Old-Fashioned Oven Baked Pancakes Recipe

Fresh Cherry Sauce poured over 2 stacked oven baked pancakes with more cherry sauce in the background.

Old-Fashioned Oven Baked Pancakes Recipe

An easy, no-flip version of my fan-favorite Old Fashioned Pancakes! These Sheet Pan Pancakes are fluffy, golden, and ready in just 20 minutes. Perfectly portion-controlled and the ultimate "The Lazy Way" breakfast for a crowd.

Course breakast, bruch

Cuisine American, Canadian, North American

Keyword old fashioned, pancakes, sheet pan pancakes

Special Diet Vegetarian

Prep Time 5

Cook Time 15

Resting time 5

Total Time 24

Servings servings

Calories 207kcal

Author Terri Gilson

Equipment

9x13 sheet pan

Ingredients

3 cups All-Purpose Flour.
2 teaspoons Baking Powder *use 3 teaspoons if you want them to bake up high, as in the photos
3 tablespoons White Granulated Sugar
½ teaspoon Salt
2 Large Eggs
6 tablespoons Unsalted Butter melted and slightly cooled.
2 teaspoons Vanilla Extract
2¼ cups milk *I use 1% milk

US Customary - Metric

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Instructions

Prep: Preheat oven to 400°F/ 200°C. Spray your 9x13 pan with non -stick cooking spray.
Whisk dry. ingredients together in a bowl.
3 cups All-Purpose Flour., 2 teaspoons Baking Powder, 3 tablespoons White Granulated Sugar, ½ teaspoon Salt
Whisk wet ingredients together in a separate bowl.
2 Large Eggs, 6 tablespoons Unsalted Butter, 2 teaspoons Vanilla Extract, 2¼ cups milk
Combine until just mixed (lumps are your friend!).
Pour: Spread the batter to the edges of the pan. Then tap the pan on the counter a few times to reduce air bubbles.
Bake: 15-20 minutes. It's done when a cake tester comes out clean, the top is golden and bounces back when touched.
Let cool for 5 minutes, then cut and serve.

Notes

*NOTE:

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.

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!

Expert Recipe Tips:

The 9x13 Sheet Pan Secret: Using a 9x13 pan (quarter sheet) with 3 cups of flour makes these pancakes much thicker than a standard large cookie sheet. This "Deep Dish" style is spectacular for holding heavy toppings like my Cherry Sauce.
Skip the Rest: To avoid large air pockets and a "cakey" texture, get the pan into the oven the second the batter is mixed.
The "No-Bubble" Rule: Whisk your dry ingredients thoroughly before adding the wet to break up clumps. This means you won't have to over-stir the final batter, which keeps the pancakes tender.
The 400°F Sweet Spot: Don't lower the temp! 400°F is the secret to getting that golden "griddle" crust in an oven.

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