Cinnamon Swirl Sheet Pan Pancakes: Forget flipping pancakes in a skillet or on a griddle! Our fluffy sheet pan pancakes with a rich, brown sugar cinnamon swirl, are baked in the oven in just 20 minutes and served with homemade cream cheese icing!
They say that breakfast is the most important meal of the day and we wholeheartedly agree. (Have you seen all of the breakfast recipes here at Fantabulosity? What I love, is that we have so many pancake recipes on the blog, that even if you have to use almond milk, you’re going to love making these almond milk pancakes, or any of the other special pancakes here!)
We also think that breakfast can be the easiest meal of the day. With recipes like this simple cinnamon roll casserole, this baked french toast, and this easy cinnamon coffee cake, today’s recipe for sheet pan pancakes will fit right in!
Why you’ll love this recipe
Making pancakes on a sheet pan is my new go-to pancake making method: no skillets, no hot griddle, no flipping, and no hassle! This is good food made easy.
The whole family can eat breakfast together! No more waiting as individual pancakes are made one by one in a pan. Since the pancakes are baked in the oven, I love that we can all sit down to warm pancakes at the same time.
Sheet pan pancakes are an easy way to feed a crowd. Two pans of pancakes yields 20 servings in about 20 minutes, so you easily double this recipe for a sleepover, a big family brunch or your holiday morning breakfast.
Jump to:
Ingredients
There are no unusual or gourmet ingredients used in this sheet-pan pancakes recipe. In fact, most of the ingredients are baking basics and you probably already keep the dry ingredients stocked in your pantry and the wet ingredients in your fridge.
For the cinnamon swirl sheet pan pancakes
- 2 cups pancake mix
- 1 cup milk
- 2 large eggs
- 8 tablespoons butter, softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
To make the cream cheese icing
- 4 oz. cream cheese, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
See the printable recipe card below for ingredients, nutrition information, and detailed recipe notes.
Instructions
Once you see how easy it is to make a homemade breakfast of warm, cinnamon pancakes on a sheet pan, you may never make pancakes any other way. Here are the step-by-step instructions with photos:
- First, preheat the oven to 350 degrees F and line a half sheet pan with parchment paper greased with butter.
- Next, in a large mixing bowl, whisk 2 cups of pancake mix, 1 cup of milk and 2 large eggs together until the batter is smooth. A few small lumps is okay, but you don’t want any large clumps of unmixed pancake mix in your fluffy batter.
- Then, pour the batter into the prepared pan and spread it in an even layer across the pan.
- In a microwave safe bowl, melt 8 tablespoons of butter. Add 1 cup of brown sugar and 2 tablespoons of ground cinnamon and stir until combined.
- Now, using a spoon, drop dollops of the brown sugar mixture on top of the batter in the pan.
- Take a butter knife and gently drag it through the brown sugar dollops to create a swirl pattern in the pancake batter.
- Place the baking sheet in the center of the oven and bake for 15-20 minutes. Use a toothpick to test for doneness. (Insert a toothpick into the center of the pancake. If there is no wet batter on the toothpick and it comes out clean, the pancakes are baked.)
- While the pancakes are baking, make the cream cheese icing. First, beat 4 oz. of softened cream cheese and 1 teaspoon of vanilla in a medium sized bowl until it is smooth. Then, add 2/3 cup of powdered sugar and mix it until it is thoroughly combined.
Yummy pancakes are about 20 minutes away. Just bake and serve!
To serve this giant pancake, cut it into squares and serve them with butter, homemade cream cheese icing, and warm maple syrup to drizzle. The cream cheese icing paired with these cinnamon swirl pancakes remind me of a cinnamon roll and it is beyond delicious!
Variations
Sheet pan pancakes are the ultimate easy breakfast recipe! Here are a few ways to adjust the recipe for your preferences
- Pancake mix – Sheet pan pancakes from a mix (like Bisquick mix) are a great way to get breakfast on the table quick. However, you can also use your favorite homemade pancake batter to make these pancakes.
