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Quick and Easy Recipes

Ree Drummond Shares the Easiest Way to Make Batch Pancakes (You Just Need One Kitchen Tool)

Your pancakes will be even fluffier, too.


It’s Sunday morning and your guests are craving breakfast. Pancakes are the obvious answer, but you don’t want to spoon out out messy batter and flip flapjacks all morning long. You’ll miss all the laughs and conversation. Fortunately, the Pioneer Woman has a simple, delicious answer: sheet pan pancakes.

These may not sound ideal at first. The browned, crisp exterior of pancakes is what makes them so delicious — wouldn’t a sheet pan completely change the texture? The short answer is yes, but it might be a welcome change.

Sheet pans allow the pancake batter to rise more, creating a fluffy interior. Unlike traditional pancakes, a slice of sheet pan cake will absorb more maple syrup. And, if you still crave a little crispiness, just pop the pan under the broiler for the last minute or two.

Better yet, you can change up the ingredients based on sections. Pour chocolate chips onto the left side, sprinkle blueberries or strawberries in the middle, and layer banana slices on the right. Voila! Three different sets of pancakes in record time.

How To Make Sheet Pan Pancakes

To re-create these delicious pancakes at home, use Ree Drummond’s simple batter recipe.


  • 8 tablespoons unsalted butter
  • 2 large eggs
  • 2 ½ cups milk
  • 1 tablespoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 tablespoons baking powder
  • ¼ cup sugar
  • ½ teaspoon kosher salt

Optional ingredients:

  • 1 cup fresh blueberries (frozen will stain the batter and make it more watery)
  • 1 cup sliced strawberries (sliced frozen strawberries are okay)
  • 1 cup chocolate chips
  • Maple syrup, for serving


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Grease sheet pan with 2 tablespoons butter. (Ideal sheet pan dimensions: 18 by 13 inch half sheet pan)
  3. Mix eggs, milk, vanilla in bowl or blender. Gradually add in flour, baking powder, sugar, and salt. Melt 4 tablespoons butter and blend everything until just combined.
  4. Pour mix into sheet pan. Sprinkle on toppings, if desired.
  5. Bake 20 minutes or until golden brown. Brush top with remaining butter. Serve in slices with a drizzle of maple syrup.

Craving more easy breakfast ideas? Test out Valerie Bertinelli’s 10-minute healthy breakfast cookies and this refreshing, tropical green smoothie.

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