Cinnamon Sheet Pan Pancakes

Start your mornings off right with these indulgent Cinnamon Sheet Pan Pancakes—a fluffy oven-baked pancake base swirled with a rich cinnamon-sugar mixture and topped with a sweet vanilla icing. Perfect for feeding a crowd with minimal effort, this sheet pan recipe delivers all the comfort of cinnamon rolls in pancake form.

Why You’ll Love This Recipe

• Bakes in one pan, no flipping needed
• Swirled with buttery cinnamon sugar for extra flavor
• Icing drizzle adds a decadent touch
• Ideal for brunch, birthdays, or weekend breakfast
• Easily sliced and served to a crowd

Ingredients

Pancakes:

• 2 3/4 cups all purpose flour
• 3 1/2 Tbsp baking powder
• 2 Tbsp granulated sugar
• 2 eggs
• 1/2 tsp salt
• 2 1/2 cups milk
• 1 stick butter, melted

Cinnamon Swirl Mixture:

• 5 Tbsp butter, melted
• 1/3 cup granulated sugar
• 3 Tbsp brown sugar
• 1 1/2 tsp cinnamon

Icing:

• 3 Tbsp butter, melted
• 1 1/2 cups powdered sugar
• 2 Tbsp milk

Directions

1. Preheat Oven:
   Preheat your oven to 325°F (163°C).
2. Prepare the Pancake Batter:
   In a large mixing bowl, combine the flour, baking powder, granulated sugar, eggs, salt, milk, and half of the melted butter. Stir until the batter is smooth and well mixed.
3. Grease the Sheet Pan:
   Pour the remaining half of the melted butter into a half sheet pan (approximately 18×13 inches). Use a pastry brush to evenly coat the bottom of the pan.
4. Pour and Spread Batter:
   Pour the pancake batter into the prepared sheet pan. Use a spatula to spread it evenly across the pan.
5. Make the Cinnamon Swirl Mixture:
   In a small bowl, combine the melted butter, granulated sugar, brown sugar, and cinnamon. Mix well until smooth.
6. Add the Cinnamon Swirl:
   Spoon dollops of the cinnamon mixture across the pancake batter. Use a butter knife to gently swirl the mixture throughout the batter, creating a marbled effect.
7. Bake:
   Place the sheet pan in the preheated oven and bake for 15 minutes, or until the pancake is set and lightly golden on top.
8. Prepare the Icing:
   While the pancake bakes, whisk together the melted butter, powdered sugar, and milk in a small bowl to make the icing.
9. Finish and Serve:
   Once the pancake is done baking, remove from oven and immediately drizzle with the icing. Slice into squares and serve warm.

Pro Tips and Variations

• Use a half sheet pan for optimal thickness and even baking.
• Want extra indulgence? Add a few chopped pecans to the cinnamon mixture.
• For a tangy twist, replace part of the milk with buttermilk.
• Don’t overmix the batter; stir just until combined for the fluffiest texture.

Serving Suggestions

• Serve warm with extra maple syrup if desired.
• Pair with crispy bacon or breakfast sausage for a complete meal.
• Add fresh fruit on the side for a colorful, nutritious touch.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm individual squares in the microwave for 20–30 seconds, or reheat in a 300°F oven for 5–7 minutes.

FAQs

Can I use pancake mix instead of homemade batter?
Yes, though the texture may differ. Use a thick batter consistency.

Can I make this gluten-free?
Yes! Substitute with your favorite gluten-free flour blend that includes xanthan gum.

Can I freeze it?
Absolutely. Freeze sliced portions wrapped in foil or stored in freezer bags for up to 2 months.

Conclusion

These Cinnamon Sheet Pan Pancakes are the ultimate solution for a quick, crowd-pleasing breakfast that feels indulgent yet is incredibly easy to make. With buttery cinnamon swirls baked right into soft, fluffy pancake batter and finished off with a sweet icing drizzle, every bite is pure comfort. Whether you’re hosting brunch or just want a fuss-free morning meal, this recipe delivers flavor, simplicity, and a touch of homemade magic. Make it once, and it’s bound to become a regular in your breakfast rotation!

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