- Milk – While we used whole milk in our sheet pan pancakes, you can use almond milk (or any nut milk), oat milk or coconut milk in this homemade breakfast recipe.
- Favorite Mix-Ins – You can sprinkle chocolate chips, frozen blueberries or even toasted pecans or walnuts into the batter before baking.
- Toppings – I have a fabulous list of over 95 pancake toppings, but here are a variety of toppings to try the next time you make these sheet pan pancakes:
- Any type of fruit – Sliced banana, fresh berries, sliced peaches and crushed pineapple are some of our favorites.
- Fruit compote
- Shredded coconut
- Granola
- Whipped cream – cinnamon whipped cream would be SO good to add to cinnamon swirl pancakes
- Honey
- Warmed jam
- Caramel sauce
- Peanut butter
- Hot fudge
- Ice cream – if you really want a treat or to serve these pancakes as a dessert, add a scoop of rich vanilla ice cream
Storage
Store any leftover pancakes in an airtight container in the refrigerator for 3-5 days. Reheat them in the microwave.
Can you freeze sheet pan pancakes? You sure can! Allow the sheet of pancakes to cool completely and cut it into squares. Separate the squares of pancakes with parchment paper. Store the pancakes in a freezer bag in the freezer for up to a month.
More homemade pancake recipes
While we love the convenience of pancake mix in this recipe, our recipe for Fluffy Homemade Pancakes from Scratch is perfect for a leisurely weekend morning. Feeling fruity? Easy Blueberry Pancakes are right up your alley. If you love the warm comforting flavors of Fall, we think you’ll flip for our Pumpkin White Chocolate Pancakes.
Did you make this? I’d be so grateful if you left a review below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
📖 Recipe
Sheet Pan Pancakes – Cinnamon Swirl
Ingredients
To make cinnamon swirl sheet pan pancakes
- 2 cups pancake mix
- 1 cup milk
- 2 large eggs
- 8 tablespoon butter softened
- 1 cup brown sugar
- 2 tablespoon ground cinnamon
For the cream cheese icing
- 4 oz cream cheese softened
- ⅔ cup powdered Sugar
- 1 teaspoon vanilla extract
Instructions
For the cinnamon swirl sheet pan pancakes
- First, preheat the oven to 350 degrees F and prepare a half sheet baking pan with parchment paper greased with butter.
- Next, in a large bowl, whisk 2 cups of pancake mix, 1 cup of milk and 2 large eggs together until smooth.
- Then, pour the batter into the prepared sheet pan and spread it evenly across the pan.
- In a microwave safe bowl, melt 8 tablespoons of butter. Add 1 cup of brown sugar and 2 tablespoons of cinnamon and stir until combined.
- Now, using a spoon, drop dollops of the brown sugar mixture onto the pancake batter in the pan. Take a butter knife and gently drag it through the brown sugar to create a swirl pattern in the pancake batter.
- Place the baking sheet in the center of the oven and bake for 15-20 minutes. Use a toothpick to test for doneness. (If there is no wet batter on the toothpick and it comes out clean, the sheet pan pancakes are baked.)
To make the cream cheese icing
- First, beat 4 oz. of softened cream cheese and 1 teaspoon of vanilla extract in a medium sized bowl until it is smooth. Add 2/3 cup of powdered sugar and mix it until it is thoroughly combined.
- Serve the warm cinnamon swirl pancakes with cream cheese icing, butter and maple syrup.
Notes
- A half sheet pan is about 18″ x 13″ x 1″. If you use a 9×13 baking dish, only use half of the batter and make two batches of oven baked pancakes.
- You can prepare the parchment lined baking sheet with non-stick cooking spray but I find that using butter to grease the parchment adds a little more flavor.
- Store any leftover pancakes in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Julia says
This recipe is super simple and my absolute go-to when I have a lot of family in town. I prep everything ahead of time. Thanks for posting!
Olivia says
I’ve never tried making pancakes this way before but it turned out amazing! I loved how easy this recipe was, so great for when you have lots of mouths to feed!
Natasha says
Love this pancake with cream cheese, it’s a perfect combination! I am so glad that I tried this, so worth it and delicious!