Sheet Pan Strawberry Pancakes Recipe

These quick and easy Sheet Pan Strawberry Pancakes are the best way to make a large batch of pancakes at once—ready in about 15 minutes. Gluten-free when made with oat flour and perfect for serving a crowd.

If you love sheet pan dinners, why not try a sheet pan breakfast? These Sheet Pan Strawberry Pancakes are incredibly simple and deliver twelve evenly baked pancake portions in one go. They solve the common pancake problem of making only a few at a time and serving cold pancakes while the rest wait. Baking the batter across a rimmed sheet pan keeps everything warm and makes it easy to feed a group without standing at the stove flipping individual pancakes.

The base is a straightforward, oat‑flour pancake batter. I used sliced strawberries on top, but you can switch the fruit to blueberries, bananas, peaches, or mix in chocolate chips or chopped nuts. Blueberries with a little lemon zest are especially bright, while bananas pair well with a sprinkle of cinnamon. This recipe is flexible—tweak it to suit your taste and the fruit that’s in season.

Yes—you can make your own oat flour

Making oat flour at home is quick and economical. I prefer oat flour over almond or coconut flour for gluten‑free baking because it produces a lighter, fluffier texture and a neutral, pleasant flavor. To make oat flour, place rolled oats or instant oats in a blender or food processor and pulse for about 60 seconds until the oats become a fine, powdery flour. One cup of oats yields approximately one cup of oat flour, so measuring is simple. Homemade oat flour will keep in an airtight container in your pantry for up to three months.

Pans and tools that make a difference

A sturdy rimmed sheet pan—approximately 18 x 13 inches—works best for this recipe. Choose a pan with good thickness and a nonwarping surface so it heats evenly. A silicone spatula or offset spatula helps spread the batter evenly across the pan, and a sharp knife or pizza cutter makes clean, even slices for serving. If you plan to make oat flour at home, a high‑speed blender or food processor will make the job quick and easy.

One small technique that really improves texture is turning plain milk into instant buttermilk. Add 1 tablespoon of lemon juice per cup of milk and let it sit for 5–10 minutes. The milk will curdle slightly—that’s normal. This mild acidic reaction creates a fluffier pancake texture and a subtle tang that enhances the overall flavor. If you prefer, you can use vinegar instead of lemon juice, but lemon adds a fresher flavor.

This sheet pan method is perfect for leisurely weekend breakfasts, simple brunches, or meal prepping pancakes for the week. Store leftovers in the refrigerator for up to four days. To freeze, cut the pancakes into portions and place them in individual airtight bags to prevent freezer burn; reheat slices in a toaster or oven from frozen.

Hope you enjoy these Sheet Pan Strawberry Pancakes! If you make them, try a few topping variations to find your favorite combination and share the results with friends and family.

Sheet Pan Strawberry Pancakes

Quick, gluten‑friendly pancakes baked on a sheet pan and topped with fresh strawberries.

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 12

Ingredients

• 2 1/2 cups oat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 2 cups almond milk or milk of choice
• Juice of 1 lemon (to mix into the milk)
• 4 eggs
• 2 Tbsp coconut oil, melted and cooled
• 3 Tbsp maple syrup or honey
• 2 tsp vanilla extract
• 1 cup sliced strawberries

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a measuring cup, combine the milk and lemon juice. Let the mixture sit for 5–10 minutes until it thickens and becomes slightly clumpy—this is your instant buttermilk.
4. In a separate bowl, whisk the eggs, melted coconut oil, maple syrup (or honey), vanilla, and the milk mixture until well combined.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—the batter should be smooth but not beaten excessively.
6. Spread the batter evenly onto a prepared 18 × 13 inch rimmed baking sheet (lined with parchment for easy cleanup). Arrange the sliced strawberries evenly over the top.
7. Bake for 13–15 minutes, or until a toothpick inserted into the center comes out clean and the edges are set. Remove from the oven and let cool briefly.
8. Cut into 12 squares and serve warm with maple syrup or your favorite toppings. Enjoy!

Nutrition (per serving)

Serving: 1 slice | Calories: 142 kcal | Carbohydrates: 20.2 g | Protein: 4.9 g | Fat: 5.6 g | Saturated Fat: 2.7 g | Sodium: 148 mg | Fiber: 2.8 g | Sugar: 4.2 g

Nutrition information is an approximation.