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!
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.