Old Fashioned Oven Baked Pancakes

If you love the fluffy, nostalgic taste of old-fashioned pancakes but hate the time-consuming process of frying them one by one, these Old Fashioned Oven Baked Pancakes are for you! I've taken my fan-favorite Old Fashioned Pancakes and adapted it for the oven and a 9x13 sheet pan, creating a "set it and forget it" breakfast that feeds a crowd in just 20 minutes.

These quarter sheet pan pancakes are a total "The Lazy Way" win for feeding a Stampede crowd, a weekend brunch, or make them in advance for a busy weekday morning! You get that spectacular golden crust and airy center without a single flip. Pair them with my new Quick & Healthy Fresh Cherry Sauce for a gourmet breakfast that looks like it came from a high-end cafe but required almost zero effort!

🥘Ingredient Notes

• All-Purpose Flour: 3 cups provides the classic structure for a hearty, old-fashioned bite.
• Baking Powder: I used 1 tablespoon (3 teaspoons) to get that spectacular thick rise in the 9x13 pan, but it was pretty thick. In my next batch, I reduced it to 2 tsps, and it was more pancake-like and I preferred it that way. If you prefer a flatter, more traditional pancake (like the other sheet pan pancake photos at the bottom of the post), I recommend only using 2 tsp's. But if you want really thick pancakes (as in the photos) use 3 tsp's.
• Milk: I use 2 ¼ cups of 1% milk. This creates a thick batter that holds its height perfectly on the sheet pan.
• Melted Butter: This gives the pancakes that rich, "Bistro-style" flavor.
• Sugar: I use 3 tablespoons to ensure the top turns a beautiful golden brown at 400°F.
  
  *Please see recipe card for full list of ingredients and quantities.

🔪How to Make Oven Baked Pancakes on a Sheet Pan

PREP:  Preheat your oven to 400°F (200°C). Spray a 9x13 sheet pan with non-stick spray.

1. Step 1: In a large bowl, whisk together the flour, baking powder, sugar, and salt. *Use 3 tsp's of baking powder if you want them to bake up as high as in the photos. Use 2 tsp's for a moderate rise (like the other sheet pan pancake photos at the bottom of this post).

2. Step 2: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla.

3. Step 3: Pour the wet ingredients into the dry. Stir until just combined. Stop the second the flour disappears! Lumps are perfectly okay.

4. Step 4: Pour the batter into the prepared 9x13 pan. Tap the pan firmly on the counter twice to release any large air bubbles. *Bake immediately! Do not let the batter rest on the counter, or you may get large air tunnels.

5. Step 5: Bake for 15-20 minutes. It's done when a cake tester comes out clean, the top is golden, and the center bounces back when touched. Let cool for 5 minutes, then slice into 12 squares and serve.

🥗 What to Serve with Oven Baked Pancakes

• Quick & Healthy Fresh Cherry Sauce -the ultimate zesty topper (shown below)!
• Apple Cinnamon Topping
• Homemade Masala Chai Tea
• Air Fryer Turkey Sausages- for a high-protein side.

🌡️Storage

• Fridge: Store squares in an airtight container for up to 4 days.
• Freezer: These are a meal-prep dream! Freeze individual squares in a freezer bag for up to 3 months.
• Reheating: Pop a square in the toaster or microwave for 30 seconds. They stay remarkably fluffy!

👪 Serving Size

This recipe makes 12 servings. However, you can half, double, or triple the recipe by clicking on the number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🔢WW Points

This recipe is 8 ww points per square. If you use light butter and replace the sugar with monk fruit (you only need ½ the amount) you can bring the points down to 4 ww points.

❔Recipe FAQs