This recipe is for all my pancake lovers. These easy cinnamon streusel sheet pan pancakes are quick, incredibly delicious and make a lot of pancakes in a short amount of time. No more standing over the stove flipping each pancake.

Sheet Pan Pancakes Recipe

A few years ago, I found out about sheet pan pancakes, and not to be dramatic, but…. my life was forever changed. I love being able to throw some ingredients together and pop it in the oven and walk away. This is that recipe! You literally throw some ingredients in a blender, pour it in a baking sheet pan and pop it in the oven. Set that timer, and boom, you’re done.

These sheet pan pancakes are going to be topped with a cinnamon streusel that is AMAZING. Feel free to leave it off if you just want regular pancakes, but I’m telling you, it’s so yummy with it sprinkled over the top.

The Cowboys’ Rating: 9.5/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Sheet Pan Pancakes?

Whole Milk – I prefer to use whole milk in this recipe because the higher fat content in the whole milk makes the pancakes more moist and flavorful.
Eggs
Vanilla – Adding vanilla is going to add some flavor to these sheet pan pancakes. Trust me, it’s so good.
All-Purpose Flour – I use all-purpose flour for most of my recipes but I have also made these sheet pan pancakes using Gluten Free Flour. See below for more details on that.
Baking Powder – Baking powder is a leavening agent that is going to make the pancakes rise and be fluffy.
Sugar – This is for some sweetness in the pancake.
Kosher Salt -Kosher salt is much less dense that regular table salt, so often times it can lead to recipes being saltier than you would like. Using kosher salt adds the perfect amount of flavor to this recipe without tasting salty.
Butter – I use salted butter in this recipe.
For the Streusel Topping – Butter, Flour, Brown Sugar, Cinnamon

Tools You’ll Need

How to Make Sheet Pan Pancakes

Preheat oven to 425 degrees F.
In a blender, combine eggs, milk and vanilla. Blend until combined.
Add in the dry ingredients and pulse until just combined.
Add in melted butter a pulse a few times, being careful not to overmix.
Spray a baking sheet pan generously with cooking spray and pour the batter into the baking sheet. Spread evenly.
In a medium sized bowl, combine 1/2 cup flour, brown sugar, and cinnamon together and mix until well combined.
Grate cold butter into the dry ingredients. Mix the butter and dry ingredients together with a pastry cutter until the butter is well incorporated and crumbly.
Sprinkle the crumble evenly over top of the pancake batter.
Bake for 20-25 minutes until the top of the pancakes are slightly golden brown.
Remove from heat.
Top with favorite toppings and enjoy!
(If you choose not to add the cinnamon streusel topping, you can leave that off and just bake as directed.)

Gluten Free Sheet Pan Pancakes

This recipe can easily be adjusted to be gluten free. Simply substitute the flour for your favorite gluten free flour. Here are a few of my favorite gluten free flours:

Cup for Cup Gluten Free Flour

Bob’s Red Mill Gluten Free Flour

King Arthur Gluten Free Flour

Storage and Freezing

Store in an airtight container in the refrigerator for up to 3-7 days. These sheet pan pancakes are one of my favorite breakfast meals to make in bulk so we can have quick breakfasts throughout the week.

One question I get asked frequently is, can you freeze these pancakes? The answer is Yes! You can easily freeze these pancakes! Cut them into squares and place them in a freezer Ziploc bag. Store for up to 3 months. When you’re ready to for a quick breakfast, take them out of the freezer and either pop them in the toaster or microwave.