Easy Breakfast Sheet Pan Pancakes from Scratch

Homemade Baked Pancake Squares (No Mix Required!) 🥞

Skip the boxed mix—these homemade baked pancake squares are made completely from scratch with simple pantry ingredients. They bake up light, fluffy, and golden in the oven, just like classic stovetop pancakes but so much easier for busy mornings. Think sheet pan pancakes baked all at once: pour, bake, slice, and serve!

My kids LOVE these with fresh fruit and a drizzle of maple glaze (recipe below)—and there’s a honey glaze option too if you’re out of maple or prefer honey. They’re also perfect for meal prep—freeze the squares and reheat for quick breakfasts or breakfast-for-dinner.

Why You’ll Love These Oven-Baked Pancakes

• Less time-consuming: Bake your pancakes in the oven while you get everyone out the door—no flipping!
• Fluffy & golden: These oven baked pancake squares deliver that classic buttery pancake flavor in a tender, cake-like slice.
• Homemade taste: From-scratch batter rises higher and browns better than boxed mix—worth the extra 2 minutes.
• Great for crowds & meal prep: One pan feeds a crew. Leftovers freeze and reheat beautifully.

Homemade vs. Pancake Mix: Why Scratch Wins

Yes, you can make oven pancakes with a boxed mix, but the texture and flavor don’t compare. This from-scratch baked pancake recipe rises higher, bakes more evenly, and stays tender even after freezing and reheating. It’s just a few extra pantry ingredients—and you’ll taste the difference.

Ingredients for Baked Pancake Squares

This simple sheet pan pancake recipe uses basics you likely have on hand:

• 2 tablespoons sugar
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter, melted
• 1 1/2 cups milk
• 2 eggs
• 1 teaspoon vanilla

You can swap in a boxed mix in a pinch, but for the fluffiest baked pancakes we recommend the homemade batter above.

How Many Pancake Squares Does This Make?

This recipe yields about 15 pancake squares depending on how you slice. Serve with fresh fruit, jam, buttermilk syrup, maple syrup, cinnamon syrup, yogurt, or our glaze below. They also make adorable strawberry-shortcake-style squares.

Toppings & Mix-Ins

Stir into the batter or sprinkle on top before baking:

• Fruits: blueberries, diced strawberries, raspberries, sliced bananas, apple-cinnamon
• Chocolatey: mini chocolate chips, white chocolate chips, cocoa nibs
• Crunch: chopped pecans, walnuts, sliced almonds
• Sweet swirls: cinnamon-sugar, brown sugar + cinnamon, or a light drizzle of maple/honey before baking
• Bright flavors: lemon zest, orange zest, vanilla bean paste
• Protein boosts: swirl in peanut butter or almond butter after baking

Maple Glaze (Main) + Honey Option

Why we love the maple glaze: Maple syrup caramelizes just enough when mixed with powdered sugar to create a glossy, buttery glaze that clings beautifully to each pancake square. The flavor is warm, cozy, and classic—it perfectly complements the fluffy, homemade texture of these baked pancakes. If you’re out of maple syrup or prefer something milder, the honey version below is a naturally sweet alternative.

Maple Glaze (Primary):

• Whisk together 1 cup powdered sugar and 2–3 tablespoons pure maple syrup.
• Add 1–2 teaspoons milk (or water) until smooth and drizzle-able.
• Season with a pinch of salt (and optional drop of vanilla). Drizzle over warm squares or spread over the whole pan for a glossy finish.

No maple syrup on hand? Try this honey version instead:

Honey Glaze (Alternate):

• Whisk 1 cup powdered sugar with 2 tablespoons honey.
• Add 1–2 teaspoons warm milk or water slowly until pourable. (Honey thickens faster than maple, so add liquid gradually.)
• Optional: a pinch of salt or a drop of vanilla for balance. For extra shine, glaze while the squares are still slightly warm.

Pro Tips for the Best Texture

• Don’t overmix: Stir until just combined; a few small lumps are fine.
• Rest the batter: Let it sit 5–10 minutes before baking for fluffier results.
• Prep the pan: Line or lightly grease your 9×13 so squares release cleanly.
• Check your baking powder: If it’s old or expired, your pancakes won’t rise properly. Fresh baking powder makes all the difference!
• Bake right away: Once mixed, don’t let the batter sit too long or the leavening power fades.
• Toothpick test: It should come out clean or with a few moist crumbs.

