Sheet Pan Pancakes Recipe

Sheet pan pancakes are the ultimate solution for a quick and easy breakfast, especially when feeding a group. Instead of flipping individual pancakes, you simply pour the batter onto a sheet pan, bake, and cut into squares. This method delivers perfectly fluffy pancakes that can be customized with various toppings like berries, chocolate chips, or nuts. Enjoy a relaxed breakfast with this fuss-free recipe!

Equipment:

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• 18×13-inch sheet pan (or similar)
• Parchment paper

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1½ cups milk (or milk alternative)
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted (plus extra for greasing the pan)
• Optional toppings: fresh berries, chocolate chips, chopped nuts, banana slices

Instructions:

1. Preheat and Prepare the Pan
   Preheat your oven to 425°F (220°C). Line an 18×13-inch sheet pan with parchment paper and lightly grease with melted butter or cooking spray.
2. Mix Dry Ingredients
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients
   In another bowl, whisk together the eggs, milk, vanilla extract, and melted butter until well combined.
4. Make the Batter
   Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are fine and help keep the pancakes fluffy.
5. Pour and Spread
   Pour the batter into the prepared sheet pan, spreading it out evenly with a spatula. Add any desired toppings, like berries, chocolate chips, or nuts, by sprinkling them over the batter.
6. Bake
   Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the pancake is golden brown and a toothpick inserted in the center comes out clean.
7. Slice and Serve
   Let the pancakes cool for a couple of minutes, then cut them into squares. Serve warm with your favorite toppings like syrup, whipped cream, or fresh fruit.

Presentation Ideas:

• Arrange pancake squares on a platter with a variety of toppings, allowing guests to customize their own.
• Stack two or three pieces on a plate and drizzle with maple syrup and a dollop of whipped cream.
• Serve alongside breakfast sides like scrambled eggs, bacon, or sausage for a full breakfast spread.

Tips:

• For extra flavor, add a sprinkle of cinnamon or a splash of almond extract to the batter.
• You can easily double the recipe and use two sheet pans if feeding a larger group.
• Use different sections of the pan for different toppings to please everyone’s tastes.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the microwave.

Sheet pan pancakes are a game-changer for busy mornings, giving you all the deliciousness of fluffy pancakes without the need to flip! This recipe is versatile and customizable, making it perfect for breakfast gatherings, brunches, or meal-prepped weekday mornings. Enjoy the ease of baking pancakes all at once, and savor the delicious results!

Sheet Pan Pancakes Recipe

Make breakfast easy with these fluffy, oven-baked sheet pan pancakes. Perfect for feeding a crowd with minimal fuss, these pancakes can be customized with your favorite toppings!

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Equipment

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• 18x13-inch sheet pan (or similar)
• Parchment paper

Ingredients

  

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1½ cups milk or milk alternative
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter melted (plus extra for greasing the pan)
• Optional toppings: fresh berries chocolate chips, chopped nuts, banana slices

Instructions

 

• Preheat and Prepare the Pan
• Preheat your oven to 425°F (220°C). Line an 18x13-inch sheet pan with parchment paper and lightly grease with melted butter or cooking spray.
• Mix Dry Ingredients
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• Combine Wet Ingredients
• In another bowl, whisk together the eggs, milk, vanilla extract, and melted butter until well combined.
• Make the Batter
• Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are fine and help keep the pancakes fluffy.
• Pour and Spread
• Pour the batter into the prepared sheet pan, spreading it out evenly with a spatula. Add any desired toppings, like berries, chocolate chips, or nuts, by sprinkling them over the batter.
• Bake
• Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the pancake is golden brown and a toothpick inserted in the center comes out clean.
• Slice and Serve
• Let the pancakes cool for a couple of minutes, then cut them into squares. Serve warm with your favorite toppings like syrup, whipped cream, or fresh fruit.