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Easy Sheet Pan Pancakes

Enjoy fluffy and delicious pancakes without the hassle of flipping. This sheet pan method allows for quick preparation and baking, perfect for family breakfasts or brunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 cups milk Can use almond milk or other plant-based milk for dairy-free option.
  • 4 large eggs
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
Optional Toppings
  • berries, chocolate chips Use as desired.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Lightly grease a rimmed baking sheet or line it with parchment paper.
  3. In a large bowl, combine the flour, sugar, baking powder, and salt; whisk until evenly distributed.
  4. In another bowl, mix the milk, eggs, melted butter, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
  6. Spread the batter evenly onto the prepared baking sheet, and sprinkle any desired toppings.
Baking
  1. Place the sheet in the preheated oven and bake for about 15-20 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
Serving
  1. Once ready, remove from the oven, slice into squares, and serve hot with your favorite toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a single layer and then transfer to a freezer-safe bag. Reheat in the microwave for about 30 seconds or in the oven at 350°F (175°C) for 10-15 minutes.