Reader Tips & Variations

Buttermilk boost (5⭐): “I used buttermilk instead of plain and it took these to the next level.” Try 1½ cups buttermilk + ¼ teaspoon baking soda for extra lift.

Gluten-free success: “My kids are gluten-free—I sub an all-purpose GF flour (with xanthan). GF blends are ‘thirstier,’ so I use 1½ cups + 2 Tbsp and keep everything else the same. I spread the glaze over the whole pan and it’s a ready-made breakfast treat!”

Brunch favorite: “My go-to luncheon with friends—served with bacon and fruit. Nothing left over and they LOVE the maple glaze. Great for Easter brunch too.”

Lazy-morning win (5⭐): “Perfect for those lazy mornings! Great recipe!”

Protein Baked Pancake Variation (High-Protein Sheet Pan Pancakes)

Want to make high-protein baked pancakes? You can easily add protein powder to this recipe! Here’s how:

• Replace up to 1/4 cup of the flour (about 30g) with plain or vanilla protein powder.
• Use a clean-tasting whey or plant-based blend—avoid gritty or strongly flavored powders.
• If the batter looks too thick or dry, add 1–2 tablespoons milk to thin slightly.
• Protein powder can brown faster—check doneness 2–3 minutes early.
• Prefer cake-like? For that ¼ cup swap, use half flour + half protein powder.

This variation works best with unflavored or lightly sweetened powders. You can also add a scoop of collagen or egg white protein without changing the flour amount. Top with Greek yogurt or nut butter for extra protein!

Freezer & Make-Ahead Tips

Cool completely, wrap squares individually, and refrigerate up to 5 days or freeze up to 2 months. Reheat in the microwave (20–30 seconds) or in the oven or air fryer until warmed through for a quick weekday breakfast that tastes freshly baked.

More Easy Breakfast Ideas

• Easy Microwave Bacon + 3 Rookie Mistakes You Don’t Want to Make!
• German Pancakes (Oven-Puffed)
• 30 Yummy Breakfast Ideas
• Low Carb Blueberry Muffins Recipe
• Cream Cheese French Toast in a Mug Recipe

View all our delicious breakfast recipes here!

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Baked Pancake Squares (Oven Baked Pancakes)

These baked pancake squares are wonderful! Super easy to make and the kids LOVE them. Just like a pancake, but in cake-like form.

4.75 / 5 ( 20 Reviews )

Print Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Serves: 15

Adjust Servings: 15

US CustomaryMetric

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 ½ cups milk
• 4 tablespoons butter
• 1 teaspoon vanilla

Maple Glaze (optional)

• ½ cup powdered sugar
• 2 tablespoons pure maple syrup
• ½ to 2 tablespoons milk

Instructions

• Preheat oven to 350°F/175°C. Spray a 9x13 baking dish with cooking spray.
• Melt the butter and set aside.
• In a medium bowl, whisk together the sugar, flour, baking powder, and salt.
• In a large bowl, lightly beat the eggs. Then whisk in the milk, melted butter, and vanilla. Stir the flour mixture into the milk mixture, just until combined. Don't over-mix; it is okay that the batter is lumpy.
• Pour the batter into the prepared pan and bake for 25-30 minutes, until edges are a light golden brown and a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then cut into squares and serve with maple glaze, syrup, fruit, whipped cream, or any of your favorite pancake toppings.
• For optional glaze: In a small bowl, whisk together the powdered sugar and syrup, until combined. Add milk until the glaze reaches your desired consistency, usually about 1 tablespoon.

Recipe Notes

Before baking, you can sprinkle on blueberries, bananas, chocolate chips, or whatever you like to have in your pancakes!

Nutrition

Calories: 141kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Sodium: 209mg | Fiber: 1g | Sugar: 8g

Recipe Adapted From: Big Red Kitchen and Six Sisters Stuff

Curious about other sheet pan pancakes? Here’s a helpful look from Bon Appétit on technique and topping ideas.