These quick and easy Sheet Pan Strawberry Pancakes are the best way to bake a large batch of pancakes at once — ready in about 15 minutes. Gluten-free and ideal for serving a crowd.
If you love sheet pan meals, why not adapt the idea for breakfast? These sheet pan strawberry pancakes are incredibly simple and produce 12 evenly cooked pancakes in a single pan. The batter comes together quickly — about 15 minutes from start to oven — which makes this recipe perfect for busy mornings, brunches, or any time you want hot pancakes without standing at the stove flipping one or two at a time. Baking them on one sheet keeps everything warm and makes it easy to serve a group so everyone can enjoy pancakes while they’re fresh.
This is a basic, adaptable pancake base made with oat flour for a naturally gluten-free option (if you use certified gluten-free oats). I used strawberries here, but this method works wonderfully with blueberries, sliced bananas, peaches, chopped nuts, or chocolate chips. Blueberries with a touch of lemon zest are especially bright. Feel free to customize the fruit and mix-ins to suit your taste.
Make your own oat flour
Making oat flour at home is fast and budget-friendly. I prefer oat flour to almond flour for many baked recipes because oat flour tends to produce a lighter, fluffier texture and a mild, pleasant flavor. To make oat flour, pulse rolled oats or quick oats in a blender or food processor for about 60 seconds until they become a fine, powdery flour. One cup of whole oats yields roughly one cup of oat flour. Store your homemade oat flour in an airtight container in a cool, dry pantry for up to three months.
Sheet pans I recommend
Choosing a sturdy, rimmed sheet pan makes a big difference for sheet pan pancakes. Look for a large pan that is thick enough to resist warping and deep enough to hold the batter. A durable, full-size rimmed baking sheet gives even heat and holds enough batter to make 12 slices that bake evenly.
Here’s a helpful tip for extra-fluffy pancakes: make instant buttermilk by adding lemon juice to your milk. For best results, stir 1 tablespoon of lemon juice into each cup of milk and let it sit for 5–10 minutes until it becomes slightly clumpy. That acidity mimics buttermilk and reacts with the baking soda to create a lighter texture. Vinegar works too, but lemon juice gives a pleasant brightness.
This sheet pan method is a wonderfully easy and lazy way to make pancakes — perfect for a relaxed weekend breakfast, brunch with guests, or meal prepping breakfasts for the week. The baked pancake slices keep in the refrigerator for up to 4 days, or you can freeze individual slices in airtight bags for longer storage.
If you try these Sheet Pan Strawberry Pancakes, I hope you enjoy them! They’re an effortless crowd-pleaser and easy to adapt to your favorite flavors.
Sheet Pan Strawberry Pancakes
Ingredients
- 2 1/2 cups oat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups almond milk (or milk of choice)
- Juice of 1 lemon (add to the milk to make buttermilk)
- 4 eggs
- 2 Tbsp coconut oil, melted and cooled
- 3 Tbsp maple syrup (or honey)
- 2 tsp vanilla extract
- 1 cup sliced strawberries
Instructions
- Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed baking sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a measuring cup or small bowl, combine the milk and lemon juice. Let it sit 5–10 minutes until it thickens and looks slightly clumpy (this is your instant buttermilk).
- In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla. Stir the milk mixture into the wet ingredients.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing to keep the pancakes tender.
- Pour the batter onto the prepared baking sheet and spread into an even layer. Scatter the sliced strawberries evenly across the top.
- 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, let cool briefly, then cut into 12 squares. Serve warm with maple syrup or your favorite toppings.
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.