen blueberries, raspberries or other fruit
  • raisins or other dried fruit without added sugar
  • dark chocolate chips


1. Blend all ingredients in a food processor or blender.  If you have a smaller food processor or blender, you may need to do this in two batches.
2. Fold in add-ins of choice, if using.
3. Pre-heat oven to 375ºF. Line a baking pan with parchment paper and spray with non-stick cooking spray.  This recipe perfectly fills a half sheet pan which is approximately 18 by 13 inches.  You could also use two smaller pans.
4. Pour batter into prepared pan.

5. Place pan in oven and cook for 15-20 minutes, rotating pan halfway through.  Pancakes are done with a toothpick inserted into the center comes out clean.  (These pancakes will not be as dark as ones you cook on a griddle or skillet but the edges will be lightly browned and pulling away from the sides of the pan when done.)

6. Once cooled to the touch, cut into 16 equal-sized pieces.
7. Store in an airtight container in the fridge up to 5 days or in the freezer for later use. Re-heat in the microwave for 1 minute (flipping halfway through) from the fridge or 2 minutes from the freezer.  You can also heat them in a toaster oven to crisp up the outside a bit.
8. Enjoy 1-2 pancakes for a quick and easy meal.


About Author

Ashley Bailey, MS, RDN, LDN, IFNCP


Ashley is a Nutritionist at SAS Institute in Cary, NC. She is a Registered Dietitian Nutritionist, Integrative and Functional Nutrition Certified Practitioner, Certified Biofeedback Instructor and also has a Certificate of Training in Adult Weight Management. Outside of work, Ashley enjoys crafting, cooking, walking and spending as much time as possible at the beach. Follow @abaileyRD on Twitter.

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