Go Back

Sheet Pan Pancakes

Effortless and delicious, these Quick and Easy Sheet Pan Pancakes provide a fun twist on a breakfast favorite, allowing the whole family to enjoy fluffy pancakes baked in the oven.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 2 cups milk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
Toppings
  • Toppings of your choice (chocolate chips, fruits, etc.)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Grease a baking sheet (at least 13×18 inches) with non-stick spray or melted butter.
  3. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  4. In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until fully combined.
  5. Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Lumps are okay!
  6. Pour the pancake batter onto the prepared baking sheet, spreading it evenly with a spatula.
  7. Add desired toppings over the batter.
Baking
  1. Place the sheet pan in the oven and bake for about 20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Serving
  1. Remove the pancake from the oven, let it cool slightly, then slice into squares and serve warm with your favorite maple syrup.

Notes

Mixing matters: Ensure not to over-mix your batter. Feel free to customize flavors with chocolate chips or fresh fruits. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.