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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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Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Preheat and Prepare the Pan
  2. 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.
  3. Mix Dry Ingredients
  4. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  5. Combine Wet Ingredients
  6. In another bowl, whisk together the eggs, milk, vanilla extract, and melted butter until well combined.
  7. Make the Batter
  8. 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.
  9. Pour and Spread
  10. 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.
  11. Bake
  12. 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.
  13. Slice and Serve
  14. 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.