Instructions

Preheat the oven to 425°F.
In a large bowl, mix the dry ingredients: flour, sugar, baking powder, and salt.
In a separate bowl, combine the ground chia seeds with the water, milk, vegetable oil, and vanilla extract. Gradually add the dry ingredients, approximately 1 cup at a time, mixing slowly until well combined. A few lumps are fine. Be careful not to overmix.
Grease two standard 18 × 13-inch rimmed baking sheets with butter or cooking spray. You can also line the sheets with parchment paper and grease the parchment for easier cleanup.
Pour the pancake batter onto the prepared baking sheets, dividing it evenly between them. Gently tap the pans or use a spatula to spread the batter evenly and reduce air bubbles.
Sprinkle your preferred toppings, such as chocolate chips, fresh berries, or sliced bananas, into separate sections or quadrants. Get creative!
Bake for approximately 18–25 minutes or longer, depending on the moisture content and thickness of the batter, until the tops begin to turn golden brown. Swap the baking sheets between the middle and bottom oven racks halfway through baking for more even cooking.
Insert a toothpick into the center to check for doneness. If it comes out clean, the pancakes are ready! Cut into portions, serve, and enjoy!

Notes

Customize Your Toppings: One of the best things about sheet pan pancakes is how easy they are to customize! Divide the batter into sections and add different toppings to each, like chocolate chips, blueberries, strawberries, or sliced bananas. It's a fun way to make something for everyone without preparing separate batches.

Batter Consistency: The batter should be thick enough to spread evenly across the baking sheets without being overly runny. A few lumps are perfectly fine, so avoid overmixing to help keep the pancakes tender.

Baking Time: Depending on your oven, the thickness of the batter, and the moisture from your toppings, baking may take 18–25 minutes or slightly longer. Look for lightly golden tops and check the center with a toothpick to ensure the pancakes are fully cooked.

Even Baking: When baking two sheets at once, swap their positions halfway through cooking. This helps ensure both sheets bake evenly, especially if your oven has hot spots.

Serving Sizes: This recipe makes approximately 24 portions when divided into 12 pieces per baking sheet. For smaller servings, cut each sheet into 16 pieces (32 total), or make 8 larger pieces per sheet (16 total), depending on your preference.

Storage & Meal Prep: Allow the pancakes to cool completely before storing. Refrigerate in an airtight container for up to 3–4 days, or freeze individual portions for up to 2 months for best quality. Reheat in the microwave, oven, or toaster oven until warmed through for an easy breakfast anytime!

Nutrition Facts

Calories

316

Fat

17 g

Sat. Fat

3 g

Carbs

36 g

Fiber

2 g

Net carbs

34 g

Sugar

10 g

Protein

6 g

Sodium

276 mg

Cholesterol

7 mg

Eggless Sheet Pan Pancakes